Mouthwatering Taco Soup is a bowl full of bold flavors and hearty goodness. It’s packed with seasoned ground beef, beans, corn, tomatoes, and lots of spices that warm you up from the inside out. This soup has just the right balance of spicy and comforting, making it a perfect meal for any day when you want something filling and tasty.
I always love making this soup when I want something quick and satisfying. One of my favorite tricks is to add a squeeze of fresh lime juice and a handful of chopped cilantro right before serving—it really brightens up the flavors and makes each spoonful taste extra special. Plus, it’s a great way to sneak in some veggies without anyone noticing!
Serving this soup with crunchy tortilla chips, a dollop of sour cream, and some shredded cheese turns it into a fun, casual meal that everyone loves. I find that it’s especially popular at family dinners or chilly evenings when comfort food is exactly what I need. It’s the kind of soup that’s easy to make but brings big smiles all around the table.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, giving it richness and protein. You can swap with ground turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian option.
Beans: Black beans add creaminess and texture, but kidney beans or pinto beans work great too. Make sure to rinse canned beans to reduce sodium and remove canning taste.
Tomatoes & Sauce: Canned diced tomatoes and tomato sauce give body and tang to the soup. If you prefer chunkier soup, use fire-roasted diced tomatoes for extra flavor.
Taco Seasoning: Store-bought packets are convenient, but making your own mix with chili powder, cumin, paprika, and oregano lets you control salt and spice levels. Adding a pinch of crushed red pepper flakes adds a nice kick.
How Do I Get the Best Flavor When Browning Ground Beef?
Brown the beef in batches if your pan is crowded to avoid steaming. Use medium-high heat and let it sit undisturbed for a minute before stirring. This helps develop a nice crust, adding deeper flavor to the soup.
- Start with a hot pan and a tablespoon of oil.
- Add beef, spread it out, and don’t move for 1-2 minutes.
- Break up the meat and continue cooking until no pink remains.
- Drain excess fat for a less greasy soup, but keep a bit for flavor.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all your ingredients in one place and developing rich flavors.
- Wooden spoon or spatula – easy to stir without scratching your pot and great for breaking up ground beef.
- Can opener – handy for opening canned beans, tomatoes, and corn quickly and safely.
- Measuring cups and spoons – helps you add just the right amount of broth, spices, and seasoning.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to make a leaner soup without losing warmth and protein.
- Add chopped bell peppers or zucchini for extra veggies and a little sweetness.
- Stir in some canned chipotle peppers in adobo sauce if you like smoky heat.
- Top with diced avocado or a splash of fresh lime juice to brighten and freshen up the flavors.
How to Make Mouthwatering Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed (optional)
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 2 cups beef broth
- 1 packet taco seasoning mix (or homemade: 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp oregano, ½ tsp garlic powder, salt and pepper to taste)
- ½ tsp crushed red pepper flakes (optional, for heat)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Tortilla chips or a tortilla chip wedge
Time Needed
This taco soup takes about 10 minutes to prep and 25 minutes of cooking time, so you can have a warm, delicious meal ready in just around 35 minutes.
Step-by-Step Instructions:
1. Cook the Aromatics and Beef:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook it until soft and translucent, about 3 to 4 minutes. Then add the minced garlic and cook for another minute until it smells amazing. Next, add the ground beef. Break it up with your spoon or spatula and cook until it’s nicely browned and no pink remains. Drain any extra fat if you want a leaner soup.
2. Add Seasoning and Mix Ingredients:
Sprinkle in the taco seasoning mix and crushed red pepper flakes if you like it spicy. Stir everything well and cook the spices for 1 to 2 minutes to bring out their flavors. Then pour in the black beans, corn, diced tomatoes with juices, tomato sauce, and beef broth. Stir everything together.
3. Simmer and Serve:
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 20 to 25 minutes. This lets all the flavors blend nicely and slightly thickens the soup. Taste the soup and add salt and pepper if needed. Once ready, ladle it into bowls and add your favorite toppings: shredded cheddar cheese, a dollop of sour cream, chopped green onions, and don’t forget to garnish with a tortilla chip or two for that extra crunch. Serve hot and enjoy!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works great as a leaner alternative. Just cook it the same way, making sure it’s fully browned before adding the other ingredients.
Can I Make This Soup in Advance?
Absolutely! Taco soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Store and Reheat Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, warm it on the stovetop over medium-low heat, stirring occasionally, or microwave until heated through.
Can I Freeze Taco Soup?
Yes, taco soup freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
