Easy Taco Soup is a tasty, comforting bowl packed with ground beef, beans, corn, and just the right mix of taco spices. It’s warm, filling, and full of familiar flavors that remind you of your favorite taco night, but in a cozy soup form. This soup is perfect for busy days when you want something quick but still satisfying.
I love making this soup because it’s so simple to throw together, and it always feels like a little celebration in a bowl. What I really enjoy is topping it off with shredded cheese, a dollop of sour cream, and some crunchy tortilla chips. It adds a nice mix of textures and makes it extra fun to eat. Plus, you can easily adjust the spice level to suit what you and your family like.
This soup is one of those meals that everyone asks for again and again. I’ve found it’s great for casual get-togethers or even weeknight dinners when you want something warm and comforting without a lot of fuss. If you’re looking for a no-hassle recipe that brings big, bold flavors, Easy Taco Soup is definitely a go-to in my kitchen.
Key Ingredients & Substitutions
Ground beef: This gives the soup a rich, meaty flavor. If you want a lighter option, try ground turkey or chicken. For a vegetarian twist, use crumbled tofu or a plant-based meat substitute.
Beans: Kidney and pinto beans add texture and protein, making the soup hearty. You can substitute black beans or cannellini beans if you prefer.
Tomatoes: Both regular and diced tomatoes with green chilies add bright flavor and a little heat. If you don’t like spicy, use plain diced tomatoes and add mild paprika instead of chili powder.
Corn: Adds a pop of sweetness and crunch. Frozen corn works just as well as canned—just thaw it before adding.
Taco seasoning & cumin: These spices bring the taco flavor to life. If you don’t have a seasoning packet, mix chili powder, paprika, garlic powder, onion powder, and oregano.
How Can I Get the Best Flavor from Browning the Ground Beef?
Browning the beef well is key to building flavor in this soup. Here’s how to do it right:
- Use medium-high heat to get a nice brown color. Don’t stir too often; let the meat sit so it can caramelize.
- Drain off excess fat to avoid greasy soup, but keep a little to cook the onions for extra flavor.
- Add the onions and garlic once the beef is browned, so they soften and blend with the meat juices.
This simple step makes the soup taste richer and more delicious!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one place.
- Wooden spoon – helps you stir without scratching your pot and can scrape up tasty bits from the bottom.
- Colander – useful for draining and rinsing beans and corn easily.
- Measuring spoons – to add the right amount of spices for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add diced bell peppers or jalapeños for extra crunch and a fresh kick.
- Stir in black beans instead of kidney beans for a different texture and mild taste.
- Top with shredded Monterey Jack cheese or pepper jack for a melty, spicy twist.
How to Make Easy Taco Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto 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 (or regular diced tomatoes with 1 tsp chili powder)
- 2 cups beef broth
- 1 packet taco seasoning mix (about 1 oz)
- 1 tsp cumin
- Salt and pepper to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Tortilla chips
How Much Time Will You Need?
Getting this delicious taco soup ready takes about 10 minutes of prep and 30 minutes to simmer, so roughly 40 minutes total. It’s a quick and easy meal when you want something warm and yummy on a busy day.
Step-by-Step Instructions:
1. Brown the Ground Beef:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until it’s browned all over, breaking it apart as it cooks. When it’s done, drain off any extra fat to keep the soup from being greasy.
2. Sauté Onion and Garlic:
Add the diced onion and minced garlic to the pot with the browned beef. Cook and stir them together for 3 to 4 minutes until the onions are soft and fragrant.
3. Add Seasoning:
Sprinkle in the taco seasoning mix and cumin. Stir everything well so the meat and veggies get coated with the spices, creating that yummy taco flavor.
4. Add Beans, Veggies, and Broth:
Pour in the kidney beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies (or with chili powder), and the beef broth. Stir it all together so the flavors start to blend.
5. Simmer the Soup:
Turn the heat up to bring the soup to a boil. Then reduce the heat to low and let it simmer uncovered for 20 to 30 minutes. Stir occasionally to keep it from sticking and let all those flavors come together wonderfully.
6. Season to Taste and Serve:
Give the soup a taste and add salt and pepper as you like. When ready, ladle it into bowls and top with shredded cheese, a dollop of sour cream, fresh cilantro, and some crunchy tortilla chips if you want. Enjoy your delicious, comforting taco soup!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey works great as a leaner alternative. Just cook it the same way you do the beef, making sure it’s fully browned before adding the other ingredients.
Can I Make This Soup in a Slow Cooker?
Yes! Brown the meat and sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until flavors meld together.
How Long Does Leftover Taco Soup Keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Freeze the Taco Soup?
Definitely! Cool the soup completely and freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating on the stove or microwave.
