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One Pot 30-Minute Taco Soup

One pot 30-minute taco soup with a vibrant tomato-bean broth, made quickly in a single pot and simmered until thick and savory. Ground beef, beans, corn, and Rotel come together fast, then you finish with crunchy tortilla chips and melty cheddar.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef or turkey Use either beef or turkey.
  • 15 oz black beans Drained.
  • 15 oz pinto beans Drained.
  • 15 oz corn Drained.
  • 10 oz Rotel tomatoes 1 can (10 oz).
  • 14 oz diced tomatoes 1 can (14 oz).
  • 1 packet taco seasoning 1 packet (1 oz).
  • 1 packet ranch dressing mix 1 packet (1 oz).
  • 3 cup beef or chicken broth 3 cups.
Toppings
  • 0.5 cup cheddar Shredded.
  • 0.5 cup sour cream For serving.
  • 2 cup tortilla chips For serving.
  • 0.25 cup jalapeños Sliced or diced.
  • 0.25 cup cilantro Chopped.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot over high heat, then drain fat.
  2. Continue cooking just until the meat is browned throughout, keeping the heat high for faster browning.
Simmer the soup
  1. Add all remaining ingredients directly to the same pot and stir well.
  2. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes while stirring once or twice.
Finish and serve
  1. Taste the soup and adjust seasoning as needed.
  2. Serve immediately with desired toppings including cheddar, sour cream, tortilla chips, jalapeños, and cilantro.

Notes

For the best texture, simmer until the broth looks slightly thickened but the beans stay intact; if it gets too thick, loosen with a splash of broth. Store leftovers in the fridge for up to 4 days. Freezing is yes (up to 3 months); reheat gently, and add fresh toppings after reheating. Dietary swap: use ground turkey and chicken broth to make it lighter while keeping the same seasoning mix.