This flavor-packed Stovetop Taco Soup is loaded with ground beef, two kinds of beans, tomatoes, and corn. It cooks in one pot on the stove and is ready to serve in about 30 minutes!
Heat a large Dutch oven over MEDIUM heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is cooked through and the onion is softened, 6 to 8 minutes. Drain off as much grease as possible from the pot and return it to the heat.
Stir in the garlic and jalapeno and cook, stirring, for two minutes.
Stir in the tomatoes, taco seasoning, green chiles, pinto beans, black beans and all but about ¼ cup of the broth (reserve for later). Bring to a boil over MEDIUM-HIGH heat. Reduce the heat to LOW and simmer, covered, for 15 minutes. Stir in the frozen corn and simmer for a minute or two.
Combine the cornstarch with the remaining broth and stir it into the soup. Stir until slightly thickened. It won’t be super thick, but it will add some nice body to the soup.
Serve with optional toppings.
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Notes
If you're using store-bought taco seasoning, it's likely it contains some sort of thickener so you can skip the cornstarch slurry.