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Classic Pantry Taco Soup

A bowl of classic taco soup topped with shredded cheese and a dollop of sour cream.

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This easy taco soup recipe is perfect for a quick weeknight dinner. It uses pantry staples and can be made on the stove or in a slow cooker. Top it like your favorite tacos!

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chilies
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups beef broth
  • Optional toppings: shredded cheese, sour cream, crushed tortilla chips, chopped cilantro, diced avocado

Instructions

  1. In a large pot or Dutch oven, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the kidney beans, black beans, corn, diced tomatoes and green chilies, tomato sauce, diced green chilies, taco seasoning, chili powder, cumin, and cayenne pepper (if using).
  4. Pour in the beef broth and bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for at least 20 minutes, or until the flavors have melded. For a richer flavor, simmer for up to an hour.
  6. Serve hot, garnished with your favorite taco toppings.

Notes

  • For a slow cooker version, brown the beef and onion on the stovetop, then add all ingredients except toppings to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
  • You can easily double this recipe for batch cooking or game day.
  • This soup is a great base for meal planning, offering a hearty and flavorful option.

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