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Cozy Weeknight Taco Soup: Easy 30-Minute Recipe

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This thick, hearty taco soup is packed with all the flavors of your favorite taco night, ready in just 30 minutes. It’s the perfect quick and easy weeknight dinner that tastes like you spent hours on it.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (85/20 or 90/10)
  • 1 packet (1 ounce) taco seasoning
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 4 cups low-sodium beef broth
  • 1 can (4 ounces) diced green chiles
  • 1 tablespoon pickle juice from jarred jalapeños (optional but highly recommended)
  • Salt and black pepper, to taste
  • For serving: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, crushed tortilla chips or Fritos, lime wedges

Instructions

  1. Place your Dutch oven or large pot over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds. Toss in the diced onion and cook, stirring occasionally, until it becomes translucent and soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the ground beef to the pot. Use your wooden spoon to break it up into small pieces. Let it cook undisturbed for a minute or two to get a nice sear, then stir and continue cooking until it’s fully browned and no longer pink, about 4-5 minutes. Drain off excess fat if needed.
  3. Sprinkle the taco seasoning over the browned beef and onions. Stir everything together so the seasoning coats the meat evenly. Let it cook for about 1 minute, stirring constantly.
  4. Pour in the can of fire-roasted diced tomatoes (with their juices), the drained and rinsed black beans, the drained corn, and the diced green chiles. Stir everything together until well combined.
  5. Pour in the 4 cups of beef broth. If using, add the pickle juice from jarred jalapeños. Give it a good stir.
  6. Increase the heat to high and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 15 minutes. Taste after 10 minutes and add salt and pepper as needed.
  7. Ladle the hot soup into bowls. Let everyone top their own bowl with their favorite fixings—shredded cheese, a dollop of sour cream, fresh cilantro, and a handful of crushed tortilla chips. A squeeze of fresh lime juice over the top right before eating is a game-changer.

Notes

For a thicker soup, let it simmer uncovered for the last 5-10 minutes. For a vegetarian version, omit the beef and add an extra can of beans and diced bell peppers. This soup freezes well for up to 3 months.

Nutrition

Keywords: taco soup, weeknight dinner, easy soup, 30-minute meal, ground beef soup, comfort food, one-pot meal

Find it online: https://oracooks.com/cozy-weeknight-taco-soup-easy-30-minute-recipe/