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One Pot 30-Minute Taco Soup

One pot taco soup simmers ground beef, beans, corn, and tomatoes with green chiles in a savory seasoned broth. It comes together in one pot with tender beans and a hearty, chunky texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 4 cups low-sodium beef broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (14.5 oz) diced tomatoes with green chiles

Equipment

  • 1 6-quart pot or Dutch oven

Method
 

  1. In a 6-quart pot or Dutch oven over medium-high heat, cook the ground beef and onion, breaking up the beef, for 7 to 8 minutes, until the beef is browned and reaches 160°F; drain excess fat if needed.
  2. Stir in the garlic and taco seasoning and cook for 30 seconds, until fragrant.
  3. Add the beef broth, black beans, pinto beans, corn, and tomatoes with their juices; bring to a boil over high heat, then reduce the heat and simmer uncovered for 10 to 12 minutes.

Notes

For the best texture, drain excess fat after browning the beef if needed. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a vegetarian variation, use plant-based ground meat and vegetable broth.