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Beef Taco Soup

Beef taco soup simmers ground beef, beans, corn, and tomatoes with taco seasoning in a savory broth. A gentle uncovered simmer brings the flavors together for a hearty, spoonable soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (10 oz) diced tomatoes with green chiles with juices
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 4 cups beef broth

Method
 

  1. In a 6-quart pot over medium heat, cook the ground beef, onion, salt, and pepper, breaking up the beef, until browned and it reaches 160°F, 6–8 minutes.
  2. Drain excess fat.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the taco seasoning.
  5. Add the diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, and beef broth.
  6. Bring to a boil over medium-high heat.
  7. Reduce the heat to maintain a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally.

Notes

For the best texture, break the beef into small crumbles as it browns. Refrigerate leftovers for up to 4 days; freeze yes, for up to 3 months. For a lower-sodium option, choose no-salt-added beans and reduced-sodium beef broth.