One-Pot Taco Soup with Ground Beef

A hearty 30-minute stovetop taco soup packed with seasoned ground beef, black beans, corn, tomatoes, and green chiles. Serve it with shredded cheese, avocado, or tortilla chips for an easy weeknight dinner.

Prep: 10 min · Cook: 20 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 1 medium yellow onion
• 3 cloves garlic
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 28-oz can diced tomatoes
• 1 4-oz can diced green chiles
• 1 15-oz can black beans
• 1 15-oz can corn kernels
• 3 cups beef broth
• 1 tsp kosher salt
• 1 lime
• 1 cup shredded cheddar cheese

Cooking instructions

1. Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed. (about 6 min) — medium-high
2. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened. Add the garlic, chili powder, and cumin; cook for 30 seconds until fragrant. (about 4 min) — medium
3. Stir in the tomatoes, green chiles, black beans, corn, beef broth, and salt. Bring the soup to a boil. (about 4 min) — high
4. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until hot and slightly thickened. Taste and adjust the salt if needed. The cooked ground beef should reach 160°F. (about 10 min) — medium-low
5. Ladle into bowls and serve with lime wedges and shredded cheddar cheese. (about 1 min)