Why You’ll Love Easy Taco Soup Recipe Recipe
This taco soup is simple enough for a weeknight but flavorful enough to become a regular family favorite. Everything cooks in one pot, which means less cleanup and an easy cooking process from start to finish.
The combination of beef, beans, corn, tomatoes, and spices makes the soup filling without requiring complicated ingredients. Most of the ingredients are pantry staples, and the recipe is easy to customize with different proteins, beans, seasonings, and toppings.
It is also an excellent make-ahead meal. The flavors become even more delicious after sitting, making leftovers ideal for quick lunches or dinners throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound lean ground beef or ground turkey
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (17 ounces) corn, drained
- 2 cups low-sodium beef broth
Optional toppings include tortilla chips, corn chips, sour cream, shredded cheese, chopped green onions, diced avocado, hot sauce, and fresh cilantro.
Directions
- Place a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it into small pieces, until completely browned. Drain excess grease if necessary.
- Add the minced garlic and stir briefly until fragrant.
- Add the chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Stir so the seasonings are evenly distributed through the meat.
- Add the crushed tomatoes, diced green chiles, kidney beans, black beans, corn, and beef broth. Stir everything together until well combined.
- Increase the heat and bring the soup to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for approximately 20 minutes. Stir occasionally to prevent ingredients from sticking to the bottom.
- Taste and adjust the salt, pepper, or other seasonings if desired.
- Ladle the hot taco soup into bowls and finish with your favorite toppings. Shredded cheese, sour cream, avocado, green onions, cilantro, and crunchy tortilla chips all work especially well.
Servings and timing
This recipe makes approximately 5 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
The quick cooking time makes taco soup particularly convenient when you want a hearty homemade dinner without spending hours in the kitchen.
Variations
For chicken taco soup, replace the ground beef with cooked shredded chicken. Since the chicken is already cooked, add it with the remaining soup ingredients and simmer until everything is thoroughly heated.
For turkey taco soup, use lean ground turkey instead of beef. Brown it in the same way before adding the remaining ingredients.
For vegetarian taco soup, leave out the meat and increase the amount of beans. Pinto beans are a particularly good addition and complement the black and kidney beans nicely.
For a spicier soup, add diced jalapeños, cayenne pepper, extra chili powder, or your favorite hot sauce. You can also choose hot diced green chiles instead of mild ones.
For a milder version, reduce the chili powder and use mild green chiles. Creamy toppings such as sour cream, avocado, or shredded cheese can also soften the heat.
For an Instant Pot version, brown the meat using the sauté function and drain excess grease. Add the remaining ingredients along with an additional cup of broth. Pressure cook on high for 3 minutes, followed by approximately 15 minutes of natural pressure release.
For a slow cooker version, brown and drain the ground beef first. Transfer it to the slow cooker with the remaining ingredients and cook on low for 4 to 6 hours.
You can also replace the individual dried seasonings with a packet of taco seasoning for an especially convenient version.
Storage/Reheating
Allow leftover taco soup to cool before transferring it to an airtight container. Refrigerate it for up to 4 to 5 days.
For stovetop reheating, place the desired amount in a saucepan and warm over medium-low heat, stirring occasionally, until steaming hot throughout. If the soup has thickened considerably in the refrigerator, add a small splash of broth or water.
Individual portions can also be reheated in the microwave. Place the soup in a microwave-safe bowl, loosely cover it, and heat in intervals, stirring between each interval until thoroughly heated.
Taco soup freezes very well. Once completely cooled, transfer it to freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months.
For the best results, thaw frozen taco soup overnight in the refrigerator before reheating it on the stovetop or in the microwave. Keep crunchy toppings, avocado, cheese, and sour cream separate and add them only after reheating.
FAQs
Can I make taco soup ahead of time?
Yes. Taco soup is an excellent make-ahead meal because its flavors continue to develop as it sits. Prepare it as directed, cool it, and refrigerate it in an airtight container. Reheat it when you are ready to serve.
