Easy Taco Soup

A flavorful and filling soup topped with all the fixings. This easy taco soup is one of our go-to dinners. It’s a delicious, Mexican-inspired twist on traditional chili.

A cozy bowl of homemade easy taco soup with fresh tortilla chips.

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 chili.

While this chili 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).

An overhead view of a bowl of easy taco soup with tortilla chips.

To start you’ll want to grab a large stockpot or a dutch oven. I always use one of my large enameled Le Creuset ovens when I make soup. It cooks anything and everything like a boss. While it’s definitely an investment piece, it’s well worth it!

Place it over medium heat, then add the oil. 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. When the oil is hot, add the corn and saute. The corn should start to brown in spots, which is what we want. Color = flavor. Add the onion, continue cooking, then add the ground beef.

Do you have to use ground beef in chili?

Ground beef is traditional, however ground turkey or chicken would be delicious as well.

A homemade taco seasoning mix for easy taco soup.

Once the meat begins to brown, add in the minced garlic and the seasonings. 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. 

Can I use a package of taco seasoning for this soup?

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!

The key here is adding the seasonings BEFORE you add the liquid ingredients so that they get toasty, but not burnt. This is often referred to as blooming. It’s done to enhance the flavor of dried spices.

Add a can of diced green chiles (you can use whatever heat level you prefer), petite diced tomatoes, tomato sauce, chicken broth, black beans, pinto beans, and lime juice.

A ladle full of easy taco soup.

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!

What should I garnish taco soup with?

  • Sour cream
  • Cheese
  • Avocado
  • Green onion
  • Cilantro

And of course, serve with a healthy handful of tortilla chips. Because that added saltiness and crunch makes this easy taco soup even more amazing! 

A bowl of homemade easy taco soup. So flavorful and filling!

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!


Need more recipes? Subscribe to my email list! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there. You’ll receive posts, newsletters and so much more!


A close up image of easy taco soup garnished with cilantro, sour cream and green onions.

Easy Taco Soup

A flavorful and filling soup topped with all the fixings. This easy taco soup is one of our go-to dinners. It's a delicious, Mexican-inspired twist on traditional chili.
5 from 1 vote
Pin Rate
Course: Soups
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6 -8 servings
Author: Natalie Dicks
Print 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.


*If you have kids that aren't fond of large chunks of tomatoes, you can chop them up with a knife or pulse them in a mini food processor to make them smaller.