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The Best Easy Taco Soup Recipe: A High-Protein Weeknight Staple
Stephanie Moore

Easy High-Protein Taco Soup

A robust and efficient weeknight staple, this hearty taco soup combines lean ground beef with fiber-rich beans and aromatic spices. The unique blend of taco and ranch seasonings creates a complex, savory depth in under 30 minutes. Perfect for busy weeknights or meal prepping, this protein-packed meal is a crowd-pleaser that satisfies your health goals without sacrificing flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • 2 tablespoons tomato paste
  • 1 packet taco seasoning
  • 1 packet ranch seasoning
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 cups water or beef broth

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion and sauté until translucent, then add garlic and cook for one minute.
  3. Add ground beef and cook until fully browned; drain excess fat.
  4. Stir in tomato paste, taco seasoning, and ranch seasoning; cook for 2 minutes.
  5. Add tomatoes, beans, corn, and water; stir to combine.
  6. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.

Notes

Store in an airtight container for up to 4 days or freeze for up to 3 months. For a low-carb version, substitute beans with zucchini or cauliflower. If using canned broth, be mindful of sodium levels.