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Family Favorite One-Pot Taco Soup for a Crowd

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A hearty, budget-friendly one-pot taco soup that feeds a crowd with ground beef, beans, corn, and fire-roasted tomatoes in a flavorful broth. Perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 1 ½ pounds ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 4 cups beef broth (low-sodium preferred)
  • 1 (1-ounce) packet taco seasoning
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and black pepper to taste (start with ½ teaspoon each)
  • Shredded cheddar cheese (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Lime wedges (for topping)

Instructions

  1. Brown the beef (5-7 minutes): Place your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with your wooden spoon, until it’s no longer pink. Leave some brown bits on the bottom of the pot. If there’s excess fat (more than about 2 tablespoons), carefully spoon it out or tilt the pot and soak it up with a paper towel.
  2. Sauté the aromatics (3-4 minutes): Add the diced onion to the pot with the beef. Cook for 2-3 minutes until the onion starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir constantly so the garlic doesn’t burn.
  3. Add the seasonings (1 minute): Sprinkle the taco seasoning, cumin, and chili powder over the beef and onion mixture. Stir well to coat everything evenly. Let it cook for about a minute to ‘bloom’ the spices. If the mixture looks dry, add a splash of beef broth.
  4. Add the canned ingredients (2 minutes): Pour in the fire-roasted tomatoes (with their juices), tomato sauce, drained black beans, drained kidney beans, and drained corn. Stir everything together until well combined.
  5. Add the broth and simmer (20-25 minutes): Pour in the beef broth and stir. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar. Let it simmer for 20-25 minutes, stirring occasionally. The soup should be thick enough to coat the back of a spoon but still soupy. If it’s too thick, add more broth or water. If it’s too thin, let it simmer uncovered for another 10 minutes.
  6. Taste and adjust (2 minutes): After simmering, taste the soup. Add salt and pepper as needed. Start with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjust. If you want more heat, add another pinch of chili powder or a dash of hot sauce.
  7. Serve with toppings (5 minutes): Ladle the soup into bowls and let everyone customize their own. Set out bowls of shredded cheese, sour cream, cilantro, avocado, tortilla chips, and lime wedges.

Notes

For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into simmering soup. For a vegetarian version, replace beef with 2 cups cooked quinoa or an extra can of beans. The soup tastes even better the next day.

Nutrition

Keywords: taco soup, one-pot, family dinner, ground beef, black beans, kidney beans, corn, fire-roasted tomatoes, budget-friendly, crowd-pleaser

Find it online: https://spoonette.com/family-favorite-one-pot-taco-soup-for-a-crowd/