Go Back
–+ servings
Square overhead shot of a bowl of easy taco soup.
Print Pin
4.92 from 12 votes

Easy Taco Soup

Simmer a pot of this easy taco soup recipe on the stovetop or in the Crock Pot!
Course Dinner
Cuisine American
Keyword easy taco soup recipe, quick taco soup, stovetop taco soup, taco soup, taco soup with ground beef
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 316kcal
Author Blair Lonergan

Equipment

Ingredients

  • 1 lb. ground beef
  • 1 small onion, diced (about 1 cup)
  • 2 (15.25 ounce) cans of beans of your choice, not drained (try a combination of pinto beans, white beans, kidney beans, pink beans, black eyed peas, or garbanzo beans)
  • 1 (15 ounce) can corn, not drained
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies, not drained
  • 1 (15 ounce) can tomato sauce
  • 1 (1 ounce) packet taco seasoning (use a reduced-sodium variety if desired)
  • 1 (1 ounce) packet Ranch seasoning and salad dressing mix (such as Hidden Valley brand)
  • 1 cup water
  • Optional garnish: sour cream, diced avocado, grated cheddar cheese, sliced green onion; fresh cilantro; Fritos or tortilla chips

Instructions

  • Brown the ground beef and onion in a large Dutch oven or other heavy bottomed pot over medium-high heat. Drain off the fat.
    Browning onion and ground beef in a Dutch oven.
  • Add the remaining ingredients to the pot.
    Stirring ingredients into a pot of taco soup.
  • Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, for 30-45 minutes, stirring occasionally.
    Horizontal overhead shot of a ladle into a pot of taco soup.
  • Ladle into bowls and garnish with toppings of choice.
    Horizontal overhead shot of an easy taco soup recipe served in a white bowl with toppings.

Video

Notes

  • Use the liquid from the canned beans and corn.
  • Start with 1 cup of water; adjust after simmering.
  • The soup thickens as it cooks and cools.
  • Taste before adding extra salt.
  • Swap ground turkey for beef if desired.
  • Add extra beans to thicken the soup.
  • For a mild flavor, use regular diced tomatoes instead of Rotel.
  • For a richer broth, substitute beef broth for water.
  • Add toppings only when serving.
  • For the Crock Pot: use ½ cup water and cook on LOW for 6-8 hours.

Nutrition

Serving: 1/6 of the soup | Calories: 316kcal | Carbohydrates: 30g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 812mg | Potassium: 953mg | Fiber: 9g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 5mg