About this recipe

A hearty, crowd-pleasing one-pot soup loaded with seasoned ground beef, beans, corn, and tomatoes — all the bold flavors of a taco in a cozy, slurpable bowl. It comes together in under 30 minutes, feeds a hungry family, and freezes beautifully for easy weeknight meals.

Instructions

1. 1

   Heat a large pot over ^[medium-high heat]. Add the ground beef and cook, breaking it apart with a wooden spoon, for 5–6 minutes until browned and no pink remains. Drain off excess fat.

2. 2

   Add the diced yellow onion to the pot and cook with the beef for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

3. 3

   Add the diced tomatoes with juices, tomato sauce, black beans, kidney beans, corn kernel, and chicken broth. Stir in the taco seasoning, ground cumin, smoked paprika, and salt. Mix everything together until well combined.

4. 4

   Bring the soup to a boil over ^[high heat], then reduce to ^[medium-low] and simmer uncovered for 15 minutes, stirring occasionally, to let the flavors meld and the soup thicken slightly.

5. 5

   Taste and adjust seasoning with additional salt or cumin as needed. Ladle into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, a squeeze of lime juice, and a handful of tortilla chips. Serve immediately.