This easy taco soup recipe is basically a classic taco, but remixed and served as a soup! Made with hearty ground beef, beans, corn, and tomatoes, the soup is comforting, filling, and ready in just 30 minutes!
Taco Soup Recipe
Taco soup is a go-to for colder days. The ultimate comfort meal, it’s made with simple ingredients and is a favorite with the whole family. Using basic taco ingredients, the soup comes together in just a few steps and makes great leftovers and freezer-prep meals!
|What is the difference between chili and taco soup?
Traditional chili has a thicker consistency as a result of a longer simmering time and typically does not include corn but tastes very similar. It is often more heavy in tomato flavor than taco soup.
Why You’ll Love This Recipe
- Inexpensive. Ground beef is a relatively cheap protein option compared to other types of meat.
- One pot dinner. Not only is the soup quick to make, but it also is made in just one pot, meaning less clean-up after dinner!
- Customize the toppings. For a fun family dinner, place all chopped toppings in the middle of the table and allow everyone to customize their bowl of soup with desired add-ins!
- Protein packed. This soup is packed with protein from the beef and beans, keeping you full for hours!
Taco Soup Ingredients
The ingredients for the easy stove-top taco soup are essentially what you would use to make traditional, mexican-inspired tacos.
- Ground beef- use lean ground beef for best results.
- Taco seasoning- we like homemade taco seasoning made with salt, pepper, cumin, paprika, chili powder, oregano, and red pepper flakes. Or, use a store-bought version as a shortcut.
- Vegetables- a combination of red and green bell peppers gives excellent color and flavor. You may also just use a whole pepper of your color choice rather than a mix. The Onion, garlic, corn, and diced tomatoes add so much flavor.
- Broth- beef broth or chicken broth can be used in the recipe.
- Beans- use your choice of kidney beans, pinto beans or black beans. Be sure to drain them and give them a rinse before adding them to the soup.
For a full list of ingredients and quantities, see the recipe card below.
How to Make Taco Soup
The recipe for taco soup is almost as easy to cook as regular ground beef tacos.
- Combine seasonings: Combine all of the seasonings for the taco seasoning and set aside.
- Brown meat: Heat a large soup pot or a Dutch oven over medium heat with the oil. Add the ground beef and saute until browned, breaking it up as it cooks. Season the meat lightly with half of the taco seasoning.
- Chop vegetables: While the beef is browning, finely chop the onion, cube the red and green bell peppers, and dice the tomato.
- Combine ingredients: Once the meat is browned, add the chopped vegetables, baked beans, and corn to the pot. Add the minced garlic (or garlic powder), the broth, and season with the remaining taco seasoning.
- Cook: Stir the ingredients and simmer the soup for 12 to 15 minutes.
- Top: Once poured into individual bowls, top with desired toppings such as avocado, tortilla strips, sour cream, and cheese.
- Serve and enjoy, friends!
Substitutions and Variations
This hearty soup is easily customizable based on what you love in your soups.
- Add spice: Cube a jalapeno into the mixture to give the soup a spicy kick or green chiles. Or, drizzle in some hot sauce to spice up the soup before serving.
- Different meat: For a leaner soup, use ground turkey or chicken with great results. Ground pork can also be substituted for beef if desired.
- Thin the soup: The soup is hearty and thick, but can be thinned with more broth if you prefer more liquid in your soups!
Taco soup is a busy dish that is satisfying as is, but you can also serve it with these side dish ideas!
- Toppings: To further elevate the soup, top it with toppings that you would use on traditional tacos. Sour cream, tortilla strips, crushed Doritos, diced avocado, shredded cheese, chopped cilantro, diced red onion, or a drizzle of hot sauce are popular topping choices.
- Bread: Serve the soup with a side of breadsticks or dinner rolls to dip into the soup.
- Tortilla chips: Scoop the soup with regular tortilla chips, or add a zing with a hint of lime chips!
- Rice: For an even heartier dinner, serve cilantro lime rice on the side, or even add it to the soup!
Taco Soup in a Crockpot
You can easily make this hearty taco soup using a slow cooker.
- First, brown the ground beef in a skillet together with the onions and minced garlic and season with the taco seasoning.
- Add the browned beef to your crockpot with the chopped veggies, beans, and broth.
- Mix together and cook on low heat for 6-8 hours and enjoy!
- Add desired toppings when serving and enjoy.
Store & Freeze
- Storage. Keep the soup in the refrigerator, covered, for up to 4 days.
- Freeze. The taco soup freezes well. Cool the soup completely to room temperature. Place it into a freezer-safe bag or container and freeze for up to 3 months. Thaw and reheat prior to serving.
- Reheat. The soup easily reheats on the stovetop over low heat or in the microwave until reheated.
More Soup Recipes
Easy Taco Soup Recipe
- 1 lb lean ground beef
- 1 Tbsp oil for sautéing
- 1 small onion finely diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1½ cups tomatoes diced
- 16 oz canned beans drained (kidney or pinto)
- 1 cup corn
- 3 garlic cloves minced
- 2 cups beef broth or chicken
- 1 packet taco seasoning or 3 Tbsp homemade seasoning
- In a small bowl, mix together all of the ingredients for the taco seasoning if making homemade and set aside. Or use store-bought seasoning.
- In a Dutch oven or heavy-bottomed pot, saute the ground meat with the oil, breaking the meat apart as it’s cooked. Season lightly with the taco seasoning.
- Finely chop the onion, cube the red pepper and green pepper and dice the tomatoes.
- Once the meat is browned, add in the chopped onion and peppers, canned beans and corn, diced tomatoes, minced garlic, the remaining taco seasoning, and the beef (or chicken) broth. Mix to combine everything in the pot.
- Turn the heat down to low and cook for 12 to 15 minutes.
- Top the hot soup with your desired toppings.
- Serve and enjoy, friends!
Freeze: The soup can be frozen for quick meals on busy nights. Allow the soup to cool completely, then carefully pour it into freezer-safe bags or freezer containers. Freeze for up to 3 months, thaw, and reheat to serve.
Crockpot: To make the soup in a crockpot, brown the beef, onion, and garlic in a skillet, seasoned with taco seasoning. Add the beef to the crockpot along with the veggies, beans, corn, and broth. Cook on low for 6-8 hours and enjoy.
NOTE: Recipe developed by Valentina’s Corner and first published on Natasha’s Kitchen.