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One Pot 30-Minute Taco Soup

One pot 30-minute taco soup with a vibrant orange-red broth, tender beans, and corn simmered together for easy weeknight flavor. Brown the ground beef, simmer with Rotel and diced tomatoes, then serve hot 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef or turkey
  • 1 lb ground beef or turkey Choose lean for less draining.
Black beans
  • 1 can (15 oz) black beans Drain before adding.
Pinto beans
  • 1 can (15 oz) pinto beans Drain before adding.
Corn
  • 1 can (15 oz) corn Drain before adding.
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes Use for the base flavor and mild heat.
Diced tomatoes
  • 1 can (14 oz) diced tomatoes Add for body and texture.
Taco seasoning
  • 1 packet (1 oz) taco seasoning
Ranch dressing mix
  • 1 packet (1 oz) ranch dressing mix
Broth
  • 3 cup beef or chicken broth Use what you prefer for richer or lighter flavor.
Toppings
  • 0.33 cup cheddar Use to taste; shred for best melt.
  • 0.25 cup sour cream Add a cool swirl on top.
  • 0.75 cup tortilla chips Serve on the side so they stay crisp.
  • 0.25 cup jalapeños Slice for even heat.
  • 0.25 cup cilantro Chop fresh and sprinkle at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot over high heat until no longer pink, 6-10 minutes, then drain any excess fat with the pot remaining on the heat.
Simmer the soup
  1. Add black beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth directly to the same pot, then stir well until everything looks evenly combined.
  2. Bring the mixture to a boil over high heat, 3-5 minutes, until bubbling throughout, then reduce to medium and simmer 15 minutes until the beans are hot and the broth thickens slightly with visible tomato and corn throughout.
Finish and serve
  1. Taste and adjust seasoning, adding more taco seasoning if needed, until the flavor is balanced and the soup tastes fully seasoned.
  2. Serve immediately in bowls and top each serving with cheddar, sour cream, tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: if your soup seems too thick after simmering, add a splash of broth and stir until it loosens. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat on the stove over medium until hot. Freezing is yes—freeze in portions up to 3 months, then thaw and reheat; add fresh toppings after reheating. For a dairy-free option, skip the sour cream and top with extra cilantro and jalapeños plus a squeeze of lime.