30-Minute Easy Taco Soup You'll Crave All Season

It is 6pm. You are tired. Dinner needs to happen right now.

There is something magical about a warm bowl on a crisp autumn evening. This Easy Taco Soup is your new secret weapon. It is warm, hearty, and totally addictive. You will want this every single week.

Why You’ll Love This Recipe

This recipe is a total game-changer for your routine. It is perfect for busy fall weeknights when time is short. You only need one pot for the whole thing. Cleanup is a breeze, which we all love. It uses simple pantry staples you likely already have.

The flavor is bold and satisfying every single time. It is a massive crowd-pleaser for kids and adults. You can have it ready in 30 minutes flat. It feels like a hug in a bowl. You will never go back to boring canned soups.

Easy Cooking Steps

Making this soup is honestly as simple as it gets. You just brown the meat and dump the cans. There is practically no prep work required here. Even if you are a beginner, you can do this. It is a foolproof way to feed a hungry family fast.

Ingredients You’ll Need

This recipe relies on seasonal pantry staples at their best. Most of these items are probably in your kitchen right now.

• 1 lb lean ground beef
• 1 medium yellow onion, chopped
• 1 packet (1 oz) taco seasoning mix
• 1 packet (1 oz) dry ranch salad dressing mix
• 1 can (15 oz) pinto beans, undrained
• 1 can (15 oz) kidney beans, undrained
• 1 can (15.25 oz) whole kernel corn, undrained
• 1 can (14.5 oz) diced tomatoes with green chilies, undrained
• 1 can (8 oz) tomato sauce

Step-by-Step Directions

1. In a large stockpot over medium-high heat, brown the beef and onion.
2. Drain the excess fat from the pot carefully.
3. Stir in the taco seasoning and dry ranch dressing mix.
4. Add the pinto beans, kidney beans, and corn to the pot.
5. Pour in the diced tomatoes and the tomato sauce.
6. Do not drain the cans; the liquid creates the base.
7. Bring the mixture to a boil, then reduce heat to low.
8. Simmer for 15 to 20 minutes, stirring occasionally.
9. Serve warm with your favorite colorful toppings.

Best Ways to Enjoy It

Serve this warm with a massive scoop of shredded cheddar cheese. Add a dollop of cool sour cream on top. Use crunchy tortilla chips for dipping and scooping. This is the ultimate comfort food for a chilly night. It is a guaranteed win for any casual gathering.

Keep It Fresh

Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. In fact, the flavors often taste better the next day. You can also freeze this soup for later. Just thaw it in the fridge before reheating it. It makes the perfect easy lunch for work.

Tips for Best Results

• Do not drain the cans of beans and corn.
• The liquid in the cans provides maximum flavor depth.
• Use lean ground beef to keep it lighter.
• A heavy Dutch oven works best for even heating.
• Simmering longer makes the spices meld together beautifully.
• Taste as you go and adjust the salt.
• Always garnish right before you serve the bowls.

Ways to Switch It Up

• Swap ground beef for ground turkey or chicken.
• Use black beans instead of kidney beans for variety.
• Add fresh jalapeños if you want a spicy kick.
• Throw in some bell peppers for extra nutrition.

FAQs

Can I make this in a slow cooker?

Yes, brown the beef first, then cook on low for 4 hours.

Is this soup very spicy?

It has a mild kick from the green chilies. Use mild seasoning to keep it kid-friendly.

Can I make this vegetarian?

Absolutely, just skip the beef and add more beans.

You need this soup in your life today. Go grab those cans and get cooking!

— Jasmine

Easy Taco Soup

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 350

Ingredients Method

Ingredients

  

• 1 lb lean ground beef
• 1 medium yellow onion, chopped
• 1 packet (1 oz) taco seasoning mix
• 1 packet (1 oz) dry ranch salad dressing mix
• 1 can (15 oz) pinto beans, undrained
• 1 can (15 oz) kidney beans, undrained
• 1 can (15.25 oz) whole kernel corn, undrained
• 1 can (14.5 oz) diced tomatoes with green chilies, undrained
• 1 can (8 oz) tomato sauce

Method

 

1. In a large stockpot or Dutch oven over medium-high heat, brown the ground beef and chopped onion until the beef is fully cooked and no longer pink.
2. Drain the excess fat from the pot.
3. Stir in the taco seasoning and dry ranch dressing mix until the meat is evenly coated.
4. Add the pinto beans, kidney beans, corn, diced tomatoes, and tomato sauce to the pot. Do not drain the cans; the liquid provides the soup base.
5. Bring the mixture to a boil, then reduce heat to low.
6. Simmer the soup for 15 to 20 minutes, stirring occasionally, to allow flavors to meld.
7. Serve warm with optional toppings such as shredded cheese, sour cream, or tortilla chips.