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 pound ground beef or turkey; 1 onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (15 oz) diced tomatoes; 1 packet taco seasoning; 4 cups beef or vegetable broth; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste

Author: Tessa

Published: April 14, 2025

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Oh my goodness, you’re in for a treat! This taco soup recipe has been my go-to weeknight lifesaver for years – packed with all the bold flavors you love in tacos, but in a comforting, spoonable form. I first discovered this magical dish when my neighbor brought over a pot after I had my second baby, and let me tell you, it was love at first bite. The best part? It comes together in about 30 minutes with simple ingredients you probably already have in your pantry. As someone who’s been cooking Mexican-inspired dishes for over a decade (and eating them my whole life!), I can confidently say this soup hits all the right notes – hearty, flavorful, and endlessly customizable. Your family will beg for seconds, guaranteed!

Why You’ll Love This Taco Soup Recipe

Let me count the ways this taco soup will become your new favorite:

Crazy fast – From fridge to bowl in under 30 minutes on busy nights
Flavor bomb – All those taco flavors you crave in every spoonful
Protein powerhouse – Packed with beef and beans to keep you full
Your rules – Swap ingredients based on what’s in your pantry
Kid-approved – Even my picky nephew asks for seconds!

Truth? I’ve made this soup for everything from Tuesday dinners to potlucks – it’s that versatile. The leftovers taste even better, if you’re lucky enough to have any!

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Ingredients for the Best Taco Soup

Here’s what you’ll need to make this flavor-packed taco soup – I promise it’s all simple stuff! I’ve made this recipe so many times, I know exactly what works best:

1 pound ground beef (or turkey if you prefer – both work great!)
1 onion, diced – I like yellow for sweetness
1 bell pepper, diced – any color you’ve got works
2 cloves garlic, minced – fresh is best, but 1/2 tsp powder in a pinch
1 can (15 oz) black beans, drained and rinsed well
1 can (15 oz) pinto beans, same deal – give ’em a good rinse
1 can (15 oz) corn, drained (or frozen corn works too!)
1 can (15 oz) diced tomatoes – don’t drain these, the juice adds flavor
1 packet taco seasoning – my homemade blend is in the notes below
4 cups beef broth (or vegetable broth if you’re going meatless)
1 teaspoon cumin – trust me, this makes all the difference
1 teaspoon chili powder – adjust to your spice preference
Salt and pepper to taste – I always add a generous pinch

See? Nothing fancy – just good, honest ingredients that come together to make something magical. Now let’s get cooking!

How to Make the Best Taco Soup

Alright, let’s get cooking! This taco soup comes together so easily – even on my most chaotic weeknights. I’ve made this dozens of times, and here’s exactly how I do it to get perfect results every single time. Just follow these simple steps, and you’ll have a pot of comforting goodness ready before you know it!

Step-by-Step Instructions

Brown the meat: Grab your biggest pot (I use my trusty Dutch oven) and cook the ground beef over medium heat. Break it up with your spoon as it cooks – you want nice little crumbles. Drain any excess fat if needed, but leave about a tablespoon for flavor.
Sauté the veggies: Toss in the diced onion and bell pepper. Cook until they start to soften – about 3-4 minutes. Add the garlic last (it burns easily!) and cook just until fragrant, about 30 seconds. Oh, that smell is heavenly!
Add the good stuff: Now dump in all those cans – beans, corn, tomatoes (with their juice!). Sprinkle in the taco seasoning, cumin, and chili powder. Give it all a good stir to combine.
Pour in the broth: Add the beef broth and stir everything together. Bring it to a gentle simmer – you’ll see little bubbles around the edges. That’s when you know it’s ready!
Let it mingle: Reduce heat to low and let it simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking. The soup will thicken slightly as it cooks.
Taste and adjust: This is the fun part! Give it a taste and add salt and pepper as needed. Want more kick? Add extra chili powder. Too thick? Add a splash more broth.

