Quick Fix Taco Soup

Sharing a quick fix taco soup today that is perfect for busy weeknights and feeding a crowd! My easy taco soup recipe is prepared in just minutes! Top with your favorite taco toppings.

Table of Contents

• My Favorite Homemade Taco Soup
• What You’ll Need
• How To Make Taco Soup
• Can I Make This a Crockpot Taco Soup?
• How To Serve Taco Soup
• How To Store Leftovers
• Can I Freeze Taco Soup?
• Get the Recipe

My Favorite Homemade Taco Soup

This taco soup has been a classic recipe on Picky Palate since 2008! So simple to whip up if you are in need of a quick fix dinner. I also love serving taco soup when I’m feeding a crowd. it goes a long way with your favorite toppings added to each bowl. Hope you enjoy!

Try my Weeknight Chicken Enchiladas too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

• extra virgin olive oil– The olive oil is used to saute the vegetables.
• onion– Finely chop the onion before sauteeing.
• garlic– Mince your own fresh garlic or use the minced garlic in the jar that’s available in the produce section of the grocery store.
• lean ground beef- 80% lean or higher works best. Less fat to drain.
• kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
• black pepper– For best tasting results use freshly cracked black pepper.
• chicken broth– Look for reduced sodium chicken broth for the soup.
• black beans– Wash and drain the black beans before adding to the soup.
• kidney beans– Wash and drain the kidney beans before adding to soup.
• white beans or garbanzo beans– Drain and wash the white beans before adding to soup.
• Rotel mild diced tomatoes– Rotel comes in mild and original which is pretty spicy. I prefer the mild tomatoes.
• corn– Drain can of corn before adding to soup.
• Ranch Dressing Seasoning Mix– Find the Ranch Dressing Seasoning mix in the salad dressing section of the grocery store.
• ground cumin– Ground cumin adds a nice smoky flavor to the soup.
• Toppings– Sour cream shredded cheese, tortilla chips and cilantro leaves to name some.

How To Make Taco Soup

1. Place oil into a large 5 qt dutch oven over medium heat.
2. Saute onion and garlic for about 5 minutes, until onions are softened.
3. Add ground beef, salt and pepper; cook until brown and crumbled.
4. Add chicken broth, cumin, Ranch Dressing mix, diced tomatoes, corn, black beans, kidney beans and white beans, stirring to combine.
5. Simmer on low until ready to serve.
6. Taste and season with additional salt and pepper if needed.
7. Top each bowl with sour cream, tortilla chips, cheese and cilantro leaves if desired.

Saute onion and garlic for about 5 minutes until onions have softened. Use a large 5 quart heavy bottom pot to make your soup.

Brown ground beef with onions and garlic. Season with salt and pepper, cooking and stirring until browned.

Stir in broth. Add beans and corn to pot along with diced tomatoes. Add the dry Ranch Dressing Seasoning Mix and ground cumin. Stir to combine and simmer for 20-30 minutes at the minimum before serving. When I’ve got the time, I like to simmer on low for a few hours before serving.

Can I Make This a Crockpot Taco Soup?

Yes, saute the onion and garlic on the stovetop and brown the beef. Transfer the cooked beef mixture to crockpot and add remaining ingredients (minus toppings). Close crockpot lid and let cook on low for 3-6 hours until ready to serve.

How To Serve Taco Soup

I like to set up an area with bowls of toppings for my guests. I’ll have a big bowl of tortilla chips for crushing into bowls, shredded cheese, sour cream and cilantro leaves to name a few. Other topping ideas could be chopped green onion, salsa, crumbled bacon too.

How To Store Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat as needed.

Can I Freeze Taco Soup?

Yes, place soup into an airtight container and freeze up to 3 months. Thaw soup before re-heating.

5 from 1 vote

Quick Fix Taco Soup Recipe

My Quick Fix Taco Soup Recipe is perfect for busy weeknights and great for feeding a crowd! Serve with your favorite taco toppings and enjoy!

Course: Dinner

Cuisine: Mexican

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings: 12

Calories: 337kcal

Author: Jenny

Cost: $25

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Equipment

• Stove
• Dutch Oven or large pot
• chef knife
• cutting board
• measuring cups
• measuring spoons
• mixing spoon
• strainer for beans and corn if needed

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 onion finely chopped
• 2 tablespoons mined garlic
• 1 lb lean ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 32 ounces reduced sodium chicken broth
• 2 tablespoons ground cumin
• 1 ounce pkg dry Ranch Dressing Mix
• 2 10 ounce cans rotel mild tomatoes
• 15 ounce can corn drained
• 15 ounce can black beans drained
• 15 ounce can red kidney beans drained
• 15 ounce can white beans drained

Toppings

Sour Cream

Tortilla Chips

Shredded Cheese

Cilantro leaves

Instructions

• Place oil into a large 5 qt dutch oven over medium heat. Saute onion and garlic for about 5 minutes, until onions are softened. Add ground beef, salt and pepper; cook until brown and crumbled. Add chicken broth, cumin, Ranch Dressing mix, diced tomatoes, corn, black beans, kidney beans and white beans, stirring to combine. Simmer on low until ready to serve. Taste and season with additional salt and pepper if needed. Top each bowl with sour cream, tortilla chips, cheese and cilantro leaves if desired.

Nutrition

Calories: 337kcal | Carbohydrates: 56g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 650mg | Potassium: 648mg | Fiber: 7g | Sugar: 31g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 4mg

Keywords: easy dinner ideas, easy taco soup, easy taco soup recipe, taco soup, taco soup recipe

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