Easy Taco Soup is a comforting and hearty dish that combines ground beef, beans, corn, and tomatoes with just the right amount of taco seasoning to give it that familiar, satisfying flavor. It’s a simple soup that brings together a little bit of spice, a touch of sweetness from the corn, and the warmth of a home-cooked meal, all in one pot.
I love making this soup when I want something quick but still filling and tasty. What’s great is that you can easily tweak the spice level or add some extra veggies depending on what you have on hand. I often stir in some shredded cheese and scallions on top, which makes every spoonful feel extra special and cozy.
One of my favorite ways to enjoy Easy Taco Soup is with a side of crunchy tortilla chips for dipping or a dollop of sour cream to balance the heat. It always feels like a casual get-together meal—perfect for evenings when you want something warm, easy, and full of familiar flavors that everyone loves. This soup has become a go-to during busy weeks or when friends pop by to share a relaxed dinner.
Key Ingredients & Substitutions
Ground Beef: This adds a rich, meaty flavor. For a lighter option, try ground turkey or chicken. For a vegetarian twist, swap with cooked lentils or plant-based crumbles.
Beans: Black beans add creaminess and protein. If you prefer, kidney beans or pinto beans work great too. Make sure to rinse canned beans to reduce sodium.
Corn: Adds a hint of sweetness and texture. Frozen or fresh corn can replace canned to keep it fresh. It balances the spices nicely.
Taco Seasoning: This is key for that classic taco flavor. You can use store-bought or make your own blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt.
Diced Tomatoes with Green Chilies: These add color and gentle heat. If you want less spice, stick to plain diced tomatoes, or swap with mild fire-roasted tomatoes for extra flavor.
How to Get the Best Flavor from Browning the Ground Beef?
Browning your beef well builds flavor and texture for the soup. Here’s how I do it:
- Use medium-high heat so the meat sizzles and browns instead of stewing.
- Don’t overcrowd the pot; cook in batches if needed. Crowding makes it steam, not brown.
- Break the meat into small pieces with a spoon while cooking for even browning.
- Once browned, drain fat to keep the soup from getting greasy.
- Finish by cooking the diced onions in the beef drippings for extra taste.
Taking time with this step adds depth you’ll taste in every bite.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Colander – handy for draining and rinsing beans and corn quickly.
- Can opener – needed for those canned beans, corn, and tomatoes.
- Measuring spoons – to get your taco seasoning and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the dish without losing protein.
- Add diced bell peppers or jalapeños for more crunch and extra kick.
- Mix in black beans and kidney beans for a bean blend that adds texture and nutrition.
- Top with shredded Monterey Jack or pepper jack cheese for a melty, spicy twist.
Easy Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies (optional for a bit of heat)
- 1 (1 oz) packet taco seasoning mix
- 2 cups beef broth or water
Spices:
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Crushed tortilla chips
- Chopped cilantro
How Much Time Will You Need?
This Easy Taco Soup takes about 10 minutes to prepare and 20-25 minutes to simmer. Overall, you can have it ready in about 30-35 minutes, making it a quick and comforting meal for any day.
Step-by-Step Instructions:
1. Brown the Ground Beef and Cook Onions:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it while breaking it into small pieces with a spoon. Cook until it’s fully browned and no longer pink. Drain the excess fat from the pot. Then, add the diced onion to the beef and cook for 3-4 minutes until the onions are soft and translucent.
2. Add Seasonings:
Stir in the taco seasoning packet, chili powder, garlic powder, salt, and pepper. Cook everything together for about 1 minute to bring out the flavors and aromas.
3. Add Beans, Corn, Tomatoes, and Broth:
Pour in the black beans, corn, diced tomatoes (including the green chilies if you’re using them), and beef broth or water. Stir it all together so everything is nicely mixed.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat so it simmers gently without a lid. Let it cook uncovered for 20-25 minutes to let all the flavors blend together beautifully.
5. Taste and Adjust Seasonings:
Give your soup a taste and add more salt, pepper, or chili powder if you want it spicier or more flavorful. Adjust to your preference.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips, and chopped cilantro if you like. Enjoy your warm, hearty taco soup!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works great and makes the soup lighter. Just cook it the same way as the beef, ensuring it’s browned and fully cooked before adding the other ingredients.
Can I Make Taco Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
How Do I Store and Reheat Leftover Soup?
Keep leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on the stove over medium heat, stirring occasionally, or microwave until hot throughout.
Can I Add More Vegetables to the Soup?
Definitely! Bell peppers, zucchini, or even diced carrots work well. Just add them after browning the meat and cook until tender before adding the liquids and beans.