This hearty Taco Soup recipe bursts with crave-worthy Mexican flavors. In just 30 minutes, you’ll serve up a warm bowl of this protein-packed soup loaded with ground beef, tomatoes, corn, beans, and taco seasoning. Serve with your favorite taco toppings for the ultimate Tex-Mex weeknight dinner.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“Delicious!! We have made this recipe several times and it’s always a hit! I love adding some fresh lime juice for a little something extra!” – Kate ★★★★★
Taco Soup Video
See how to make this easy 1-pot, 30-minute meal any night of the week (less clean up-yay). Taco soup is filling and great for meal prep since it keeps well in the fridge and freezer.
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 recipe is the best of both!
Easy Taco Soup Recipe
We love Mexican food around here. Whether it’s Chicken Fajitas, Fish Tacos, or even Ceviche, Mexican-inspired recipes are always on our regular rotation. This recipe is a great substitute for Taco Tuesday when you want tacos but want to cozy up to a bowl of something hot and cozy.
Everything you need to make this taco soup is probably already in your pantry, and it’s easy to swap ingredients to use what you have on hand, or to fit dietary needs, so this is sure to be a go-to meal!
Taco Soup Ingredients
The ingredients for taco soup are so simple – these are staples that I like to keep on hand in my fridge and pantry to whip up this easy weeknight dinner:
- Ground Beef – I used lean ground beef 85-90%. For higher fat content, skim off excess fat. You can substitute ground turkey, ground chicken, or even shredded chicken like my Chicken Tortilla Soup.
- Aromatics – onion and garlic add great flavor to the broth.
- Tomatoes – tomato paste and original Rotel (canned diced tomatoes and green chilis). You can use spicy Rotel for more heat.
- Seasonings – Taco Seasoning, cumin, and paprika. For added heat, chop jalapeños to add with the garlic, or after cooking, add Sriracha or hot sauce
- Stock – low-sodium Beef stock or Chicken stock, you can also substitute bouillon cubes in water and adjust the seasonings.
- Beans – I prefer drained black beans or pinto beans, but you can use kidney beans or garbanzo beans.
- Corn – canned, fresh, or frozen will work
How to Make Taco Soup
You’ll love how easy this taco soup is to make, and it’s ready to serve in about 30 minutes from start to finish.
- Brown the ground beef with the onion in a dutch oven or soup pot until no pink meat remains.
- Spoon out any excess fat, if desired.
- Season – Add tomato paste, garlic, and seasonings, and then stir for another minute.
- Add stock, Rotel (with juices), drained beans, and drained corn, and then bring to a boil. Then, reduce the heat to low and cover the pot while it simmers for 15 minutes.
- Serve – Season with salt, pepper, and taco seasoning, if desired, and then serve hot with your desired toppings.
Can I make this in a slow cooker?
After sautéing the meat and onions in step 1, transfer the cooked meat with the rest of the ingredients to a slow cooker, and then cook on low for 4-6 hours or high for 2-3 hours for a delicious crockpot taco soup.
What’s the difference between chili and taco soup?
Taco soup and chili have similar ingredients, but soup is thinner than chili, calls for less beans than chili, and calls for Taco Seasoning for a traditional Mexican flavor. It also doesn’t require lengthy simmering.
Toppings for Taco Soup
Just like serving regular tacos, I love serving a variety of toppings with taco soup:
- 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
- Red Pepper Flakes
- Warm Homemade Tortillas
This taco soup recipe brings together two amazing recipes in one: Beef Tacos and hearty soup, a perfect combination. The dish is hearty and warming, and so easy to make – perfect for busy weeknights.
P.S. Don’t Forget Dessert! Finish your taco soup dinner with a Mexican-inspired dessert like Churros, Flan, or Tres Leches Cake.
Taco Soup
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- 1 medium onion, finely chopped
- 2 Tbsp Tomato Paste
- 3 garlic cloves, minced
- 2 Tbsp taco seasoning, or more to taste
- 1 tsp cumin
- 1/2 tsp paprika
- 3 cups beef stock, or chicken stock
- 2 cans Rotel diced tomatoes and green chilis with their juice, original or spicy
- 15 oz can beans, pinto or black beans, rinsed and drained
- 15 oz can of corn, drained, or 1 cup frozen corn
Instructions
- Brown – Set a Dutch oven or heavy pot over medium heat and add oil. Add ground beef and onion and sauté, breaking it up with a spatula for 6-7 minutes or until beef is browned.
- Spoon out excess fat if desired, leaving about 1-2 Tbsp.
- Season – Add tomato paste, garlic, taco seasoning, cumin, and paprika, and then saute another minute until garlic is fragrant and spices have bloomed.
- Add stock, Rotel diced tomatoes with their juice, drained beans, and drained corn. Bring to a boil, then reduce to a simmer, partially cover, and simmer for 15 minutes.
- Serve – Season with salt, pepper, and more taco seasoning to taste if needed, and serve with your favorite toppings.
Notes
- To Refrigerate: Store in an airtight container in the fridge for up to 4 days
- Freezing: 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. Eat within 3 months.
- To Reheat: Thaw in the fridge overnight, and then reheat in the microwave or on the stove to 165°F. You can also reheat from frozen in a saucepan, stirring occasionally for even heating.
Nutrition Per Serving
Filed Under
More 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
- Hamburger Soup Recipe
- Split Pea Soup
- Cabbage Soup
- Roasted Tomato Soup
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.