This hearty Taco Soup recipe bursts with crave-worthy Mexican flavors, and then it comes together in just 30 minutes. After only 10 minutes of prep work, it’s easy to serve up a warm bowl of this soup loaded with ground beef, tomatoes, corn, beans, and a quick homemade taco seasoning.
This post may contain affiliate links. Read my disclosure policy.
The Best Taco Soup Recipe
Like our Slow Cooker Beef Chili, this is the perfect bowl of comfort for cooler weather, and it also has the same crowd-pleasing flavors as our irresistible Taco Salad. This Taco Soup is the best of both!
We love Mexican foods around here. Whether it’s Chicken Fajitas, Fish Tacos, or even Ceviche, Mexican-inspired recipes are always on our regular rotation. This taco soup is a great substitute for Taco Tuesday when you want tacos but want to cozy up to a bowl of something hot and cozy.
But if you need more reasons to try this easy taco soup, here are some convincing points:
- Easy, 30-minute meal and a 1-pot recipe for fast cleanup
- Simple ingredients found in your pantry and versatile (you can change it up)
- Make-Ahead – Reheats and freezes well (see storage tips below)
Ingredients for Taco Soup
These taco soup ingredients are mostly found in your pantry, and then we just add a quick homemade taco seasoning for that authentic Mexican flavor:
- Taco Seasoning – Prepare our easy homemade taco seasoning (which is easy and the perfect blend of spices), or use your favorite store-bought taco seasoning.
- Ground Beef – Use lean ground beef 85-90% for best taste. Since we’re using lean ground beef, add a little oil to keep it from sticking to the pan
- Onion – White or yellow. White onion is often used in Mexican cooking, but white and yellow onions are generally interchangeable
- Bell Pepper – 1/2 of each of red and green peppers, gives great flavor and color to the soup, but you can use 1 whole pepper of either color in a pinch.
- Garlic – adds great flavor and aromatics
- Beans – We prefer kidney beans or pinto beans, but you can use black beans or even garbanzo beans if you prefer
- Corn – canned, fresh, or frozen will work
- Tomatoes – diced tomatoes work great here, but you can substitute canned diced tomatoes or 2 jars of Rotel (canned tomatoes with green chilis) depending on how spicy you like your soup
- Beef Broth – We use low sodium to control the salt in the soup
Pro Tip
Be sure to rinse and drain your canned beans and corn before adding them to the soup as they can be high in salt. Rinsing canned vegetables is recommended to reduce the salt content. It’s better to season the soup yourself, adding salt to taste.
Substitutions
Taco soup is super forgiving and versatile. Try some of these substitutions to make it your own:
- For added heat, chop jalapeños to add with the garlic, or afterward, add Sriracha or hot sauce at the end
- Adjust the thickness of the soup by adding or reducing the amount of broth, or adding an extra can of beans for a thicker soup. Also, you could even use refried beans
- Swap the protein – instead of ground beef, try ground turkey, pork, or chicken. For shredded chicken, check out this recipe for our Chicken Tortilla Soup
- Canned tomatoes – Instead of fresh tomatoes, add two cans (10 oz each) of Rotel tomatoes and green chilis.
How to Make Taco Soup
In the original version of this recipe, we browned the beef first and then added veggies, but I found it’s better to add them while cooking the meat to save a step and ensure the onions and peppers are tender. You’ll love how easy this soup is, and it’s made in about 30 minutes from start to finish.
- Heat oil in a Dutch oven or soup pot and sautee the ground beef, onion, and bell peppers until the beef is cooked and browned. Spoon out any excess fat if desired.
- Season – Add garlic and taco seasoning and stir for another minute.
- Add beans, corn, tomatoes and broth. bring to a boil then reduce the heat to low, cover and simmer for 15 minutes. Season to taste with salt, pepper and taco seasoning.
- Serve Hot with your desired toppings.
Don’t Forget Dessert!
After the soup, don’t forget to finish the meal with a Mexican-inspired sweet treat like Churros, Flan, or Tres Leches Cake.
What is the difference between chili and taco soup?
