Taco Soup Recipe
A bowl of Taco Soup is hearty, flavorful, and just what busy weeknights call for. This Taco Soup is quick, healthy, and satisfies with every spoonful.
Packed with protein, beans, and bold Tex-Mex spices, it comes together in one pot. Bonus: it’s easily made in the Crock Pot or Instant Pot.
What’s in This Flavor-Packed Taco Soup?
- Ground beef – Brings rich, savory flavor and heartiness to the soup. Ground turkey is a lighter substitute that still holds up beautifully.
- Crushed tomatoes – Forms the vibrant, tangy base that ties all the flavors together.
- Black beans – Adds creamy texture and a boost of fiber and protein.
- Kidney beans – Their meaty bite complements the ground beef and creates balance.
- Corn – Sweet, juicy kernels add contrast and a touch of brightness.
- Green chiles – Offers subtle heat and that unmistakable Southwestern flair.
- Beef broth – Enhances depth and unites all the ingredients into a cozy, savory broth.
- Taco spices – Chili powder, cumin, oregano, paprika, garlic, onion powder, salt, and pepper deliver that irresistible Tex-Mex flavor profile.
Let’s Make It: How to Cook This Easy Taco Soup
Start by browning the ground beef in a large soup pot until fully cooked, draining any excess grease.
Next, add the tomatoes, beans, corn, green chiles, broth, and all the seasonings. Stir everything together until evenly combined.
Bring the soup to a low boil, then cover and simmer for about 20 minutes. This lets the flavors marry while keeping prep minimal.
Before serving, garnish with your favorite toppings—think tortilla chips, avocado, sour cream, and a sprinkle of cheese for the full taco experience.
Tips & Variations to Spice Things Up
For a vegetarian version, simply skip the meat and double up on beans. Want a leaner option? Ground turkey or shredded chicken both make excellent swaps without sacrificing taste.
Short on spices? A packet of taco seasoning will do the trick in a pinch.
To make it creamier, stir in a spoonful of sour cream or a splash of cream before serving. For extra kick, try adding diced jalapeños or a dash of your favorite hot sauce.
It’s also a great recipe to double—leftovers only get better with time as the flavors meld.
Keep It Fresh: Storing and Freezing Taco Soup
Taco Soup keeps wonderfully in the fridge for up to 5 days in an airtight container. It’s a meal prep favorite that reheats beautifully on the stovetop or in the microwave.
Want to freeze it? Let it cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and warm on the stove over medium heat.
This soup is just as delicious after freezing—perfect for when you need a comforting dinner without the work.
Taco Soup Recipe
Ingredients
- 1 pound lean ground beef or ground turkey
- 1/2 teaspoon dried oregano
- 2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 15 oz can kidney beans rinsed and drained
- 28 oz can crushed tomatoes undrained
- 1 teaspoon salt
- 4 cloves garlic minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon paprika
- 15 oz can black beans rinsed and drained
- 1 teaspoon ground cumin
- 2 cups low-sodium beef broth
- 1/2 teaspoon freshly ground black pepper
- 17 oz can corn drained
- 4 oz can diced green chiles
Topping Suggestions:
- Sour cream
- Green onions chopped
- Avocado diced
- Shredded cheese
- Hot sauce
- Tortilla chips or Fritos
- Fresh cilantro
Instructions
- Place a large pot over medium heat and brown the ground meat, draining any excess fat. Stir in all other ingredients and mix thoroughly. Raise heat to bring the mixture to a gentle boil, then lower the heat, cover, and allow to simmer for 20 minutes, stirring occasionally. Serve hot, topped with your preferred garnishes.