Ultimate Weeknight Taco Soup – Quick Comfort Food Recipe

I love cooking a delicious, hearty meal, but I absolutely dread the mountain of dishes afterward. There’s nothing worse than finishing a satisfying dinner only to face a sink full of pots, pans, and utensils. That’s why I’ve become a master of the one-pot wonder. If you’re looking for more easy dinner ideas, you should definitely try our garlic butter steak and potatoes skillet.

This philosophy led me directly to the Ultimate Weeknight Taco Soup – Quick Comfort Food. It delivers all the cozy, flavorful satisfaction you crave with a cleanup process that is genuinely joyful. We’re talking about maximum flavor with minimal mess, and that’s a win in my book.

Recipe Overview

Here’s the quick snapshot of what we’re making today. I love how this recipe fits so seamlessly into a busy schedule.

• Cuisine: Tex-Mex
• Category: Soup
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6

The Magic of a One-Pot (or One-Pan) Meal

I remember the first time I made a true one-pot meal; it felt like I had discovered a secret superpower. Every single ingredient cooks together in one vessel, melding flavors and saving you from a daunting cleanup.

This method is a game-changer for weeknights. You get to spend less time scrubbing and more time relaxing with your family. It turns a potentially stressful cooking session into a simple, streamlined process.

All You Need (One Pot & These Ingredients)

Gathering your ingredients is the first step to a stress-free cooking experience. I love that most of these are pantry staples or easy fridge finds.

The key players here are the ground beef, taco seasoning, and canned goods. They come together to create a deeply satisfying and hearty soup that feels like a hug in a bowl.

The Full Ingredient List

Here is everything you’ll need to make this flavorful soup. I promise, it’s a simple list!

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (1 oz) packet taco seasoning
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can corn kernels, drained
• 1 (8 oz) can tomato sauce
• 4 cups beef broth
• Optional toppings: shredded cheese, sour cream, tortilla chips, cilantro

PREPARATION

Follow these simple steps for a perfectly cooked soup and an easy cleanup. I’ve refined this process over many batches to keep the mess contained. For another family favorite that’s just as easy to prepare, check out our crispy parmesan crusted chicken.

1. In a large pot or Dutch oven, brown the ground beef with the diced onion over medium-high heat. I break the meat up as it cooks until it’s no longer pink. This is where all the foundational flavor starts!
2. Add the minced garlic and taco seasoning. Stir constantly for about one minute until it becomes incredibly fragrant. This step wakes up the spices and makes all the difference.
3. Carefully pour in the undrained diced tomatoes, black beans, pinto beans, corn, tomato sauce, and beef broth. Give everything a good stir to combine.
4. Bring the soup to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 15-20 minutes, which allows the flavors to marry perfectly.
5. That’s it! Ladle the soup into bowls and load it up with your favorite toppings. Dinner is served from a single pot.

Pro-Tips for Perfect One-Pot Cooking

I’ve learned a few tricks over the years that make one-pot cooking even more successful. These small details ensure a great result every single time.

Recipe

Ultimate Weeknight Taco Soup – Quick Comfort Food Recipe

Make Ultimate Weeknight Taco Soup – Quick Comfort Food Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 10 min | Cook: 25 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (1 oz) packet taco seasoning
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can corn kernels, drained
• 1 (8 oz) can tomato sauce
• 4 cups beef broth
• Optional toppings: shredded cheese, sour cream, tortilla chips, cilantro

PREPARATION

1

In a large pot or Dutch oven, brown the ground beef with the diced onion over medium-high heat. I break the meat up as it cooks until it’s no longer pink. This is where all the foundational flavor starts!

2

Add the minced garlic and taco seasoning. Stir constantly for about one minute until it becomes incredibly fragrant. This step wakes up the spices and makes all the difference.

3

Carefully pour in the undrained diced tomatoes, black beans, pinto beans, corn, tomato sauce, and beef broth. Give everything a good stir to combine.

4

Bring the soup to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 15-20 minutes, which allows the flavors to marry perfectly.

5

That’s it! Ladle the soup into bowls and load it up with your favorite toppings. Dinner is served from a single pot.

Notes

Enjoy your homemade Ultimate Weeknight Taco Soup – Quick Comfort Food Recipe!

Nutrition Information

Calories: ~320

Protein: ~22g

Carbohydrates: ~35g

Fiber: ~8g

Did You Make This?

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First, use the right size pot. A 5 to 6-quart Dutch oven or heavy-bottomed pot is ideal. It gives everything enough room to bubble away without risk of boiling over.

Don’t stir too much! Once you’ve added all the liquid and brought it to a simmer, let it be. Constant stirring can break down the beans and make the soup mushy. Trust the process.

For a richer flavor, consider browning the ground beef in batches if your pot is smaller. You want a good sear, not a steam. This creates those delicious, caramelized bits at the bottom of the pot that flavor the entire soup.

Storing & Reheating (Easy!)

This soup is arguably even better the next day. The flavors have more time to get to know each other, creating an even deeper taste.

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire batch gently on the stovetop.

You can also freeze it for up to 3 months. I like to freeze it in portion-sized containers for a quick and easy future meal. It’s the gift that keeps on giving!

Nutrition Notes

While this is a comfort food, it’s also packed with good-for-you ingredients. Here’s a general breakdown per serving (without toppings).

• Calories: ~320
• Protein: ~22g
• Carbohydrates: ~35g
• Fiber: ~8g

If you’re looking for the perfect snack to enjoy while your soup simmers, you’ll love our addictive sweet and salty toffee Chex mix.

Your One-Pot Questions, Answered

I get a lot of questions about this recipe, so I’ve compiled the most common ones here for you.

Can I make this in a slow cooker?

Absolutely! Brown the beef and onion first for the best flavor, then transfer everything to your crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. It’s the ultimate set-it-and-forget-it meal.

What other protein can I use?

Ground turkey or chicken are fantastic, leaner alternatives. You could also use shredded rotisserie chicken—just add it at the end to heat through.

How can I make this soup spicier?

I love a little heat! Use a hot taco seasoning packet, add a diced jalapeño with the onions, or stir in a tablespoon of chopped chipotle in adobo sauce. Adjust to your preferred spice level.

I hope this recipe brings as much joy to your kitchen as it has to mine. It’s the perfect solution for a busy night when you want something truly satisfying without the cleanup nightmare.

Enjoy all that incredible flavor (and your miraculously clean kitchen!). Let me know how your taco soup turned out by leaving a comment and rating below!