Taco soup and chili have similar ingredients, but the main differences are in consistency and seasonings. Taco soup is thinner than chili. We use Taco Seasoning for taco soup because it lends a traditional Mexican flavor.
Can I make Taco Soup in a slow cooker?
Sure! After sautéing the meat in step two, transfer the cooked meat and the rest of the ingredients to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours for a delicious crock pot taco soup.
Is Taco Soup low carb?
This Taco Soup recipe isn’t low-carb, but with a few tweaks, it could fit a low-carb, keto diet. Omit the beans and any carb-heavy toppings, like tortilla strips.
Toppings for Taco Soup
We love adding all our favorite taco toppings when serving taco soup, and we like serving the toppings in individual bowls on the table just like you would with tacos. Here are a few toppings to try:
- Tortilla chips or crushed Doritos
- A dollop of sour cream
- Diced avocado or guacamole
- Cheddar or Mexican cheese, shredded
- Fresh cilantro or chopped green onions
- Lime wedges
- Warm Homemade Tortillas
This taco soup recipe brings together two amazing recipes in one: Beef Tacos and soup, a perfect combination. You are totally in for a treat with this quick taco soup.
Make-Ahead
Taco soup keeps really well, so you won’t waste a single drop! Be sure to cool the soup completely to room temperature before refrigerating or freezing. You can set the warm pot over an ice water bath to quickly cool down your soup. Portioned soup will also cool faster if you portion it in smaller containers.
- To Refrigerate: Store in an airtight container in the fridge for 4 to 5 days
- Freezing Taco Soup: Transfer the soup into freezer-friendly containers or use freezer zip-top bags. In fact, we like to freeze in single-serving portions for easy defrosting.
- To Reheat: Thaw in the fridge overnight, and then reheat in the microwave or on the stove. You can also reheat from frozen in a saucepan, stirring occasionally for even heating.
More Easy Soup Recipes
If you loved this taco soup recipe, check out these fan-favorite soup recipes for your next meal:
- Tomato Soup Recipe
- Zuppa Toscana Recipe
- Corn Chowder Recipe
- Potato Soup
- Creamy Vegetable Soup
- Hamburger Soup Recipe
- Creamy Chicken Enchilada Soup
Easy Taco Soup Recipe
Ingredients
Taco Soup:
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 garlic cloves, minced
- 2 Tbsp Taco Seasoning, or more to taste
- 16 oz can beans, drained (kidney or pinto)
- 1 cup corn, canned, freshly or frozen
- 1 1/2 cups tomatoes, diced, from about 1 lb fresh tomatoes*
- 2 cups beef broth
Instructions
- In a Dutch oven, heat oil. Once hot, add the ground beef, onion, and bell peppers and sauté until the beef is browned, breaking it up with a spatula as you cook. Spoon out any excess fat.
- Add garlic and Taco Seasoning, and stir for another minute.
- Add beans, corn, tomatoes and broth. Bring to a boil then reduce the heat to low, cover, and keep at a simmer for for 15 minutes. Season to taste with salt and pepper to taste, or add more taco seasoning.
- Serve soup hot with your desired toppings.
Notes
- For spicier soup – chop jalapeños to add with the garlic, or add Sriracha or hot sauce at the end
- Adjust the thickness by adding or reducing the amount of broth or adding an extra can of beans or even refried beans for a thicker soup.
- Swap the protein – instead of beef, try ground turkey, pork, or chicken. For shredded chicken, check out our recipe for our Chicken Tortilla Soup
- Canned tomatoes – Instead of fresh tomatoes, add two cans (10 oz each) of Rotel diced tomatoes and green chilis.
Nutrition Per Serving
Filed Under
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Natasha. I made the taco soup, and by not using all of the seasoning, it was way to spicy, without throwing it out, do you know of a way I can still use it. I hate to add more hamburger and still may have to throw it out. Thanks
Hi Amanda, using the seasonings listed, it should be pretty mild, but if you add too much spicy, you could add more broth to tone down the spiciness.
🌟🌟🌟🌟🌟…I made a vegan version of this recipe and it was delicious. I love your taco seasoning and it complimented the Gardein beef less ground crumbles beautifully. I also used Vegetable Better than bouillon for the vegetable broth and substituted black beans for the pinto beans. Everything else remained the same. It was delicious and a new go to for my family. Thank you!!
