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Perfect One-Pot Taco Soup: Easy Kid-Approved Recipe

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A quick and easy one-pot taco soup that comes together in under 30 minutes with simple pantry ingredients. Perfect for busy weeknights, this hearty soup is kid-approved and packed with bold, comforting flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) beef broth, low-sodium preferred
  • 1 can (10 ounces) Rotel tomatoes with green chilies, undrained
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Shredded cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Crushed tortilla chips (for topping)
  • Sliced avocado (for topping)
  • Lime wedges (for topping)

Instructions

  1. Heat the oil: Place your Dutch oven or pot over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds.
  2. Brown the beef: Add the ground beef to the pot. Break it apart with a wooden spoon, stirring occasionally. Cook for 5 to 7 minutes, until the beef is browned and no longer pink. Do not drain the fat.
  3. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 2 to 3 minutes, stirring often, until the onion softens and becomes translucent. Add the minced garlic and cook for 30 seconds more, until fragrant.
  4. Add the seasoning: Sprinkle the taco seasoning over the beef and onion mixture. Stir well to coat everything evenly. Cook for 1 minute to toast the spices.
  5. Dump in the canned goods: Add the diced tomatoes (undrained), Rotel tomatoes (undrained), black beans, pinto beans, corn, and beef broth. Stir everything together until well combined.
  6. Season and simmer: Add the ground cumin, smoked paprika (if using), salt, and pepper. Stir again. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Stir once halfway through.
  7. Taste and adjust: After 15 minutes, remove the lid and give the soup a taste. Adjust seasoning as needed—add more salt, a pinch of cayenne for heat, or a squeeze of lime for brightness.
  8. Serve with toppings: Ladle the soup into bowls and let everyone customize their own with cheese, sour cream, cilantro, tortilla chips, avocado, and lime wedges.

Notes

For a milder version, skip the Rotel and use regular diced tomatoes with a small can of green chilies on the side. To thicken the soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, or mash some beans against the pot. Leftovers keep well in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: taco soup, one-pot, easy dinner, kid-friendly, ground beef, weeknight meal, comfort food

Find it online: https://ariaappetite.com/perfect-one-pot-taco-soup-easy-kid-approved-recipe/