30-Minute Taco Soup with Ground Beef

ground beef taco soup in a white bowl with toppings like tortilla chips, sour cream, cheese, and chopped cilantro.

A chunky, brothy taco soup made in one pot with ground beef, black and pinto beans, corn, and diced tomatoes with green chilies, simmered in beef broth. The toppings are up to you!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: Tex-Mex

Keyword: ground beef soup, one pot dinner

Servings: servings

Ingredients

2 tsp avocado oil or any neutral flavored oil
1 lb lean ground beef or turkey
1 medium onion chopped
4 garlic cloves minced
2 tbsp taco seasoning store bought or homemade
Salt and pepper to taste
2 15-oz cans diced tomatoes with green chilies
2 15-oz cans beans pinto, black, and/or kidney - drained and rinsed
1½ cup frozen corn
3 cups beef broth plus more if needed

Optional toppings:

Tortilla chips
Shredded cheddar or crumbled cotija
Sour cream
Diced avocado
Jalapeño slices
Lime wedges
Chopped cilantro
Chopped green onions

Instructions

Heat avocado oil in a large pot over medium high heat. Add ground beef until lightly browned, about 3 minutes, breaking up the meat with a wooden sponge.
2 tsp avocado oil, 1 lb lean ground beef
Add onion and cook stirring until the meat is fully browned and the onions are softened, about 3 more minutes.
1 medium onion
Add garlic, taco seasoning, salt, and pepper, and stir for 1 minute.
4 garlic cloves, 2 tbsp taco seasoning, Salt and pepper
Add the canned diced tomatoes, beans, corn, and beef broth. Cover, bring to a boil, then reduce to simmer for 15 minutes.
2 15-oz cans diced tomatoes with green chilies, 2 15-oz cans beans, 1½ cup frozen corn, 3 cups beef broth
Add more broth if you want your soup less chunky. Taste to adjust seasoning. Remove from heat, then serve, garnished with your favorite toppings.
Tortilla chips, Shredded cheddar or crumbled cotija, Sour cream, Diced avocado, Jalapeño slices, Lime wedges, Chopped green onions, Chopped cilantro

Notes

Ground beef or ground turkey can be used for the meat.
I like to use a mix of black and pinto beans, but feel free to use any type of canned beans you want. Kidney beans are also a great option.
I like to use frozen corn, but canned corn can also be used in a pinch. Canned corn usually comes in a salted brine, so go easy on the salt if you use it.
To keep it gluten-free, check that your taco seasoning, beef broth, and tortilla chips are labeled gluten-free.
Store leftovers without any toppings for the best texture and flavor. Cool completely, then store in an airtight container in the fridge for 4 to 5 days. This soup can also be frozen for up to 6 months.

Nutrition