Sounds perfect! Great to hear that you enjoyed this recipe, Patricia.
Tried this tonight and we loved it! When I say we, I’m talking about me, my husband and our granddaughters we are raising (their momma passed in a car accident) ages 8 and 4. For them to love it is awesome. Thank you for sharing this recipe.
Hi Mary, I’m happy that you all loved this recipe. I hope that you and your family will love all the other recipes that you will try for them.
Super easy recipe with spices we all have. Loved it with lots of avocado and cheese. Now a family favorite!
Thank you so much for your awesome review, Mary!
My husband and I loved this soup. Perfect for a cold rainy day lunch. We will make this often.
Great to hear that, Marie. Thank you so much for your great feedback!
It was super easy and delicious. I made it with chicken ground meat and chicken soup stock because beef soup stock was out of stock. I added more soup stock for more liquid. I like the taco seasoning, too. Thank you so much!!!
Hello Maya, I’m so glad to hear that. Thank you for sharing that with us!
Can’t wait to make this! Any recommendations on freezing leftovers ?
Hi Lexi, I have not tried freezing this to advise.
The whole family loved this recipe. Could be My toco Tuesday goto day. Thanks for the tips
You’re welcome, Nanette!! I’m so glad you enjoyed that!
OMG. That Toco soup was delicious. I have been cooking your recipe for a couple months now and every recipe has been outstanding. I have been telling everybody about you. Keep cooking and give me new recipes
Yay that is so awesome! Thank you for spreading the word and for sharing your good feedback with us.
Quick, easy, and yummy! Will make again.
I’m so glad you enjoyed this recipe, Shirley!
I love all the things you make. I especially the the chicken fritters.
So wonderful to hear that! Thank you so much.
My wife and I loved it! I doubled the amount of broth to make it more of a soup.
Yum! That’s a great idea! Thank you so much for sharing that with me Robert!
Made this yesterday. It was a huge hit. No leftovers!Thanks for the recipe.
You’re welcome, Donna! I’m so happy you enjoyed that!
I made recipe as stated and made a vegan version at the same time and invited my family over. It was a hit, especially with my husband who is a very picky eater! Thank you Natasha.
That is great, Annie. Thanks for sharing! I’m sure others would also like to try making a vegan version of this recipe too.
Can’t wait to try to try the Taco Soup this week. Last week I made the Lemon Chicken. Wow was this delicious. My family and the guys at work think I’m a gourmet chef.
Sounds like a great plan, I’m sure you will love this taco soup!
Natasha I’am a fan of most of your recipes and this one is a Big hit for me and my family just Love it I’am making it for the 3rd time, making for my son he loves it flavors are delicious and very easy to make 😋We Love It
Hello Barbara, thanks for sharing your wonderful feedback with us! Looks like this recipe is going to be one of your favorites at home!
Natasha, this was DELICIOUS I made this tonight for dinner, I’ve tried quite a few of your recipes,and I love how easy they are and how flavorful they are, keep the recipes coming. Thank you!
This came to my inbox at the perfect time! I had so the ingredients at home. The taco seasoning is especially delicious- no more store bought for me!!
Is that the best when everything is already on hand! That’s so great!
Make Ahead American Southwestern Soup Taco Corn Recipes Beans and Legumes Jalapeno Recipes Beef Tomato
Thank you so much for sharing that with us!
Fabulous soup on a cold evening, great for crowds and so flavorful. Thank you for sharing.
Isn’t it the best for a chilly night! Thank you for sharing your wonderful feedback.
What yummy soup! I used 99% fat free ground turkey instead of the ground beef. I only had a red pepper and used a combination of pinto and black beans, but no matter. We’ll be having this again!
Thanks for the great feedback, Carol. Happy to know that you loved this recipe!
Quick and easy and so flavorful. I used the pinto beans and I added (just our preference) some rotel tomatoes and green chilies to add an extra kick. This makes a great lunch or light dinner.
Yum! That sounds lovely! Thank you so much for sharing that with me Nancy.