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 beef stock 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. 
I tried the taco soup and it was perfect. I used my ninja chopper to cut up the vegetables so it made this soup a 15 minute soup which is what I was looking for. Thanks.
I’m so glad it was a hit, Regina! Thank you for your lovely review.
Super easy and delicious. Recipe should be added to any future Voyager mission.
That’s wonderful, Lane! Glad you enjoyed it.
I’ve made this several times with great results, but as a change I added a pkg of powdered Ranch Dressing and it received raves. Today I added a can of beer while simmering and I loved the flavor. Just some food for thought. Good either way.
Thank you so much for sharing that with me, Sam!
My boyfriend and I really enjoyed this. I would add a little more vegetables next time and I also added a little bit more beef, broth and tomatoes than the recipe called for. I love that this recipe is easy to make, is inexpensive and is customizable. Would make again.
Great idea, B! Thanks a lot for sharing, good to know that you both enjoyed our Taco Soup!
This sounds amazing but would like to ask you how I can make this soup slightly thick. My husband doesn’t like soup unless it’s on the thicker side. Any suggestions?
I’m making it anyway but need it a little thicker
Hi Mary, you can 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.
If you want it’s thicker you could mix tablespoon or two of cornstarch mix with water till it’s mixed good and add slowly while stirring till it thicker or if your was really runny might have to add lot. Good luck 👍
WHEN I WANT TOTHICKEN SOUP I PUT MY HAND HELD ELECTRIC BLENDER IN THE POT AND BLEND IT TILL IT’S THE CONSISTENCY I LIKE. I DON’T BLEND IT ALL UP, JUST ENUF TO M AKE IT THICKER.
This was so good and so easy to make! I used ground turkey & vegetable broth as substitutions 👌🏻
I’m so happy you enjoyed that, Kacie! Thank you for sharing that with me!
This is an incredible recipe. It has become a staple in our house. Every bite I will get compliments from my family.
That’s great to hear, Pamela! I’m glad it’s a hit.
Could you make it in a slowcooker, Would you have an idea for how long
Hi Karen! I haven’t tested it myself to give instructions for that. Let us know if you experiment.
I would cook it in slow cooker for about 6 hours on Low. I suspect you will need a 5 or 6 quart.
This taco soup is packed with delicious flavors!! My family and I loved it so much and cannot wait to have it again!!
So glad it was a hit! Thank you for the feedback.
So easy, but so yummy! I’ve made it with pinto, kidney, and black beans, and all variations are delish!
So glad you love it!
Taco soup is my go-to!! My family loves it & it’s so easy to make!! It leaves you filled & is so good!
Love, love your recipes, been following you for a long while now. Love the Taco soup.
Thanks,
I’m so happy you enjoyed this soup. Thank you for sharing that with us, Beverly!
Have you looked for Sunonions?
they are great! I just used my last one and now regular onions are awful! too strong!! Once you have Sunonions you will never want another onion! they come out in November look them up, I buy 5 bags when they come out !!!
Thank you so much for sharing that with me, Nancy!
What do you mean by “lightly seasoning” with taco seasoning? Do you use all that the included recipe makes or to taste?
Hi Ruth, you can use a small portion of the prepared taco seasoning to season the beef during step 2. You will add the rest of the seasoning during step 4. I hope that helps.
Hi,
We don’t use pepper flakes, but do use several paprikas, or chili powder instead. Which would you recommend?
Thank you in advance,
Cynthia and Tom
Hi Cynthia/Tom! Are you referring to the Taco Seasoning Recipe? The pepper flakes are optional so you can leave them out. The recipe already uses paprika and chili powder both.
This was amazing!!! And so easy and quick. We both loved it and will have another bowl tonight. I served it with Tostito Cantina chips, sour cream, freshly grated mild cheddar cheese and green onions on top. I also squeezed a little lemon juice and stirred it in. Yum! Today I am making up a batch of the seasoning to use in other recipes. Love all of your recipes and videos.
That sounds amazing, Mimi! I’m so glad you are loving the recipes. Thanks so much for sharing.
This hit the spot tonight. Made mostly according to the recipe but paprika was smoked, tomatoes canned, and corn was frozen. I like the low level of salt by adding the spices. Added all the toppings. Easy to make, flavourful.
Sounds delicious! Thank you for the review.
Made for dinner and it was delicious. Very easy to make and was satisfying.
That’s just awesome! Thank you for sharing your wonderful review, Connie!
This recipe is FANTASTIC!!! I just made a HUGE pot of it, and even though I had to use chicken bone broth instead of beef, it is delicious. I love this site and Natasha SO MUCH! Thank you! Seriously, this is my favorite, go-to recipe place. #allthingsNatasha
Aww, thanks so much, Jenifer! I’m happy to hear you enjoy my recipes.
$15-$18 to make…I find that hard to believe unless the ingredients are purchased from Whole Foods.
Hi Andrea, I’m glad you can make this for less! That’s awesome!