Best Taco Soup is a bold, zesty one-pot meal that combines all your favorite taco flavors in a comforting bowl. Loaded with ground beef, beans, corn, tomatoes, and Mexican spices, this soup is quick to make, endlessly customizable, and perfect for cozy weeknights or feeding a hungry crowd. Top it with cheese, sour cream, and crunchy tortilla chips for the ultimate taco-inspired experience—without the mess of taco shells.
What Makes This Dish Special?
Taco Soup is everything you love about taco night, simplified into a warm and satisfying soup. It’s hearty like chili but spiced with taco seasoning and loaded with texture from beans, corn, and tomatoes. Best of all, it’s a true pantry-friendly meal—you can make it with mostly canned ingredients and basic ground meat. It’s great for meal prep, game day, or quick dinners when you want something filling but fuss-free.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (15 oz) can crushed or diced tomatoes
- 1 (1 oz) packet taco seasoning
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1½–2 cups beef or chicken broth (depending on desired thickness)
- Optional toppings: shredded cheese, sour cream, tortilla chips, jalapeños, green onions, cilantro
Instructions
1. Brown the Meat
In a large pot or Dutch oven over medium heat, cook ground beef and onion until browned and cooked through, about 6–8 minutes. Drain excess fat if needed. Add garlic and cook 1 more minute.
2. Add the Remaining Ingredients
Stir in both types of beans, corn, tomatoes with green chiles, crushed tomatoes, taco seasoning, cumin, paprika, and broth. Stir everything to combine.
3. Simmer the Soup
Bring the soup to a simmer. Reduce heat to low, cover partially, and let cook for 15–20 minutes, stirring occasionally. Adjust thickness with more broth if needed.
4. Taste and Adjust
Taste and season with salt and pepper as needed.
5. Serve
Ladle soup into bowls and add your favorite toppings. Serve hot with a side of tortilla chips or cornbread.
Variations
- Vegetarian Taco Soup: Skip the meat and add extra beans or lentils.
- Creamy Taco Soup: Stir in ½ cup of cream cheese or a splash of heavy cream at the end.
- Spicy Version: Add diced jalapeños, chipotle peppers in adobo, or hot sauce.
- Slow Cooker Option: Brown the meat first, then combine all ingredients in a slow cooker. Cook on low for 6–8 hours or high for 3–4.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Can opener
Nutritional Information (Approx. Per Serving)
- Calories: 340
- Protein: 22g
- Carbohydrates: 28g
- Fat: 17g
- Fiber: 7g
- Sugar: 6g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheat: Reheat on the stove or in the microwave until hot. Add broth if it thickens too much.
My Cooking Experience
Taco Soup is my go-to when I need something fast, filling, and full of flavor. It’s such a forgiving recipe—perfect for tossing in whatever I have in the pantry. I’ve made it with ground turkey, extra beans, even rice stirred in. And the toppings? That’s the fun part. Everyone gets to customize their own bowl, and there are never any leftovers.
Conclusion
Best Taco Soup brings all the punchy, satisfying flavor of tacos into a soul-warming soup that’s easy to make and easy to love. Whether you’re cooking for a crowd or meal prepping for the week, this recipe delivers bold flavor, simple prep, and serious comfort in every spoonful.
best taco soup
Ingredients
Method
- In a large pot or Dutch oven over medium heat, cook ground beef and onion until browned and cooked through, about 6–8 minutes. Drain excess fat if needed. Add garlic and cook 1 more minute.
- Stir in both types of beans, corn, tomatoes with green chiles, crushed tomatoes, taco seasoning, cumin, paprika, and broth. Stir everything to combine.
- Bring the soup to a simmer. Reduce heat to low, cover partially, and let cook for 15–20 minutes, stirring occasionally. Adjust thickness with more broth if needed.
- Taste and season with salt and pepper as needed.
- Ladle soup into bowls and add your favorite toppings. Serve hot with a side of tortilla chips or cornbread.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheat: Reheat on the stove or in the microwave until hot. Add broth if it thickens too much.
