The Best 30-Minute Taco Soup Your Family Will Love

Quick Highlights:

• Ready in just 30 minutes using simple pantry ingredients
• Perfect for busy weeknights and meal prep
• Customizable with your favorite toppings
• Naturally gluten-free when made with corn tortillas

Are you craving the rich flavors of tacos but want something warming and comforting? This taco soup brings all your favorite taco ingredients together in a hearty, satisfying bowl that’s ready in just 30 minutes.

Time Needed

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Kitchen Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring spoons and cups
• Wooden spoon
• Can opener
• Ladle

Ingredients

For the Soup Base:

• 1 pound ground beef (80/20)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 2 cups chicken broth
• 1 (4 oz) can diced green chilies

Seasonings:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Crushed tortilla chips
• Fresh cilantro
• Lime wedges

Step-by-Step Instructions

1. Preparation Phase (10 minutes)

Setting Up Your Workspace:

1. Clear and clean your counter space
2. Place your cutting board on a stable surface
3. Get all equipment listed above ready
4. Wash your hands thoroughly with soap and water

Preparing Your Ingredients:

For the Vegetables:

1. Place onion on cutting board and cut off both ends
2. Peel off the outer skin
3. Cut onion in half from top to bottom
4. Place each half flat-side down
5. Make 3-4 horizontal cuts across each half
6. Then make vertical cuts to create small, even pieces
7. Set diced onion aside in a small bowl

For the Garlic:

1. Separate 2 cloves from the head of garlic
2. Place flat side of knife on each clove and press firmly to crush
3. Remove papery skin
4. Chop garlic into very tiny pieces (mince)
5. Set aside with onion

For the Canned Ingredients:

1. Open all cans with can opener
2. For black beans: pour into strainer, rinse with cold water, drain well
3. For corn: pour into strainer, drain well
4. For tomatoes: do not drain
5. For green chilies: do not drain

For the Seasonings:

1. Get all spices from your pantry
2. Measure each spice carefully into a small bowl:

• Use measuring spoons, not regular spoons
• Level off each spoonful with the back of a knife

1. Mix spices together in the bowl with a small spoon

2. Cooking Phase (20 minutes)

Starting the Base (8-10 minutes):

1. Place your large pot on stove
2. Turn heat to medium-high
3. Wait 1 minute for pot to heat up
4. Add ground beef
5. Break up meat with wooden spoon into small pieces

• Keep breaking up any large chunks you see
• Stir every minute or so

1. Cook until meat is about half brown (about 3-4 minutes)
2. Add your diced onion
3. Continue cooking, stirring every minute
4. Watch for onions to become clear and soft
5. Meat should be fully brown with no pink spots

Optional Step – Draining Fat:

1. Turn off heat
2. Carefully tilt pot to one side
3. Use large spoon to remove excess fat
4. Leave about 1 tablespoon of fat in pot

Building the Soup (5 minutes):

1. Turn heat back to medium
2. Add minced garlic
3. Stir constantly for 30 seconds
4. Pour in diced tomatoes with their juice
5. Add drained black beans
6. Add drained corn
7. Add green chilies
8. Pour in chicken broth
9. Add your premixed seasonings
10. Stir everything together well

Final Cooking (7-10 minutes):

1. Turn heat to high
2. Watch for bubbles to start forming
3. When soup starts to boil (lots of bubbles), turn heat to low
4. Let soup simmer (gentle bubbles) for 10 minutes
5. Stir occasionally
6. Taste carefully (blow on spoonful to cool)
7. Add salt and pepper if needed

3. Serving Phase

Preparing Bowls:

1. Get out 4 soup bowls
2. Ladle soup evenly into each bowl

• Fill each bowl about ¾ full
• Use a pot holder if bowls get hot

Adding Toppings:

1. Set out all toppings in separate bowls
2. Let everyone add their own toppings
3. Suggested topping order:

• Cheese (it melts better if added first)
• Sour cream
• Avocado
• Tortilla chips
• Cilantro
• Squeeze of lime

Important Safety Notes:

• Use pot holders when handling hot pot
• Don’t fill bowls too full to prevent spills
• Test soup temperature before eating
• Keep young children away from hot stove

Troubleshooting Tips

Soup Too Thin?

• Let it simmer uncovered for 5-10 extra minutes
• Crush some tortilla chips and stir them in

Too Spicy?

• Add a dollop of sour cream
• Stir in an extra cup of broth
• Add a can of drained beans

Not Spicy Enough?

• Add an extra tablespoon of chili powder
• Include a diced jalapeño
• Top with hot sauce

Variations & Substitutions

Make It Vegetarian:

• Replace ground beef with two cans of beans
• Use vegetable broth instead of chicken broth

Protein Options:

• Ground turkey
• Shredded chicken
• Ground pork

Storage & Reheating

Storage:

• Refrigerator: Up to 4 days in airtight container
• Freezer: Up to 3 months in freezer-safe container

Reheating:

• Stovetop: Heat over medium-low, stirring occasionally
• Microwave: Heat in 1-minute intervals, stirring between

Safety Notes & Tips

• Always cook ground beef to 160°F (71°C)
• Don’t leave soup at room temperature for more than 2 hours
• Cool completely before freezing
• Add toppings only to portions you’ll eat immediately

Pro Tips:

• Prep all ingredients before starting to cook
• Make a double batch and freeze half
• Keep toppings separate until serving
• Use fresh lime juice to brighten flavors just before serving