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Easy Taco Soup

This is basically deconstructed tacos in soup form - ground beef, beans, corn, and all the taco seasonings simmering together in one pot. The Tajín mixed into sour cream is a game-changer; it adds this tangy, chili-lime kick that regular sour cream can't touch.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

Ingredients

  • 1 tbsp plus 1 tsp canola oil
  • 1 extra-large yellow onion chopped
  • 3 cloves garlic minced
  • 2 1/2 tbsp taco seasoning
  • 1.25 lbs ground beef
  • Kosher salt
  • 2 1/2 cups regular beef broth
  • 1 can fire-roasted tomatoes 15-oz.
  • 1 can black beans 19-oz., drained and rinsed
  • 1 can sweet corn 15-oz., drained

For Serving

  • 1 1/4 cups sour cream
  • 4 tbsp Tajín
  • 1 small bunch fresh cilantro chopped
  • Shredded cheddar
  • Tortilla chips

Instructions

  • Heat 1 tbsp + 1 tsp canola oil in Dutch oven over medium-low. Cook onion until soft, 10 minutes.
  • Increase heat to medium-high. Add garlic and taco seasoning, cook 1 minute.
  • Add beef, cook until no longer pink, 5 minutes. Season with salt.
  • Add broth, tomatoes, beans, and corn. Bring to boil.
  • Reduce to medium, simmer until thickened, 10 minutes.
  • Mix sour cream with Tajín in small bowl.
  • Serve soup topped with cilantro, Tajín-sour cream, cheddar and tortilla chips.

Notes

Can be made ahead and reheated. Freezes well without toppings.