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A quick and flavorful taco soup packed with lean ground beef, beans, corn, and spices. Ready in about 30 minutes on the stovetop or slow cooker for a hands-off meal. Flexible, family-friendly, and freezer-friendly.

Ingredients

Scale
  • 1 pound (500g) lean ground beef
  • 1 small onion, diced
  • 4–5 garlic cloves, minced
  • 4 cups (946ml) beef or chicken broth
  • 1 (15 oz) (432g) can of corn, drained
  • 1 (15 oz) (425g) can black beans, drained and rinsed
  • 1 (15 oz) (425g) can chili beans in chili sauce
  • 1 (28 oz) (793g) can crushed tomatoes
  • 1 (4 oz) (113g) can chopped green chiles
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, onion powder, and garlic powder (combined)
  • Salt, black pepper, and cayenne pepper to taste

Instructions

  1. Dice the onion and mince the garlic; drain the canned corn and drain and rinse the black beans.
  2. For stovetop: heat a large Dutch oven or heavy pot over medium-high heat.
  3. Brown the ground beef and diced onion until the meat is no longer pink; drain excess fat if desired.
  4. Stir in the minced garlic and cook for 2 minutes.
  5. Add broth, drained corn, rinsed black beans, chili beans (with sauce), crushed tomatoes, chopped green chiles, chili powder, cumin, dried oregano, onion powder, garlic powder, salt, black pepper, and cayenne; stir to combine.
  6. Cover and simmer gently for 15 minutes, stirring occasionally.
  7. For thicker soup, simmer uncovered 10–15 minutes, stirring occasionally, or simmer longer for richer flavor.
  8. For slow cooker: optionally brown ground beef and onion in a skillet, drain fat, or skip browning and proceed with raw meat.
  9. Place raw or browned ground beef in the crockpot and break raw meat into small pieces if used.
  10. Add all remaining ingredients (except toppings) to crockpot and stir well.
  11. Cover and cook on HIGH for 4–6 hours or LOW for 8–10 hours.

Notes

Browning the meat well adds richer flavor and texture but is optional for slow cooker method., Simmer uncovered to thicken or mash beans into soup as a natural thickener., Adjust spiciness by modifying chili powder and cayenne amounts; mild green chiles keep it kid-friendly., Rinse black beans to reduce sodium and keep broth clear while leaving chili beans with sauce., Top with sour cream, avocado, shredded cheese, fresh cilantro, or tortilla chips for added flavor and texture., Store cooled soup in airtight container in fridge for 3–4 days or freeze up to 2–3 months., Reheat gently on stove or microwave; add broth or water if soup thickens too much after freezing., Vegetarian adaptation: omit meat, use vegetable broth, and add extra beans or veggies. Avoid dairy toppings for vegan options.

Nutrition

Find it online: https://mamapantry.com/easy-taco-soup/