Craving tacos but want soup? This taco soup is the best of both worlds—hearty, zesty, and loaded with ground beef, beans, corn, and bold spices. It’s a weeknight hero that comes together in one pot and hits all the right comfort notes.
Top it off with shredded cheese, sour cream, tortilla chips, and fresh diced avocado—and dinner feels like a fiesta.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 30 minutes ｜ 🍽 Servings 6 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Refrigerate for 4 days or freeze for 2 months
Ingredients List
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 500g (1 lb) ground beef
- 1 packet taco seasoning (or 2 tablespoons homemade blend)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) black beans (drained and rinsed)
- 1 can (14 oz) kidney beans (drained and rinsed)
- 1 cup frozen or canned corn
- 3 cups beef or chicken broth
- Salt and pepper to taste
- 1 ripe avocado (diced, for topping)
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Tortilla chips or strips
- Diced avocado
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in taco seasoning and cook for 1 minute to toast the spices.
- Add diced tomatoes, both beans, corn, and broth. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with cheese, sour cream, tortilla chips, and a generous scoop of diced avocado.
Recipe Notes / Tips
- Want it spicy? Add chopped jalapeños or a dash of cayenne.
- Swap ground beef for ground turkey or plant-based crumbles.
- Serve with cornbread for the ultimate cozy meal.
- Add avocado just before serving to keep it fresh and green.
Nutrition Info (per serving, approx.)
- Calories: 375
- Carbs: 32g
- Fat: 18g
- Protein: 22g
- Fiber: 9g
FAQs
- Q: Can I use guacamole instead of diced avocado?
A: You can! Just add a dollop on top for a creamy kick. - Q: Can I make this ahead of time?
A: Yes—make the soup, refrigerate, and add avocado only when serving. - Q: Can I add rice or quinoa?
A: Definitely! Stir in cooked grains for a heartier version.
Topped it with creamy avocado bliss? Snap your taco soup creation and tag #the_food_pedia on Instagram! 🥑🌮🥣
