Taco Soup Recipe

Okay, picture this: It’s cold outside, your couch is calling your name, and the idea of chopping a million veggies makes you want to cry into a bag of tortilla chips. Enter this ridiculously easy taco soup that tastes like you spent hours simmering love on the stove… but really you just dumped everything in a pot like a glorious kitchen rebel. Ready? Let’s do this.

Why This Recipe is Awesome

Because it’s basically foolproof, feeds a crowd (or gives you killer leftovers), and tastes like a taco and chili had a delicious baby. It’s hearty without being heavy, spicy without melting your face off (unless you want that), and—best part—it dirties exactly ONE pot. My lazy heart sings every time.

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Ingredients You’ll Need

Grab these bad boys (most are probably already hiding in your pantry):

• 1 lb ground beef (or turkey, or plant-based crumbles if you’re feeling virtuous)
• 1 medium onion, diced (or be lazy and use frozen—zero judgment)
• 3 cloves garlic, minced (or 3 tsp of the jarred stuff, we’re not monsters)
• 1 packet taco seasoning (or make your own if you’re extra, I salute you)
• 1 packet ranch seasoning (yes, really—trust me on this one)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained (or fire-roasted if you’re fancy)
• 1 can (10 oz) diced tomatoes with green chiles (Rotel, baby!)
• 1 can (14.5 oz) diced tomatoes (plain ol’ ones)
• 4 cups beef or chicken broth (or water + bouillon if you’re scraping by)
• Salt & pepper to taste (you probably won’t need much)

Optional but life-changing toppings: shredded cheese, sour cream, avocado, cilantro, Fritos, tortilla chips, lime wedges, hot sauce—go wild.

Step-by-Step Instructions

1. Grab your biggest pot and crank the heat to medium-high. Brown that ground beef like it owes you money. Break it up with a wooden spoon while it cooks—about 5-7 minutes.
2. When it’s mostly browned, toss in the diced onion and garlic. Sauté until the onion goes soft and your kitchen smells like heaven (3-4 minutes).
3. Sprinkle in the taco seasoning AND the ranch seasoning. Stir it around for a minute so everything gets cozy and fragrant.
4. Dump in ALL the cans—beans, corn, both kinds of tomatoes (don’t drain the tomatoes, we want that juice). Pour in the broth too.
5. Give it a big stir, bring it to a bubble, then lower the heat to medium-low. Let it simmer for 20 minutes (stir occasionally so nothing sticks).
6. Taste it. Need salt? More heat? Now’s your moment. Ladle into bowls and pile on the toppings like you’re decorating a delicious Christmas tree.

Done. You’re a wizard.

Common Mistakes to Avoid

• Draining the tomatoes like a fool—keep that liquid gold, it’s flavor!
• Skipping the simmer time because you’re hangry. Give it those 20 minutes; the flavors get way happier.
• Forgetting to stir and scorching the bottom. Nobody wants burnt taco soup sadness.
• Using low-fat everything and wondering why it tastes like regret. Embrace the full-fat joy.

Alternatives & Substitutions

• Vegetarian? Skip the meat, add an extra can of beans or some lentils. Still slaps.
• No ranch packet? Use 1 tsp each garlic powder, onion powder, dill, and a pinch of sugar. Boom, DIY ranch vibes.
• Want it spicier? Add a diced jalapeño with the onions or extra hot sauce at the end.
• Low-carb life? Skip the beans and corn, double the meat, and thank me later.
• Creamier version? Stir in ½ cup heavy cream or a block of cream cheese at the end. Pure decadence.

FAQ (Frequently Asked Questions)

Can I make this in the slow cooker?

Heck yes! Brown the meat/onion/garlic first (or don’t even bother if you hate dishes), dump everything in the crockpot, and cook on low for 6 hours or high for 3-4. Easy mode activated.

Does it freeze well?

Like a dream. Cool it completely, portion into freezer bags, and it’ll keep for 3 months. Future-you will high-five present-you.

My kid hates spicy food—help!

Use mild Rotel (or just plain diced tomatoes) and mild taco seasoning. Add the heat on your own bowl later with hot sauce. Everyone wins.

Can I use ground turkey or chicken instead?

Absolutely. It’ll be slightly lighter but still delicious. Ground chicken can be bland though—maybe bump up the seasoning a tad.

Is the ranch seasoning weird?

I thought so too the first time. Then I tried it and literally face-palmed. It adds this magical tangy depth. Just do it.

Can I add rice or pasta?

You can, but cook it separately and add at the end or it’ll suck up all your broth and turn into mush.

Final Thoughts

There you go—your new go-to “I’ve got nothing planned but I’m starving” dinner. This taco soup is warm, cozy, stupidly delicious, and basically impossible to mess up. Make a pot tonight, curl up with a giant bowl (extra Fritos on top, obviously), and feel like the domestic goddess/god you secretly are.

Now quit scrolling and go cook, you beautiful human. Your taste buds are waiting. 🥄❤️