Stovetop Taco Soup is a quick and tasty bowl packed with bold flavors like ground beef, beans, tomatoes, and just the right amount of taco seasoning. It’s one of those meals that feels hearty and comforting without a lot of fuss, perfect for busy nights when you want something warming and satisfying in a snap.
I love making this soup when I want a simple, no-fuss dinner that still has all the classic taco flavors. One thing I do is add a little extra spice with some chopped jalapeños or a sprinkle of chili powder if I’m in the mood for a kick. It’s easy to tweak it to your own taste, which makes it a go-to in my kitchen.
My favorite way to serve this soup is with lots of crunchy tortilla chips on the side and a dollop of sour cream or shredded cheese on top. Sometimes I even add fresh avocado or a squeeze of lime—it turns it into a little fiesta in a bowl! It’s a dish that always hits the spot and feels like a warm hug after a long day.
Key Ingredients & Substitutions
Ground Beef: This is the main protein that adds heartiness. If you want a lighter or vegetarian version, try ground turkey, chicken, or a plant-based meat substitute.
Beans & Corn: Black beans and corn bring texture and sweetness. Canned is convenient, but rinsing beans reduces sodium. You can swap black beans for pinto or kidney beans.
Tomatoes & Tomato Sauce: These create the soup’s tangy base. Use fire-roasted tomatoes for a smoky flavor or fresh tomatoes in summer. Tomato sauce can be replaced with crushed tomatoes if you want more texture.
Spices: Chili powder, cumin, smoked paprika, and oregano define the taco taste. If you don’t have smoked paprika, regular paprika works too. Adjust chili powder for your spice level.
Toppings: Avocado, cheddar cheese, sour cream, and cilantro add creaminess and freshness. For dairy-free options, use vegan cheese and sour cream or omit entirely. Lime wedges brighten the flavors perfectly.
How Do You Build Flavor Without Complicated Steps?
The secret to flavorful taco soup lies in layering ingredients and spices gradually:
- Brown the meat well: Cooking the ground beef until nicely browned adds depth and richness. Don’t skip draining the fat if there’s too much.
- Sauté onions and garlic: This softens them and releases sweetness. Cook the garlic just until fragrant so it doesn’t burn.
- Add spices early: Stir them into the meat mixture to toast the powders and bring out their aroma before adding liquids.
- Simmer uncovered: Let the soup gently bubble to meld flavors and thicken slightly without covering, which might water down the taste.
Take your time with these steps—your taste buds will notice the difference!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one pan.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Can opener – needed for opening canned beans, tomatoes, and corn quickly.
- Measuring spoons – helps you add the right amount of spices for balanced flavor.
- Knife and cutting board – for chopping onions, garlic, and toppings like avocado and cilantro.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter soup that still packs protein.
- Add diced bell peppers or jalapeños when cooking onions for extra color and a mild spicy kick.
- Stir in a handful of chopped fresh spinach or kale near the end for added greens and nutrition.
- Top with shredded Monterey Jack or pepper jack cheese for a little different cheesy twist.
How to Make Stovetop Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (8 oz) can tomato sauce
- 2 cups beef broth or water
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt and pepper, to taste
- 1 avocado, diced (for topping)
- ½ cup shredded cheddar cheese (for topping)
- ½ cup sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Tortilla chips (for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook on the stovetop. That’s just half an hour until you can enjoy a warm, comforting bowl of taco soup!
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Put a large pot or deep skillet on medium heat. Brown the ground beef, breaking it up with a spoon as it cooks. When the beef is fully cooked, drain any extra fat. Then add the diced onion and cook it for about 3-4 minutes until soft. Stir in the garlic and cook for 30 seconds until you smell its lovely aroma.
2. Add the Soup Ingredients:
Next, pour in the diced tomatoes with their juice, black beans, corn, tomato sauce, and beef broth. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper—a little at a time is fine. Mix everything together so the flavors start to blend.
3. Simmer and Serve:
Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for 15-20 minutes. Give it a stir every now and then. Taste and add more salt or spices if you like. When it’s ready, ladle the soup into bowls and top with diced avocado, shredded cheddar cheese, a dollop of sour cream, and some fresh cilantro. Don’t forget a squeeze of lime and a handful of crunchy tortilla chips on the side to complete the meal!
Can I Use Ground Turkey Instead of Beef?
Yes! Ground turkey works great as a leaner alternative. Just brown it the same way you would the beef. Keep in mind turkey can dry out faster, so watch the cooking time closely.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Let the soup cool completely, then transfer it to airtight containers. Keep it refrigerated for up to 3 days or freeze for up to 3 months. Thaw frozen soup overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! Modify the chili powder and smoked paprika amounts to suit your heat preference. For extra spice, add diced jalapeños or a pinch of cayenne pepper when cooking the onions.
