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Taco Soup with ground beef, beans, corn, diced tomatoes, avocado, sour cream and cilantro

Taco Soup with Ground Beef, Beans, Corn and Diced Tomatoes

Taco Soup with Ground Beef, Beans, Corn and Diced Tomatoes is a hearty, flavorful soup with a satisfying mix of tender beef, beans, corn, and tomatoes. It is an easy, comforting choice for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican-inspired
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1½ lbs ground beef
  • 1 (15.25 oz) can black beans, drained and rinsed
  • 1 (15.25 oz) can kidney beans, drained and rinsed
  • 1 (15.25 oz) can whole kernel corn, drained and rinsed
  • 2 (15.25 oz) cans diced tomatoes
  • 1 (1 oz) package taco seasoning
  • 1 (1 oz) package ranch seasoning
  • 1 pint or 2 cups salsa
  • 2½ cups water

Method
 

Cooking
  1. Set a large pot over medium-high heat. Add the ground beef and cook until no longer pink. Drain excess fat if desired, then place the beef on a paper towel-lined plate.
  2. Place the drained black beans, drained kidney beans, diced tomatoes, and drained corn in the same pot. Stir until evenly combined.
  3. Pour in the salsa and water, then add the taco seasoning and ranch seasoning. Mix thoroughly.
  4. Bring the soup to a boil, then lower the heat to medium-low.
  5. Return the cooked ground beef to the pot and stir it into the soup. Reduce the heat to low and simmer for 15-20 minutes.
  6. Serve the taco soup hot with desired toppings.

Notes

Choose mild or hot salsa and taco seasoning to adjust the heat. Refrigerate leftovers for up to 3 days or freeze for about 2-3 months.