Speedy Cheesy Taco Soup
A one-pot, budget-friendly soup packed with lean ground beef, beans, and corn, finished with melted cheese. This american-inspired soups ready in about 30 minutes pairs lean ground beef, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb lean ground beef
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 (15 oz) can, undrained diced tomatoes
- 1 (15 oz) can, drained and rinsed kidney beans
- 1 (15 oz) can, drained corn
- 4 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1 cup, shredded cheddar cheese
- 1/4 cup sour cream
Instructions
- Step 1: In a large pot over medium-high heat, brown 1 lb lean ground beef, breaking it into small pieces with a spoon, for 5-7 minutes until no longer pink, then drain excess fat.
- Step 2: Add 1 cup diced onion and 2 minced garlic cloves to the pot, and cook for 3-4 minutes until onion is translucent and fragrant.
- Step 3: Stir in 1 (15 oz) can diced tomatoes (undrained), 1 (15 oz) can kidney beans (drained and rinsed), 1 (15 oz) can corn (drained), 4 cups chicken broth, 1 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp paprika. Bring to a gentle boil.
- Step 4: Reduce heat to medium-low, cover, and simmer for 15 minutes to allow flavors to meld, stirring occasionally.
- Step 5: Remove from heat and stir in 1 cup shredded cheddar cheese until melted and creamy. Serve hot with a dollop of 1/4 cup sour cream on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Speedy Cheesy Taco Soup take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Speedy Cheesy Taco Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lean ground beef from drying out.
Can I substitute ingredients in Speedy Cheesy Taco Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Speedy Cheesy Taco Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Speedy Cheesy Taco Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
