Description
This Easy Taco Soup recipe is a hearty and flavorful skillet-cooked dish combining ground beef, beans, corn, tomatoes, and classic taco seasonings. Perfectly spiced and loaded with toppings like avocado and cilantro, it’s a quick and satisfying meal for 4 people.
Ingredients
Scale
Meat and Vegetables
- 1 lb. ground chuck
- 1 medium yellow onion, diced
- 1 jalapeño pepper, seeds and ribs removed, diced
- 2 cloves garlic, minced
Canned Goods
- 1 can red or pinto beans (15 oz.)
- 1 can black beans (15 oz.)
- 1 can corn (15 oz.)
- 2 cans petite-diced tomatoes (14.5 oz each)
Liquids and Seasonings
- 1 cup water
- 1 (1.25 oz.) packet taco seasoning
- ½ (1 oz.) packet ranch seasoning
- Kosher salt and freshly ground black pepper, to taste
Optional Garnishes
- Chopped fresh cilantro
- Sliced avocado
- Guacamole
- Pico de gallo
- Jalapeño slices
- Shredded lettuce
- Homemade taco sauce
- Caramelized onions
Instructions
- Brown the beef: In a large saucepan or Dutch oven, brown the ground chuck over medium heat until fully cooked. Drain all but 2 tablespoons of the rendered fat. Transfer the cooked beef to a paper towel-lined plate and set aside.
- Sauté vegetables: Using the same pan with the reserved fat, add the diced onion and jalapeño. Cook over medium heat, stirring often, until the onion becomes translucent and the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to avoid burning.
- Add soup ingredients: Return the browned beef to the pan and add the canned beans, corn, diced tomatoes, and 1 cup of water. Stir everything well to combine and bring the mixture to a low boil.
- Simmer soup: Reduce the heat to low and let the soup simmer gently for 15 minutes, allowing flavors to meld.
- Season the soup: Taste the soup and add the taco seasoning, ranch seasoning, kosher salt, and freshly ground black pepper as needed to suit your preference. Stir well.
- Continue simmering: Let the soup simmer for an additional 15 minutes over low heat to fully develop the flavor.
- Serve with toppings: Sprinkle chopped fresh cilantro over the soup before serving. Accompany with tortilla chips, crackers, or your favorite taco toppings such as sliced avocado, guacamole, pico de gallo, jalapeño, shredded lettuce, homemade taco sauce, or caramelized onions.
Notes
- For a spicier soup, keep the jalapeño seeds and ribs when dicing or add additional jalapeños.
- Substitute ground turkey or chicken for a leaner version.
- Beans can be swapped for any favorite variety; just ensure they are pre-cooked or canned.
- If you prefer a thicker soup, reduce the water quantity or simmer uncovered longer to evaporate excess liquid.
- Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- Add crushed tortilla chips directly into servings for extra texture just before eating.
