This hearty and flavorful stovetop taco soup is the ultimate comfort dish for busy weeknights. Packed with tender ground beef, hearty beans, sweet corn, and zesty taco seasoning, it delivers bold Southwestern flavors in every spoonful. Top it with your favorite garnishes for a customizable, crowd-pleasing meal that’s ready in under an hour.
Ingredients
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef broth (or vegetable broth)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips
Instructions
- In a large pot over medium heat, cook the ground beef (or turkey) until fully browned, breaking it apart with a spoon. Drain any excess fat.
- Add chopped onion and minced garlic to the pot. Sauté for 3–4 minutes until the onion becomes translucent.
- Stir in black beans, kidney beans, corn, diced tomatoes, and taco seasoning. Mix well to coat everything in the seasoning.
- Pour in the beef broth, stir, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20–25 minutes to allow flavors to blend.
- Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.
Variation
- Use ground chicken instead of beef or turkey for a lighter flavor profile.
- Add diced bell peppers along with the onions for extra color and sweetness.
- Stir in a cup of cooked rice or quinoa during the last 5 minutes of cooking for a heartier texture.
Cooking Notes
- For the best flavor, allow the soup to simmer the full 25 minutes so the spices can fully develop.
- If you prefer a thicker soup, mash some of the beans against the side of the pot with a spoon.
- Adjust the heat level by choosing mild, medium, or hot diced tomatoes with green chilies.
Serving Suggestions
- Serve with a side of warm cornbread for a complete meal.
- Garnish with crushed tortilla chips, a dollop of sour cream, and fresh cilantro for added texture and freshness.
- Pair with a crisp green salad tossed with avocado and lime dressing for a balanced plate.
Tips
- Make a double batch and freeze half for quick weeknight dinners.
- Use low-sodium broth and beans if you want more control over salt levels.
- Prep toppings in advance so everyone can build their own bowl at the table.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 20 g
- Sodium: 890 mg
Frequently Asked Questions
-
Can I make this soup ahead of time?
Yes! It reheats beautifully. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. -
Can I make this recipe vegetarian?
Absolutely use vegetable broth instead of beef broth and substitute the meat with extra beans or diced vegetables. -
How can I make it spicier?
Add diced jalapeños, extra chili powder, or hot sauce while cooking for more heat. -
What toppings work best?
Shredded cheese, sour cream, avocado slices, chopped cilantro, and crushed tortilla chips are all delicious options.
Conclusion
This stovetop taco soup is a hearty, flavor-packed dish that’s perfect for weeknights, game days, or anytime you need a warm and satisfying meal. It’s easy to customize, freezes well, and is guaranteed to be a family favorite.
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Stovetop Taco Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This hearty and flavorful stovetop taco soup is the ultimate comfort dish for busy weeknights. Packed with tender ground beef, hearty beans, sweet corn, and zesty taco seasoning, it delivers bold Southwestern flavors in every spoonful. Top it with your favorite garnishes for a customizable, crowd-pleasing meal that’s ready in under an hour.
Ingredients
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef broth (or vegetable broth)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips
Instructions
- In a large pot over medium heat, cook the ground beef (or turkey) until fully browned, breaking it apart with a spoon. Drain any excess fat.
- Add chopped onion and minced garlic to the pot. Sauté for 3–4 minutes until the onion becomes translucent.
- Stir in black beans, kidney beans, corn, diced tomatoes, and taco seasoning. Mix well to coat everything in the seasoning.
- Pour in the beef broth, stir, and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20–25 minutes to allow flavors to blend.
- Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.
Notes
- For extra heat, add a diced jalapeño when sautéing the onions.
- This soup freezes well cool completely before transferring to freezer-safe containers.
- Swap the beef for shredded rotisserie chicken for a quicker protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern / Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: taco soup, stovetop soup, beef taco soup, Tex-Mex dinner