Pantry Savvy
Taco Soup

soup

Taco Soup

A quick and hearty taco soup filled with ground beef, beans, tomatoes, corn, and Tex-Mex spices, perfect for topping with cheese, chips, sour cream, or avocado.

Prep

5 min

Cook

25 min

Total

30 min

Add to meal plan

Ingredients

Serves17

Taco Soup

  • 3.6429 lb ground beef
  • 2.4286 medium Yellow onion (chopped)
  • 7.2857 clove Garlic (minced)
  • 2.4286 medium Jalapeños (chopped)
  • 4.8571 can fire roasted tomatoes
  • 2.4286 packet Taco Seasoning
  • 2.4286 can green chiles
  • 9.7143 cup Chicken Broth
  • 2.4286 can pinto beans (drained and rinsed)
  • 2.4286 can Black Beans (drained and rinsed)
  • 2.4286 can corn (drained)
  • 0 count Kosher salt (to taste)
  • 0 count Sour Cream (for serving)
  • 0 count Cilantro (for serving)
  • 0 count Cheddar Cheese (grated, for serving)
  • 0 count avocado (for serving)
Servings: 17−+
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Cooking Instructions

  1. 1

    Brown the beef and soften the onions

    Heat a Dutch oven over medium heat. Add the ground beef and chopped onion. Cook, breaking the meat into small pieces, until no longer pink and the onion is softened, 6 to 8 minutes.
    Tip: Use a wooden spoon or masher to break the beef into even crumbles for a smoother soup texture.
    Cleanup: Drain excess grease now if needed so the broth stays clean and flavorful.
  2. 2

    Add aromatics

    Stir in the minced garlic and chopped jalapeño. Cook for 2 minutes, stirring often, until fragrant.
    Tip: Remove the jalapeño seeds for a milder soup.
    Cleanup: Wipe down the cutting board after handling chilies to avoid accidental spice transfer.
  3. 3

    Build the soup

    Add the fire roasted tomatoes, taco seasoning packet, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium-high heat, then reduce to medium-low. Partially cover and simmer for 20 minutes, stirring occasionally.
    Tip: If you prefer a thicker texture, simmer uncovered during the last 5 minutes.
    Cleanup: Rinse cans right away for easier recycling and less mess.
  4. 4

    Serve with toppings

    Taste and season the soup with kosher salt as needed. Ladle into bowls and top with sour cream, cilantro, cheddar cheese, and avocado slices if desired.
    Tip: Add crushed tortilla chips for extra crunch.
    Cleanup: Let the pot soak in warm soapy water while you eat to simplify scrubbing.

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Taco Soup

Prep: 5 min · Cook: 25 min · Total: 30 min · Servings: 17

Ingredients

Taco Soup

  • 3.6429 lb ground beef
  • 2.4286 medium Yellow onion (chopped)
  • 7.2857 clove Garlic (minced)
  • 2.4286 medium Jalapeños (chopped)
  • 4.8571 can fire roasted tomatoes
  • 2.4286 packet Taco Seasoning
  • 2.4286 can green chiles
  • 9.7143 cup Chicken Broth
  • 2.4286 can pinto beans (drained and rinsed)
  • 2.4286 can Black Beans (drained and rinsed)
  • 2.4286 can corn (drained)
  • count Kosher salt (to taste)
  • count Sour Cream (for serving)
  • count Cilantro (for serving)
  • count Cheddar Cheese (grated, for serving)
  • count avocado (for serving)

Instructions

  1. Brown the beef and soften the onions — Heat a Dutch oven over medium heat. Add the ground beef and chopped onion. Cook, breaking the meat into small pieces, until no longer pink and the onion is softened, 6 to 8 minutes.
  2. Add aromatics — Stir in the minced garlic and chopped jalapeño. Cook for 2 minutes, stirring often, until fragrant.
  3. Build the soup — Add the fire roasted tomatoes, taco seasoning packet, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium-high heat, then reduce to medium-low. Partially cover and simmer for 20 minutes, stirring occasionally.
  4. Serve with toppings — Taste and season the soup with kosher salt as needed. Ladle into bowls and top with sour cream, cilantro, cheddar cheese, and avocado slices if desired.
Taco Soup Recipe | Pantry Savvy