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.
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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
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!