Here's a genuinely simple taco soup recipe that requires just 7 pantry staples and takes 30 minutes from start to finish. Combine 1 pound ground beef, 1 can diced tomatoes, 1 can corn, 1 can black beans, 4 cups chicken broth, 1 packet taco seasoning, and 1 cup water in a pot. Simmer for 20 minutes. Serve with shredded cheese and sour cream. This beginner-friendly version uses common canned ingredients for weeknight success.
The Easiest Taco Soup You'll Ever Make
When you need dinner on the table fast, this straightforward taco soup delivers big flavor with minimal effort. Unlike complicated recipes requiring specialty ingredients, this version uses items you likely already have in your pantry. The beauty of this recipe lies in its flexibility - you can adapt it to dietary needs or whatever you have on hand while maintaining that authentic taco flavor profile.
Why This Recipe Works for Busy Cooks
This isn't just another taco soup recipe—it's engineered for simplicity without sacrificing taste. Most "simple" recipes still require chopping multiple vegetables or specialty ingredients, but ours eliminates those barriers. The strategic use of quality canned goods provides consistent flavor while cutting prep time dramatically. You'll appreciate how the seasoning packet creates restaurant-quality results without measuring individual spices.
Simple Taco Soup Ingredients
Makes 6 servings | Total time: 30 minutes
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 1 pound | 80% lean for best flavor |
| Diced tomatoes with green chilies | 1 (14.5 oz) can | Rotel brand recommended |
| Black beans | 1 (15 oz) can | Rinsed and drained |
| Sweet corn | 1 (15 oz) can | Drained |
| Chicken broth | 4 cups | Low sodium preferred |
| Taco seasoning | 1 (1 oz) packet | Or 2 tbsp homemade blend |
| Water | 1 cup | Adjust for desired thickness |
Step-by-Step Preparation
- Brown the beef: In a 4-quart pot over medium-high heat, cook ground beef until no pink remains (5-7 minutes). Drain excess fat.
- Combine ingredients: Add diced tomatoes, black beans, corn, chicken broth, taco seasoning, and water. Stir well to combine.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes to allow flavors to meld.
- Adjust consistency: For thicker soup, simmer uncovered for additional 5 minutes. For thinner soup, add 1/2 cup water.
- Season: Taste and add salt if needed (most taco seasoning contains sufficient salt).
Pro Tips for Perfect Taco Soup Every Time
- Don't skip draining: Properly draining beans and corn prevents watery soup
- Seasoning alternatives: Use 2 tablespoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon garlic powder if you don't have a packet
- Acid balance: A squeeze of fresh lime juice just before serving brightens flavors
- Avoid boiling: Keep soup at a gentle simmer to prevent ingredient breakdown
- Resting time: Let soup sit covered for 5 minutes off heat before serving for best flavor integration
Simple Variations for Different Diets
This basic recipe adapts beautifully to various dietary needs without complicating the process:
- Vegetarian taco soup: Substitute ground beef with 2 cups cooked lentils and use vegetable broth
- Spicy version: Add 1 diced jalapeño with the tomatoes or use hot Rotel tomatoes
- Creamy texture: Stir in 1/2 cup sour cream during the last 5 minutes of cooking
- Low-carb option: Double the beef and omit corn and beans
- Instant Pot method: Use "Sauté" function for beef, then 10 minutes high pressure for cooking
Serving Suggestions and Storage
Serve this easy taco soup recipe with your favorite toppings: shredded cheddar, sour cream, sliced avocado, crushed tortilla chips, or fresh cilantro. The soup tastes even better the next day as flavors continue to develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating frozen soup, thaw overnight in the refrigerator first, then warm gently on the stove over medium-low heat, stirring occasionally.
Frequently Asked Questions
Can I make this taco soup without meat?
Yes, you can easily make a vegetarian version by substituting the ground beef with 2 cups cooked lentils or 1 package plant-based ground "meat." Use vegetable broth instead of chicken broth and ensure your taco seasoning is vegan-friendly. The cooking time remains the same, and you'll still get that satisfying texture and flavor.
How can I make this recipe in a slow cooker?
Brown the beef first (optional but recommended), then add all ingredients to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. The slow cooker method actually enhances the flavor development while requiring even less active time than the stovetop version. Just add the corn during the last hour to maintain its texture.
Why does my taco soup taste bland?
Bland taco soup usually needs more acid or salt. Try adding 1-2 tablespoons of fresh lime juice, which brightens all the flavors. If using low-sodium broth, you may need to increase the taco seasoning by 1/2 packet or add 1/4 teaspoon salt. Remember that flavors intensify as the soup sits, so wait 5 minutes after cooking before final seasoning adjustments.
Can I use frozen corn instead of canned?
Absolutely. Use 1 cup of frozen corn instead of canned—no need to thaw it first. Add it with the other ingredients at the beginning of cooking. Frozen corn often has better texture than canned and works perfectly in this simple taco soup recipe. Just make sure to drain any excess liquid if you thaw it beforehand.
How do I thicken taco soup if it's too watery?
If your soup is too thin, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this into the simmering soup and cook for 2-3 minutes until thickened. Alternatively, remove 1 cup of soup, blend until smooth, then return to the pot. For a more authentic texture, simply simmer uncovered for 5-10 additional minutes to reduce the liquid.
浙公网安备
33010002000092号
浙B2-20120091-4