Easy Taco Soup Recipe

Ingredients

• 1 medium Onion (peeled and finely chopped)
• 1 pound Ground Beef (80/20 lean-to-fat ratio recommended for flavor)
• 1 ounce Taco Seasoning (store‑bought packet (≈28 g) or homemade blend)
• 1 teaspoon Chili Powder (optional, adds heat)
• 1 teaspoon Cumin (optional, earthy flavor)
• 1 teaspoon Smoked Paprika (optional, smoky depth)
• 10 ounce Diced Tomatoes with Green Chilies (canned, keep liquid)
• 15 ounce Black Beans (include the bean liquid for extra flavor)
• 15 ounce Pinto Beans (include the bean liquid)
• 4 ounce Diced Green Chilies (canned, drained)
• 2 cup Frozen Corn (no need to thaw)
• 1.5 cup Water (room temperature)
• 1 packet Ranch Dressing Seasoning (adds a tangy flavor boost)
• 1 cup Sour Cream (for topping)
• 1 cup Shredded Cheese (Cheddar or Monterey Jack, for topping)
• 1 large Avocado (peeled, pitted and diced)
• 2 tablespoon Fresh Cilantro (roughly chopped, for garnish)
• 1 cup Tortilla Chips (crushed, for topping)
• 0.25 cup Diced Onion (topping) (optional, for extra crunch)

Instructions

1. Prepare Ingredients

   Peel and finely chop the onion. Dice the avocado, shred the cheese if not pre‑shredded, and roughly chop the cilantro. Open all cans and measure out frozen corn and water.

   Time: PT5M

2. Heat the Pot

   Place the Dutch oven on the stove over medium‑high heat and let it warm for about a minute.

   Time: PT1M

3. Brown Ground Beef and Onion

   Add the ground beef and chopped onion to the pot. Break the meat up with a wooden spoon, stirring constantly, until the beef is browned and the onion is softened, about 6‑7 minutes.

   Time: PT7M

4. Season the Meat

   Stir in the taco seasoning packet, chili powder, cumin, and smoked paprika. Mix well and cook for another minute to toast the spices.

   Time: PT2M

5. Add Remaining Soup Ingredients

   Add the diced tomatoes with green chilies, black beans with their liquid, pinto beans with their liquid, canned green chilies (drained), frozen corn, and 1½ cups of water. Stir until everything is evenly combined.

   Time: PT3M

6. Bring to a Simmer

   Increase the heat briefly to bring the mixture to a gentle boil, then reduce to medium‑low. Partially cover the pot and let the soup simmer for 30 minutes, stirring occasionally.

   Time: PT30M

7. Finish with Ranch Seasoning

   Stir in the packet of ranch dressing seasoning and let the soup simmer for an additional 2 minutes.

   Time: PT2M

8. Prepare Toppings

   While the soup finishes, dice the avocado, grate or shred the cheese, crumble the tortilla chips, and set out sour cream, cilantro, and optional diced onion.

   Time: PT5M

9. Serve

   Ladle the hot soup into bowls. Top each serving with a dollop of sour cream, shredded cheese, diced avocado, crushed tortilla chips, cilantro, and optional diced onion. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

870

Protein

35g

Carbohydrates

42g

Fat

43g

Fiber

10g