Go Back

Easy Taco Soup

A quick and flavorful taco-inspired soup that's perfect for weeknight dinners, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey (or lean ground beef) Use turkey for a lighter option.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes (with green chiles for extra heat) Add chiles for a spicier flavor.
  • 1 packet taco seasoning Adjust based on spice preference.
  • 3 cups beef or chicken broth Use low-sodium for a healthier option.
  • 1 small onion, diced
  • 2 cloves garlic, minced
Optional Toppings
  • shredded cheese
  • sour cream
  • avocado
  • tortilla chips
  • cilantro Fresh cilantro for garnish.

Method
 

Cooking the Soup
  1. In a large pot or Dutch oven, brown the ground turkey (or beef) over medium heat until fully cooked. Drain any excess fat.
  2. Add in the diced onion and minced garlic, and sauté until the onion becomes translucent — about 3-4 minutes.
  3. Sprinkle in the taco seasoning and stir well to coat the meat and onions.
  4. Pour in the diced tomatoes, corn, black beans, kidney beans, and broth. Stir until everything is well combined.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
  6. Taste and adjust the seasoning, if needed. Serve hot with your choice of toppings.

Notes

Feel free to experiment with different protein sources. The soup can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 2 months.