And that’s it! See how simple that was? Now grab your favorite toppings and dig in. The hardest part is waiting those 20 minutes while the amazing smells fill your kitchen!

Tips for the Best Taco Soup

After making this soup more times than I can count, here are my can’t-live-without tips:

Brown it right: Get that meat nicely browned before adding other ingredients – it builds SO much flavor!
Spice control: Start with half the chili powder if you’re sensitive to heat – you can always add more later.
Shortcut savvy: Grab pre-diced onions and peppers when you’re in a hurry – I won’t tell!
Toppings matter: Fresh toppings take it over the top – think crispy tortilla strips, creamy avocado, and tangy lime wedges.

Oh, and don’t skip the simmer time – those 20 minutes let all the flavors become best friends!

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Variations of the Best Taco Soup

One of my favorite things about this recipe? How easily you can mix it up! Here are some of my go-to twists:

Meat swap: Use ground turkey or chicken instead of beef – just as tasty!
Veggie boost: Toss in zucchini, mushrooms, or sweet potatoes for extra nutrition
Bean change-up: Try kidney beans or chickpeas instead of pinto beans
Vegetarian version: Skip the meat entirely and use extra beans with vegetable broth

The possibilities are endless – make it your own!

Serving Suggestions for the Best Taco Soup

Oh, the toppings! This is where the magic really happens. I always set up a little topping bar when I serve my taco soup – it’s half the fun! Here’s what I can’t live without:

Crunchy bites: Tortilla chips (the scoop kind are perfect!), crushed tortilla strips, or even crispy fried onions
Creamy goodness: Shredded cheese (cheddar or Mexican blend), dollops of sour cream, or slices of ripe avocado
Fresh zing: Chopped cilantro, diced red onion, lime wedges for squeezing, or pickled jalapeños if you’re feeling spicy

And if you want to make it a full meal? Warm cornbread or cheesy quesadillas on the side are absolute perfection. Trust me, your family will go wild for the DIY topping bar!

Storage and Reheating

Here’s my foolproof system for keeping this taco soup tasting fresh – because let’s face it, leftovers are half the beauty of this recipe! Store cooled soup in airtight containers for up to 3 days in the fridge – the flavors actually improve overnight. For longer storage, freeze in portion-sized containers for up to 3 months. When reheating, I prefer the stovetop (medium-low heat with a splash of broth for freshness), but the microwave works in a pinch – just stir every minute to heat evenly. Pro tip: Freeze single servings for instant lunches – just thaw overnight in the fridge!

Nutritional Information

Each hearty bowl of this taco soup (about 1.5 cups) packs a nutritional punch while keeping things balanced. Here’s what you’re getting per serving:

320 calories – Satisfying without being heavy
22g protein – Thanks to all that beef and beans
35g carbs – With 8g fiber to keep you full
10g fat – Only 3g saturated for a healthier choice

Now, full disclosure – these numbers can dance around a bit depending on your toppings and ingredient swaps. My advice? Enjoy every flavorful bite without stressing the details!

Frequently Asked Questions

I get asked about this taco soup recipe ALL the time – here are the questions that pop up most often:

Can I make this vegetarian?
Absolutely! Just swap the ground beef for an extra can of beans (I love black beans here) and use vegetable broth instead of beef broth. It’s just as hearty and flavorful!

How can I reduce the sodium?
Easy fixes! Use low-sodium broth, rinse your canned beans really well, and skip the taco seasoning packet in favor of my homemade blend (just mix chili powder, cumin, garlic powder, and oregano).

What are your must-have toppings?
Oh boy, this is tough! My holy trinity is crispy tortilla strips for crunch, creamy avocado slices, and a big squeeze of fresh lime juice. Though my husband swears by shredded cheese and a dollop of sour cream!

Can I freeze this soup?
You bet! It freezes beautifully for up to 3 months. I like freezing individual portions for quick lunches – just thaw overnight in the fridge.