Quick and Easy Taco Soup
This easy taco soup has become one of our absolute favorite soups! It’s loaded with seasoned ground beef, beans, corn, tomatoes, and tons of flavor, but still so simple to throw together. We’ve made this recipe so many times over the years, and it’s one we always come back to when the weather starts to cool down. It’s hearty, cozy, and always a crowd pleaser especially topped with cheese, avocado, sour cream, and plenty of tortilla chips! It’s the perfect easy dinner for busy weeknights or a cozy night at home.
Servings: 6
Ingredients
- 1 tbsp avocado oil
- 1 lb ground beef
- 1 yellow onion diced
- 1-2 green bell peppers diced (optional)
- 2 tbsp tomato paste
- 15 oz fire roasted diced tomatoes
- 15 oz black beans drained & rinser
- 1 15oz can pinto beans drained & rinsed
- 1 4.5 oz can diced green chilis
- 1 cup frozen corn
- 4-5 cups chicken bone broth (depending on how much you like!)
- 1-2 tbsp lime juice
Taco Seasoning
- 1½ tsp sea salt
- 1½ tsp chili powder
- 1½ tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp black pepper
Optional Toppings:
- shredded cheddar or queso fresco, sour cream or Greek yogurt, diced avocado, fresh cilantro, extra lime wedges, and crushed tortilla chips
Instructions
- In a large pot over medium heat, add the chopped onion and bell peppers (if using). Season with a sprinkle of sea salt. Sauté for about 2-3 min until the onion begins to soften.
- Then add in the ground beef and sprinkle with the seasoning mixture. Cook until it’s browned and no longer pink.
- Add in the tomato paste, fire roasted tomatoes, diced green chilis, and broth. Stir to combine.
- Then, stir in the black beans, pinto beans, and corn. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes.
- Remove from the heat and stir in 1–2 tablespoons of fresh lime juice. Taste and adjust the salt as needed. Add additional broth if you prefer a thinner soup.
- Ladle into bowls and load it up with your favorite toppings! Our favorites: shredded cheddar or queso fresco, sour cream or Greek yogurt, diced avocado, fresh cilantro, extra lime wedges, and crushed tortilla chips.
Notes
For the Crockpot Version:
- Heat a large skillet over medium heat. Add the ground beef and diced onion and cook until the beef is browned, breaking it apart as it cooks. Add the bell peppers, if using, and cook for another 2–3 minutes.
- Stir in the sea salt, chili powder, cumin, garlic powder, paprika, oregano, black pepper + tomato paste. Cook for about 1 minute to bring out the flavors.
- Transfer the beef mixture to the Crockpot. Add the fire-roasted tomatoes, black beans, pinto beans, diced green chiles, frozen corn + 4 cups chicken bone broth. Stir everything together.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.
- Stir in the fresh lime juice just before serving. Taste and add additional salt or broth as needed.
- Serve with shredded cheese, avocado, sour cream or Greek yogurt, cilantro, lime wedges + plenty of tortilla chips!