Ground Beef Taco Soup Recipe with Beans
Hearty, zesty, and comforting this Ground Beef Taco Soup with beans brings taco night to a cozy bowl perfect for chilly evenings or busy weeknights.
Equipment
- Dutch Oven or Large Pot
- Wooden Spoon
- Slow Cooker (optional)
Ingredients
Main Ingredients
- 1 lb ground beef lean or regular ground chuck
- 1 onion chopped
- 3 cloves garlic minced
- 1 packet taco seasoning or homemade mix
- 1 can diced tomatoes 14 oz, fire-roasted optional
- 1 can tomato sauce 8 oz
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 cup corn frozen or canned, drained
- 3 cups beef broth low sodium preferred
Optional Toppings
- shredded cheese for garnish
- sour cream for serving
- diced avocado optional
- tortilla chips crushed, for topping
Instructions
- In a large soup pot or Dutch oven, brown the ground beef over medium heat, breaking it apart with a spoon as it cooks. Drain excess grease.
- Add chopped onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
- Stir in taco seasoning and cook for another minute to bloom the spices.
- Add diced tomatoes, tomato sauce, beans, corn, and beef broth. Stir to combine all ingredients.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for about 25 minutes, stirring occasionally, until the soup thickens slightly and flavors blend.
- Adjust seasoning with salt, pepper, or a dash of cayenne if desired. Serve hot with your favorite toppings.
- Slow Cooker Option: Brown beef on the stove, drain, then transfer to a slow cooker with all remaining ingredients. Cook on low for 6 hours or high for 3 hours.
Notes
For a lighter version, substitute ground turkey and use vegetable broth. This soup freezes well — cool completely before storing in airtight containers for up to 3 months. To make it creamy, stir in a spoonful of cream cheese or a splash of heavy cream before serving.