Taco Soup Recipe
This thick, hearty Taco Soup recipe is packed with bold flavors and ready in just 30 minutes. No watery soups—just a rich, satisfying one-pot meal with foolproof thickening hacks and pro tips!
Servings: 6
Ingredients
- 1 pound ground beef or turkey for a leaner option
- 1 small onion diced
- 3 cloves garlic minced
- 2 tablespoons taco seasoning store-bought or homemade
- 1 can (15-ounce) tomato sauce
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 can (15-ounce) black beans, drained and rinsed
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1 cup corn fresh, frozen, or canned, drained
- 3 cups beef broth low-sodium recommended
Instructions
- In a large pot over medium-high heat, cook the ground beef until browned. Break it up as it cooks and drain excess grease if needed.
- Add the diced onion and minced garlic. Sauté for 2–3 minutes until soft and fragrant.
- Stir in taco seasoning, tomato sauce, and fire-roasted diced tomatoes. Cook for 1–2 minutes to enhance the flavors.
- Pour in beef broth, black beans, kidney beans, and corn. Stir well to combine.
- Reduce the heat to medium-low and let the soup simmer uncovered for 15 minutes, allowing the flavors to develop and the soup to thicken.
- Taste and adjust seasoning if needed. For a thicker soup, stir in 1–2 tablespoons of masa harina, crushed tortilla chips, or mashed beans.
- Serve hot with toppings like shredded cheese, sour cream, avocado, tortilla strips, and fresh lime wedges.
Notes
For a thicker soup, stir in 1–2 tablespoons of masa harina, crushed tortilla chips, or mashed beans. Simmer uncovered for an extra 10 minutes to reduce excess liquid.