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Cozy One-Pot Taco Soup with Ground Beef and Corn

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A hearty, flavorful taco soup made in one pot with ground beef, corn, beans, and a smoky-spiced broth. Perfect for busy weeknights, this comforting soup comes together in about 35 minutes and tastes even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (85/15)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups low-sodium beef broth
  • 1 can (15 ounces) fire-roasted diced tomatoes (undrained)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Crushed tortilla chips (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
  2. Add the ground beef and cook, breaking it apart with a spoon, until deeply browned, about 6 to 8 minutes.
  3. Add the diced onion and cook for 3 to 4 minutes until softened, scraping up browned bits from the bottom of the pot.
  4. Stir in the minced garlic and diced jalapeño (if using) and cook for 30 seconds until fragrant.
  5. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly for about 1 minute until the spices are fragrant.
  6. Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
  7. Add the fire-roasted tomatoes (with their juices), drained black beans, and drained kidney beans. Stir to combine.
  8. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
  9. Stir in the frozen corn and cook for 5 more minutes.
  10. Taste and adjust seasoning with additional salt or chili powder if needed.
  11. Remove from heat and let rest for 5 minutes before serving.
  12. Serve hot with desired toppings: shredded cheddar, sour cream, cilantro, avocado, crushed tortilla chips, and a squeeze of lime.

Notes

For deeper flavor, toast the spices in the hot fat before adding liquid. Let the soup rest for 5 minutes before serving to allow flavors to meld. This soup freezes well for up to 3 months. For a vegetarian version, substitute ground beef with two cans of pinto beans and use vegetable broth.

Nutrition

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

Find it online: https://fizzlefork.com/cozy-one-pot-taco-soup-with-ground-beef-and-corn/