A cool evening needs some hot soup. This Easy Stovetop Taco Soup is simple, flavorful, and freezes well. Enjoy it tonight and freeze some for another busy day.
Easy Stovetop Taco Soup
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A few fresh vegetables, some canned pantry staples, and a bunch of ground beef makes this taco soup simple and delicious!
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This recipe makes a lot of soup. It is great to feed a crowd, for a tailgate party, a chili supper, or to stash in the freezer for another busy night.
I used 80% lean ground beef for this soup. I usually prefer leaner ground beef. But I knew I wanted the ground beef in bigger chunks in this taco soup, and very lean ground beef crumbles up into finer pieces. I also knew I’d be browning the ground beef in a different pan than the one I’d be using for the soup, so it was simple to drain the beef before adding it to the soup.
When we had this Easy Stovetop Taco Soup for dinner, my almost-5-year-old son said, “I do declare, this is the best soup I’ve ever had!”
How can you pass it up now?
Enjoy!
Free Printable Ground Beef Buyer’s Guide
Have you ever gotten confused at the grocery store when you’re trying to pick out ground beef for tonight’s dinner? We can help! This Ground Beef Buyer’s Guide has everything you need to know about buying ground beef, plus you can download a free printable cheat sheet to keep handy in your kitchen or your purse!
Tools for Cooking with Ground Beef
Every kitchen needs a few basic tools… These are ones that I use all the time when I’m cooking with ground beef!
- 5-Quart Saute Pan
- Mix and Chop
- 6-Quart Slow Cooker
- Instant-Read Digital Thermometer
- Probe-Style Digital Thermometer
3 Ways to Take the Fear Out of This Recipe
- What’s in My Pantry? – free printable
- How to Chop an Onion Fast Without Crying
- How to Safely Thaw Ground Beef
3 More Recipes to Try
Printable Recipe Card for Easy Stovetop Taco Soup
- 2 pounds ground beef (I prefer 80/20 ground beef for this recipe)
- 4 cups chicken broth
- 1, 10-3/4 ounce can cheddar cheese soup
- 2 packets taco seasoning
- 1, 15-1/4 ounce can black beans, drained and rinsed
- 1, 28-ounce can petite diced tomatoes (with juice)
- 1 onion, chopped
- 2 green bell peppers, chopped
- Optional, for garnish: shredded cheese, sour cream, sliced green onions, sliced black olives, tortilla chips (or your favorite taco toppings)
- Brown ground beef in a large skillet. Drain and set aside.
- In a large soup pot, combine the cheese soup, 1 cup of the chicken broth, and the taco seasoning.
- Heat over medium heat, whisking until combined and smooth.
- Add cooked beef, beans, tomatoes, onion, and peppers.
- Add the rest of the chicken broth and stir well.
- Cover, and cook on medium heat until nearly boiling.
- Reduce heat to low, and simmer (covered) for 30-40 minutes until the onion and peppers are tender.
- Serve immediately, topped with shredded cheese, sour cream, sliced green onions, sliced black olives, and tortilla chips.
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