Taco Soup

Taco Soup is a bold, comforting, and hearty dish that brings all the flavors of a taco—spiced meat, beans, corn, and tomatoes—into a warm and spoonable form. It’s quick to make, endlessly customizable, and perfect for chilly evenings, game day, or any time I want a satisfying one-pot meal.

Why You’ll Love This Recipe

I love Taco Soup because it’s easy, flavorful, and comes together fast with pantry staples. It has the richness of a chili but the vibe of taco night, and I can load it up with all my favorite toppings. Whether I make it on the stove or in the slow cooker, this recipe is always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or ground turkey

• Onion (diced)

• Garlic (minced)

• Taco seasoning (store-bought or homemade)

• Canned black beans (drained and rinsed)

• Canned kidney beans or pinto beans (drained)

• Canned corn (drained)

• Canned diced tomatoes

• Tomato sauce

• Beef or chicken broth

• Salt and pepper (to taste)

• Optional toppings: shredded cheese, sour cream, tortilla chips, avocado, cilantro, green onions

Directions

1. In a large pot or Dutch oven, I sauté the diced onion and garlic in a bit of oil until softened.

2. I add the ground beef and cook until browned, breaking it up with a spoon as it cooks.

3. I drain excess fat, then stir in taco seasoning and mix until the meat is fully coated.

4. I add the beans, corn, diced tomatoes, tomato sauce, and broth.

5. I bring the mixture to a simmer, reduce heat, and let it cook for 20–30 minutes, stirring occasionally.

6. I taste and adjust seasoning, then serve hot with my favorite toppings.

Servings and timing

This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• I use shredded chicken instead of ground beef for a lighter version.

• I swap black beans for white beans, or use whatever I have on hand.

• I add a can of green chiles for extra kick.

• I stir in cooked rice or quinoa to bulk it up.

• For a creamy twist, I stir in a little cream cheese at the end.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm it on the stove over medium heat or in the microwave. It also freezes well—I portion it into containers and freeze for up to 3 months.

FAQs

Can I make this in the slow cooker?

Yes, I brown the meat and onions first, then add everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Is this soup spicy?

Not very. I use mild taco seasoning, but I add hot sauce or diced jalapeños if I want more heat.

Can I make this vegetarian?

Yes, I skip the meat and add extra beans or lentils for a hearty plant-based version.

What’s the best topping?

I love shredded cheese, sour cream, crushed tortilla chips, and avocado. It’s also great with a squeeze of lime and fresh cilantro.

Can I serve this with bread or rice?

Absolutely. It’s great with cornbread, crusty bread, or served over a scoop of rice for a burrito bowl vibe.

Conclusion

Taco Soup is everything I want in a quick, satisfying meal—it’s rich, hearty, packed with flavor, and totally comforting. I love how easy it is to throw together and how customizable it is with whatever I have in the pantry. It’s a recipe I always keep in my rotation.

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