Street Taco Soup

Street Taco Soup

Big taco flavor. Zero tortillas required.

If your ideal weeknight dinner involves minimal dishes, bold flavors, and something the whole crew will actually eat—this is it. Street Taco Soup brings all the goodness of a beefy, cheesy taco straight to your spoon. It’s loaded with ground beef, three kinds of beans, sweet corn, and those classic Tex-Mex spices—plus a surprise flavor twist from a packet of ranch seasoning. No tortillas? No problem. But if you’re craving that signature crunch, a handful of crushed tortilla chips on top totally does the trick.

Top your bowl with shredded cheddar, a dollop of sour cream, or some fresh pico, and dinner is served—in under 30 minutes, no taco shell folding required.

Ingredients:

(This recipe makes 4-6 servings)

• 
  1 tablespoon olive oil – Any of these will do nicely!
• 
  1 bunch scallions, chopped – White and green parts divided
• 
  1 pound ground beef chuck
• 
  1 packet taco seasoning (1 oz)
• 
  1 packet ranch dressing seasoning (1 oz) – (Trust the process!)
• 
  2 cans diced tomatoes with green chiles (10 oz each) – A little heat, a lot of flavor
• 
  3 cans beans, drained and rinsed (15 oz each) – Go wild with a mix: pinto, black, kidney
• 
  1 can corn kernels (10 oz), drained – For a touch of sweetness and crunch
• 
  Kosher salt – To taste
• 
  Shredded cheddar
• 
  Sour cream
• 
  Pico de gallo – Optional, but highly recommended for taco vibes
• 
  Crushed tortilla chips – Totally optional… unless you want crunch. (You want crunch.)

Instructions:

Act 1: Sizzling Off to a Good Start

Heat the olive oil in a big pot or Dutch oven over medium-high heat.

Toss in the white parts of the scallions and cook for about 2 minutes, stirring now and then, until they smell amazing and start to soften.

Act 2: Big Ups to the Beef

Add the ground beef to the pot. Use a spoon or spatula to break it up into small crumbles.

Cook until it’s no longer pink—about 8 to 10 minutes.

Sprinkle in the taco seasoning and ranch seasoning. Stir well so everything’s mixed and coated with flavor.

Act 3: "Taco" Takes Shape

Pour in the diced tomatoes (with their juices), all the beans, the corn, and about 1 teaspoon of salt.

Then, fill one of the empty bean cans with water and pour that into the pot too.

Give everything a good stir. Bring the soup to a boil, then lower the heat to medium.

Let it simmer for about 10 minutes, stirring occasionally, until everything’s warm and cozy.

Act 4: Finishing Touches

Ladle the soup into bowls.

Add your favorite toppings—like the green parts of the scallions, shredded cheddar, a dollop of sour cream, and a spoonful of pico de gallo.

And if you’re craving crunch, sprinkle some crushed tortilla chips right on top!