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Simple & Delicious Taco Soup

  • Total Time: 30 minutes
  • Yield: 6 to 8 servings 1x


Units Scale
  • 1 pound lean ground beef
  • 1 pkg. (1 oz) or 3 tablespoons taco seasoning, homemade or store bought
  • 1/4 teaspoon black pepper
  • 1 cup beef broth, see notes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinse
  • 2 cans (15 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 can (8 oz) tomato sauce
  • 1 cup frozen corn
  • salt & pepper to taste, if needed


  • grated cheese
  • Fritos (a must!)
  • sour cream
  • cilantro
  • chopped avocado



  1. In a large pot, add the beef and cook over medium-heat until browned. Drain, if needed Stir in taco seasoning and black pepper.
  2. Add the beef broth, kidney beans, pinto beans, fire-roasted tomatoes, green chiles and tomato sauce. Give it a good stir and then bring to a simmer, and cook for 15 minutes. Add the frozen corn and simmer for another 5 to 10 minutes.  Season with salt and pepper if needed/desired.
  3. Ladle into bowls and top with desired toppings. Enjoy!


  • Because I happen to have a couple picky eaters still living at home who turn their noses up to chunks of tomatoes, I pulse my tomatoes in my food processors for just a quick, couple pulses.
  • If you like a “runnier” soup, then add about 1/2 to 3/4 cup more beef broth.
  • Prep Time: 10 mins
  • Cook Time: 20 mins