Easy One-Pot Taco Soup for Ultimate Comfort Food Bliss
A comforting and flavorful taco soup that's easy to make in one pot, perfect for busy weeknights.
Equipment
- - Large pot
Ingredients
For the Soup
- 1 lb ground beef or ground turkey for a leaner version
- 1 can kidney beans drained and rinsed
- 1 cup corn frozen or canned
- 1 can diced tomatoes with green chiles
- 4 cups beef broth or vegetable broth for vegetarian option
For Serving
- 1 cup cheddar cheese shredded, or use vegan cheese for dairy-free
- 1 cup sour cream or Greek yogurt as a substitute
- 0.25 cup fresh cilantro chopped
- 1 bag tortilla chips for serving
Instructions
How to Make Taco Soup
- Brown the beef: In a large pot over medium heat, add the ground beef, chopped onion, and minced garlic. Cook for about 5-7 minutes until the beef is browned and no longer pink, then drain any excess fat if necessary.
- Season the mixture: Stir in the taco seasoning, ground cumin, chili powder, and a sprinkle of salt and pepper. Allow the spices to coat the beef and onion mixture for a rich flavor.
- Combine the ingredients: Add kidney beans, black beans (if using), corn, diced tomatoes with green chilies, and beef broth to the pot. Stir everything together until well mixed.
- Simmer the soup: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-30 minutes. Stir occasionally, and watch as the flavors meld beautifully.
- Adjust and serve: Taste the soup, adjusting the seasoning as desired. Serve hot, garnished with shredded cheese, a dollop of sour cream, and fresh cilantro for a vibrant finish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months.