Comforting Easy Taco Soup for Busy Evenings
It is 6pm and the winter chill is settling in. You need a warm, satisfying meal that does not require hours of work.
This easy taco soup is your answer for busy weeknights. It delivers bold southwestern flavors with minimal effort on your part. You can have a steaming bowl ready in just 30 minutes.
Why This Recipe Is a Winner
This dish is a true one-pot wonder for your kitchen. It relies on simple pantry staples you likely already have. This makes it incredibly budget-friendly for any family.
The combination of beans and beef is very filling. It is a nutritious, feel-good meal that everyone will love. Your kids will even ask for second helpings tonight.
Simple Method
Making this soup is as easy as browning meat. You simply open a few cans and let them simmer. The magic happens as the flavors meld together effortlessly on your stove.
Even if you are a beginner, you can do this. There are no complicated techniques or fancy tools required. Just a single pot and a little bit of time.
Ingredients You’ll Need
Most of these items are pantry staples at their best.
- 1 lb lean ground beef
- 1 medium yellow onion, chopped
- 1 packet (1 oz) taco seasoning mix
- 1 packet (1 oz) dry ranch salad dressing mix
- 1 can (15 oz) pinto beans, undrained
- 1 can (15 oz) kidney beans, undrained
- 1 can (15.25 oz) whole kernel corn, undrained
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 can (8 oz) tomato sauce
Step-by-Step Directions
- In a large stockpot over medium-high heat, brown the beef and onion.
- Drain the excess fat from the pot carefully.
- Stir in the taco seasoning and dry ranch dressing mix.
- Add the pinto beans, kidney beans, corn, tomatoes, and tomato sauce.
- Do not drain the cans; the liquid creates the base.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer the soup for 15 to 20 minutes, stirring occasionally.
- Serve warm with your favorite toppings.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. Top it with a creamy dollop of sour cream. Add a handful of shredded cheddar cheese for extra richness.
Crunchy tortilla chips make the perfect side for dipping. Set the table and enjoy a cozy night in with your family. This meal is pure comfort in every single bite.
Storage & Reheating
This soup actually tastes better the next day. Store leftovers in an airtight container in the fridge. It will stay fresh for up to four days. You can also freeze it for later use.
Reheat it on the stove over medium heat. You can also use the microwave for a quick lunch. Add a splash of water if it seems too thick.
Tips for Best Results
- Do not drain the cans to keep the soup flavorful.
- Use lean ground beef to minimize the excess grease.
- Sauté the onions until they are soft and translucent.
- Let the soup simmer longer if you want deeper flavor.
- Double the batch for easy winter meal prep lunches.
- Add a squeeze of fresh lime for a bright finish.
- Garnish with fresh cilantro to add a pop of color.
Ways to Switch It Up
- Swap ground beef for ground turkey for a lighter meal.
- Use black beans instead of kidney beans for a twist.
- Add extra green chilies if you love a spicy kick.
- In summer, use fresh garden corn instead of canned corn.
Common Questions
Can I make this in a slow cooker?
Yes, you certainly can. Brown the beef first, then cook on low for 4 hours. This is perfect for busy mornings before work.
Is this recipe gluten-free?
Check your seasoning packets to be sure. Many taco and ranch mixes contain hidden gluten. You can easily find certified brands at most stores.
I hope this cozy easy taco soup warms your heart this winter. Give it a try tonight and enjoy the simple flavors. Happy cooking!
— Clara
Ingredients
Method
- In a large stockpot or Dutch oven over medium-high heat, brown the ground beef and chopped onion until the beef is fully cooked and no longer pink.
- Drain the excess fat from the pot.
- Stir in the taco seasoning and dry ranch dressing mix until the meat is evenly coated.
- Add the pinto beans, kidney beans, corn, diced tomatoes, and tomato sauce to the pot. Do not drain the cans; the liquid provides the soup base.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer the soup for 15 to 20 minutes, stirring occasionally, to allow flavors to meld.
- Serve warm with optional toppings such as shredded cheese, sour cream, or tortilla chips.
