One-Pot Beef Taco Soup with Beans
This One-Pot Beef Taco Soup with Beans is ready in under an hour and uses simple pantry staples—ground beef, beans, corn, spices, and your favorite toppings—turned into a filling, comforting bowl of soup. It’s an easy weeknight meal that’s also great for meal prep or potlucks.
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You can pile on your favorite taco toppings like shredded cheese, sour cream, tortilla chips, or avocado. It is customizable, which makes it great for kids and family dinners.
You can serve this alongside my Cheesy Taco Pasta Salad and Roasted Sweet Potato Bites—making the meal balanced and satisfying.
How to Make Beef Taco Soup with Beans
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large pot, brown the ground beef. Drain and return to the pot.
2. Add the onion and cook over medium-high heat for 1–2 minutes. Stir in the garlic and cook for 1 minute more.
3. Mix in the tomato paste, spices, diced tomatoes, beans, corn, and beef broth. Stir well.
4. Bring the soup to a simmer, then reduce heat and let it cook for about 20 minutes.
Serve and Enjoy!
Ladle into bowls and serve with toppings like shredded cheese, sour cream, tortilla strips, or avocado.
Important Recipe Notes
- Use lean ground beef – It keeps the soup flavorful but not too greasy.
- Add more chili powder or cumin if you like it spicier.
- Let the soup simmer on low to let the flavors meld.
- Make sure to drain and rinse canned beans to reduce salt and starch.
- Add your favorite toppings like shredded cheese, sour cream, avocado, or tortilla strips just before serving.
- This soup tastes even better the next day, making it perfect for meal prep or potlucks.
- Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
One-Pot Beef Taco Soup with Beans
Ingredients
- 1 lb. ground beef
- 1/2 yellow onion chopped
- 4 cloves of garlic minced
- 1 tbsp. tomato paste
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 10 oz Rotel diced tomatoes with chiles (2 cans)
- 15 oz black beans (1 can), drained
- 15 oz kidney beans (1 can), drained
- 1 1/2 cups frozen corn
- 4 cups beef broth
- Your favorite taco toppings!
Instructions
- In a large pot, brown the ground beef. Drain and return to the pot.
- Add the onion and cook over medium-high heat for 1–2 minutes. Stir in the garlic and cook for 1 minute more.
- Mix in the tomato paste, spices, diced tomatoes, beans, corn, and beef broth. Stir well.
- Bring the soup to a simmer, then reduce heat and let it cook for about 20 minutes.
- Ladle into bowls and serve with toppings like shredded cheese, sour cream, tortilla strips, or avocado.
