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Taco soup recipe in a white bowl with ground beef, black beans, corn, sour cream, cheddar, avocado and tortilla strips

Taco Soup

Author: Olivia Stone | Home Chef
345kcal
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Easy one-pot taco soup with ground beef, black and pinto beans, Rotel, corn and homemade taco seasoning. Ready in 40 minutes, with crockpot and Instant Pot options.
Servings 8 servings
Course Main Course, Soup
Cuisine American, Tex-Mex

Ingredients

Taco seasoning
  • 1 tbsp chili powder (American-style, mild)
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp kosher salt plus more to taste
  • 1/4 tsp cayenne pepper optional
Soup
  • 1 tbsp olive oil (15 ml)
  • 1 1/2 lb lean ground beef (680 g), 85% lean
  • 1 medium yellow onion diced (about 1 cup / 150 g)
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste (32 g)
  • 3 cups low-sodium beef broth (720 ml)
  • 2 (10 oz / 283 g) cans Rotel diced tomatoes and green chiles undrained
  • 1 (15 oz / 425 g) can black beans drained and rinsed
  • 1 (15 oz / 425 g) can pinto beans drained and rinsed
  • 1 1/2 cups frozen corn (210 g)
  • 1 tbsp fresh lime juice (15 ml)
Toppings (optional)
  • shredded cheddar, sour cream, avocado, green onions, cilantro, crushed tortilla chips, lime wedges

Equipment

  • 5 to 6 quart Dutch oven or soup pot
  • Wooden spoon
  • Can opener

Method

  1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and onion and cook 7 to 8 minutes, breaking up the meat, until no pink remains (160°F / 71°C) and the onion is soft.
    Browning ground beef and diced onion in a white Dutch oven for taco soup
  2. Spoon off most of the fat, leaving about 1 tablespoon in the pot.
    Spooning excess fat out of browned ground beef for taco soup
  3. Add the bell pepper and garlic and cook 2 minutes, until the pepper starts to soften.
    Green bell pepper and garlic added to browned ground beef in a Dutch oven
  4. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, onion powder, salt and cayenne. Cook 60 seconds, stirring, until fragrant and the paste turns brick red.
    Tomato paste and taco spices added to ground beef in a Dutch oven
  5. Pour in the beef broth and both cans of Rotel with their juice. Scrape up any browned bits from the bottom of the pot.
    Pouring diced tomatoes with green chiles into taco soup with beef broth
  6. Add the black beans, pinto beans and corn. Bring to a boil, then reduce the heat to a gentle simmer.
    Black beans, pinto beans and corn added to taco soup in a Dutch oven
  7. Simmer with the lid slightly open for 20 minutes, until the broth thickens a little.
    Taco soup simmering in a Dutch oven with beef, beans and corn
  8. Turn off the heat and stir in the lime juice. Taste, adjust the salt, and serve with your favorite toppings.
    Squeezing fresh lime juice into finished taco soup

Nutrition

Serving1.5cupsCalories345kcalCarbohydrates26gProtein23gFat12gSaturated Fat4.5gSodium620mgFiber7gSugar5g

Notes

Crockpot: brown the beef and onion first and drain the fat. Add everything except the lime to a 6-quart slow cooker and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Stir in the lime before serving.
Instant Pot: do steps 1 to 4 on Sauté, add the broth and scrape the bottom, then add the Rotel, beans and corn without stirring. Cook 8 minutes at high pressure, then natural release 10 minutes.
Packet seasoning: use 1 packet (1 oz / 28 g) taco seasoning instead of the homemade blend and skip the salt.
Storage: refrigerate up to 3 to 4 days or freeze 2 to 3 months. Reheat to 165°F (74°C).
Nutrition is an estimate per serving, without toppings.

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