Taco Soup
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If you love tacos, you’re going to love this Taco Soup—because let’s be real, sometimes you just want all those bold, zesty flavors without assembling a million toppings. This soup is hearty, comforting, and ridiculously easy to make—one pot, basic ingredients, and done in under an hour!
Before You Start – Everything You Need to Know
Taco soup is one of those “throw it all in a pot and let the magic happen” meals—but even with a simple recipe, a few key choices can take it from good to seriously amazing. Here’s everything I do to make sure it turns out flavor-packed, rich, and foolproof every single time.
The Beef – It’s All About the Browning
✔ Use ground beef with a little fat – I go for 80/20 or 85/15 because that fat adds flavor. If you use lean beef (90/10 or turkey), just know it might need a little extra seasoning.
✔ Let it brown properly! Don’t just stir it around—let it develop deep, golden bits for more flavor.
✔ Want to mix it up? Try ground turkey, shredded rotisserie chicken, or even chorizo for a smoky kick.
The Taco Seasoning – Store-Bought vs. Homemade
✔ Shortcut: I usually grab a store-bought taco seasoning packet—it’s quick and easy!
✔ DIY Option: If you want to make your own, try my recipe for a homemade version.
✔ Flavor Boost: No matter what you use, let the seasoning toast in the pot for 30 seconds before adding the liquid—it wakes up the spices!
The Broth & Beans – Getting the Right Texture
✔ Beef broth adds richness – but chicken or vegetable broth works too!
✔ Drain the beans for a thicker soup – but if you like a brothier consistency, leave the liquid in—it helps thicken the soup naturally.
✔ Use a mix of black and pinto beans – This gives a variety of textures. Want to mix it up? Try kidney beans or white beans!
The Tomatoes – The Secret to a Deeper Flavor
✔ Diced tomatoes + Rotel = the perfect combo. The plain diced tomatoes mellow things out, while Rotel (tomatoes with green chilies) adds a little heat.
✔ Craving even more depth? Stir in a spoonful of tomato paste before adding the broth.
The Corn – Fresh, Frozen, or Canned?
✔ Canned corn: Easiest and works great—just drain it first.
✔ Frozen corn: No need to thaw, just toss it in.
✔ Fresh corn: If it’s in season, cut kernels straight off the cob and throw them in for a sweet, fresh pop.
Toppings – The Make-or-Break Factor!
✔ Cheese: Sharp cheddar or Monterey Jack melts beautifully on top.
✔ Sour cream: Balances out the spice and makes it extra creamy.
✔ Cilantro: Adds freshness—skip it if you’re not a fan!
✔ Jalapeños: Fresh or pickled, depending on how much heat you want.
✔ Tortilla chips or strips: The crunch takes it to the next level!
✔ Lime wedges: A squeeze of fresh lime brightens everything up—don’t skip this one!
This soup is as easy as it gets, but the difference between a good taco soup and an amazing one? A few key techniques. Here’s exactly how I make sure every bowl is bold, rich, and packed with layers of flavor.
- Start with a large Dutch oven or soup pot over medium-high heat. Add the ground beef and let it cook undisturbed for a minute or two—this helps it develop a deep, golden sear. Then, break it up and cook until browned.
- Drain excess fat (unless you’re using lean beef) to avoid a greasy soup.
Pro Tip: Don’t rush this step! Proper browning = deeper, richer flavor. If the beef is pale and gray, you’re missing out on all that good caramelization.
- Stir in the chopped onion and let it cook until soft—about 5 minutes. This builds the base flavor of the soup.
- Add the minced garlic and cook for 30 seconds. Why so short? Because garlic burns fast, and burnt garlic = bitter soup.
Pro Tip: If you love extra depth, you can add a teaspoon of tomato paste here and cook it for a minute before moving on. It adds a subtle richness!
- Sprinkle in the taco seasoning and stir well to coat the beef and onions. Let it toast for 30 seconds—this wakes up the spices and gives the soup even more depth.
- Pour in beef broth + a cup of water—this forms the flavorful base of the soup.
Pro Tip: If you like a thicker soup, use only ½ cup of water instead of 1 cup. If you love it brothy, keep the full cup!
- Stir in the drained black beans, pinto beans, and corn. At this point, everything just needs time to simmer and blend together.
- Add diced tomatoes + Rotel (tomatoes with green chilies) for the perfect mix of sweet, tangy, and slightly spicy flavors.
Pro Tip: If you prefer a thicker soup, mash a few beans against the side of the pot with your spoon. It naturally thickens the broth!
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes. This is when all the flavors meld together—the longer, the better. If you have time, let it go for 30-40 minutes for an even deeper taste.
- Season to taste! Before serving, give it a taste and adjust the salt, pepper, or spice level if needed.
- Ladle the soup into bowls and start piling on the toppings—this is where you make it your own!
- My must-haves: Sharp cheddar, sour cream, fresh cilantro, sliced jalapeños, and a squeeze of lime.
- Don’t forget the crunch! Tortilla chips or strips make this soup next-level.
Make It Your Own – Easy Ways to Customize
- Swap the Protein – Use ground turkey, chicken, or even shredded rotisserie chicken.
