Taco Soup is a flavorful and filling soup topped with all the fixings. This easy taco soup recipe is one of our go-to dinners.
It’s a delicious, Mexican-inspired twist on traditional chili. I love this it is so quick and easy to get on the table. For more spice-filled soups try Instant Pot Tortilla Soup, Chicken Tortilla Soup, and Chicken Fajita Soup.
Super Easy Taco Soup
One of my favorite things to make for dinner during winter is soup. Our son loves chili, so we make that almost weekly. I like to switch it up from time to time depending on what’s leftover in the fridge and pantry.
When we have enchiladas or tacos we always have some cilantro and green onions to spare. Instead of letting them go to waste, I grabbed them, along with some frozen corn and a can of diced green chiles, and made this insanely flavorful taco soup that resembles a chili of sorts.
While this soup may look complicated, it only takes about 15 minutes to prep and 15 minutes to start. The stovetop takes care of the rest. It’s perfect for chilly nights, busy nights, or when you need to feed a crowd (because doubling it is super easy).
Beef: Ground beef is traditional, however ground turkey or chicken would be delicious as well.
Beans: Make sure to drain and rinse your canned beans—you don’t need the extra liquid in the soup. You could also include other types of beans such as kidney beans or great northern beans.
Diced Green Chiles: Use whatever heat level you prefer.
Taco Seasoning: For this recipe (and pretty much all of the recipes you’ll find on LMS) you’ll make your own taco seasoning. It’s quick, easy and preservative free. If you don’t have some of these ingredients on hand you can certainly use a package of taco seasoning. There’s no shame in that!
What should I garnish taco soup with?
- Sour cream
- Green onion
- Tortilla chips or strips
How to Make Taco Soup
SAUTE. In a large stockpot or dutch oven set over medium heat, add the oil. Once the oil is hot, add the corn and saute for 5 minutes, then add the onion and saute for an additional 3 minutes.
(Note: You can use any oil you have on hand, I generally grab avocado oil when making Mexican food or when using high heat because of its smoke point.)
BROWN. Add the ground beef and break into small pieces. Let the beef brown for 5 minutes.
SEASON. Add the garlic along with the chili powder, salt, cumin, coriander, garlic powder, paprika, and oregano. Cook for 2 minutes, stirring occasionally.
SIMMER. Add the chiles, diced tomatoes, tomato sauce, beans, broth and juice of 2 limes. Bring to a simmer. Cook for 20 minutes or until slightly thickened.
GARNISH. Remove from the heat and garnish bowls with desired toppings.
In the Crockpot: Cook your meat before hand and then combine that with all the other soup ingredients in the crock pot. Cook on low for 4-6 hours or on high for 2-3 hours.
In the Instant Pot: Turn the saute function on and brown the meat and add the seasonings, tomato sauce, diced tomatoes, and green chiles. Then turn the instant pot to manual and cook on high heat for 6 minutes. After the time is up let the soup sit for 15 minutes before doing a quick release. Stir and serve!
STORE the soup in the fridge in an airtight container for 3-4 days. Reheat it on the stovetop or in the microwave.
FREEZE leftover soup in freezer safe bags or in an airtight container for 4-6 months. When you’re ready, defrost the soup overnight and then rewarm on the stovetop or in the crockpot on low for 4 hours.
Let the soup simmer, uncovered, for 2o minutes. It should thicken slightly by then. Remove from the heat and serve. Garnish with all of the fixings!
If you’re looking for a quick, delicious soup, this is one you’ve gotta try! It’s one our family looks forward to having and our kids request on a regular basis. Enjoy!
For more chili recipes, check out:
- Turkey Pumpkin Chili
- Lentil White Bean Chili
- Chili Mac and Cheese
- Butternut Squash and Quinoa Chili
- Insanely Good Instant Pot Beef Chili
Taco Soup Recipe
For the soup:
- 1 tbsp. olive oil - canola oil, or avocado oil
- 1 c. frozen corn
- 1 medium onion - diced
- 1 lb. 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
- Sour cream
- Grated cheese - pepper jack, colby jack, cheddar etc.
- Avocado chunks
- Sliced green onions
- Chopped cilantro
- Lime wedges
- In a large stockpot or dutch oven set over medium heat, add the oil. Once the oil is hot, add the corn and saute for 5 minutes, then add the onion and saute for an additional 3 minutes.
- Add the ground beef and break 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 juice of 2 limes. Bring to a simmer. Cook for 20 minutes or until slightly thickened.
- Remove from the heat and garnish bowls with desired toppings.