Taco Soup Stovetop
One-pot taco soup with ground beef, beans, corn, and salsa—fast USA weeknight chili-soup hybrid ready in 35 minutes. Brown beef to 160°F, dump pantry cans, simmer, and top like tacos.
🛒Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 onion, diced
- 1 packet taco seasoning (or 2 tablespoons)
- 1 (15-ounce) can black beans, rinsed
- 1 (15-ounce) can pinto beans, rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (15-ounce) can tomato sauce
- 2 cups beef or chicken broth
- 1/2 teaspoon kosher salt, to taste
- Toppings: Fritos, cheddar, sour cream, avocado, cilantro, lime
🔧Kitchen Tools Needed
- Large pot
- Wooden spoon
- Instant-read thermometer
- Ladle
📝Instructions
- 1
Heat oil in a large pot over medium-high. Brown beef with onion until beef reaches 160°F and no pink remains. Drain fat if needed.
- 2
Stir in taco seasoning 30 seconds. Add beans, corn, tomatoes, tomato sauce, and broth. Bring to a simmer.
- 3
Simmer uncovered 15–20 minutes until slightly thickened. Adjust salt.
- 4
Ladle into bowls and add taco toppings.
- 5
Refrigerate leftovers within 2 hours up to 4 days; reheat to 165°F. Freezes well without dairy toppings.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Turkey or chicken?
Ground turkey works—cook to 165°F.
Crockpot?
Brown meat first, then Low 4–5 hours.
Too spicy?
Use mild tomatoes and seasoning; serve hot sauce on the side.
Thicken?
Simmer longer or crush some beans.
Vegetarian?
Skip meat, add an extra can of beans and use vegetable broth; sauté onion in oil first.
