By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 10
184 cal · 75 min
Taco Soup
Recipe GLPR329898b87bb8ce
A hearty, savory soup made with seasoned ground beef, diced tomatoes, corn, and kidney beans simmered together with warm spices. Perfect for a satisfying meal that's easy to prepare and full of flavor.
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Ingredients
1 pound lean ground beef
2 cans (14.5 oz each) diced tomatoes, undrained
3 cups corn (fresh, frozen, or rinsed canned)
2 cans (15.5 oz each) low-sodium red kidney beans, rinsed and drained
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
1/3 cup water
Directions
Thoroughly wash your hands with soap and warm water before handling the raw meat.
Place the lean ground beef in a large pot over medium heat. Cook, breaking it apart with a spoon or spatula as it cooks, until the meat is browned and no longer pink (approximately 8–10 minutes). The internal temperature should reach 160°F.
Transfer the cooked ground beef to a fine-mesh strainer and let the excess fat drain completely. Rinse the meat under hot running water to remove any remaining fat.
Return the drained and rinsed meat to the same pot. Add the diced tomatoes (with their juices), corn, drained kidney beans, chili powder, ground cumin, garlic powder, and water.
Stir all ingredients together until well combined. Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until the flavors meld and the soup reaches your desired consistency.
Taste the soup and adjust seasonings as desired. Ladle into bowls and serve hot.
Comments
This is a straightforward weeknight soup that checks most boxes for a Charlotte kitchen. All ingredients are standard pantry and grocery staples available at any Harris Teeter, Food Lion, Kroger, or Walmart without a second stop—the canned tomatoes, beans, and corn are reliable basics. At roughly $1.20 to $1.50 per serving (ground beef is the main cost driver at $4–5 per pound, and you're using about 1.5 pounds), this feeds a family of four with leftovers cheaply. The 75-minute time is honest if you're browning beef and simmering, though active hands-on time is closer to 15 minutes. The real limitation is that it reheats fine but tastes best same-night, and the recipe feels generic—it could use a fresher element like fresh cilantro, jalapeño, or lime juice to feel less like a box-dinner version and more like something worth repeating.
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