Classic Ground Beef Taco Soup
This hearty 30-minute taco soup combines savory ground beef, beans, corn, tomatoes, and bold taco spices for the ultimate quick weeknight comfort meal. Loaded with flavor and endlessly customizable with your favorite taco toppings!
Equipment
- Dutch Oven or Large Pot
- Cutting board
- Chef’s Knife
- Wooden spoon
Ingredients
- 1 lb lean ground beef
- 1 small onion, chopped
- 4–5 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 15 oz can corn, drained
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can chili beans (in chili sauce)
- 1 28 oz can crushed tomatoes
- 1 4 oz can green chiles (or Rotel)
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- salt, pepper, and cayenne pepper to taste
Instructions
- In a large Dutch oven, brown the ground beef with the chopped onions until no longer pink. Drain excess grease.
- Add the minced garlic and cook for 2 minutes until fragrant.
- Stir in the broth, corn, black beans, chili beans, crushed tomatoes, green chiles, chili powder, cumin, oregano, onion powder, and garlic powder.
- Bring to a simmer, cover, and cook for 15 minutes to meld the flavors. Season with salt, pepper, and cayenne to taste. Serve hot with toppings.
Notes
Make it creamy by stirring in cream cheese or heavy cream. Add more heat with jalapeños or hot sauce. Excellent for meal prep and freezer-friendly.