Name: Quick and Easy Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds ground beef; 1 can whole kernel corn (15.25 ounces, drained); 1 can mild chili beans (16 ounces, undrained); 1 can pinto beans (15 ounces, rinsed and drained); 1 1/2 cups water; 1 envelope taco seasoning mix; 1 can stewed tomatoes (14.5 ounces); 1 envelope ranch salad dressing mix; 1 can diced tomatoes with green chiles (10 ounces); 1 can chopped green chiles (4 ounces, optional)

This Quick and Easy Taco Soup brings together all the bold flavors of a classic taco in a warm, comforting soup. Packed with seasoned ground beef, beans, corn, and tomatoes, this one-pot meal is perfect for weeknights and takes minimal prep time. Top with your favorite garnishes and serve with tortilla chips for a delicious, crowd-pleasing dish.

Why You’ll Love This Taco Soup:

Quick and Convenient: With minimal prep and a one-pot method, this taco soup is as easy as it is delicious. Perfect for busy weeknights when time is tight.
Loaded with Flavor: Between the taco seasoning, ranch mix, and green chiles, this soup is bursting with a Southwest-inspired flavor that’s incredibly satisfying.
Great for Leftovers: Taco soup only gets better the next day, making it a great option for meal prep or lunches throughout the week.
Customizable: This recipe is versatile enough to accommodate additional ingredients, toppings, or even swaps for dietary preferences.

Key Ingredients:

Ground Beef: Go for lean ground beef (like 85% lean) to keep the soup hearty but not overly greasy. If you’d like to make this lighter, you could use ground turkey or even skip the meat for a vegetarian version.
Taco Seasoning: Pre-packaged taco seasoning is convenient, but if you have the time, homemade taco seasoning adds incredible depth of flavor. Combine chili powder, cumin, garlic powder, onion powder, and paprika for a quick DIY mix.
Ranch Dressing Mix: This mix brings a subtle creaminess and herbaceous flavor that elevates the soup. It’s a unique ingredient that gives the soup an unexpected twist. If you don’t have it on hand, a mix of dried parsley, dill, onion powder, and garlic powder can work as a substitute.
Beans: The recipe calls for chili and pinto beans, providing a hearty texture and lots of protein. You can use black beans or kidney beans if you prefer. Make sure to drain and rinse the pinto beans to keep the broth from becoming overly starchy.
Diced Tomatoes with Green Chiles: This adds a gentle heat and tangy flavor. If you’re sensitive to spice, use regular diced tomatoes instead.
Chopped Green Chiles: An optional ingredient but highly recommended for an extra kick. If you like your soup spicier, you could substitute these with diced jalapeños.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Directions

1. Prepare Your Equipment

Gather Ingredients and Equipment: Set out all your ingredients and equipment. Use a large Dutch oven or a heavy-bottomed pot to accommodate the chili.

2. Cook the Ground Beef

Heat the Pot: Place the Dutch oven on the stove over medium heat.
Add and Brown Beef: Add 2 pounds of ground beef, breaking it up as it cooks. Cook until no longer pink, about 7-10 minutes.

3. Drain the Beef

Drain Excess Fat: Carefully drain off excess fat to prevent the chili from becoming greasy. Tilt the pot and remove fat with a spoon or use a colander.

4. Season the Beef

Add Taco Seasoning: Sprinkle an envelope of taco seasoning over the beef, stirring to coat evenly and infuse the meat with flavor.

5. Add the Ingredients

Combine in Pot: Add the following ingredients:
1 can of drained whole kernel corn
1 can of undrained mild chili beans
1 can of rinsed and drained pinto beans
1½ cups of water
1 can of stewed tomatoes
1 envelope of ranch salad dressing mix
1 can of diced tomatoes with green chiles
1 can of chopped green chiles (optional)

Stir Thoroughly: Mix all ingredients together, creating a rich base with beans and tomatoes while the ranch dressing mix adds depth of flavor.

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6. Bring to a Boil

Increase Heat: Raise the heat to medium-high, bringing the mixture to a boil to help flavors meld.

7. Simmer the Chili

Reduce and Simmer: Lower heat to a simmer and cook uncovered for about 15 minutes, stirring occasionally for even cooking and to prevent sticking. This will thicken the chili and deepen the flavors.

8. Serve and Enjoy

Ladle into Bowls: Once simmered, serve hot.
Optional Toppings: Serve with tortilla chips for crunch or top with shredded cheese, sour cream, or chopped green onions for added flavor.

Serving Suggestions:

Taco Soup is wonderfully versatile and pairs well with a variety of toppings and sides. Here are some ideas to enhance your meal:

Toppings: Top each bowl with shredded cheese, a dollop of sour cream, chopped green onions, diced avocado, or fresh cilantro for added flavor and texture.
Tortilla Chips or Cornbread: For a satisfying crunch, serve with tortilla chips or a slice of cornbread on the side.
Lime Wedges: A squeeze of fresh lime juice brightens up the flavors and adds a zesty finish.
Side Salad: A crisp green salad with a tangy vinaigrette balances the warmth and heartiness of the soup.

Storage and Meal Prep Tips:

This taco soup is fantastic for leftovers and meal prep, making it a convenient option for busy weeks.

Storage: Place any leftover soup in an airtight container and refrigerate for up to 4 days. The flavors only deepen over time, so it tastes even better the next day!
Freezing: Taco soup freezes well. Let the soup cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, simply warm the soup on the stovetop over medium heat, stirring occasionally. You can also reheat individual servings in the microwave, but be sure to stir halfway through to ensure even heating.
Meal Prep: Portion out the soup into individual containers for easy grab-and-go lunches. Include a small container of toppings (like shredded cheese or diced avocado) to add just before eating.

Recipe Variations:

Vegetarian Taco Soup: Omit the ground beef and add an extra can of beans (black beans work well) and some diced bell peppers for added texture and flavor.
Spicy Taco Soup: Add a diced jalapeño or a dash of cayenne pepper to the soup if you like a little extra heat. Top with spicy salsa or hot sauce to amp it up even more.
Chicken Taco Soup: Substitute the ground beef with shredded rotisserie chicken or cooked chicken breast. Add the chicken after simmering to prevent it from overcooking.
Creamy Taco Soup: Stir in 4 ounces of cream cheese or a splash of heavy cream at the end of cooking for a richer, creamier version. This variation pairs particularly well with shredded cheese and avocado.
Taco Soup with Rice: For an extra filling version, stir in cooked rice during the last 5 minutes of simmering. You can use white or brown rice, or even substitute with quinoa for added protein.

Conclusion:

This Quick and Easy Taco Soup is a weeknight staple that’s as simple to make as it is flavorful. With just one pot and minimal prep, it’s a great option for cozy family dinners, meal prepping, or feeding a crowd. The combination of beans, tomatoes, seasoned beef, and bold spices creates a hearty, satisfying meal that’s perfect for chilly days or anytime you crave a comforting bowl of soup.

Give this taco soup a try—you’ll be glad you did!