Taco Soup Recipe
Taco Soup is a hearty and flavorful bowl packed with ground beef, beans, corn, tomatoes, and just the right kick of taco seasoning. It’s a colorful, comforting dish that feels…
Tip: save now, cook later.Taco Soup is a hearty and flavorful bowl packed with ground beef, beans, corn, tomatoes, and just the right kick of taco seasoning. It’s a colorful, comforting dish that feels like a cozy hug on a chilly day but still brings a lively, tasty punch with every spoonful.
I love making this soup when I want something quick but a little different from the usual. The mix of beans and veggies makes it filling without being heavy, and the taco seasoning adds so much flavor that everyone at the table always asks for seconds. I usually add a handful of crushed tortilla chips on top for a fun crunch that I just can’t resist.
My favorite way to enjoy Taco Soup is with a dollop of sour cream and some shredded cheese melted right on top. It’s perfect for a casual family dinner or when friends drop by unexpectedly since it’s easy to make in one pot and tastes even better the next day. This soup always reminds me of lazy weekend nights and good company around the table.
Key Ingredients & Substitutions
Ground Beef: This is the base of the soup, adding heartiness and flavor. If you want a lighter option, ground turkey or chicken work great too.
Beans: Kidney and black beans give the soup texture and protein. You can swap for pinto beans or use all one kind if that’s what you have on hand.
Tomatoes & Corn: The diced tomatoes with green chilies add a subtle spicy kick. If you prefer less heat, use plain diced tomatoes. Frozen or canned corn both work well here.
Taco Seasoning: This mix brings all the taco flavors together. If you don’t have a packet, combine chili powder, cumin, paprika, garlic powder, and a pinch of salt for an easy homemade mix.
How Do I Make Sure the Soup Has Full Flavor and Good Texture?
Browning the ground beef properly is key to building rich flavor. Cook it until nicely browned, then drain excess fat to avoid greasy soup.
- Add the onion and garlic after browning for that fresh aroma and a bit of sweetness.
- Sprinkle in the taco seasoning so the spices toast briefly with the meat and veggies, boosting their flavor.
- Simmer the soup covered to let flavors meld and beans soften, usually 20-30 minutes works well.
- Taste before serving and adjust salt and pepper; sometimes a little sprinkle of extra cumin or a squeeze of lime juice brightens it up.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon or spatula – helps stir the soup without scratching your pot.
- Can opener – you’ll need it to open the beans, tomatoes, and corn cans quickly.
- Colander – handy for draining and rinsing the beans and corn to reduce sodium.
- Measuring cups and spoons – essential for adding the right amounts of broth, seasoning, and spices.
Flavor Variations & Add-Ins
- Use ground chicken or turkey instead of beef for a lighter soup that’s just as tasty.
- Add diced bell peppers or jalapeños for extra crunch and a bit more heat.
- Stir in a can of diced green chilies or a splash of hot sauce if you like it spicier.
- Top with shredded Monterey Jack cheese or pepper jack for a creamier, meltier finish.
How to Make Taco Soup?
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (or regular diced tomatoes)
- 1 (14.5 oz) can tomato sauce
- 2 cups beef broth
- 1 packet (about 1 oz) taco seasoning mix
- 1 teaspoon ground cumin (optional, for extra flavor)
- Salt and pepper to taste
- Toppings (optional): shredded cheddar cheese, sour cream, chopped green onions, tortilla chips
How Much Time Will You Need?
This Taco Soup recipe takes about 10 minutes for prep and 30 minutes to cook and simmer. In just around 40 minutes, you’ll have a warm, hearty soup ready to serve.
Step-by-Step Instructions:
1. Brown the Beef
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s fully browned. Drain any excess fat from the pot.
2. Cook Onion and Garlic
Add the diced onion and minced garlic to the pot with the beef. Cook for about 3 to 4 minutes until the onions become soft and fragrant.
3. Add Seasonings
Stir in the taco seasoning and cumin if using. Mix well so the beef and onions are coated with the spices and flavors.
4. Combine Remaining Ingredients
Add the kidney beans, black beans, corn, diced tomatoes with their juices, tomato sauce, and beef broth to the pot. Stir everything together to combine.
5. Simmer the Soup
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20 to 30 minutes to allow the flavors to blend together.
6. Season and Serve
Taste the soup and add salt and pepper as needed. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and crushed tortilla chips if you like a bit of crunch.
Can I Use Ground Turkey or Chicken Instead of Ground Beef?
Absolutely! Ground turkey or chicken make great leaner alternatives. Just brown them the same way and adjust seasoning to taste since they can be milder than beef.
Can I Make Taco Soup in a Slow Cooker?
Yes! Brown the beef, onion, and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for tender, flavorful soup.
How Should I Store Leftover Taco Soup?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze Taco Soup?
Definitely! Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.