Description
Hearty taco soup powered by both ground beef and shredded chicken, loaded with beans, veggies, and savory Mexican spices—everything cooks in one pot for flavor with minimal cleanup.
Ingredients
- 1/2 lb ground beef
- 3 oz shredded cooked chicken (rotisserie or pre-cooked)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can cannellini or kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1½ cups frozen)
- 1 (14–15 oz) can diced tomatoes (optional: with green chilies/Ro-Tel)
- 4 cups chicken broth (or mix chicken + beef broth)
- 2 Tbsp taco seasoning (or homemade blend with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, avocado, sour cream, tortilla strips, cilantro, lime wedges
Instructions
- In a large pot or Dutch oven over medium heat, brown the ground beef with onion and bell pepper until beef is no longer pink and veggies are softened (~5–7 min).
- Add garlic and cook until fragrant (~1 min).
- Stir in taco seasoning, then add broth(s), diced tomatoes, beans, corn, and shredded chicken. Bring to a boil, then reduce to simmer.
- Simmer uncovered for 15–20 minutes to let flavors meld.
- Season with salt and pepper to taste.
- Ladle into bowls and serve with your favorite toppings.
Notes
- This recipe combines elements from single‑meat taco soups—simple chicken versions ([Simple Healthy Kitchen](https://simplehealthykitchen.com/one-pot-chicken-taco-soup/)) and beef-based ones ([Simply Recipes stovetop](https://www.simplyrecipes.com/stovetop-taco-soup-recipe-6748350)).
- Using both proteins adds depth—ground beef for richness, shredded chicken for texture and lean protein.
- You can adapt cooking method: use slow cooker by dumping all ingredients and cooking on low for 4–6 hrs, or Instant Pot on high pressure for 5 mins plus natural release. ([Tastes Better From Scratch](https://tastesbetterfromscratch.com/taco-soup/) guidance).
- Store leftovers in the fridge for up to 4–5 days or freeze for up to 3 months. Reheat over low heat, adding broth if needed. ([Tastes Better From Scratch](https://tastesbetterfromscratch.com/taco-soup/), [Jar of Lemons](https://www.jaroflemons.com/chicken-taco-soup/)).
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Soup / Main Course
- Method: One‑pot stovetop (adaptable to slow cooker or pressure cooker)
- Cuisine: Mexican‑inspired
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: ≈320 kcal
- Sugar: ≈5 g
- Sodium: ≈600 mg
- Fat: ≈10 g
- Saturated Fat: ≈3 g
- Unsaturated Fat: ≈5 g
- Trans Fat: 0 g
- Carbohydrates: ≈30 g
- Fiber: ≈7 g
- Protein: ≈22 g
- Cholesterol: ≈45 mg
