Taco Soup is a family-friendly dinner that’s as delicious as it is easy to make. Full of flavor, and quick to prepare, it’s perfect for those busy weeknights with kids.
Taco soup is a hearty and flavorful dish that captures all the best elements of a taco in warm, comforting soup form. Made with ground beef, beans, corn, tomato, and zesty spices, it’s simmered together in a savory broth everyone will enjoy.
If you’re craving other Mexican inspired soups, be sure to check out my Instant Pot Tortilla Soup, Chicken Tortilla Soup, and Chicken Fajita Soup!
Table of Contents
Why We Love This Easy Taco Soup
- I love that this Taco Soup recipe is loaded with healthy veggies.
- It’s quick and easy to make, perfect for busy weeknights.
- Tastes even better the next day, making it perfect for leftovers.
Recipe Ingredients
Beans – Be sure to drain and rinse your canned beans to avoid excess liquid in the soup. You can also substitute with other types of beans, depending on your preference.
Diced Green Chiles – Choose the heat level that works best for you.
Taco Seasoning – You’ll make your own homemade taco seasoning for this recipe. It’s quick, easy, and preservative-free! If you don’t have all the ingredients on hand, feel free to use any packet of taco seasoning.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish – For added flavor try garnishing your Taco Soup with sour cream, cheddar cheese, avocado, green onions, cilantro, and tortilla strips.
Meat Options – Ground beef is the traditional choice for Taco Soup, but you can easily swap it for ground turkey or chicken for a lighter version.
How to Make Taco Soup
Step 1: In a large stockpot or Dutch oven set over medium heat, add the oil. Once the oil is hot, add the corn and sauté for 5 minutes. Then, add the onion and sauté for an additional 3 minutes.
Step 2: Add the ground beef and break it into small pieces. Let the beef brown for 5 minutes, then add the garlic along with the chili powder, salt, cumin, coriander, garlic powder, paprika, and oregano. Cook for 2 minutes, stirring occasionally.
Step 3: Add the chiles, diced tomatoes, tomato sauce, beans, broth, and the juice of 2 limes. Bring to a simmer and cook for 20 minutes or until slightly thickened.
Step 4: Remove from the heat and garnish the bowls with your desired toppings.
Alternative Cooking Methods
Crockpot – Brown the meat beforehand, then add it along with all the other soup ingredients to the Crockpot. Cook on low for 4-6 hours or on high for 2-3 hours.
Instant Pot – Use the sauté function to brown the meat, then add the seasonings, tomato sauce, diced tomatoes, and green chiles. Turn the Instant Pot to manual and cook on high for 6 minutes. After the time is up, let the soup sit for 15 minutes before performing a quick release. Stir and serve!
FAQs
Yes, you can! While black and pinto beans are commonly used, feel free to substitute with other beans like kidney beans, great northern beans, or even chickpeas based on your preference. Just be sure to drain and rinse them to avoid excess liquid in the soup.
Feel free to get creative with the seasonings! You can add extra spices like paprika, chili flakes, or cayenne for more heat. A pinch of smoked paprika will also enhance the depth of flavor. If you want more complex flavors, try adding onion powder, oregano, or a squeeze of fresh lime juice.
Storage Information
STORE Taco Soup in an airtight container in the refrigerator for up to 3-4 days. To FREEZE, let the soup cool completely, then transfer it to a freezer-safe container or bag. It will stay good in the freezer for up to 4-6 months.
To REHEAT, simply thaw in the fridge overnight and reheat on the stove or in the microwave. If frozen, you can also reheat directly on the stove, adding a little water or broth if needed.
More Soup And Chili Recipes to Check Out
Taco Soup Recipe
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Ingredients
For the Soup
- 1 tbsp. olive oil - canola oil, or avocado oil
- 1 c. frozen corn
- 1 medium onion - diced
- 1 lb. lean ground beef
- 3 cloves garlic - minced
- 2 tbsp. chili powder
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. oregano or Mexican oregano
- 4 oz. can diced green chiles - mild, medium or hot
- 14 oz. can petite diced tomatoes or fire roasted tomatoes*
- 8 oz. tomato sauce
- 14 oz. can black beans
- 14 oz. can pinto beans
- 14 oz. chicken broth
- 2 limes
Toppings
- Sour cream
- Grated cheese - pepper jack, Colby jack, cheddar cheese, etc.
- Avocado chunks
- Sliced green onions
- Chopped cilantro
- Lime wedges
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the oil. Once the oil is hot, add the corn and sauté for 5 minutes. Then, add the onion and sauté for an additional 3 minutes.
- Add the ground beef and break it into small pieces. Let the beef brown for 5 minutes, then add the garlic along with the chili powder, salt, cumin, coriander, garlic powder, paprika, and oregano. Cook for 2 minutes, stirring occasionally.
- Add the chiles, diced tomatoes, tomato sauce, beans, broth, and the juice of 2 limes. Bring to a simmer and cook for 20 minutes or until slightly thickened.
- Remove from the heat and garnish the bowls with your desired toppings.
The best soup! Love how the taco flavors really shine through! We couldn’t get enough of it!
It’s so great for so many occasions.
I loved this soup, this was the most comforting and delicious taco soup, so perfect for fall time! I will definitely be using this recipe again!
We love a repeat worthy recipe!
We make this soup so much in our house! My kids love the toppings bar we create so everyone gets to customize thier own to thier liking.
A go-to recipe for me in the cold winter months!
Tasty soup! Love having this with a side of cornbread and maple syrup (maple syrup for the cornbread, not the soup!). Yum!