Taco Soup Recipe is a hearty bowl full of bold flavors and simple ingredients. It’s packed with ground beef, beans, corn, tomatoes, and a blend of taco seasonings that make every spoonful taste like a fiesta. The soup is warm, comforting, and just a little spicy, perfect for a casual dinner or when you want something easy but satisfying.
I love making Taco Soup on busy weeknights because it comes together quickly and everyone in my family enjoys it. A tip I always use is to double the recipe and freeze half for later—it’s one of those meals that tastes just as good after a few days in the freezer. Plus, it warms you up on chilly nights without needing a lot of effort in the kitchen.
My favorite way to serve this soup is with a big handful of crushed tortilla chips on top, a dollop of sour cream, and a sprinkle of shredded cheese. It feels like a little celebration in a bowl, and I like that it brings a casual, fun vibe to dinner time. Whenever I make this, it’s like everyone’s smiling around the table—you really can’t go wrong with taco flavors!
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and texture. For a leaner choice, try ground turkey or chicken. If you want it vegetarian, swap beef for cooked lentils or chopped mushrooms.
Beans: Black beans give a nice creaminess and hold up well in soup. You can use pinto or kidney beans instead if you prefer.
Tomatoes with Green Chilies: They bring a mild spicy kick. If you don’t have the green chilies, plain diced tomatoes work fine—add a pinch of chili powder for heat.
Taco Seasoning: This is the flavor base. You can use a store-bought packet or make your own mix with chili powder, cumin, garlic powder, and smoked paprika.
How Can I Make the Soup Flavorful and Balanced?
The key is layering flavors step-by-step:
- Brown the beef well. This gives a rich base flavor.
- Cook the onions and garlic after browning the meat to soften and build aroma.
- Add taco seasoning early so it coats the meat and onions, letting spices wake up.
- Simmer the soup uncovered for 20-25 minutes. This helps everything combine and thickens the broth.
- Taste near the end and adjust salt or pepper—it’s the last chance to balance the flavors.
Take your time at each step, and you’ll get a well-rounded, tasty taco soup every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup in one place.
- Wooden spoon or spatula – great for stirring and breaking up the meat without scratching your pot.
- Can opener – to easily open the canned beans, corn, and tomatoes.
- Measuring spoons – helps you add the right amount of taco seasoning and garlic.
- Ladle – for serving the soup nicely into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still holds flavor.
- Add diced bell peppers or jalapeños when cooking onions for extra crunch and a spicy kick.
- Stir in a cup of cooked rice or quinoa to make the soup more filling and hearty.
- Top with different cheeses like pepper jack or Monterey Jack for a creamy, melty finish with a twist.
How to Make Taco Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (or regular diced tomatoes)
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tablespoons taco seasoning
- 1 teaspoon minced garlic
- Salt and pepper, to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Chopped fresh cilantro
- Crushed tortilla chips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and brown the beef and onions, plus 20-25 minutes simmering time. So in total, expect around 30-35 minutes of cooking time before you can enjoy your warm, delicious taco soup!
Step-by-Step Instructions:
1. Cook the Beef and Onions:
Heat a large pot or Dutch oven over medium heat. Add the ground beef, breaking it up with a spoon as it cooks. When it’s nearly browned, add the chopped onion and minced garlic. Cook together until the onion becomes soft, about 3-4 minutes. Then, drain any extra grease from the pot.
2. Add Seasoning and Veggies:
Stir in the taco seasoning, mixing it well so the meat and onions are coated. Next, add the black beans, corn, diced tomatoes with their juices, tomato sauce, and beef broth. Give everything a good stir.
3. Simmer and Serve:
Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes so the flavors can blend nicely. Taste the soup and add salt and pepper if needed. Serve your taco soup hot, topped with shredded cheese, sour cream, green onions, cilantro, and crushed tortilla chips if you like. Enjoy!
Can I Use Frozen Ground Beef for Taco Soup?
Yes! Just make sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or quickly by placing the sealed package in cold water. Pat it dry before browning to avoid extra moisture.
Can I Make Taco Soup in a Slow Cooker?
Absolutely! Brown the beef and cook the onions first, then combine all ingredients in your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours for a hands-off option.
How Do I Store Leftovers?
Cool the soup completely, then store it in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Can I Make This Soup Vegetarian?
Yes! Skip the ground beef and use extra beans, lentils, or diced veggies like bell pepper and zucchini. Adding a bit of smoked paprika or cumin will help keep that savory taco flavor.
