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Weeknight Taco Soup

  • Author: Emily
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x


You can’t go wrong with this recipe for Weeknight Taco Soup. Perfectly simple to make and absolutely delicious down to the last bite. Check your pantry; most likely you already have all the ingredients you need!


  • 1 medium onion, chopped fine
  • 2 pounds ground beef
  • 1 (15-ounce) can pinto beans OR black beans, drained and rinsed
  • 1 (15-ounce) can sweet corn, drained
  • 1 (15-ounce) can fire-roasted diced tomatoes (do NOT drain)
  • 1 package of taco seasoning (about 2 tablespoons)
  • 2 cups chicken broth
  • 1 cup of water
  • Shredded Mexican blend cheese, sour cream, sliced black olives, tortilla chips or strips to garnish (optional)


  1. Set a large pot over medium-high heat. Add the onion and ground beef, and cook until the onions are translucent and the ground beef is browned with no pink spots remaining, about 10 minutes.
  2. Stir in the pinto beans, corn, tomatoes, taco seasoning, broth, and water. Bring to a boil, then cover and turn the heat to medium/low to maintain a slow simmer. Cook for 30 minutes, then remove from heat and serve with optional garnishes if desired. 
  • Prep Time: 10 minutes
  • Cook Time: 30
  • Category: Dinner
  • Cuisine: Mexican


  • Serving Size: 1.5 cups
  • Calories: 476
  • Sugar: 5.9
  • Sodium: 898
  • Fat: 10.9
  • Saturated Fat: 5.1
  • Carbohydrates: 55.2
  • Fiber: 11.5
  • Protein: 38.3
  • Cholesterol: 71

Keywords: Mexican, Taco, Soup, ground beef, weeknight dinner, fast dinner, easy, beginner