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A cozy, one-pot Taco Soup that’s perfect for busy weeknights. Built from smoky spices, hearty beans, ground meat, and a tomato-rich broth — it’s ready in 30 minutes and endlessly customizable.
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Course: Dinner, Soup
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive or avocado oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 450 g lean ground beef or turkey
  • 2 tbsp tomato paste
  • 1 can (400g) diced tomatoes with green chiles
  • 1 can (400g) crushed tomatoes or tomato sauce
  • 1 can (400g) black beans, drained and rinsed
  • 1 can (400g) pinto or kidney beans, drained and rinsed
  • 1–1½ cups corn kernels (frozen or canned, drained)
  • 2–3 cups low-sodium broth (beef, chicken, or vegetable)
  • 1 lime, juiced (plus wedges for serving)
  • Salt and black pepper, to taste
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ¼ tsp ground coriander (optional)
  • ¼–½ tsp cayenne or red pepper flakes (to taste)
  • ¾ tsp fine salt
  • ¼–½ cup cream, half-and-half, or coconut milk (optional, off heat)
  • Toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions, lime wedges

Equipment

  • 5–6 quart Dutch oven or soup pot Large enough to brown meat and hold soup volume.
  • sturdy spoon To break up meat and stir.
  • ladle For easy serving.
  • Deep bowls Ideal for chunky soup.
  • Airtight containers Useful for meal prep and leftovers.

Method
 

  1. Heat oil in a pot over medium heat. Add diced onion with a pinch of salt and sauté 3–4 minutes until translucent. Add garlic and cook another 30–60 seconds.
  2. Add ground beef or turkey. Break up with a spoon and cook 5–7 minutes until browned. Drain excess fat if needed.
  3. Add all taco seasoning spices and stir into the meat. Toast spices for 1 minute. Stir in tomato paste and cook 1–2 minutes more until slightly darkened.
  4. Add diced tomatoes with green chiles, crushed tomatoes, black beans, pinto beans, and corn. Scrape the bottom of the pot to lift browned bits.
  5. Pour in 2 cups of broth. Bring to a boil, then reduce to medium-low and simmer uncovered 15–20 minutes. Add more broth if thinner soup is preferred.
  6. Turn off heat. Stir in lime juice and, if using, cream or coconut milk. Taste and adjust seasoning with salt, pepper, or extra spice.
  7. Ladle into bowls and top with cheese, sour cream, avocado, cilantro, green onions, and crushed tortilla chips. Serve with extra lime wedges.

Nutrition

Calories: 375kcalCarbohydrates: 32gProtein: 24gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 800mgPotassium: 780mgFiber: 9gSugar: 7gVitamin A: 900IUVitamin C: 16mgCalcium: 110mgIron: 4mg

Notes

For a creamy twist, stir in cream or coconut milk off heat. Leftovers are excellent — the soup thickens and deepens in flavor overnight. To make dairy-free, skip cheese and use avocado and lime as toppings. Use low-sodium broth to control salt levels.

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