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.
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.
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.
Ingredients for Quick and Easy Taco Soup
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Instructions for Making 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
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.
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.
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.
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.
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Quick and Easy Taco Soup
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
- 1.5 cups cheddar cheese grated
- 1/2 cup sour cream
- corn tortilla chips
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Instructions Click to Start Cooking
- 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.
- 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.)
- 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
Did you make this recipe?
Let me know how it turned out!
Very nice and tasty for a quick and easy meal!
Thanks for stopping by. I’m glad that you enjoyed the taco soup.