Easy Taco Soup is a bold, hearty dish packed with all the flavors I love in tacos—ground beef, beans, corn, and zesty seasonings—served up in a comforting bowl. It’s quick to make, full of protein and fiber, and perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe
I love how this soup delivers all the flavor of a loaded taco with none of the mess. It’s one of those throw-it-all-in-the-pot meals that comes together fast but tastes like it simmered for hours. It’s also incredibly versatile, and I can tweak it to match what I’ve got in my pantry. Plus, it reheats like a dream and makes the best leftovers.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
onion, chopped
garlic, minced
taco seasoning
canned diced tomatoes
canned corn, drained
black beans, drained and rinsed
pinto beans, drained and rinsed
tomato sauce
beef broth or water
salt and pepper to taste
optional toppings: shredded cheese, sour cream, chopped green onions, cilantro, crushed tortilla chips
directions
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I brown the ground beef in a large pot over medium heat, breaking it up with a spoon as it cooks.
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Once the beef is nearly done, I add the chopped onion and garlic, and cook until the onion softens.
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I stir in the taco seasoning and mix until the meat is well coated.
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Then I add the diced tomatoes, corn, black beans, pinto beans, tomato sauce, and broth. I stir everything together and bring the mixture to a boil.
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I reduce the heat and let it simmer for about 20 minutes to let the flavors meld.
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Before serving, I taste and adjust the seasoning if needed. I ladle it into bowls and load it up with toppings depending on what I’m craving.
Servings and timing
This recipe makes 6 to 8 servings. Prep time is around 10 minutes, and cook time is about 20 minutes—so I can have dinner on the table in 30 minutes flat.
Variations
I sometimes swap the ground beef for ground turkey or chicken when I want a lighter version. When I’m feeling spicy, I toss in a can of green chiles or a dash of hot sauce. I’ve even added cooked rice or small pasta shapes for a thicker, stew-like version. For a vegetarian take, I just skip the meat and use veggie broth instead.
storage/reheating
Leftover taco soup stays fresh in the fridge for up to 5 days. I store it in an airtight container and reheat it in the microwave or on the stove until hot. It also freezes well—I let it cool completely, then portion it into freezer bags or containers. It keeps for up to 3 months and makes an easy grab-and-reheat meal on busy nights.
FAQs
Can I make this soup in a slow cooker?
Yes, I brown the beef first, then throw everything into the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. I add toppings right before serving.
Is this recipe spicy?
It has a little kick from the taco seasoning, but it’s pretty mild. I add hot sauce or chopped jalapeños if I want more heat.
What can I serve with taco soup?
I like to pair it with tortilla chips, cornbread, or a green salad. It’s also great with warm flour tortillas on the side.
Can I use homemade taco seasoning?
Absolutely. I often mix chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper to make my own.
How do I thicken taco soup?
If I want a thicker soup, I mash some of the beans or add less broth. Letting it simmer uncovered a bit longer also helps concentrate the flavor and thicken the texture.
Conclusion
Easy Taco Soup is one of my go-to meals when I want something flavorful, fast, and filling. It’s flexible, family-friendly, and tastes even better the next day. Whether I’m cooking for a crowd or just myself, it always hits the spot and leaves me with zero complaints—just empty bowls.
Print
Easy Taco Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Easy Taco Soup is a quick, hearty, and flavor-packed one-pot meal loaded with ground beef, beans, corn, tomatoes, and zesty taco spices. It’s the perfect 30-minute dinner for busy weeknights or casual gatherings, topped with your favorite taco fixings for a comforting, customizable bowl of goodness.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 2 cups beef broth (or water)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, fresh cilantro, crushed tortilla chips
Instructions
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In a large pot over medium heat, brown the ground beef, breaking it up with a spoon.
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Add chopped onion and garlic. Cook until onion is soft, about 3–4 minutes.
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Stir in taco seasoning until meat is well coated.
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Add diced tomatoes, corn, black beans, pinto beans, tomato sauce, and beef broth. Stir to combine.
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Bring to a boil, then reduce heat and simmer for 20 minutes.
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Taste and adjust seasoning as needed.
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Serve hot with your favorite toppings like cheese, sour cream, and crushed tortilla chips.
Notes
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Swap ground beef with turkey or chicken for a lighter version.
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Add a can of green chiles or hot sauce for extra heat.
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Stir in cooked rice or pasta for a thicker, stew-like texture.
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Skip the meat and use veggie broth for a vegetarian version.
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Use homemade taco seasoning for more control over flavor and spice level.
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