Easy Weeknight Taco Soup Recipe

5 from 1 vote

Smoky, hearty taco soup made with real pantry spices — no packets. One-pot, cozy, and ready in about 30 minutes. Perfect for easy weeknights.

Prep Time5

Cook Time20

Course: Soup

Cuisine: American, Tex-Mex

Servings:

Calories: 508kcal

Heat a large soup pot over medium / medium high heat. Add the ground beef and brown half way.
1 lb Ground beef
Add diced onion and continue to cook the ground beef until almost done. Drain any grease, if needed.
1 cup Onion
Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
2 Garlic, 2 tsp Chili powder, 1 tsp Cumin, 1/2 tsp Kosher salt, 1/2 tsp Oregano, 1 tsp Smoked paprika, 1/2 tsp Black pepper
Stir in the green chiles, fire-roasted tomatoes (with their juices), drained corn, drained and rinsed beans, and beef broth. Scrape up any browned bits on the bottom of the pot (flavor!).
4 oz Green chilies, 30 oz Fire roasted tomatoes, 15 oz Kidney beans, 15 oz Black beans, 15 oz Corn, 4 cups Beef broth
Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally. Taste and adjust seasoning as needed.
Serve with your favorite toppings such as sour cream, cilantro, avocado, lime, green onion, and tortilla chips.

This recipe uses everyday pantry spices instead of taco seasoning packets for a cleaner, warmer, more customizable flavor.

Leftovers keep 3–4 days and freeze great for up to 3 months.