A comforting bowl of Taco Soup brings all the vibrant flavors of tacos — savory ground beef, hearty beans, sweet corn, and zesty spices — together in one easy one-pot meal. It’s rich, satisfying, and ready in just 30 minutes, making it perfect for busy weeknights or cozy evenings at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450g) ground beef or turkey
1 tablespoon olive oil (optional)
2 cloves garlic, minced
1 small onion, diced
1(15 oz / 425g) can black beans, drained and rinsed
1(15 oz / 425g) can kidney beans, drained and rinsed
1 (15 oz / 425g) can corn, drained
1 (15 oz / 425g) can diced tomatoes
3 cups chicken or beef broth
1 (10 oz / 283g) can diced tomatoes with green chiles (like Rotel)
1 packet (or 2 tablespoons) taco seasoning
Salt and pepper to taste
Directions
In a large pot or Dutch oven, I heat olive oil over medium heat and add the ground beef. I cook until the meat is browned, then drain any excess fat.
I add diced onion and minced garlic, cooking for 2–3 minutes until softened and fragrant.
Then I stir in the taco seasoning, black beans, kidney beans, corn, diced tomatoes, tomatoes with green chiles, and broth.
I bring everything to a boil, then reduce the heat and let it simmer for 15–20 minutes, stirring occasionally.
Finally, I taste and adjust the seasoning with salt and pepper if needed.
For serving, I like to top my soup with shredded cheese, sour cream, crushed tortilla chips, avocado, and a squeeze of lime juice.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Variations
I sometimes use ground turkey or shredded chicken instead of beef for a lighter version.
For a vegetarian option, I replace the meat with extra beans or lentils and use vegetable broth.
To make it spicier, I add diced jalapeños, chili flakes, or a dash of hot sauce.
I can stir in cooked rice or quinoa to make it even heartier.
If I want a creamier soup, I add a little cream cheese or a splash of heavy cream before serving.
Storage/Reheating
I store leftover Taco Soup in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stove over medium heat or in the microwave until warm. For longer storage, I freeze it in freezer-safe containers for up to 3 months. When I’m ready to enjoy it again, I thaw it in the fridge overnight and reheat it gently on the stove.
FAQs
Can I make this Taco Soup in a slow cooker?
Yes, I can brown the meat first, then add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
How can I make it thicker?
I let the soup simmer uncovered for a few extra minutes to reduce the liquid, or I stir in a small amount of tomato paste.
Can I use homemade taco seasoning instead of a packet?
Absolutely! I mix together chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper for a fresh, flavorful blend.
What toppings work best?
I love topping my Taco Soup with shredded cheese, sour cream, crushed tortilla chips, avocado, green onions, and cilantro.
Is this soup freezer-friendly?
Yes, it freezes perfectly. I just make sure it cools completely before storing it in airtight containers or freezer bags.
Conclusion
This Taco Soup is a go-to recipe for when I want something warm, filling, and full of flavor without spending hours in the kitchen. It’s versatile, satisfying, and always a hit with family and friends. Whether I’m meal prepping for the week or craving a quick dinner, this recipe delivers every time.
Recipe:
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Taco Soup
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A comforting and flavorful one-pot Taco Soup that combines ground beef, beans, corn, tomatoes, and zesty taco seasoning into a hearty, protein-rich meal ready in just 30 minutes.
Ingredients
1 lb (450g) ground beef or turkey
1 tablespoon olive oil (optional)
1 small onion, diced
2 cloves garlic, minced
1 (15 oz / 425g) can black beans, drained and rinsed
1 (15 oz / 425g) can kidney beans, drained and rinsed
1 (15 oz / 425g) can corn, drained
1 (15 oz / 425g) can diced tomatoes
1 (10 oz / 283g) can diced tomatoes with green chiles (like Rotel)
3 cups chicken or beef broth
1 packet (or 2 tablespoons) taco seasoning
Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, then drain excess fat.
- Add diced onion and minced garlic, and cook for 2–3 minutes until softened and fragrant.
- Stir in taco seasoning, black beans, kidney beans, corn, diced tomatoes, tomatoes with green chiles, and broth.
- Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot with toppings like shredded cheese, sour cream, crushed tortilla chips, avocado, and lime juice.
Notes
Use ground turkey or shredded chicken for a lighter version.
Replace meat with extra beans or lentils and use vegetable broth for a vegetarian option.
Add diced jalapeños, chili flakes, or hot sauce to increase spice level.
Stir in cooked rice or quinoa for extra heartiness.
Add cream cheese or heavy cream for a creamier texture.
Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg
