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 made this tonight … paired some cornbread with it. This was so simple to make and so much delicious flavor. My guy loved it too. Will definitely put this one in the rotation. Honestly I don’t think I have ever made one of your recopies that we didn’t love. Your site is the 1st one I go to when looking for a specific recipe. Thank you so much
Awww, that makes my heart happy. I’m glad you have enjoyed the recipes that you’ve tried. Thank you for sharing!
Another winner recipe, Natasha! I love how quick it comes together in one pot. This hit the spot for the whole family on this chilly rainy day. Easy for Friday night after a long work week. I wish I could have found a ripe avocado. We just had a sprinkle of cheese and crushed tortillas on top. Yum!
I’m so glad it was a hit, LaRee!
Hi Natasha ❤️, I took a picture of the ingredients and shopped them all. When I started to make the soup, I noticed there was no mention of the cream cheese. I ended up not using it, but was wondering if that is an option to add at the end to give the soup a richer velvety texture?
Hi Noreen, sorry about that – I forgot to ask my editor to remove that when she first updated the recipe card. When I tested this recipe, I decided it didn’t need the cream cheese and if a creamier soup is desired, you could just stir in some sour cream to serve. That’s what my daughter does and it works great.
I look forward to trying the new version of this recipe. I made this a while ago for my friend’s soup night and everyone loved it. We’re having soup night again this Wednesday and was asked to bring my “Taco Soup”. I would never of known you changed the recipe if it were for a friend insisting I made with kidney beans not black beans.
I’ve not tried your Taco Soup but I’ll be making it tomorrow. I noticed that you have listed using 1/2 green and 1/2 red Bell Peppers (or 1 whole of either color) but they are not included in the actual recipe/instructions. Just thought I’d let you know.
Thank you for your feedback. It was in the notes because they’re optional ingredients. *Optional Toppings: Avocado, diced Jalapeño Peppers, finely chopped or thinly sliced Cheese (Cheddar, Mexican cheese, or Cotija), Sour Cream, Cilantro, and Crushed tortilla chips
Absolutely delicious soup. Visiting our daughter and her family in Norway and made this for dinner. Everyone loved it, grandchildren included!
Delicious soup! We did the two cans of Rotel and an orange pepper instead of bell.
I normally do not prefer much “heat” in my food but this was delicious! I only made a single recipe bur from not on it will be made in a double batch and frozen so that we can enjoy a homecooked meal even on nights when we are rushed. Thanks, Natasha!
You’re very welcome, Sharon!
I added rotel and the whole package of taco seasoning
I’ve made many different taco soups, but this was one of the best and easiest! Thank you!
I tried this soup when I was in upstate New York and loved it. I came home and searched for the recipe .
I love making this soup when we are camping. Nothing like a hot, spicy bowl of soup eaten out in nature. It is even better warmed up the next day.
Hello Natasha, I love your recipes and especially watching you cook them. I have ordered your cook book well actually 2 books, 1 for me & 1 for my daughter. I cannot wait to open it and go thru every page to read the recipe and decide which one to make for dinner. Thank you.
…love your quirkiness while you cook the recipes..makes me laugh
Thank you for sharing your recipes ❤️
This soup is amazing. So flavorful and super easy to make. Best thing is that my daughter, who has Celiac, can eat it.
I made this tonight. It was delicious, but my son found it spicy my husband. I loved it even though it was spicy. The question I have is how much taco seasoning because on your ingredients list it has 2 tablespoons of taco seasoning or one packet of store-bought taco seasoning Then you have. Taco seasoning or measure 2 tablespoons of store-bought taco seasoning I followed your instructions method. There’s obviously a typo so which one is it supposed to be the amount on your ingredient list or your instruction list because it says two different things but this recipe is definitely keeper. We love it just clarify how much is actually supposed to be you have two different things listed thanks.
HI Katrina, sorry for the confusion. 2 Tbsp of taco seasoning is correct, whether you are using the homemade seasoning or the store-bought one and you can add more to taste. I updated the recipe to clarify this.
Sounds yummy! Going to make it this weekend. Which beef broth do you use?
Hello! Any brand of beef broth should be fine. We use low sodium to control the salt in the soup.
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!
Me and my family love this dish. Its become one of our regular meals. We added more spice, jalapeno,sour cream and chives, cheese and tortilla chips. For anyone umming and arring about trying this I would say go for it as it’s amazing 😍
Made this tonight for the hubbs and I. Was wonderful! We like spicy so altered a little. Will make it again soon!💕💕
I made this last night and it was absolutely delicious!!! My husband also loved it.
I had rotisserie chicken leftover in freezer and used that-it’s a keeper!! Quick, delicious and EASY!! Thank you.
P.S. Made your Taco Seasoning and it’s delicious—I’m making more today!!!!!
That’s so great! It sounds like you have a new favorite!!