This flavorful stovetop taco soup is loaded with ground beef, two types of beans, tomatoes, and corn. It cooks in a pot on the stovetop and is ready to serve in about 30 minutes!
Fill it with your favorite taco toppings and serve with a slice of Mexican cornbread.
If you think soup doesn’t make a meal, this easy taco soup recipe will change your mind.
Why you will love this recipe
- Fast and easy – It requires easy-to-store ingredients and only takes 5 minutes to prep!
- filling – It is enriched with proteins from beef and beans to help you feel full.
- Familyfriendly – Taco flavor and lots of fun taco toppings make it popular with all ages.
- leftovers – It can be warmed up wonderfully and is suitable for freezing.
Notes on ingredients
- ground beef – 90% to 93% lean ground beef.
- Yellow onion and chopped garlic
- jalapeno – I suggest nibbling on a small piece of jalapeno to gauge how spicy it is. They can be quite different! Then remove the ribs and as many seeds as you like.
- tomatoes – A few cans of fire-roasted diced tomatoes.
- Spice – I use my homemade taco seasoning mix, but you can use that store-bought packets of taco seasoningIf you want.
- Diced green chillies – A small can, drained.
- beans – Preserved pinto beans And black beans.
- broth – Low sodium beef broth.
- Frozen Corn – It does not have to be thawed beforehand. Just throw it in and the hot soup will warm it through.
- cornstarch – This is not a super thick and creamy soup. But I add just enough cornstarch combined with a little water to add some body. If you’re using a store-bought condiment, it likely has some kind of thickening agent in it, so you can skip that ingredient.
- toppings – Add your favorite taco toppings. I’m always on my way sour cream, coriander, grated cheeseAnd avocado. Crushed tortilla chips are also a tasty choice!
How to make taco soup on the stovetop
- In a Dutch oven or large stockpot, cook the beef and onion, stirring to crumble the beef. Drain as much fat as possible from the pot and place it back on the stove.
- Stir in the garlic and jalapenos and cook, stirring, until the jalapenos are tender.
- Add the tomatoes, taco seasoning, green chiles, pinto beans, black beans and all but about ¼ cup of the broth. Then bring to a boil, reduce heat, cover and simmer for 15 minutes.
- Stir in the frozen corn and simmer for a minute or two.
pro tip
To give the broth a little body, mix the cornstarch with the reserved broth and add the slurry to the soup. It only takes a minute or two for it to thicken slightly. If you’re using store-bought taco seasoning, it likely contains some kind of thickener, so you can skip this step.
Taco Soup Variations
- Meat – Substitute ground turkey or grilled chicken for the beef. If using cooked chicken, simply stir it into the soup with the remaining ingredients.
- beans – This soup is delicious with kidney beans, White beans, or any beans you would use to make chili. Feel free to substitute whatever you have in your pantry for the black beans and pinto beans.
- tomatoes – Replace a can rotel for a can of fire-roasted diced tomatoes.
storage tips
- Refrigerate – Transfer the cooled soup to an airtight container and refrigerate for up to 4 days.
- Freeze – Allow the soup to cool completely, then transfer to a freezer-safe container. To save space, I like to use freezer safe plastic storage bags and lay them flat to freeze. Once frozen solid, they can be stacked in the freezer.
- warm up – Heat up individual portions in the microwave or heat up a whole portion in a saucepan on the stove.
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Taco soup from the stove
This flavorful stovetop taco soup is loaded with ground beef, two types of beans, tomatoes, and corn. It cooks in a pot on the stovetop and is ready to serve in about 30 minutes!
Ingredients
- 1 Pound ground beef
- 1 Cup diced yellow onion
- 1 teaspoon chopped garlic
- 1 jalapeno, cored and diced as desired
- 2 14.5 ounce Canned Fire Roasted Tomatoes
- 2 tablespoon Homemade Taco Seasoning Mix, or store bought (see notes below)
- 4 ounce can diced green chillies
- 15 ounce can pinto beans, drained (but do not rinse)
- 15 ounce Can of black beans, drained (but do not rinse)
- 4 cups low sodium beef broth, divided
- 1 Cup frozen corn, no thawing necessary
- 2 teaspoon cornstarch
Optional toppings
- sour cream
- coriander
- Shredded Cheddar Cheese
- avocado
instructions
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Heat a large Dutch oven over medium-high heat. Add the beef and onion and cook, stirring to break up the beef into small pieces, until cooked through and the onion is tender, 6 to 8 minutes. Drain as much fat as possible from the pot and place it back on the stove.
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Stir in the garlic and jalapeno and cook, stirring, for two minutes.
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Stir in the tomatoes, taco seasoning, green chiles, pinto beans, black beans and all but about ¼ cup of the broth (save for later). Bring to a boil over medium-high heat. Reduce heat to LOW and simmer, covered, for 15 minutes. Stir in the frozen corn and simmer for a minute or two.
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Mix the cornstarch with the remaining broth and stir into the soup. Stir until slightly thickened. It won’t be super thick, but it will give the soup a nice body.
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Serve with optional toppings.
Remarks
If you’re using store-bought taco seasoning, chances are it has some kind of thickening agent in it, so you can skip the cornstarch slurry.
Nourishment
Calories: 248 kcal · Carbohydrates: 28 G · Protein: 20 G · Fat: 6 G · Saturated Fatty Acids: 2 G · Polyunsaturated fat: 0.5 G · Monounsaturated fatty acids: 3 G · Trans fats: 0.4 G · Cholesterol: 37 mg · Sodium: 803 mg · Potassium: 844 mg · Fiber: 8th G · Sugar: 3 G · Vitamin A: 333 ie · Vitamin C: 13 mg · Calcium: 79 mg · Iron: 4 mg
Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.