Taco Soup Recipe Pioneer Woman

We honestly couldn’t believe just how effortless it was to whip up The Pioneer Woman’s taco soup—it’s the very definition of a stress-free weeknight dinner. From the very first glance at the recipe, I knew this dish was going to make grocery shopping a breeze. The ingredient list may seem a bit lengthy at first, but once you look closely, you realize it’s filled with pantry staples and everyday items you can find at virtually any store. No chasing down rare spices or hard-to-find veggies—just good, honest ingredients that come together beautifully.

The real magic of this recipe revealed itself while I was mid-prep. As I cracked open a can of beans and dumped it straight into the pot—without draining or rinsing—I realized Ree Drummond had crafted a clever shortcut that made so much sense. The liquid from the beans and corn doesn’t just cut down on time; it also adds body and richness to the soup. Combine that with the savory beef drippings left in the pan and the bold flavors of taco seasoning and hot sauce, and suddenly you’ve got a soup that tastes like it’s been simmering all afternoon—ready in a fraction of the time.

This taco soup is more than just quick—it’s deeply satisfying, bursting with Tex-Mex flavors that feel comforting yet lively. It’s hearty enough to serve with nothing more than a handful of tortilla chips on the side, but versatile enough to top with cheese, sour cream, or fresh avocado for a restaurant-worthy finish. If there’s one thing The Pioneer Woman proves again and again, it’s that comfort food doesn’t need to be complicated to be unforgettable.

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 pounds ground beef

Kosher salt and freshly ground black pepper

2 heaping tablespoons tomato paste

1 heaping tablespoon taco seasoning

One 15-ounce can black beans, undrained

One 15-ounce can fire-roasted corn, undrained

One 15-ounce can tomatoes with green chiles

2 cups vegetable stock

Hot sauce, to taste

For Garnish:

1 cup shredded cheddar

1 cup sour cream

1/4 cup fresh cilantro leaves

Yellow corn chips

Directions

Step 1: Cook the onions and garlic

Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute.

Step 2: Brown the beef

Add the beef and sprinkle with a pinch of salt and pepper (use a hefty pinch or two). Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.

Step 3: Add the veggies

Stir in the black beans (juices and all), corn (also with their juices), tomatoes with green chiles and vegetable stock.

Add a few dashes of hot sauce (be careful; you can always add more to taste at the end). Stir well and bring to a boil. Boil to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.

Ree’s Tip: Ree says that the trick to a shortcut soup like this is to let the ingredients sit at a “violent” boil.

Step 4: Divide among bowls and garnish

Serve in bowls, garnished with cheddar cheese, sour cream, cilantro and more hot sauce. Sprinkle with crumbled corn chips. Hungry for more? Check out this easy-to-make chicken taco soup.

Overall, The Pioneer Woman taco soup recipe is a satisfying meal that will feed a hungry family in less than 30 minutes (much like the classic Pioneer Woman lasagna). It truly couldn’t be more simple.

This being said, there are a few things I would do differently. For starters, the onions and garlic need more than 1 minute to start softening in the pot. I would bump that time up to at least 5 minutes or until they get some color. After all, color equals flavor. The same goes for the tomato paste. Let that brown a bit in the pot before adding the canned tomatoes.