Dinner

One Pot Taco Soup Recipe

ByLily Monroe October 26, 2025October 26, 2025

Introduction

This One Pot Taco Soup is a comforting and flavorful meal that comes together quickly, perfect for busy weeknights. Packed with ground beef, beans, and bold taco spices, it’s a hearty soup that feels like a warm hug in a bowl.

A white bowl filled with thick chili showing a rich red-brown base with visible beans, ground meat, corn, and small pieces of tomato. On top of the chili, there is a layer of shredded yellow cheddar cheese placed in the center-left, a dollop of white sour cream in the center, two green jalapeño slices on the sour cream, and several light yellow corn chips arranged on the right side. In the background, a small white bowl holds more sliced green jalapeños. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tablespoon olive oil
1½ pounds ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 package taco seasoning
½ cup green pepper, diced
2 cups beef broth
1½ cups frozen corn
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
15 ounces tomato sauce
10 ounces Rotel tomatoes
4 ounces green chilies
1 cup water, optional

Instructions

Step 1: In a large pot or Dutch oven, drizzle the olive oil and brown the ground beef along with the diced onions until no pink remains in the meat. Drain off any excess fat.
Step 2: Add the garlic and taco seasoning to the pot and stir for one minute to release the flavors.
Step 3: Add the green pepper, beef broth, frozen corn, black beans, pinto beans, tomato sauce, Rotel tomatoes, and green chilies to the pot. Stir to combine well.
Step 4: Bring the soup to a boil. If you prefer a thinner soup, add 1 cup of water at this point.
Step 5: Once boiling, reduce the heat and let the soup simmer for 25 to 30 minutes, allowing all the flavors to meld.
Step 6: Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Tips & Variations

For extra depth, sauté the green pepper along with the onions in Step 1.
Use ground turkey instead of beef for a leaner version.
Add a splash of lime juice or a pinch of cumin for additional flavor layers.
Top the soup with tortilla chips or avocado slices for a fun twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.

How to Serve

A white bowl filled with thick chili soup containing ground beef, black beans, corn, and tomato chunks in a rich reddish-brown broth; on top is a dollop of white sour cream centered with three bright green sliced jalapeños to the side, and a small pile of shredded yellow cheddar cheese on the right side. Three large yellow tortilla chips stand upright along the left edge of the bowl, with more chips laid on a white plate beneath the bowl. The bowl and plate rest on a white marbled surface. In the blurred background, there is another white bowl with chili, a small wooden bowl with sour cream, and a small white dish with sliced jalapeños. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can also add extra beans or vegetables like zucchini to keep it hearty.

Can I freeze leftover taco soup?

Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.