Can I make taco soup in a slow cooker?
Yes. Brown the ground beef first and drain excess grease. Transfer the beef to your slow cooker, add the remaining soup ingredients, and cook on low for approximately 4 to 6 hours.
Can I make this taco soup in an Instant Pot?
Yes. Brown the beef using the sauté function, drain excess grease, and add the remaining ingredients plus an extra cup of broth. Cook at high pressure for 3 minutes and allow the pressure to release naturally for about 15 minutes before opening the lid.
Can I use ground turkey instead of ground beef?
Absolutely. Ground turkey is an easy substitute and works with the same seasonings and other ingredients. Brown the turkey thoroughly before continuing with the recipe.
How can I make vegetarian taco soup?
Simply omit the ground meat and add additional beans. Black beans, kidney beans, and pinto beans are all good options. Vegetable broth can also replace the beef broth.
How can I make taco soup spicier?
Add cayenne pepper, diced jalapeños, hot green chiles, crushed red pepper, or hot sauce. Start with a small amount and increase the heat gradually so you can control the final spice level.
What are the best toppings for taco soup?
Popular toppings include shredded cheddar cheese, sour cream, diced avocado, chopped green onions, fresh cilantro, tortilla chips, corn chips, and hot sauce. Combining creamy and crunchy toppings gives the soup especially good texture.
Can taco soup be frozen?
Yes. Cool the soup completely and place it in an airtight freezer-safe container or freezer bag. Freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.
How do I thicken taco soup?
Allow the soup to simmer uncovered for several additional minutes so some of the liquid evaporates. You can also mash a small portion of the beans and stir them back into the soup for a naturally thicker consistency.
What can I serve with taco soup?
Taco soup is hearty enough to serve on its own, especially with plenty of toppings. It also pairs well with cornbread, warm tortillas, quesadillas, tortilla chips, a simple green salad, or Mexican-style rice.
Conclusion
This easy taco soup delivers everything you want from a comforting weeknight dinner: plenty of flavor, satisfying ingredients, minimal preparation, and just one pot to clean afterward. Ground beef, beans, corn, tomatoes, green chiles, and warm spices create a hearty soup that comes together in only about 25 minutes.
The recipe is also incredibly flexible. Make it with beef, turkey, chicken, or extra beans, adjust the spice level to suit your family, and pile each bowl with your favorite taco toppings. Whether served fresh from the stove or reheated for an easy lunch the next day, this taco soup is a simple and satisfying meal worth keeping in your regular dinner rotation.
Easy Taco Soup Recipe
A hearty, flavorful taco soup loaded with seasoned ground beef, beans, corn, tomatoes, and Mexican-inspired spices. It is an easy one-pot meal perfect for a quick family dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can tomatoes with green chiles
- Tomato sauce
- Water, as needed
- Shredded cheese, sour cream, avocado, tortilla chips, or cilantro, for serving
Instructions
- Cook the ground beef and chopped onion in a large pot over medium heat until the beef is browned and the onion is tender. Drain excess grease if needed.
- Stir in the taco seasoning and ranch seasoning until the beef is evenly coated.
- Add the black beans, pinto beans, corn, diced tomatoes, tomatoes with green chiles, tomato sauce, and enough water to reach your preferred soup consistency.
- Bring the soup to a gentle boil, then reduce the heat and simmer until the flavors are well combined and the soup is heated through.
- Taste and adjust the seasoning as needed.
- Serve warm with shredded cheese, sour cream, avocado, tortilla chips, cilantro, or your favorite taco toppings.
Notes
- For a spicier soup, use hot tomatoes with green chiles or add diced jalapeño.
- Ground turkey can be substituted for ground beef.
- Add more water or broth for a thinner soup consistency.
- Store leftovers in an airtight container in the refrigerator and reheat before serving.
- Serve with tortilla chips or cornbread for a hearty meal.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 9 g
- Protein: 23 g
- Cholesterol: 45 mg
