Quick and Easy Taco Soup

Quick and Easy Taco Soup

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Quick and Easy Taco Soup is perfect for a cold autumn night. With ground beef, two types of beans, bell peppers, corn, and tomatoes, it works well for a potluck dinner or to feed a large family.

Taco Soup is Perfect for Weeknight Dinners - Make in Stockpot

This recipe uses many of the same ingredients as my Slow-Cooked Tortilla Chicken Soup such as beans, corn, tomatoes, and peppers. The two differ, however, in the type of meat used, and that one takes all day to cook, and this one can be ready in less than 50 minutes from start to finish.

Soup Served with Corn Tortilla Chips in a Pretty Bowl - Blue Willow Dishes

It’s perfect for a weeknight dinner, plus, it’s quite delicious, especially when served with your favorite corn tortilla chips. My husband and I recommend the following brands: On the Border, Tostitos, or even Great Value or tortilla chips from Aldi. 

 

More Potluck Soups to Enjoy

 

Ingredients for Quick and Easy Taco Soup

(See the full recipe at the bottom of this post.)

  • lean ground beef (80/20)
  • sweet onion
  • green bell pepper
  • minced garlic
  • Ranch Dressing Mix (See my Homemade Recipe Here)
  • chili powder
  • ground cumin
  • kidney beans
  • black beans
  • corn
  • diced tomatoes
  • crushed tomatoes
  • diced green chiles
  • chicken broth or stock
  • kosher salt
  • freshly ground black pepper
  • cheddar cheese, grated
  • sour cream
  • corn tortilla chips

 

Instructions for Making this Recipe

Ingredients for this Recipe

Gather the ingredients so that you have everything close at hand on the counter or table. For this recipe, you’ll need a large stockpot or Dutch oven.

 

Prepare the Ingredients

Using a cutting board and a Chef’s knife, dice the sweet onion and green bell pepper.

Peel and mince a large clove of garlic (enough to make 1 tablespoon.)

 

Make the Soup

Brown Ground Beef and Cook Diced Onion and Bell Pepper to Soften

In a large stockpot or Dutch oven, brown the ground burger over medium heat. Once browned, add the diced onion, green bell pepper, and minced garlic. Cook until the vegetables are tender 1-2 minutes.

Add in the ranch dressing mix, chili powder, and ground cumin. Stir to combine and continue to cook for 1-2 minutes.

Add Beans, Corn, Tomatoes, and Green Chiles to the Soup

Next, add the undrained kidney beans, black beans, corn, diced tomatoes, crushed tomatoes, and diced green chiles. Mix to combine.

Feel free to substitute 28 oz of plum tomatoes that have been hand crushed in place of the diced and crushed tomatoes. 

Stir in Chicken Broth and Cook Taco Soup for 25-30 Minutes

Stir in the chicken broth and season with kosher salt and freshly ground black pepper.

I will often use chicken bouillon in place of chicken broth if I don’t have any in the pantry. To do so, boil enough water to make 1 cup and mix in one bouillon cube until it dissolves. 

Bring the soup to a boil, and then reduce heat to low. Cover and simmer for 25-30 minutes to bring all the flavors together.

Serve Soup with Cheddar Cheese, Sour Cream, and Corn Tortilla Chips

Allow the soup to cool for 5 minutes before serving. Serve with grated cheddar cheese, sour cream, and your favorite corn tortilla chips.

This soup will serve 4-6 people, and is even better the second night, if you happen to have any leftover. To store, place cooled soup in a covered container and refrigerate.

See more Soup Recipes Here. Browse Beef Recipes Here. 

 

Featured Image - Quick and Easy Taco Soup

Quick and Easy Taco Soup

Quick and Easy Taco Soup is perfect for a cold autumn night. With ground beef, two types of beans, bell peppers, corn, and tomatoes, it works well for a potluck dinner or to feed a large family.
5 from 2 votes
Print Rate Pin Recipe
Course: Soup
Cuisine: American, Mexican
Keyword: Black Beans, Corn, Green Chiles, Ground Beef, Kidney Beans, Ranch Dressing Mix
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients  

  • 1 1/2 pounds lean ground beef 80/20
  • 1 cup sweet onion diced
  • 1/2 cup green bell pepper diced
  • 1 tablespoon minced garlic
  • 2 tablespoons Ranch Dressing Mix See my Homemade Recipe Here
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 15.5 oz kidney beans
  • 15.5 oz black beans
  • 15.5 oz corn
  • 14.5 oz diced tomatoes
  • 14.5 oz crushed tomatoes
  • 4 oz diced green chiles
  • 1 cup chicken broth or stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Toppings

  • 1.5 cups cheddar cheese grated
  • 1/2 cup sour cream
  • corn tortilla chips

Instructions

  • Gather the ingredients so that you have everything close at hand on the counter or table. For this recipe, you'll need a large stockpot or Dutch oven.

Prepare the Ingredients

  • Using a cutting board and a Chef's knife, dice the sweet onion and green bell pepper.
  • Peel and mince a large clove of garlic (enough to make 1 tablespoon.)

Make the Soup

  • In a large stockpot or Dutch oven, brown the ground burger over medium heat. Once browned, add the diced onion, green bell pepper, and minced garlic. Cook until the vegetables are tender.
  • Add in the ranch dressing mix, chili powder, and ground cumin. Stir to combine and continue to cook for 1-2 minutes.
  • Next, add the undrained kidney beans, black beans, corn, diced tomatoes, crushed tomatoes, and diced green chiles. Mix to combine.
  • (Feel free to substitute 28 oz of plum tomatoes that have been hand crushed in place of the diced and crushed tomatoes.)
  • Stir in the chicken broth and season with kosher salt and freshly ground black pepper. (If you're using chicken bouillon for the broth, boil enough water to make 1 cup and mix in the bouillon cube until it dissolves.)
  • Bring the soup to a boil, and then reduce heat to low. Cover and simmer for 25-30 minutes to bring all the flavors together.
  • Allow the soup to cool for 5 minutes before serving. Serve with grated cheddar cheese, sour cream, and your favorite corn tortilla chips.
  • This recipe will serve 4-6 people.

Nutrition

Calories: 640kcal | Carbohydrates: 66g | Protein: 49g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 1036mg | Potassium: 1603mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1302IU | Vitamin C: 36mg | Calcium: 344mg | Iron: 9mg
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