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Easy Dump-and-Go Loaded Taco Soup Recipe for Busy Weeknights

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A quick and easy taco soup loaded with seasoned ground beef, beans, corn, and cheese, perfect for busy weeknights. This comforting Tex-Mex-inspired soup is a one-pot wonder that satisfies the whole family.

Ingredients

Scale
  • 1 pound ground beef (85% lean preferred)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth (preferably reduced sodium)
  • 2 tablespoons taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (for topping)
  • Optional toppings: sour cream, sliced green onions, diced avocado, fresh cilantro

Instructions

  1. Heat a large soup pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 6-8 minutes. Drain excess fat if desired.
  2. Add diced onion and minced garlic to the pot. Cook for 3-4 minutes until softened and fragrant.
  3. Stir in taco seasoning, chili powder, cumin, salt, and pepper. Toast spices for about 1 minute.
  4. Add black beans, kidney beans, corn, diced tomatoes, and tomato sauce. Stir to combine.
  5. Pour in beef broth and stir, scraping the bottom of the pot to lift any browned bits.
  6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes to allow flavors to meld and soup to thicken slightly.
  7. Taste and adjust seasoning as needed, adding more salt, pepper, or chili powder if desired.
  8. Ladle soup into bowls and top with shredded cheddar cheese and optional toppings like sour cream, green onions, avocado, or cilantro. Serve with warm tortilla chips or tortillas.

Notes

Brown the beef properly to build flavor. Leave a tablespoon of fat for richness but drain excess to avoid heaviness. Use fresh minced garlic for best aroma. Simmer gently to meld flavors without evaporating too much liquid. Rinse canned beans well to keep them firm. Adjust seasoning gradually and taste as you go. This soup can be made ahead and tastes better the next day. Freeze leftovers for up to 3 months.

Nutrition

Keywords: taco soup, easy soup recipe, weeknight dinner, loaded taco soup, ground beef soup, Tex-Mex soup, quick dinner, one-pot meal

Find it online: https://tastytuck.com/easy-dump-and-go-loaded-taco-soup-recipe-for-busy-weeknights/