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One Pot 30-Minute Taco Soup

One pot 30-minute taco soup with a vibrant orange-red broth, simmered until the beans and tomatoes meld into a thick, spoonable bowl. Made with ground beef, taco seasoning, ranch mix, and classic toppings like cheddar, sour cream, and tortilla chips.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef Use ground turkey if preferred.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) pinto beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 3 cup beef or chicken broth
Toppings
  • 0.5 cup cheddar Shredded or to taste.
  • 0.5 cup sour cream For serving.
  • 1 cup tortilla chips For serving; add right before eating.
  • 0.25 cup jalapeños Sliced, optional.
  • 0.25 cup cilantro Chopped, optional.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Heat a large pot or Dutch oven over high heat and add the ground beef. Cook, breaking it up, until browned, then drain off excess fat.
  2. Add the black beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and broth to the same pot. Stir well to combine so the broth becomes evenly speckled.
  3. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 15 minutes. Stir once or twice so the beans heat through and the soup thickens slightly.
  4. Taste the soup and adjust seasoning as needed. Stir again to distribute any adjustments.
Serve
  1. Ladle the taco soup into bowls and serve immediately. Top each bowl with cheddar, sour cream, tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: drain and rinse the beans (or keep them drained as written) for a thicker texture and less dilution from can liquid. Refrigerate leftovers in a sealed container for up to 4 days; the tortilla chips are best added fresh, not stored. Freezing is yes—freeze soup only (without toppings) up to 3 months, then thaw and reheat until hot. For a lighter option, use ground turkey and swap half the cheddar for reduced-fat cheddar.