This easy taco soup has been my go-to on chilly weeknights and busy Sundays when I want something both effortless and comforting. I stumbled upon this combination when I had pantry beans, a couple of tomatoes and a craving for taco flavors; the result was so bright and satisfying that it immediately earned a permanent place in our rotation. The broth is tangy and lightly spiced, with tender browned beef, sweet corn, and the chunky freshness of diced tomatoes coming together in a bowl that feeds a crowd without fuss.

What makes this soup special is the balance of texture and familiarity — it tastes like a taco in a bowl but behaves like a family-friendly soup: satisfying, spoonable, and endlessly adaptable. The peppers and onions soften into a base that carries the seasoning, while the beans and corn add body so you don't miss serving a side. I often make a double batch to freeze for nights when I need dinner with zero thinking required; reheated gently, it retains its flavors beautifully.

Ingredients

• 1 lb lean ground beef: Choose 85/15 or 90/10 for good flavor with manageable fat. I like grass-fed brands for a cleaner taste, but any lean ground beef will work — drain excess fat after browning for a lighter broth.
• 1 Tbsp olive oil: Used to start the pan; extra-virgin adds flavor but regular olive oil works fine. If using very lean beef, the oil helps prevent sticking.
• 1 medium onion, finely diced: Look for a firm yellow or sweet onion. Finely dicing ensures it softens quickly and blends into the base.
• 1/2 red bell pepper and 1/2 green bell pepper, diced: Adds sweetness and a touch of freshness; red is sweeter while green gives mild bite.
• 3 garlic cloves, minced: Fresh garlic gives the best aroma — press or finely mince for even distribution.
• 2 Tbsp taco seasoning, or more to taste: Use a store blend or homemade mix (chili powder, cumin, paprika, oregano, garlic powder, onion powder, a pinch of cayenne). Taste and adjust to your heat preference.
• 16 oz can beans, drained (kidney or pinto): Kidney beans give a heartier texture; pinto are creamier. Rinse if desired for a cleaner broth.
• 1 cup corn: Canned, frozen (thawed), or fresh kernels are all excellent. Fresh summer corn brings a bright sweetness.
• 1 1/2 cups diced tomatoes (about 1 lb fresh): Use ripe tomatoes for the best flavor; canned diced tomatoes are a fine substitute in winter.
• 2 cups beef broth: Low-sodium broth is recommended so you can control salt. Chicken or vegetable stock can be used if you prefer.
• Salt and black pepper: To taste when finishing — start light and adjust after simmering.
• Toppings (optional): Shredded cheese, sour cream, chopped cilantro, lime wedges, and crushed tortilla chips add texture and bright notes.

Instructions

Heat the pot and brown the meat: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until shimmering. Add 1 pound of lean ground beef and cook, breaking it up with a spatula, until no pink remains and some brown bits form, about 6–8 minutes. Browning develops flavor through the Maillard reaction — don’t rush this step. Spoon out any excess fat if there’s more than a tablespoon. Sauté the aromatics and peppers: Add the finely diced medium onion and the diced red and green bell peppers to the pot. Reduce heat to medium and sauté until the onion is translucent and peppers have softened, about 4–5 minutes. This gentle cooking releases their natural sugars which deepen the soup’s base. Add garlic and taco seasoning: Stir in the minced garlic and 2 tablespoons of taco seasoning and cook for 30–60 seconds until fragrant. Toasting spices briefly in the hot pan blooms their oils and increases flavor — watch closely to avoid burning the garlic. Add beans, corn, tomatoes and broth: Pour in the drained 16-ounce can of beans, 1 cup of corn, 1 1/2 cups of diced tomatoes, and 2 cups of beef broth. Increase heat and bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot for extra flavor. Simmer and finish: Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld. Taste and season with salt, black pepper, or additional taco seasoning as needed. The tomatoes will soften and the broth will slightly thicken as it cooks. Serve with toppings: Ladle soup into bowls and offer toppings like shredded cheese, sour cream, cilantro, lime wedges, and tortilla chips. The contrast of crunchy chips and creamy toppings elevates this simple dish into something festive.

Storage Tips

Cool the soup to near room temperature within two hours and transfer to airtight containers before refrigerating. In the fridge, eat within 3–4 days for best quality. For freezing, portion into meal-sized containers leaving a little headspace for expansion; freeze for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if the soup seems thick after chilling.

Ingredient Substitutions

To make this vegetarian, replace the beef with 2 cups of cooked lentils and 8 ounces of sautéed mushrooms for texture, and use vegetable broth. Swap canned beans for an equal amount of cooked dried beans if you prefer; use 1 3/4 cups cooked beans. If you want milder heat, reduce the taco seasoning to 1 tablespoon and add extra to taste after simmering.

Serving Suggestions

Serve with warm cornbread or tortilla chips for crunch. Garnish with shredded cheddar or Monterey Jack, a dollop of sour cream, chopped cilantro, and a squeeze of lime. For a lighter bowl, top with avocado slices and skip the cheese. This soup pairs well with a crisp green salad dressed in lime vinaigrette.

Cultural Background

This soup draws on Tex-Mex flavors — the same spice profile used in tacos and chili. It’s a simplified, bowl-friendly take that combines Mexican-inspired seasoning with American one-pot convenience. Variations of bean-and-meat soups appear throughout the Southwest, where beans, corn, and chiles are staples.

Seasonal Adaptations

In summer, use fresh grilled corn and very ripe tomatoes for a bright, fresh bowl. In winter, swap fresh tomatoes for a 14-ounce can of diced tomatoes and add a pinch of smoked paprika for depth. For holiday gatherings, increase batch size and offer a toppings bar so guests can customize their bowls.

Meal Prep Tips

Make a double batch and freeze in single-serving containers for quick lunches. Prepare toppings like chopped cilantro, shredded cheese, and lime wedges ahead and store separately to keep textures fresh. If packing for work, bring chips separately and assemble just before eating to preserve crunch.

There’s something quietly celebratory about a simple pot of well-seasoned soup shared with people you love. This bowl checks all the boxes: quick, adaptable, and endlessly comforting — give it a try and make it yours with the toppings and swaps you love.