5 Ingredient Taco Soup: Irresistible Tex-Mex Comfort Made Simple
Quick & easy 5 Ingredient Taco Soup recipe! Perfect for busy families, this Tex-Mex meal is ready in 30 minutes with bold flavors everyone will love.
Equipment
- 1 Large Pot
- 1 Woodn Spoon or Spatula
- 1 Knife
- 1 Cutting Board
- 1 Measuring Spoons
- 1 Can Opener
- 1 Colander
- 1 Ladle
Ingredients
- 1 lb ground beef
- 2 cans Diced tomatoes with green chilies
- 1 cup Black beans (rinsed and drained)
- 1 cup Frozen corn
- 1 packet Taco seasoning
Instructions
- Cook the Beef :Heat a large pot over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned. Drain excess grease if needed.
- Add Tomatoes and Beans :Stir in the diced tomatoes with chilies and rinsed black beans. Cook for 2–3 minutes to blend flavors.
- Add Corn and Seasoning :Mix in the frozen corn and taco seasoning, stirring well to coat everything evenly.
- Simmer the Soup :Pour in 3–4 cups of water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Serve :Ladle into bowls and enjoy with toppings like cheese, sour cream, diced avocado, or tortilla chips.
Notes
- Adjust the Thickness – For a thicker soup, let it simmer uncovered for a few extra minutes or mash some beans before adding them.
- Control the Spice – If serving kids or spice-sensitive eaters, use plain diced tomatoes instead of those with green chilies.
- Protein Swaps – Try ground turkey, shredded rotisserie chicken, or plant-based crumbles for a lighter or vegetarian option.
- Make It Ahead – Brown the ground beef in advance and store it in the fridge for a faster prep time.
- Storage Tip – Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Thaw overnight before reheating.
- Customization – Add extra veggies (bell peppers, zucchini), boost protein (extra beans, quinoa), or set up a toppings bar for variety.