Taco Soup: A Hearty, Flavorful Meal with All the Best Taco Flavors

Craving tacos but want something cozy, spoonable, and soul-warming? This Taco Soup has all the bold flavors of a taco night—just in soup form. Packed with ground beef, beans, corn, tomatoes, and zesty taco seasoning, it’s the perfect one-pot meal for busy nights or chilly days.

Whether you’re feeding a family or freezing portions for later, this recipe is fast, flexible, and totally satisfying.

Why You’ll Love Taco Soup

One pot, one ladle, one big win
Perfect for meal prep and leftovers
Customizable with your favorite taco toppings
Freezer-friendly and pantry staple-based

Ingredients (Serves 6–8)

• 1 tablespoon olive oil
• 1 pound (450g) ground beef or ground turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 packet (or 2 tablespoons) taco seasoning
• 1 teaspoon cumin (optional for extra flavor)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 3 cups beef or chicken broth
• Salt and pepper to taste

Optional Toppings

• Shredded cheese
• Sour cream
• Diced avocado
• Crushed tortilla chips
• Sliced jalapeños
• Fresh cilantro
• Lime wedges

How to Make Taco Soup

Step 1: Brown the Beef

Heat olive oil in a large soup pot over medium-high heat. Add ground beef and cook until browned, about 5–7 minutes. Break it up as it cooks.

Step 2: Add Onion and Garlic

Add diced onion and cook for 2–3 minutes until softened. Stir in garlic and sauté for 30 seconds until fragrant.

Step 3: Season

Sprinkle in taco seasoning and cumin (if using). Stir to coat the meat evenly.

Step 4: Add Remaining Ingredients

Add beans, corn, tomatoes, and broth. Stir everything together. Bring to a boil, then reduce heat and simmer for 20–25 minutes.

Step 5: Taste and Adjust

Taste the soup and adjust salt or seasoning if needed. If it’s too thick, add more broth or water to reach your desired consistency.

Step 6: Serve

Ladle into bowls and add your favorite toppings. Serve with warm cornbread, tortilla chips, or over rice for a hearty twist.

Make It in the Instant Pot

• Use sauté mode to brown the meat and onions
• Add all ingredients, then pressure cook on high for 10 minutes
• Quick release and stir
• Serve with toppings

Slow Cooker Method

• Brown meat and onion first, then transfer to the slow cooker
• Add remaining ingredients and cook on low for 6–8 hours or high for 3–4 hours
• Stir, taste, and serve hot

Tips for the Best Taco Soup

Use your favorite beans—pinto, cannellini, or even chickpeas
For spice, add diced jalapeños or chipotle in adobo
Make it creamy with a splash of heavy cream or cream cheese
Double the recipe—it freezes beautifully
Add cooked rice or quinoa for extra heartiness

Storage and Reheating

Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze in individual portions for up to 3 months
Reheat: Thaw overnight and warm on the stove or microwave

Variations

Vegetarian: Skip the meat and use vegetable broth—add extra beans or lentils
Chicken Taco Soup: Use shredded rotisserie chicken instead of beef
Cheesy Taco Soup: Stir in a cup of shredded cheddar or pepper jack for a cheesy finish
Tex-Mex Style: Add 1/2 cup salsa and chopped bell peppers

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FAQs

1. Can I use ground turkey instead of beef?

Yes! Ground turkey is a great leaner option and works perfectly in taco soup. Season it well to keep the flavor bold.

2. What beans are best for taco soup?

Black beans and kidney beans are traditional, but you can use pinto, white beans, or any combination you like. Canned beans are easiest, but cooked dried beans work too.

3. Can I make taco soup dairy-free?

Absolutely. Just skip cheese or sour cream toppings and make sure to check your taco seasoning for hidden dairy.

4. Is taco soup spicy?

It’s usually mild with a little kick from the taco seasoning. You can spice it up by adding hot sauce, diced jalapeños, or spicy salsa.

5. How do I thicken taco soup?

Simmer uncovered for a few extra minutes to reduce liquid. Or mash some beans directly in the pot—they’ll thicken it naturally.

6. Can I make this in advance?

Yes. Taco soup tastes even better the next day. Store in the fridge and reheat on the stove or microwave when ready to serve.

7. Is taco soup keto-friendly?

Not as written, because of the beans and corn. For a keto version, skip the beans and corn, and load up on ground beef, tomatoes, and spices.

8. How do I freeze taco soup?

Cool it completely, then pour into freezer-safe containers or zip-top bags. Label and freeze flat for easier storage. Thaw overnight in the fridge.

9. Can I serve taco soup with rice?

Yes, it’s great served over cooked rice or even with quinoa. It adds extra bulk and turns the soup into a burrito bowl-style meal.

10. What toppings work best?

Crushed tortilla chips, shredded cheese, sour cream, diced avocado, green onions, cilantro, and lime juice are all fantastic. Let everyone build their own bowl.