Hearty Taco Soup Recipe

Let's face it: We love cooking, but we hate doing dishes. It's true! That's why we gravitate toward one-pot meals during the busy work week. When planning dinners, we often look for the entrées that dirty the least amount of dishes, without sacrificing on taste.

Recipe developer and registered dietitian-nutritionist Kristen Carli brings us this recipe for a hearty taco soup prepared in one pot. This soup is made by browning ground beef with onions and bell peppers, then adding in canned black beans, corn, and diced tomatoes, along with some taco-inspired seasonings. Ready in under an hour, this soup makes for the ideal weeknight dinner. 

While unnecessary (as this is a complete meal on its own), this soup pairs nicely with Mexican rice or tortilla chips. That is, of course, only if you desire a starchy side. Though if we are being honest, we've never said no to a carb.

Gather your taco soup ingredients

To make this hearty taco soup, you can start by gathering your ingredients. For this recipe, you will need ground beef, salt, pepper, a yellow onion, a bell pepper (we like orange here), a can each of black beans, corn, and diced tomatoes, chicken broth, dried oregano, chili powder, and cayenne pepper. You may want to also get out your optional toppings: limes, shredded cheddar cheese, avocado slices, sour cream, and sliced green onions.

Brown the ground beef and cook the aromatics

Let's get started! Place a large pot or Dutch oven on the stovetop over medium heat. Add the ground beef and break it up with a wooden spoon. Let this cook for about 8 minutes, stirring occasionally. Once it is no longer pink, add in the diced onions and diced bell pepper. You will not need to add any oil or butter to cook these veggies; the fat from the meat will be enough. Stir this mixture and allow the onions to cook until they are tender. That's your cue to move on to the next step.

Assemble the soup

Next, give the canned black beans and corn a drain and a rinse. Pour those into the pot along with the can of diced tomatoes and the chicken broth. Lastly, sprinkle in the chili powder, cayenne pepper, and dried oregano. These spices will add the taco flavor and a little heat to the soup. Give this mixture a good stir and bring it to a boil. Once boiling, you can decrease the heat to low and allow the soup to simmer for at least 20 minutes. This will allow the flavors to meld — not to mention make your kitchen smell amazing!

Serve and garnish the soup

Once the soup has simmered, you are ready to serve it. Ladle the soup into individual serving bowls. Then, top with any combination of the optional toppings: avocado slices, green onions, sour cream, a squeeze of lime juice, and shredded cheddar cheese.

This meal lends itself well to serving large groups. Allow diners to assemble their own bowls with a toppings bar. Place all of the toppings in bowls and line them up next to the soup. People can pick and choose which toppings they want to add, making each bowl custom to their tastes.

Hearty Taco Soup Recipe
4.9 from 22 ratings
This soup captures all of the delicious flavors of a taco, just in a bowl. And since it's ready in under and hour, it's an ideal weeknight dinner.
Prep Time
Cook Time
taco soup in large pot sour cream cheddar cheese green onions
Total time: 45 minutes
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 1 orange bell pepper, diced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can yellow corn, drained and rinsed
  • 1 (10-ounce) can diced tomatoes
  • 4 cups chicken broth
  • ½ teaspoon dried oregano
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
Optional Ingredients
  • lime wedges, for serving
  • shredded cheddar cheese, for serving
  • avocado slices, for serving
  • sour cream, for serving
  • sliced green onions, for serving
  1. Heat a large pot or Dutch oven over medium heat.
  2. Add the ground beef, breaking up with a wooden spoon. Cook until beef is no longer pink, about 8 minutes.
  3. Add the onion and bell pepper. Season with salt and pepper. Stir and cook until the onion is tender, about 5 minutes.
  4. Add black beans, corn, tomatoes, broth, oregano, chili powder, and cayenne pepper. Stir to combine. Bring to a boil, then lower the heat to a simmer.
  5. Let soup simmer for 20 minutes.
  6. Ladle soup into serving bowls. Garnish with optional toppings of juiced lime wedges, shredded cheddar, avocado, sour cream, and green onions.
Calories per Serving 391
Total Fat 18.6 g
Saturated Fat 6.5 g
Trans Fat 0.9 g
Cholesterol 58.5 mg
Total Carbohydrates 33.7 g
Dietary Fiber 8.8 g
Total Sugars 7.4 g
Sodium 939.9 mg
Protein 24.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe