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One Pot 30-Minute Taco Soup

One pot 30-minute taco soup with a bold, orange-red broth simmered until thickened and spoonable. Ground beef, beans, corn, and tomatoes cook together fast, then 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
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef Use ground turkey if desired.
  • 15 oz black beans Drained.
  • 15 oz pinto beans Drained.
  • 15 oz corn Drained.
  • 10 oz Rotel tomatoes
  • 14 oz diced tomatoes
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • 3 cup beef broth Or use chicken broth.
  • 3 cup chicken broth Or use beef broth.
Toppings
  • 0.25 cup cheddar Shredded, for serving.
  • 0.25 cup sour cream For serving.
  • 1 cup tortilla chips For serving.
  • 0.25 cup jalapeños For serving.
  • 0.25 cup cilantro For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over high heat, then drain any excess fat.
  2. Add the black beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and broth directly to the same pot, then stir well to combine.
  3. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 15 minutes until the flavors meld.
  4. Taste the soup and adjust seasoning as needed.
Serve
  1. Serve immediately with cheddar, sour cream, tortilla chips, jalapeños, and cilantro on top.

Notes

For best texture, simmer just until thickened—not until beans break down completely. Store leftovers covered in the refrigerator for 3–4 days; reheat on the stove over medium until hot. Freezing is not recommended because dairy toppings don’t hold up well, but the soup base freezes well for up to 2 months—add fresh toppings after reheating. For a lighter option, use ground turkey and swap in low-sodium broth and taco seasoning.