Easy Taco Soup Recipe

Name: Easy Taco Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) corn, drained; 1 can (14.5 oz) diced tomatoes; 1 can (8 oz) tomato sauce; 1 packet taco seasoning; 1 tsp cumin; 1 tsp chili powder; 4 cups beef broth; 1 tbsp olive oil

Author: Tessa

Published: April 15, 2025

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Oh my gosh, let me tell you about the first time I made this taco soup recipe – it was one of those “Oops, what’s for dinner?” nights when I needed something fast and filling. I threw everything from my pantry into a pot, crossed my fingers, and wow! The kids went crazy for it (and that never happens with soup). Now it’s our go-to meal when life gets chaotic.

This taco soup is like a warm hug in a bowl – packed with protein from the beef and beans, loaded with flavor from all those spices, and ready in about 30 minutes flat. The best part? You probably have most ingredients sitting in your pantry right now. It’s the kind of meal that makes you look like a kitchen rockstar with minimal effort. Trust me, once you try this recipe, you’ll be making it all winter long!

Taco Soup Recipe - detail 1

Why You’ll Love This Taco Soup Recipe

This taco soup recipe has become my weeknight superhero, and here’s why it’ll become yours too:

Crazy fast – From pantry to table in about 30 minutes (perfect for those “what’s for dinner?” panic moments)
Flavor bomb – That taco seasoning blend with cumin and chili powder? Absolute magic in every spoonful
Protein packed – Between the beef and two kinds of beans, this soup keeps you full for hours
Customizable – Spicy? Mild? Extra cheesy? Make it your way (my kids always fight over the topping options)
Pantry friendly – Uses simple canned goods you probably already have on hand

Seriously, this soup solves all my “I need dinner NOW” problems while tasting like I spent hours cooking.

Ingredients for Taco Soup Recipe

Here’s everything you’ll need to make this flavor-packed taco soup – I’ve grouped them so you can easily check your pantry before running to the store. Pro tip: I always keep these ingredients stocked for last-minute soup emergencies!

The Protein

1 lb lean ground beef (or ground turkey if you prefer)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed

The Veggies & Canned Goods

1 medium onion, diced (about 1 cup)
2 cloves garlic, minced
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes (don’t drain – that liquid’s gold!)
1 can (8 oz) tomato sauce

The Flavor Boosters

1 packet taco seasoning (or 2 tbsp homemade blend)
1 tsp ground cumin (my secret weapon!)
1 tsp chili powder
4 cups beef broth (chicken works too in a pinch)
1 tbsp olive oil for cooking

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – this soup is super flexible:

No ground beef? Ground turkey or shredded chicken works great.
Out of beef broth? Use chicken or vegetable broth instead.
Want extra protein? Add some cooked beef bacon pieces for smokiness.
Too spicy? Use mild taco seasoning and reduce the chili powder.
Storage tip: Leftover soup thickens in the fridge – just stir in a splash of broth when reheating.

See what I mean? This recipe forgives almost any substitution – just keep the key spices and you’re golden!

How to Make Taco Soup Recipe

Okay, let’s get cooking! This taco soup comes together so easily – just follow these simple steps and you’ll have dinner ready before the kids start asking “When’s food ready?” for the tenth time.

Brown the beef: Heat olive oil in a large pot over medium heat. Add the ground beef and break it up with your wooden spoon (my favorite kitchen tool!). Cook until it’s nicely browned, about 5-6 minutes. Don’t rush this step – that caramelization equals flavor!
Add the aromatics: Toss in your diced onion and minced garlic. I like to scrape up any browned bits from the beef – that’s pure flavor gold. Cook until the onions soften, about 3 minutes. Your kitchen should smell amazing by now!
Spice it up: Sprinkle in the taco seasoning, cumin, and chili powder. Stir everything together and let those spices toast for about 30 seconds – you’ll really smell them waking up!
Bring it all together: Now dump in the black beans, kidney beans, corn, diced tomatoes (with their juice!), tomato sauce, and beef broth. Give it a good stir – I like to pretend I’m a witch making a magical potion at this point.
Simmer to perfection: Bring the soup to a gentle boil, then reduce heat to low. Let it simmer uncovered for 20 minutes – this lets all those flavors get to know each other. Stir occasionally so nothing sticks to the bottom.

Pro Tips for the Best Taco Soup

Drain those beans! Rinsing them well removes excess sodium and prevents the soup from getting too thick.
Deglaze for extra flavor: If bits stick when browning beef, splash in a little broth and scrape – that’s instant umami!
Taste as you go: Start with less spice, then add more after simmering if needed. Remember – you can always add heat but can’t take it away!
Texture trick: For chunkier soup, use fire-roasted diced tomatoes instead of regular.

See? I told you this was easy! Now let’s talk about the fun part – loading it up with all your favorite toppings.

Serving Suggestions for Taco Soup Recipe

Here’s where the real fun begins – loading up your bowl with all the good stuff! My family goes wild for “taco soup bar” nights where everyone gets to customize their bowl. Some of our must-have toppings:

Cheese please! Shredded cheddar, Monterey Jack, or crumbled queso fresco all melt beautifully
Creamy goodness A dollop of sour cream or Greek yogurt cools the spices perfectly
Fresh vibes Chopped cilantro, diced avocado, or a squeeze of lime brighten everything up
Crunch factor Crumbled tortilla chips or strips add that satisfying texture contrast

For sides, warm cornbread makes the ultimate comfort combo, or keep it simple with extra tortilla chips for dipping. Leftover soup? Spoon it over rice for an instant second meal!

Storing and Reheating Taco Soup

Here’s the beautiful thing about this taco soup – it gets even better as leftovers! The flavors mingle and deepen overnight, making it perfect for meal prep. Just follow these simple storage tips to keep it tasting fresh:

Fridge storage: Let the soup cool completely (about 30 minutes) before transferring to airtight containers. It’ll stay delicious in the fridge for 3-4 days. I always make a double batch because we fight over the leftovers in my house!

Freezer magic: This soup freezes like a dream! Portion it into freezer-safe bags or containers (leave about an inch of space for expansion) and it’ll keep for up to 3 months. Pro tip: Lay bags flat to freeze – they’ll stack neatly and thaw faster.

Reheating secrets: When you’re ready to enjoy your soup again, here’s how to bring it back to life:

Stovetop method: My absolute favorite! Warm it gently over medium-low heat, stirring occasionally. Add a splash of broth if it’s thickened up (the beans tend to soak up liquid).
Microwave hack: For single servings, microwave in 30-second bursts, stirring between each. Cover with a damp paper towel to prevent splatters.
Frozen soup tip: Thaw overnight in the fridge first, or place the frozen block in a pot with a little extra broth over low heat.

One last piece of advice – always reheat only what you’ll eat. Repeated warming can make the beans mushy. But honestly? We rarely have leftovers long enough to worry about it!

Taco Soup Recipe Nutritional Info

Okay, let’s talk numbers – but remember, these are estimates since your exact ingredients might vary slightly from mine. I’ve run this through my favorite nutrition calculator (and yes, I actually measured everything when testing the recipe!), so here’s the scoop on what’s in each delicious bowl:

Calories: About 320 per serving (and so worth every bite!)
Protein: 22g (thank you, beef and beans!)
Carbohydrates: 30g (with 8g fiber to keep you full)
Fat: 12g (mostly the good kind from beef and olive oil)
Sodium: 850mg (draining/rinsing beans helps lower this)
Sugar: 6g (just from the natural stuff in tomatoes and corn)

A few things to note: Using lean ground beef reduces the fat content, while extra toppings like cheese and sour cream will add to the numbers. The sodium comes mostly from the canned goods and seasoning – so if you’re watching that, look for low-sodium versions or make your own taco seasoning blend.

Honestly though? When I’m serving up this soup on a chilly night, I’m mostly thinking about how good it tastes – and how my kids are actually eating vegetables without complaining!

FAQs About Taco Soup Recipe

Over the years of making this taco soup (and getting tons of requests for the recipe!), I’ve collected some common questions. Here are the answers to everything you might be wondering:

Can I use chicken instead of beef?

Absolutely! Shredded chicken makes a fantastic substitute – just use about 3 cups of cooked, shredded chicken breast or thighs. Add it at the end with the beans since it’s already cooked. Chicken broth would be perfect here too. My neighbor swears by using rotisserie chicken for extra flavor!

How can I make this soup spicier?

Oh, I love this question! For more heat, try:

Use hot taco seasoning instead of mild
Add 1/2 tsp cayenne pepper with the other spices
Throw in a diced jalapeño with the onions
Top with sliced fresh chili peppers or hot sauce

Start with small amounts – you can always add more spice but can’t take it away!

Is this soup freezer-friendly?

Yes! It freezes like a dream – just cool completely first. I portion it into freezer bags (lay flat to save space) for up to 3 months. Thaw overnight in the fridge before reheating with a splash of broth to loosen it up. The beans hold their texture surprisingly well!

Can I make this in a slow cooker?

Definitely! Brown the beef and onions first (trust me, this step matters for flavor), then dump everything into your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer cook time makes the flavors even deeper – just stir occasionally if you can.

What sides go best with taco soup?

Our family favorites:

Warm cornbread with honey butter
Crispy tortilla chips for dipping
A simple green salad with lime dressing
Cheesy quesadillas for the kids

But honestly? Sometimes we just eat it straight from big bowls with all the toppings!

Try This Taco Soup Recipe Tonight!

Alright, friend – you’ve got everything you need to make this incredible taco soup! I’m telling you, once you try it, you’ll understand why it’s become my most-requested recipe. The combination of savory beef, hearty beans, and those warm spices just hits different on a busy weeknight.

Don’t be surprised if your family starts begging for “that amazing soup” every week like mine does. And here’s my challenge to you: make it tonight! Then snap a pic of your loaded-up bowl (extra cheese, obviously) and tag me – I love seeing your creations almost as much as I love eating this soup myself. Happy cooking!