Taco Soup is the ultimate comfort food that combines all your favorite taco ingredients in a cozy, hearty soup form. Imagine a warm, rich broth filled with savory ground beef (or turkey), tender beans, sweet corn, and zesty taco seasoning—then topped off with crunchy tortilla chips, melty cheese, and a dollop of sour cream. It’s everything you love about tacos but in a deliciously soupy, satisfying bowl.
I love making Taco Soup because it’s so versatile and always a crowd-pleaser. Whether you’re feeding a big family, hosting a casual gathering, or meal prepping for the week, this soup is sure to hit the spot. Plus, it comes together quickly, making it perfect for busy weeknights or whenever you’re craving something comforting and flavorful. This is one of those recipes that’s bound to become a regular in your rotation!
Why You’ll Love This Recipe
- Quick and Easy – Ready in under 30 minutes, which makes it perfect for weeknights.
- One-Pot Meal – Less mess and fewer dishes to clean up!
- Hearty and Filling – Packed with protein, beans, and corn to keep you satisfied.
- Customizable – Adjust the spice level, add more veggies, or even swap proteins to fit your preferences.
- Family-Friendly – Kid-approved and great for picky eaters.
- Perfect for Meal Prep – Make a big batch and enjoy leftovers throughout the week or freeze for later.
- Full of Flavor – The taco seasoning and salsa give this soup an irresistible, savory flavor.
Ingredients You’ll Need
- Ground beef (or turkey) – The base of your soup. If you want to lighten it up, ground turkey works great too.
- Onion – Adds sweetness and depth to the flavor.
- Garlic – Essential for bringing out the richness in the soup.
- Taco seasoning – A key ingredient that gives the soup that classic taco flavor.
- Canned diced tomatoes – Adds a rich, tangy base to the soup.
- Canned beans – I use kidney beans, but feel free to swap with black beans, pinto beans, or any beans you love.
- Canned corn – Sweet, tender kernels that add a lovely pop of texture.
- Beef broth (or chicken broth) – For a rich, savory liquid base. You can use vegetable broth for a lighter version.
- Salsa – Adds tang and zest to the soup. Use your favorite type, mild or spicy!
- Chopped green chilies – Optional, but they bring a nice mild heat and extra flavor.
- Salt and pepper – To taste.
- Optional toppings – Sour cream, shredded cheese, tortilla chips, avocado, cilantro, lime wedges, or jalapeños.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Brown the Ground Beef
In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks. Once it’s fully cooked, drain off any excess fat.
Step 2: Add the Onion and Garlic
Add the chopped onion to the pot and cook for about 2-3 minutes, until softened. Then, stir in the garlic and cook for another minute until fragrant. This builds a great flavor base for the soup.
Step 3: Stir in the Taco Seasoning
Add the taco seasoning to the beef mixture and stir to coat evenly. Cook for another minute, allowing the spices to bloom and infuse the beef with flavor.
Step 4: Add the Canned Ingredients
Pour in the canned diced tomatoes, beans (undrained), corn (drained), and green chilies (if using). Add the beef broth and salsa, and stir everything together. Bring the soup to a boil.
Step 5: Simmer
Once the soup reaches a boil, reduce the heat and let it simmer for 15-20 minutes. Stir occasionally, and taste for seasoning—add salt, pepper, or more taco seasoning if needed.
Step 6: Serve and Top
Once the soup is done simmering, ladle it into bowls and top with your favorite toppings like shredded cheese, sour cream, tortilla chips, avocado, or a squeeze of lime.
Helpful Tips
- Use lean ground meat – If you prefer a lighter option, ground turkey or chicken is a great alternative to beef.
- For extra flavor, add some jalapeños – If you like a little heat, add diced jalapeños to the soup or use spicy salsa.
- Swap out ingredients – Feel free to use different beans (black beans or pinto beans) or vegetables (diced bell peppers, zucchini, etc.) to customize the soup.
- Make it spicier – If you want more heat, add a pinch of cayenne pepper or extra chili powder.
- Freezer-Friendly – This soup freezes really well! Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. To reheat, simply thaw overnight in the fridge and heat on the stove.
- Meal prep – Make a big batch and store it in the fridge for 4-5 days. This soup is great for lunch or dinner throughout the week.
Frequently Asked Questions (FAQs)
Can I make Taco Soup in a slow cooker?
Yes! Brown the ground beef and sauté the onions and garlic in a pan, then add everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
Can I use frozen corn?
Absolutely! You can use frozen corn instead of canned. Just add it straight to the soup along with the other ingredients.
Can I make this recipe vegetarian?
Definitely! Just swap out the ground beef for additional beans, like black beans or pinto beans, for protein. You can also add extra vegetables for more texture.
Can I make Taco Soup ahead of time?
Yes, Taco Soup actually tastes even better the next day once the flavors have melded together. Just store it in the fridge and reheat when you’re ready to serve.
Can I use ground chicken instead of ground beef?
Yes! Ground chicken or turkey works perfectly in this recipe. It will give you a lighter version of the soup while still providing plenty of flavor.
Taco Soup is one of those recipes that I keep coming back to because it’s so easy to make and always turns out delicious. Plus, it’s the kind of dish that everyone loves—hearty, flavorful, and full of comforting taco goodness. Give it a try, and let me know how it turns out. I have no doubt it’ll become a favorite in your meal rotation too!
Taco Soup
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 14.5 oz can diced tomatoes
- 1 10 oz can diced tomatoes with green chilies
- 1 packet taco seasoning or homemade seasoning
- 1 cup beef broth
- 1 cup water
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, chopped green onions, tortilla chips, cilantro, lime wedges
Instructions
- Brown the beef:
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Drain excess fat.
- Cook the onions:
- Add the diced onions to the pot with the beef and cook for 2-3 minutes, until softened.
- Add the seasonings:
- Stir in taco seasoning and cook for another minute to allow the flavors to develop.
- Combine the ingredients:
- Add the black beans, kidney beans, corn, diced tomatoes, tomatoes with green chilies, beef broth, and water to the pot. Stir well to combine.
- Simmer the soup:
- Bring the soup to a simmer over medium heat. Reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
- Taste and adjust seasoning:
- Taste the soup and adjust with salt and pepper as needed. Add more taco seasoning if you like a stronger flavor.
- Serve and garnish:
- Ladle the soup into bowls and top with shredded cheese, sour cream, chopped green onions, cilantro, tortilla chips, or a squeeze of lime—whatever toppings you prefer!
Notes
- This soup is highly customizable! You can use ground turkey or chicken instead of beef, or add other vegetables like bell peppers or zucchini.
- For a spicy kick, add a chopped jalapeño or a few dashes of hot sauce.
- Leftovers store well in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
