Easy Taco Soup
Fast, flavorful, and cozy this easy taco soup is loaded with hearty beans, savory beef, and bold spices. Perfect for quick weeknight dinners or lazy slow cooker days!
Equipment
- Large pot or Dutch oven for stovetop cooking
- Slow cooker optional for low and slow cooking
- Wooden spoon for stirring and browning
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (4 oz) green chilies
- 4 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- salt and pepper to taste
Instructions
- In a large pot, brown ground beef with chopped onion over medium heat until fully cooked. Drain any excess fat.
- Add minced garlic and stir for 1 minute until fragrant.
- Add crushed tomatoes, black beans, pinto beans, corn, green chilies, and beef broth. Stir to combine.
- Mix in chili powder, cumin, oregano, paprika, cayenne, salt, and pepper. Bring to a gentle simmer.
- Cook uncovered for 20–25 minutes, stirring occasionally, until thickened and flavors are blended.
- Ladle into bowls and top with your favorite toppings like sour cream, shredded cheese, avocado, or tortilla chips.
Notes
For slow cooker version: Add all ingredients to the slow cooker (browning beef first is optional). Cook on LOW for 6–7 hours or HIGH for 4 hours. Adjust seasoning before serving.