Taco Soup is a delicious and easy meal that brings together all the flavors of your favorite tacos in a warm, comforting bowl. This soup usually has ground beef or turkey, beans, tomatoes, corn, and lots of taco seasoning to give it that classic spicy, zesty taste. It’s a great way to enjoy those familiar taco flavors without the fuss of assembling tortillas.
I love making taco soup for busy weeknights because it comes together quickly and fills the house with such a cozy, inviting smell. One of my favorite things is topping it with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips. It makes every bite so fun and satisfying. Plus, it’s a crowd-pleaser that even picky eaters tend to enjoy!
Whenever I make this soup, I like to serve it with some warm, soft bread or freshly made guacamole on the side. It’s perfect for casual family dinners or even bringing to a potluck. Whenever someone tastes it, they always ask for the recipe, which tells me I’m not the only one who thinks this simple, tasty soup is a winner!
Key Ingredients & Substitutions
Ground Beef or Turkey: Ground beef adds rich flavor, but lean ground turkey is a great lighter option. Both work well; turkey gives a milder taste that’s still tasty.
Beans: Black beans and kidney beans add texture and protein. If you don’t have both, use just one or swap in pinto beans. Rinsing helps reduce extra salt and makes them less starchy.
Tomatoes & Corn: A mix of diced tomatoes, tomatoes with chilies, and corn brings color and sweetness. If you prefer less spice, skip the chilies and use plain diced tomatoes.
Taco Seasoning: You can use a store-bought packet or mix your own with chili powder, cumin, garlic powder, onion powder, and paprika. Homemade lets you control salt and heat.
Beef Broth or Water: Broth adds depth, but water works fine if you don’t have broth on hand. Just be sure to season well.
How Do I Get the Best Flavor from Browned Meat and Onions?
Brown the ground meat first to build rich flavor. Here’s how to do it well:
- Use medium heat; too high burns meat, too low won’t brown it.
- Let the meat sit in the pan undisturbed for a few minutes to form a nice brown crust.
- Break meat into small pieces with a spoon as it cooks.
- Drain excess fat to avoid greasy soup but leave some for flavor.
- Add diced onions right after and cook until soft and translucent to bring sweetness.
This combo creates a flavorful base that lifts the whole soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all ingredients together and simmering the soup evenly.
- Wooden spoon or spatula – easy to stir the soup and break up the ground meat without scratching the pot.
- Colander – helps you rinse and drain canned beans and corn quickly.
- Measuring cups and spoons – to measure broth and seasonings accurately for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef with ground chicken or turkey for a leaner protein choice that still tastes great.
- Add diced bell peppers or jalapeños for extra crunch and heat if you like more spice and veggies.
- Mix in black olives or a dash of smoked paprika for a slightly smoky twist on the classic flavor.
- Top with avocado slices or fresh lime juice to brighten the soup and add creaminess.
How to Make Taco Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning mix (or 2 tbsp homemade taco seasoning)
- 2 cups beef broth (or water)
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Crushed tortilla chips
- Fresh cilantro
How Much Time Will You Need?
This tasty taco soup takes about 10 minutes of prep time and 25-30 minutes to cook. So, in roughly 35-40 minutes, you’ll have a hearty and flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Ground Meat and Onions:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, stirring often, until it’s browned and cooked through. Drain off any extra fat. Add the diced onion to the pot and cook until the onions are soft and translucent, about 3 to 4 minutes.
2. Add Seasoning and Ingredients:
Stir in the taco seasoning mix and cook for about 1 minute to bring out its flavor. Then add the black beans, kidney beans, corn, diced tomatoes with green chilies, diced tomatoes, tomato sauce, and beef broth. Stir everything together well.
3. Simmer and Serve:
Bring the soup to a boil, then reduce the heat to low. Let the soup simmer uncovered for about 20 to 25 minutes to let all the flavors combine nicely. Taste and add salt and pepper if needed.
When ready, ladle the soup into bowls and top with shredded cheddar cheese, sour cream, crushed tortilla chips, and fresh cilantro if you like. Enjoy your warm and flavorful taco soup!
Can I Use Frozen Ground Meat for This Taco Soup?
Yes, you can! Just make sure to thaw the ground beef or turkey completely in the refrigerator before cooking. This ensures even cooking and food safety.
Can I Make Taco Soup in a Slow Cooker?
Absolutely! Brown the meat and sauté the onions first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for best flavor.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Taco Soup?
Yes, taco soup freezes well! Cool the soup completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.