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Imagine coming home to a quick and satisfying dinner, ready in less than 30 minutes. That’s the promise of this single serving Taco Soup. It’s packed with savory ground beef, hearty vegetables, and topped with a generous helping of cheese. Designed for those who appreciate a no-fuss meal, this one-pot wonder is the epitome of convenience and flavor.
Enjoy this flavorful taco soup with warm Corn Muffins or a slice of freshly-baked French bread for a truly satisfying meal.
Why You’ll Love This Taco Soup Recipe
- Speedy Cooking: Ready in less than 30 minutes!
- One-Pot Meal: Minimal dishes, less stress.
- Adaptable: Tailor the ingredients to suit your dietary needs.
- Doubles Well: Need more servings? This recipe scales up easily.
- Flavorful: Enhanced with homemade taco seasoning for that perfect kick.
Ingredients
- Olive oil: Extra virgin olive oil is my go-to for its rich flavor and nutritional benefits, like vitamins and minerals. It’s unrefined and high-quality, which makes it a winner in my kitchen. If you prefer, a lighter olive oil will work too.
- Ground beef: The classic choice for taco soup, offering a rich and meaty flavor. If you’d like, swap it out for ground turkey, chicken, or even lamb. If you have leftover ground beef, consider using it in Lasagna Rollups, Stuffed Peppers, or Meatloaf.
- Onions and garlic: These are the flavor foundations of the soup. Don’t skip these aromatic ingredients; they elevate the dish to a new level. Leftover onions and garlic can be used in Chicken Tikka Masala and Split Pea Soup.
- Jalapeños: A teaspoon of fresh chopped jalapeños adds some kick. Jarred jalapeños are a suitable alternative, or you can omit them for a milder soup. Use any remaining jalapeños in a Mexican Street Corn Salad, a small batch of Jalapeño Poppers, or in White Chicken Chili.
- Tomato: Either a third cup of canned diced tomatoes or one small fresh tomato will work. Roma or Plum tomatoes are excellent choices due to their size and flavor.
- Beef broth: Opt for low-sodium to control your salt levels, but regular beef broth or even chicken or vegetable broth can be used as alternatives.
- Corn: Frozen corn is a quick and easy option. If you have fresh or canned corn, those will work just as well. Consider using any leftover corn in a mini Corn Casserole!
- Black beans: Canned, rinsed, and drained black beans are the most convenient. Make sure to rinse them to remove excess sodium. Got any beans leftover? Use them in Black Bean Tacos or in Black Bean Soup.
- Cheddar cheese: The perfect topping for that cheesy finish. Feel free to experiment with other cheeses too.
- Taco seasoning: Store-bought blends are convenient, but you can easily make your own taco seasoning for a more customized flavor profile.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
When it comes to taco soup, the possibilities are nearly endless! The core recipe is delicious, but you can always spice things up with a few variations. Check out these creative takes on the classic:
- Go Meatless: For a vegetarian taco soup, swap the beef broth with vegetable broth, skip the meat, and add an extra helping of beans for protein.
- Chicken Taco Soup: If you’re a poultry lover, go ahead and use shredded or chopped cooked chicken in place of ground beef.
- Slow Cooker Taco Soup: For a fuss-free cooking experience, make your taco soup in a 1.5-quart or 2-quart slow cooker. Brown your choice of meat, drain any extra fat, and then combine it with all other ingredients—except the cheese—in the slow cooker. Cook on low for 4-6 hours, serve in a bowl, and garnish with cheese before digging in.
How To Make Taco Soup For One
These step-by-step photos and instructions help you visualize how to make a small batch of taco soup. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 2-quart saucepan over medium-high heat, heat the oil for about 30 seconds. Add the ground beef, breaking up the meat as it cooks. Cook, stirring frequently for about 3-4 minutes.
- Add chopped onions, garlic, and jalapeños and cook, stirring occasionally for 2 minutes.
- Stir in the taco seasoning mix and cook, stirring occasionally for 30 seconds. Next, add the broth, tomatoes, corn, and beans. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Ladle the soup into a bowl and top with shredded cheese, if desired.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your taco soup turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Choose Leaner Meat: If you’re aiming for a healthier taco soup, switch out the ground beef for ground turkey or chicken.
- Incorporate More Veggies: Enhance the nutritional value and texture of your taco soup by adding vegetables like zucchini, squash, or spinach.
- Rinse Those Beans: Always remember to rinse and drain your canned beans. Doing so significantly reduces the sodium content, making your dish not only tasty but healthier too.
Serving Suggestions
To turn this already fabulous single serving taco soup into a full meal, consider these delightful pairings.
- Cornbread: A slice of moist cornbread complements the soup’s flavors perfectly.
- Avocado Slices: Add creaminess and healthy fats.
- Caesar Salad: Keep it light with side salad.
Frequently Asked Questions
Place any remaining taco soup in an airtight container once it’s cooled down. Store it in the fridge for up to 5 days. For reheating, use either the microwave or stovetop.
Absolutely, you can double this taco soup recipe effortlessly. Just multiply the ingredients and switch to a larger pot to accommodate the larger quantity.
After cooling the soup, transfer it to an airtight container and freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge and reheat using a microwave or stovetop.
If you’re looking to turn up the heat, consider adding extra chopped jalapeños or a pinch more chili powder. But proceed with caution, as a little can intensify the spiciness quite a bit.
This single serving taco soup is already quite hearty. However, if you prefer a thicker consistency, you can add extra meat, beans, or veggies. To make it thinner, simply pour in more broth.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch taco soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Taco Soup For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 4 ounces ground beef
- ½ cup chopped onions
- 1 clove garlic , minced
- 1 teaspoon finely chopped jalapeños
- 1 teaspoon taco seasoning (store-bought or homemade)
- 1 cup low-sodium beef broth
- 1 small tomato , chopped (about 1/3-cup chopped/65 grams)
- ¼ cup corn (use canned or frozen)
- ¼ cup canned black beans , rinsed and drained
- 1-2 tablespoons shredded Cheddar cheese (optional)
Instructions
- In a 2-quart saucepan over medium-high heat, heat the oil for about 30 seconds. Add the ground beef, breaking up the meat as it cooks. Cook, stirring frequently for about 3-4 minutes.
- Add chopped onions, garlic, and jalapeños and cook, stirring occasionally for 2 minutes.
- Stir in the taco seasoning mix and cook, stirring occasionally for 30 seconds. Next, add the broth, tomatoes, corn, and beans. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Ladle the soup into a bowl and top with shredded cheese, if desired.
Notes
- Opt for Leaner Meat: If you’re aiming for a healthier taco soup, switch out the ground beef for ground turkey or chicken.
- Incorporate More Veggies: Enhance the nutritional value and texture of your taco soup by adding vegetables like zucchini, squash, or spinach.
- Rinse Those Beans: Always remember to rinse and drain your canned beans. Doing so significantly reduces the sodium content, making your dish not only tasty but healthier too.
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
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Combine all of the ingredients in a small bowl and blend thoroughly with a fork or a wire whisk.
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Transfer to a small jar or container, cover, and store. Recipe yields 2 tablespoons
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Suggestions other than corn. I can not have it any more. Thanks
I totally understand that corn may not be suitable for everyone. The great news is that this soup is super easy to customize! You can simply omit the corn without losing out on flavor. Alternatively, you can replace the corn with the same amount of either beans, tomatoes, or even another favorite vegetable of yours like zucchini or bell peppers.
So tasty…. Enough for 2 meals. Loved it
I don’t eat red meat anymore so I altered the recipe by substituting ground turkey and chicken broth. I followed the rest of the recipe as it was written and it was delicious! It’s over 90 degrees today, but I’m making this soup anyway.
made this today. 29 degrees in Texas which might as well be -29 to Wyoming. Best soup Ive evever had! And I love soup. So flavorul. Made my own taco seasoning and used fresh tomatoes, jalapenos, onions, garlic. Rinsed beans and corn off before adding.
I’m so happy you enjoyed the soup, Kathy. Thank you.
Hi Everyone,
This soup is super. Made enough for seconds. I don’t do jalapeños so I left them out. So, so good on a cold 🥶 Michigan night. This is a keeper. So easy, fast and good.
I froze the extra corn and black beans on a cookie sheet like IQF.
Thanks Joanie for all your recipes, everything has been delicious. 🤗