Amazing 1-Pot Taco Soup

Hey there! So, you’re juggling a million things and just need a meal that’s going to be there for you, right? I get it. I used to think cooking was this huge, complicated ordeal that only “kitchen people” could handle. My corporate job was so intense, the kitchen felt like the last place I wanted to be. Meals were usually just whatever I could grab on the go. But you know what? I discovered that simple, delicious food doesn’t have to be tough. This taco soup recipe is proof! It’s the ultimate dump and go taco soup, filled with pantry staples and bursting with that comforting Tex-Mex flavor we all love. It’s a recipe born from a need for ease and a desire for pure joy, straight from my kitchen to yours.

Why You’ll Love This Easy Taco Soup

Seriously, this taco soup is a lifesaver for busy weeknights. Here’s why it’s become my go-to:

• It’s lightning fast – think dump and go taco soup levels of easy!
• Minimal effort, maximum flavor; it’s practically foolproof.
• Uses mostly pantry staples, so you can whip it up anytime.
• Perfect for feeding a crowd or having delicious leftovers.

Ingredients for Your Delicious Taco Soup

Alright, let’s get down to the good stuff! Making this taco soup is a breeze because we’re keeping it simple and using things you probably already have. Here’s what you’ll need:

• 1 pound ground beef
• 1 medium onion, chopped
• 1 packet taco seasoning (that’s the magic pouch!)
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained (frozen corn works too!)
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (4 ounces) diced green chilies, undrained
• 4 cups beef broth
• Optional, but highly recommended toppings: shredded cheese, a dollop of sour cream, creamy avocado, or fresh cilantro!

Ingredient Notes and Substitutions for Taco Soup

So, about those groceries! Don’t sweat it if you don’t have *exactly* what’s listed. This easy taco soup is super forgiving. The diced tomatoes with green chilies (like Ro-Tel) are awesome because they add that little kick and tomato flavor all in one. If you can only find plain diced tomatoes, no biggie, just make sure you add that 4-ounce can of diced green chilies for that zesty flavor. And hey, if you’re not a fan of kidney beans, swap ’em for pinto beans or even cannellini beans! For the broth, chicken broth works in a pinch if you’re out of beef broth. Easy peasy!

How to Prepare This One Pot Taco Soup

Okay, here’s the fun part – making this amazing taco soup is so simple, it’s almost embarrassing! We’re talking one pot and just a few shakes of the can opener. First things first, grab a big pot or a Dutch oven. You’ll want to get that ground beef and onion going over medium-high heat. Just let it brown up nicely, and then drain off any extra grease. Trust me, that step really makes a difference in the final flavor. Once the beef is all browned and the onions are soft, it’s time for the real magic. Just dump in the taco seasoning, both cans of beans (rinsed and drained!), the corn, those yummy diced tomatoes with chilies, the plain diced green chilies, and finally, pour in all that beef broth. Give it a good stir, bring it to a boil, then turn the heat way down low. Let it simmer for at least 15-20 minutes, or even longer if you have the time – that just makes the flavors meld even better. So easy, right?

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Tips for Success with Your Taco Soup

To make sure your taco soup is absolutely perfect every time, here are a few little tricks I always use. Make sure you don’t overcrowd the pan when you’re browning the beef; give it some space so it gets that nice caramelization instead of just steaming. That brown color is where the flavor lives! When you’re simmering, go low and slow if you can. It really lets all those flavors get to know each other in the pot. And if your soup seems a little too thick or too thin for your liking, don’t be afraid to add a splash more broth to thin it out or let it simmer uncovered for a bit longer to thicken it up. It’s really about making it perfect for *you*!

Making Crockpot Taco Soup

Want to make this the ultimate dump and go taco soup? Your slow cooker is your best friend! After you brown the beef and onion (yeah, do that part first – it builds flavor!), just toss everything else into your crockpot. Seriously, just dump it all in: the browned beef and onion, the beans, corn, tomatoes, chilies, taco seasoning, and broth. Give it a quick stir, pop the lid on, and let it do its thing. Cook it on low for about 6 to 8 hours, or on high for 3 to 4 hours. It’s amazing how a little bit of slow cooking can make this crockpot taco soup taste even richer and more delicious!

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Freezer Friendly Soup: Storing Your Taco Soup

Okay, so you made this amazing taco soup, and guess what? It’s practically designed to be a freezer friendly soup! If you don’t devour it all in one go (which, let’s be real, is a challenge), cooling it completely and then portioning it into freezer-safe containers or bags is the way to go. Make sure you label them with the date so you know what deliciousness awaits. When a craving strikes, just pull a serving out the night before and let it thaw in the fridge. Then, you can either gently reheat it on the stovetop over low heat, stirring occasionally, or pop it in the microwave for a quick, cozy meal. It’s like having a little bit of pure cooking joy waiting for you anytime!

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Serving Suggestions for Your Tex Mex Soup

This Tex Mex soup is fantastic all on its own, but why stop there? For a truly complete meal that busy families will love, I always like to serve it with some fluffy cornbread or crunchy tortilla chips for dipping. A little shredded cheese, a dollop of sour cream, or some creamy avocado slices on top just takes it to the next level. It’s all about making that simple bowl of soup feel extra special without adding more work!

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Frequently Asked Questions About Easy Taco Soup

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Nutritional Information for This Hearty Taco Soup

Now, let’s talk about what’s inside this bowl of deliciousness! This taco soup is packed with good stuff. On average, a serving (about 1.5 cups) has around 350 calories. You’re also getting about 20g of protein, 10g of fiber, and 35g of carbs, which is pretty great for a comforting meal. Of course, these numbers can change a bit depending on the brands you use and, let’s be honest, how generously you top it! But it’s a fantastic option for a satisfying and balanced weeknight dinner.

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Share Your Pure Cooking Joy Taco Soup!

I really hope you give this taco soup a try! It’s more than just a recipe to me; it’s a little piece of that pure cooking joy I found. I’d absolutely LOVE to hear how it turns out for you! Did you try any fun toppings? Did your family devour it? Please, leave a comment below and let me know, or tag me on social media with your delicious creations. Sharing good food makes it even better, right?

Easy Taco Soup Recipe

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A simple dump-and-simmer Tex-Mex soup perfect for busy families. This hearty soup is loaded with beef, beans, corn, and taco seasoning, making it a weeknight favorite. Enjoy pantry staples and freezer-friendly options.

• Author: purejoyalex
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6-8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

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• 1 pound ground beef
• 1 onion, chopped
• 1 packet taco seasoning
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 can (4 ounces) diced green chilies, undrained
• 4 cups beef broth
• Optional toppings: shredded cheese, sour cream, avocado, cilantro

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Instructions

1. Brown the ground beef and chopped onion in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
2. Stir in the taco seasoning, kidney beans, black beans, corn, diced tomatoes and green chilies, diced green chilies, and beef broth.
3. Bring the soup to a boil, then reduce heat and simmer for at least 15-20 minutes, or until heated through and flavors have melded. For a richer flavor, simmer longer.
4. Serve hot, with your favorite toppings.

Notes

• For a freezer-friendly version, prepare the soup as directed, let it cool completely, then store in freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
• You can also adapt this recipe for your slow cooker. Brown the beef and onion first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
• Feel free to add other vegetables like bell peppers or jalapeños for extra flavor and heat.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 60mg