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The Boat Shed Kitchen

Taco Soup

This easy taco soup is a quick, hearty dinner made with ground beef, two types of beans, corn, and zesty Rotel tomatoes. Packed with flavor and ready in under 30 minutes, it’s perfect for busy weeknights or feeding a crowd. Don’t forget the toppings!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 15 oz can black beans, drained
  • 1 15 oz can kidney beans, drained
  • 1 15 oz can corn, drained
  • 1 10 oz can Rotel (diced tomatoes with green chilies)
  • 2 cups beef broth
  • Salt and pepper to taste
  • Optional toppings: shredded cheese sour cream, avocado, tortilla chips

Method
 

  1. Heat oil in a large pot and brown ground beef.
  2. Add onion and garlic; cook 3–4 minutes.
  3. Stir in taco seasoning; cook 1 minute.
  4. Add beans, corn, tomatoes, and broth. Stir well.
  5. Simmer 15–20 minutes.
  6. Serve with toppings of choice.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easy-taco-soup/

Notes

  • For a spicier version, use hot Rotel or add chili flakes.
  • Ground turkey or chicken can be swapped in for a lighter version.
  • Store leftovers in the fridge for up to 4 days—flavors get even better!