Easy Taco Soup is a comforting bowl packed with familiar flavors like seasoned ground beef, beans, tomatoes, and a little kick from taco seasoning. It’s like all your favorite taco ingredients came together to make a warm and tasty soup that’s perfect for any day of the week.
I love making this soup when I want something quick but satisfying. Everything goes into one pot, and it simmers while I get other things done. Plus, it’s super flexible—I often add extra veggies or different types of beans depending on what I have on hand. It’s one of those recipes I keep coming back to because it’s so simple yet always hits the spot.
My favorite way to serve this soup is with a big handful of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It makes the whole bowl feel more fun and festive. It’s great for family dinners, casual get-togethers, or even a cozy night in when you want a little taste of taco night without all the fuss.
Key Ingredients & Substitutions
Ground beef: This gives the soup its hearty, meaty flavor. You can swap it with ground turkey or chicken for a lighter option. For a vegetarian version, try crumbled tofu or textured vegetable protein.
Beans: Black beans add fiber and a creamy texture. If you prefer, you can use pinto beans or kidney beans instead. Just make sure to drain and rinse canned beans well to keep the soup from getting too thick.
Diced tomatoes & tomatoes with green chilies: These freshen up the soup and add a slight tang and mild heat. Rotel is a popular brand here, but any diced tomatoes with chilies work well. If you like it less spicy, use plain diced tomatoes.
Taco seasoning mix: This seasoning is key for that familiar taco flavor. You can use a store-bought packet or make your own mix with chili powder, cumin, garlic powder, and paprika. Adjust the spice level to your taste.
Beef broth or water: Broth brings depth to the soup, but water works fine if you don’t have broth. Vegetable broth is a good swap for a lighter or vegetarian-friendly version.
Toppings: Crushed tortilla chips add a nice crunch, and sour cream gives creaminess. You can replace sour cream with plain Greek yogurt or skip it if you prefer a dairy-free option. Fresh cilantro or parsley adds a pop of color and fresh flavor.
How Do You Make Perfect Taco Soup Every Time?
Getting this soup right is easy if you follow these simple tips:
- Brown the beef well: Cook until it’s nicely browned for deeper flavor, and drain fat to avoid greasy soup.
- Don’t skip the taco seasoning: This packs in the classic taco flavors that make the soup delicious.
- Simmer gently: Let it cook uncovered on low heat so flavors blend. Stir occasionally to keep it from sticking.
- Adjust thickness as you like: If too thick, add a bit more broth or water. If too thin, simmer a bit longer to reduce.
- Add toppings just before serving: Keep chips crunchy by adding them last, and dollop sour cream right on top for creamy texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all your ingredients in one place and letting the soup simmer evenly.
- Wooden spoon or heat-resistant spatula – great for stirring without scratching your pot.
- Can opener – you’ll need it to open the cans of beans, tomatoes, and corn with ease.
- Measuring cups and spoons – important for adding the right amount of broth, seasoning, and spices.
- Colander or fine mesh strainer – handy for rinsing and draining canned beans and corn to keep the soup balanced.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, lighter soup that still packs flavor.
- Add diced bell peppers or jalapeños when sautéing onions to boost freshness and heat.
- Mix in cooked rice or quinoa near the end for a heartier, filling meal.
- Top with shredded cheese like cheddar or Monterey Jack for extra creaminess and a cheesy twist.
Easy Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 (8 oz) can tomato sauce
- 1 (1 oz) packet taco seasoning mix
- 2 cups beef broth or water
- 1 tsp chili powder (optional for extra heat)
- Salt and pepper, to taste
- 1 cup crushed tortilla chips or nacho chips (for topping)
- Sour cream (for topping)
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This easy taco soup takes about 10 minutes to prep and about 25 minutes to cook. In less than 40 minutes, you’ll have a warm, flavorful meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Beef and Onion:
In a large pot or Dutch oven, heat over medium heat. Add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and cooked through, and the onion is soft and translucent. Drain any excess fat.
2. Add Seasoning and Ingredients:
Sprinkle the taco seasoning over the cooked beef and onion, stirring to combine. Then add the black beans, corn, diced tomatoes (both kinds), tomato sauce, and beef broth. Stir everything together well.
3. Simmer the Soup:
Add chili powder if you like extra heat, and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. Stir occasionally to prevent sticking and to blend the flavors.
4. Serve and Top:
Spoon the hot soup into bowls. Top each serving with crushed tortilla chips, a dollop of sour cream, and sprinkle with chopped fresh cilantro or parsley if you like. Enjoy your easy and delicious taco soup!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works great as a leaner alternative. Just cook it the same way you would the beef, making sure it’s fully browned before adding the rest of the ingredients.
Can I Make This Taco Soup in a Slow Cooker?
Absolutely! Brown the beef and onions first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add tortilla chips and sour cream right before serving.
How Should I Store Leftover Taco Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave until hot. You can also freeze the soup for up to 3 months—thaw overnight in the fridge before reheating.
Can I Adjust the Spice Level?
Definitely! You can add extra chili powder or chopped jalapeños for more heat, or omit the tomatoes with green chilies if you prefer a milder flavor.
