Easy Taco Soup is a tasty and comforting bowl packed with familiar, bold flavors like seasoned ground beef, beans, corn, and a zesty mix of spices. It’s the kind of soup that feels like a warm hug after a long day, with a little kick that keeps things interesting.
I love making this soup when I want something quick but satisfying. It comes together fast, which is perfect for busy weeknights. I usually add a handful of crushed tortilla chips on top for a nice crunch and a little shredded cheese to make it extra cozy.
This soup has become a family favorite because it’s easy to customize—some days I add extra beans, other times I toss in some diced tomatoes or a spoonful of sour cream. It’s simple, cheerful, and always hits the spot when I’m craving those classic taco flavors in a steaming bowl.
Key Ingredients & Substitutions
Ground Beef: This adds a hearty base and rich flavor. For a lighter option, try ground turkey or chicken. You can also use plant-based crumbles if you want a vegetarian version.
Beans: Kidney beans bring texture and protein. If you don’t have kidney beans, black beans or pinto beans work great too. Just drain and rinse canned beans for a cleaner taste.
Tomatoes & Sauces: Diced tomatoes and tomato sauce provide the soup’s vibrant color and body. You can swap tomato sauce with crushed tomatoes or even salsa for a zestier twist.
Taco Seasoning: This spice blend is the heart of the flavor. If you don’t have a packet, mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt at home. Adjust spice levels to your liking.
Corn: Adds a touch of sweetness and crunch. Frozen corn can replace canned corn—just thaw before adding.
How Can I Get the Best Flavor and Texture in My Taco Soup?
Browning the ground beef well is key. It adds depth and richness. Don’t rush this step; let the meat get a nice color before adding onions.
- Cook beef on medium heat, breaking it up as it browns.
- Add onions and cook until softened to enhance sweetness.
- Drain excess fat to avoid greasy soup.
- Simmer the soup uncovered for 20-25 minutes to let flavors blend and thicken the broth.
- Stir occasionally to prevent sticking and help ingredients meld.
Taste near the end to adjust seasoning. This simple care makes a big difference in the final soup’s taste.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or spatula – helps you stir the soup and break up the ground beef easily.
- Can opener – for opening canned beans, corn, tomatoes, and tomato sauce quickly.
- Measuring cups and spoons – to measure out broth, seasoning, and other ingredients accurately.
- Knife and cutting board – for chopping the onion and garnishes like cilantro.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to make it lighter while still keeping great flavor.
- Add black beans or pinto beans instead of kidney beans for a different bean texture and taste.
- Mix in diced green chiles or jalapeños for an extra kick of heat.
- Top with shredded pepper jack cheese or Monterey Jack for a creamier finish.
Easy Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 (1 oz) package taco seasoning mix
- 2 cups beef broth or water
- 1/2 cup shredded cheddar cheese (for topping)
- 1/2 cup sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
- Optional: crushed tortilla chips for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, for a total time of roughly 35 minutes. It’s quick to make and great for busy nights!
Step-by-Step Instructions:
1. Cook the Beef and Onions:
In a large pot or Dutch oven over medium heat, cook the ground beef until it’s browned and crumbly. Add the diced onion and cook another 3-4 minutes until the onion is soft. Then, drain any excess fat to keep the soup from getting greasy.
2. Add the Rest of the Ingredients:
Stir in the taco seasoning, kidney beans, corn, diced tomatoes with their juice, tomato sauce, and beef broth. Mix everything together well.
3. Simmer the Soup:
Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. Stir occasionally to help the flavors blend and the soup to thicken slightly.
4. Serve and Enjoy:
Taste the soup and adjust the seasoning with salt or more taco seasoning if you like. Serve hot, topped with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro. For some crunch, sprinkle crushed tortilla chips on top or serve them on the side.
Can I Use Ground Turkey or Chicken Instead of Beef?
Yes! Ground turkey or chicken work great as leaner substitutes. Just follow the same steps for browning and cooking. You may want to adjust seasoning slightly since they’re milder than beef.
Can I Make This Soup in a Slow Cooker?
Absolutely! Brown the meat and sauté the onions first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally if possible.
How Should I Store Leftovers?
Let the soup cool completely, then store in airtight containers in the fridge for up to 3-4 days. You can reheat gently on the stove or in the microwave when ready to enjoy.
Can I Freeze Taco Soup?
Yes! This soup freezes well. Portion it into freezer-safe containers, leaving space for expansion. Thaw in the fridge overnight before reheating on the stove over low heat.
