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Easy Stovetop Taco Soup Recipe in 40 Minutes

Easy Stovetop Taco Soup Recipe

This easy taco soup combines seasoned ground beef, beans, corn, tomatoes, and green chiles in one pot. It is ready in about 40 minutes and makes approximately 6 satisfying servings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Lean ground beef
  • 1 medium Yellow onion, diced
  • 2 cloves Garlic, minced
Seasonings
  • 1 packet, about 1 to 1 1/4 ounces Taco seasoning
  • 1 packet, about 1 ounce, optional Ranch-style dressing mix
Canned Ingredients
  • 1 15 to 16-ounce can Chili beans, undrained
  • 1 15-ounce can Black beans or kidney beans, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 8-ounce can Tomato sauce
  • 2 14 to 15-ounce cans Diced tomatoes with green chiles
Liquid
  • 2 to 3 cups Beef broth or water
Toppings
  • as needed Shredded cheddar or Mexican-blend cheese
  • as needed Sour cream, diced avocado, chopped cilantro, sliced green onions, tortilla chips, and lime wedges

Method
 

Step-by-Step
  1. Heat a large Dutch oven or soup pot over medium heat. Add the ground beef and diced onion, then cook for 6 to 8 minutes while breaking the meat into small pieces.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Drain excess fat from the pot if necessary.
  3. Stir in the taco seasoning and ranch-style dressing mix if using. Add the chili beans with their liquid, drained black or kidney beans, corn, tomato sauce, diced tomatoes with green chiles, and 2 cups of broth or water.
  4. Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and simmer for 20 to 30 minutes, stirring occasionally.
  5. Taste the soup and adjust with salt, pepper, extra taco seasoning, or a little lime juice. Add the remaining cup of broth or water near the end if the soup is thicker than you prefer.
  6. Ladle the hot taco soup into bowls and add your favorite toppings. Serve immediately with tortilla chips or crushed tortilla strips.

Notes

Start with 2 cups of broth or water because the soup thickens as it rests. Use one can of tomatoes with green chiles for milder heat, use two cans for a spicier soup, or substitute regular diced tomatoes for a milder version. Refrigerate leftovers promptly and store them in a covered container for up to 4 days.