- Make It Spicier – Add extra chili powder, cayenne, or a splash of hot sauce.
- Thicken It Up – Blend a cup of the soup and stir it back in for a heartier texture.
- Make It Creamy – Stir in a splash of heavy cream or melted cream cheese for a richer version.
How to Serve Taco Soup
This soup is loaded with flavor, but if you want to round out the meal, try these pairings:
Chicken Fajita Quesadillas
3 Ingredient Mexican Rice
Easy Cornbread Recipe
Avocado Salad
Frequently Asked Questions
Can I make this in the slow cooker?
Yes, and honestly, the slow cooker makes this even easier. Just brown the beef first—this step is key because it develops a richer, more flavorful soup. Then, throw everything into the slow cooker, give it a good stir, and let it cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Can I freeze taco soup?
Absolutely! This soup freezes beautifully, making it a great meal prep option. Let it cool completely before transferring it to airtight containers or freezer bags. It keeps well in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat it on the stovetop over medium heat. If it thickens too much, just add a splash of broth to loosen it up.
What if I want a thicker taco soup?
If you prefer a heartier, thicker soup, there are a few easy ways to adjust the texture. First, you can mash some of the beans against the side of the pot before stirring—this naturally thickens the broth. Another option is to simmer the soup uncovered for an extra 10-15 minutes to allow some liquid to evaporate. If you want a quick fix, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and let it simmer for a couple of minutes to thicken.
How do I store and reheat leftovers?
Taco soup actually tastes even better the next day as the flavors have more time to meld! Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it up on the stovetop over medium heat, stirring occasionally. If using a microwave, heat in 1-minute bursts, stirring in between to ensure even heating. If the soup thickens too much, just add a splash of broth or water to bring it back to the perfect consistency.
Can I make it vegetarian?
Yes! It’s super easy to make a vegetarian version of this soup. Just swap the ground beef for extra beans, lentils, or even finely chopped mushrooms for a meaty texture. Use vegetable broth instead of beef broth, and you’re good to go. To add even more depth of flavor, try stirring in a teaspoon of smoked paprika or a splash of soy sauce—it mimics that umami richness that you’d usually get from the beef.
Can I make this in an Instant Pot?
Yes, and the Instant Pot cuts down the cooking time while still giving you deep, slow-simmered flavor. Start by using the Sauté function to brown the beef and onions. Stir in the garlic and taco seasoning, letting it cook for 30 seconds to bring out the flavors. Add the broth, beans, tomatoes, and corn, then pressure cook on HIGH for 10 minutes. Let the pressure release naturally for 5 minutes before doing a quick release. It’s ready to serve in under 30 minutes!
Can I make this low-carb or keto-friendly?
Yes, you can easily tweak this recipe to be low-carb or keto! Simply omit the beans and corn, as they add carbs. Instead, add extra ground beef or shredded chicken to keep it filling. Stick with diced tomatoes instead of Rotel if you want to cut back on the heat. Also, using bone broth instead of regular broth gives it a richer, more nutrient-dense base. For toppings, go for avocado, shredded cheese, and sour cream instead of tortilla chips.
More Delicious Soups
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Taco Soup
Video
Ingredients
- 1 pound ground beef
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1 ounce taco seasoning (1 packet)
- 15 ounces black beans (15 ounces, drained and rinsed, 1 can)
- 15 ounces pinto beans (drained and rinsed, 1 can)
- 15 ounces corn (corn, drained, 1 can)
- 14.5 ounces diced tomatoes (1 can)
- 10 ounces diced tomatoes with green chilies (like Rotel, 1 can)
- 4 cups beef broth (low sodium)
- 1 cup water
- salt and pepper (to taste)
For Garnish:
- cheddar cheese (shredded )
- sour cream
- fresh cilantro (chopped )
- jalapeños (sliced )
- tortilla chips (or strips)
- lime wedges
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven or soup pot, cook 1 pound of ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in 1 packet of taco seasoning until the beef and vegetables are evenly coated. This adds the signature taco flavor to the soup.
- Pour in 4 cups of beef broth and 1 cup of water. Stir to combine.
- Add the drained black beans, pinto beans, and corn to the pot. Stir to combine.
- Stir in the can of diced tomatoes and the can of diced tomatoes with green chilies. These add flavor and a bit of heat to the soup.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, and sliced jalapeños. Serve with tortilla chips or strips and lime wedges on the side.
Equipment
Notes
- Browning the beef – Let the beef develop some color before stirring. This builds deeper flavor and makes a huge difference in the final dish.
- Broth & thickness – If you want a thicker soup, mash some of the beans or let the soup simmer uncovered for an extra 10-15 minutes.
- Slow cooker & Instant Pot options – This soup is easily adaptable! Slow cook on LOW for 6-8 hours or HIGH for 3-4 hours. For the Instant Pot, pressure cook on HIGH for 10 minutes, then do a natural release for 5 minutes.
- Freezing & storing – This soup freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.
- Make it your own – Swap the beef for ground turkey or chorizo, adjust the spice level, or add extra veggies. The toppings are where the fun happens, so load it up with cheese, sour cream, and crunchy tortilla chips!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
