Taco Soup is a cozy, flavorful bowl packed with all the ingredients you love in a taco, but in a simple, warming soup form. It’s filled with hearty ground beef, beans, corn, tomatoes, and a blend of spices that give it that familiar taco kick. The combination of textures—from tender meat to soft beans and sweet corn—makes every spoonful a little celebration.
I love making this soup on busy weeknights because it comes together quickly and fills the kitchen with amazing smells. One of my favorite things is adding a handful of crushed tortilla chips on top just before serving—they add such a fun crunch that reminds me of eating tacos at a family gathering.
This soup also makes great leftovers, which means I get to enjoy all those tasty taco flavors the next day without any extra effort. I usually serve it with a dollop of sour cream, some shredded cheese, and a sprinkle of fresh cilantro. It’s simple, satisfying, and always a crowd-pleaser in my house.
Key Ingredients & Substitutions
Ground Beef: This is the main protein and adds great flavor. For a lighter version, try ground turkey or chicken. You can also skip meat and add extra beans for a veggie-friendly option.
Taco Seasoning: The seasoning mix is what gives the soup its signature taco taste. If you don’t have a packet on hand, mix chili powder, cumin, paprika, garlic powder, and onion powder to taste.
Beans and Corn: Black beans and corn add nice texture and sweetness. Feel free to use kidney beans, pinto beans, or frozen corn if canned isn’t available.
Diced Tomatoes with Green Chilies: These give the soup a mild kick. If you want it spicier, add some jalapeño or extra chili flakes.
How Do You Get the Best Flavor When Browning Ground Beef?
Browning the beef well is key for flavor in this soup. Here’s how I do it:
- Heat your pot over medium-high heat before adding the beef.
- Break the meat into small pieces with a spoon to help it brown evenly.
- Don’t stir too often; let it sit for a minute or two to form a nice brown crust.
- Once browned, drain the excess fat to keep the soup from being greasy.
This step adds a great depth of flavor that makes the whole soup taste richer and more satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon or spatula – helps break up the ground beef and stir ingredients without scratching your pot.
- Can opener – quick and easy way to open canned beans, tomatoes, and corn.
- Measuring spoons – to get your taco seasoning and spices just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner soup version.
- Add chopped bell peppers or jalapeños for extra crunch and a little heat.
- Stir in a handful of cooked rice or quinoa to make the soup more filling.
- Top with different cheeses like pepper jack for a spicier finish or Monterey jack for creaminess.
How to Make Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (like Ro*Tel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can tomato sauce
- 1 (14 oz) can beef broth
- 1 packet taco seasoning mix
- 1 tsp ground cumin
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Diced avocado
- Chopped fresh cilantro
- Tortilla chips or strips
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 30 minutes of cooking. It’s quick to make but gives the flavors time to blend deliciously as it simmers.
Step-by-Step Instructions:
1. Brown the Ground Beef:
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook it until browned and no longer pink. Break it up with a spoon as it cooks. When done, drain any extra fat.
2. Cook the Onion and Garlic:
Add the diced onion and minced garlic to the pot. Sauté for about 3 to 4 minutes, until the onion becomes soft and translucent.
3. Season the Meat:
Stir in the taco seasoning mix and ground cumin. Cook for about 1 minute, stirring, to let the spices release their aroma.
4. Add the Main Ingredients:
Pour in the diced tomatoes with green chilies, black beans, corn, tomato sauce, and beef broth. Mix everything well to combine.
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 20 to 30 minutes, stirring occasionally. This helps the flavors to meld beautifully.
6. Final Taste and Seasoning:
Taste the soup and add salt and pepper as needed.
7. Serve:
Ladle the soup into bowls. Add your favorite toppings such as shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, and some crunchy tortilla chips. Enjoy your tasty taco soup!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey works great and makes the soup a bit leaner. Just cook it the same way as the beef, making sure it’s fully browned before adding other ingredients.
Can I Make Taco Soup in a Slow Cooker?
Yes! Brown the meat and sauté the onion and garlic first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours for the best flavor.
How Long Can I Store Leftover Taco Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Freeze This Soup?
Definitely! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
