Easy Taco Soup is exactly what it sounds like—a comforting bowl packed with all the flavors you love in tacos, but in a warm, hearty soup form. You’ll find seasoned ground beef or turkey, beans, corn, tomatoes, and a mix of classic taco spices all simmered together to create a simple, tasty meal.
I love making this soup on busy weeknights because it comes together quickly and fills the house with that cozy, spicy taco smell everyone loves. One tip I swear by is topping each bowl with shredded cheese, a dollop of sour cream, and crunchy tortilla chips for that perfect mix of creamy and crispy textures.
Serving this soup is a breeze—just ladle it into bowls, add your favorite toppings, and maybe a side of warm cornbread or a fresh salad. It’s the kind of meal that brings everyone together with smiles and satisfied appetites, making it a family favorite in my home year-round.
Key Ingredients & Substitutions
Ground beef: This adds richness and protein. I like using lean beef to keep the soup lighter. For a healthier twist, try ground turkey or chicken—they work just as well.
Beans and corn: Black beans bring creaminess and protein, while corn adds sweetness and crunch. If you prefer, pinto or kidney beans can replace black beans easily.
Tomatoes: I use diced tomatoes for texture and tomato sauce for a smooth base. The green chilies add a mild kick. If you want less heat, just skip the chilies or use plain diced tomatoes.
Taco seasoning: A key to that classic taco flavor. Store-bought packets are super convenient, but homemade seasoning with chili powder, cumin, paprika, garlic powder, and onion powder tastes fresh and customizable.
How Do You Get the Best Flavor and Texture in Taco Soup?
The secret is layering flavors and cooking the meat well. Here’s how I do it:
- Cook ground beef and onions together over medium heat until browned and soft—this builds a flavor base.
- Drain fat to avoid greasy soup, but keep a little for flavor.
- Add all ingredients, then simmer uncovered so the soup thickens a bit and flavors blend nicely.
- Don’t rush the simmer—20 to 25 minutes lets the spices deepen and the beans soften perfectly.
This slow simmer helps the soup taste homemade and satisfying. Finish with fresh toppings to add texture and freshness at serving time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all ingredients evenly and simmering the soup without spills.
- Wooden spoon or spatula – great for stirring without scratching your pot.
- Colander – helps rinse and drain canned beans and corn easily.
- Measuring cups and spoons – to get the seasoning and broth just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still packs protein.
- Add diced bell peppers or jalapeños when cooking the onions for extra crunch and heat.
- Mix in a handful of chopped fresh cilantro or a squeeze of lime juice at the end for brightness.
- Stir in some shredded cheese or a spoonful of cream cheese right before serving for a richer, creamier soup.
Easy Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (optional for more heat)
- 1 (8 oz) can tomato sauce
- 2 cups beef broth (or water with bouillon)
- 1 packet taco seasoning mix (or 2 tbsp homemade taco seasoning)
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, tortilla chips, chopped cilantro
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and cook the beef and onions, plus 20-25 minutes simmering to let the flavors blend. In all, expect about 30-35 minutes from start to finish—quick and easy for any day of the week!
Step-by-Step Instructions:
1. Cook the Beef and Onions:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and diced onion. Cook, stirring and breaking up the meat, until browned and the onions are soft, about 5-7 minutes. Drain off any excess fat.
2. Add the Rest of the Soup Ingredients:
Stir in the black beans, corn, diced tomatoes, diced tomatoes with green chilies if using, tomato sauce, beef broth, and the taco seasoning. Mix everything well so the flavors combine.
3. Simmer the Soup:
Raise the heat to bring the soup to a boil. Then reduce heat to low and let it simmer, uncovered, for 20-25 minutes. Stir occasionally to prevent sticking. This step helps the soup thicken slightly and the flavors blend deliciously.
4. Adjust Seasoning and Serve:
Taste the soup and add salt and pepper as needed. Spoon into bowls, and add your favorite toppings like shredded cheese, a dollop of sour cream, tortilla chips, and some fresh cilantro for that classic taco flair.
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes! Ground turkey or chicken work great as leaner alternatives. Just cook them the same way you would beef, making sure they’re fully browned before adding the other ingredients.
Can I Make This Taco Soup in a Slow Cooker?
Absolutely! Brown the meat and onions first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours for a hands-off, flavorful meal.
How Long Does Taco Soup Keep in the Fridge?
Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave until hot, stirring occasionally for even warming.
Can I Freeze Taco Soup?
Yes! Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.