Easy Taco Soup is a fun and comforting dish that brings together all the bold flavors of a taco in a warm and hearty soup. You’ve got ground beef, beans, corn, tomatoes, and a nice kick of taco seasoning all simmered together, making it simple yet full of taste.
I love making this soup when I want something satisfying but don’t feel like spending too much time in the kitchen. It’s one of those recipes where you toss everything in the pot, let it cook, and then enjoy a bowl that’s bursting with familiar, delicious flavors. Plus, it leftovers really well, which always makes me happy!
My favorite way to serve this soup is with a handful of crunchy tortilla chips on top, a sprinkle of shredded cheese, and a dollop of sour cream. It feels like having a casual taco night, but all cozy in a bowl. This soup is perfect for chilly nights or whenever you want a quick, tasty meal that everyone will love.
Key Ingredients & Substitutions
Ground beef: This is the main protein, giving the soup heartiness and flavor. For a lighter option, try ground turkey or chicken. For a vegetarian version, skip the meat and add extra beans or lentils.
Diced tomatoes with green chilies: They bring a mild kick and moisture. If you prefer less heat, use plain diced tomatoes or mild rotel. Fresh tomatoes can work too but add more cooking time.
Beans & corn: Black beans and kidney beans add texture and protein, while corn gives a slight sweetness. Feel free to swap any beans you like or use frozen corn instead of canned.
Taco seasoning: This mix is what gives the soup its classic taco flavor. You can make your own with chili powder, paprika, cumin, garlic powder, and onion powder if you want to control salt or spice levels.
How Do I Make Sure the Ground Beef Cooks Perfectly Without It Becoming Dry?
Cooking the beef just right is key. Here’s what works for me:
- Start with medium heat to let the beef brown slowly without burning.
- Break it up into small pieces with a spoon as it cooks, so it cooks evenly.
- Cook until no pink remains, and the onion turns translucent for added sweetness.
- If the beef releases a lot of fat, drain most of it to keep the soup from being greasy but leave a little for flavor.
This step adds great flavor and texture right at the start, building a solid base for your soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one pot.
- Wooden spoon or spatula – helps you break up the meat and stir without scratching your pot.
- Colander – useful for draining and rinsing beans and corn easily.
- Measuring spoons – to measure out taco seasoning and spices accurately.
- Ladle – makes serving your soup neat and easy.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter protein option.
- Add diced bell peppers or jalapeños when cooking onions for extra color and a mild kick.
- Stir in a cup of cooked quinoa or rice to make the soup more filling and add texture.
- Top with shredded Monterey Jack cheese or pepper jack for a creamy, spicy twist.
Easy Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can beef broth or water
- 1 packet taco seasoning mix (about 1 oz)
- 1 teaspoon ground cumin (optional for extra flavor)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Lime wedges (optional, for serving)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so around 35 minutes total. It’s a quick and easy meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Cook the Beef and Onions:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and diced onion. Cook, stirring and breaking up the beef with a spoon, until the beef is browned and the onion is soft. Drain any extra fat if needed.
2. Add the Remaining Ingredients:
Pour in the diced tomatoes with green chilies, black beans, kidney beans, corn, tomato sauce, and beef broth or water. Stir everything together.
3. Season and Simmer:
Mix in the taco seasoning packet and ground cumin if you’re using it. Stir well. Bring the soup to a boil, then turn the heat down to low. Let it simmer uncovered for 20 to 25 minutes, stirring occasionally so the flavors blend nicely.
4. Final Touches and Serve:
Taste the soup and add salt and pepper if needed. When you’re ready to eat, ladle the soup into bowls. Add shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, and a squeeze of lime if you like. For some crunchy fun, serve with tortilla chips on the side or crushed on top.
Can I Use Frozen Ground Beef for This Soup?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents it from steaming instead of sautéing.
Can I Make Easy Taco Soup in a Slow Cooker?
Absolutely! Brown the beef and onions first, then add all ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a hands-off meal.
How Long Can I Store Leftover Taco Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Substitute Ground Beef with a Vegetarian Option?
Certainly! Use plant-based ground “meat,” extra beans, or lentils instead. Simply skip browning meat and start by sautéing onions before adding the other ingredients.
