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This quick and easy Taco Soup recipe is a delicious and satisfying meal that’s perfect for busy weeknights. Packed full of flavor and customizable with your favorite toppings, this soup is sure to become a new family favorite!
Love soup? Make sure to try these favorites: Crockpot Chili, Zuppa Toscana and Chicken Enchilada Soup
Taco Soup Recipe
Everyone loves tacos but Taco Tuesday can get kind of old after the third week in a row. That’s where this incredibly yummy Taco Soup comes into play. A quick and easy meal that’s packed with flavor and full of all of the ingredients you’d find in your favorite tacos but in a warm, comforting soup that tastes even better the second day. Perfect for busy weeknights, family dinners, or potlucks with friends.
This soup is made with ground beef, taco seasoning and a tasty blend of hearty beans and veggies that is sure to make this soup a new family favorite. The best part about this taco soup recipe is the toppings! Super customizable, simply add your favorite taco toppings such as shredded cheese, sour cream, avocado, tortilla chips, pico de gallo and green onions. So satisfying, so delicious!
To get that signature crunch that is so enjoyable with tacos, we love to add crunched tortilla chips to the top of the soup – so good!
Why You’ll Love This Recipe
- Quick and easy. Soup recipes like this taco soup and so perfect for busy weeknights. Keep it simmering on low to serve to any latecomers.
- Extra customizable. The topping are the star of the show and make this taco soup incredibly versatile.
- Hearty. This easy taco soup recipe is packed with protein and fiber making it a satisfying and filling meal the whole family will enjoy.
Taco Soup Recipe Ingredients
This easy taco soup recipe is the perfect weeknight meal. So grab a bowl, add your favorite toppings, and enjoy a delicious and satisfying meal that’s sure to become a family favorite! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.Let’s take a look at what you’ll need:
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5 SECRETS TO GETTINGDINNER ON THE TABLE...FAST!
- ground beef – Use lean ground beef or you can make this soup with ground turkey, ground chicken, sausage, or any other type of meat that will hold up well in a soup.
- onion– Yellow or red onions work well in this taco soup recipe.
- garlic cloves– Minced garlic adds a nice layer of flavor in this taco soup. Add more garlic if you are a garlic lover.
- taco seasoning– Flavors the entire soup with earthy flavors that complement the other ingredients Make my homemade taco seasoning or use store bought.
- beef broth or stock – Chicken or vegetable broth can also be used. Low sodium broth or stock is preferred.
- diced or crushed tomatoes– Fire roasted tomatoes are particularly good in this recipe.
- kidney and pinto beans– You’ll need one can of each. Make sure to rinse and drain well before using.
- corn– This ingredient is optional. If using, drain well.
Optional Toppings
- shredded cheese
- sour cream
- green onions
- avocado
- cilantro
- tortilla chips or strips
- pico de gallo
How To Make Taco Soup
- Brown ground beef. Heat a dutch oven or large saucepan over medium-high heat and cook ground beef until just a little pink remains, stirring frequently.
- Onion and garlic. Add the diced onion and cook until translucent, stirring frequently. Remove any excess grease. Add the minced garlic and 1 tablespoon (or one packet) or taco seasoning and cook for 1 to 2 minutes, stirring frequently, making sure the garlic does not burn.
- Broth (or stock) and tomatoes. Add the beef broth or stock, tomatoes and Rotel tomatoes and stir to combine. Bring the soup to a boil over medium high heat, stirring occasionally, and then reduce the heat to medium.
- Bean and corn. Stir in the drained kidney beans, pinto beans and corn. Bring the mixture to a simmer and continue cooking for 10 to 15 minutes or until heated through.
- Serve and enjoy! Serve with your favorite toppings and enjoy!
Storage Information
This taco soup can be stored in the refrigerator in an airtight container for up to 3 to 4 days.
To freeze, let the soup cool to room temperature and then transfer to a freezer-safe, airtight container and freeze for up to 3 months. To thaw, refrigerate overnight and heat on the stovetop or in the microwave until warmed through.
Variations To Try
- Vegetarian Taco Soup: Replace the ground beef with an extra can of beans and replace the beef stock with vegetable stock.
- Chicken Taco Soup: Swap out the ground beef for shredded rotisserie chicken or any other cooked chicken.
Taco Soup Recipe FAQs
Can this taco soup be made in advance?
Yes. This soup can be made up to 3 day in advance and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months.
Can I make this vegetarian?
Absolutely! Omit the ground beef and add a can of your favorite beans. Use vegetable stock instead of beef broth.
Is it okay to freeze this soup?
Yes! Simply let the soup cool to room temperature and then transfer to a freezer-safe, airtight container and freeze for up to 3 months. To thaw, refrigerate overnight and heat on the stovetop or in the microwave until warmed through.
Is there a way to make this into Crock Pot Taco Soup?
Absolutely! Complete the first two steps as written and then transfer all ingredients to a crock pot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Can I make this soup in my Instant Pot?
Instant Pot Taco Soup is a great option for busy weeknights. Use the saute setting to brown the ground beef and complete the first two steps and and then add all remaining ingredients to the pot. Pressure cook for 10 minutes and then allow it to release pressure naturally for 10 minutes before manually releasing any remaining pressure.
Trish’s Tips and Tricks
This easy taco soup recipe is super straight forward and quick to prepare but here are some of my tips and tricks to ensure success:
- Use rotisserie chicken instead of ground beef for a tasty chicken taco soup! Simply add the chicken during the last 10 minutes of cooking.
- Bring the heat! Make the taco soup spicier with a little hot sauce or cayenne pepper.
- For a creamier taco soup, stir in a dollop or two of sour cream or Greek yogurt just before serving
- Load up on the toppings! I like to put out lots of options for toppings so friends and family can really customize their soup..
More Delicious Soup Recipes
- Hamburger Macaroni Soup
- Chicken Enchilada Soup
- Zuppa Toscana
- Turkey and Wild Rice Soup
- Instant Pot Chicken Noodle Soup
How To Make Taco Soup
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5 from 1 vote
Taco Soup
This quick and easy Taco Soup recipe is a delicious and satisfying meal that's perfect for busy weeknights. Packed full of flavor and customizable with your favorite toppings, this soup is sure to become a new family favorite!
Course Main Dish, Soup
Cuisine Mexican
Keyword easy taco soup recipe, recipe for taco soup, taco soup, taco soup recipe
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Servings 8
Calories 301kcal
Author Trish – Mom On Timeout
Ingredients
- 16 ounces extra lean ground beef
- 1 yellow or red onion, diced
- 2 garlic cloves minced
- 2 tablespoons taco seasoning divided (or two packets)
- 2 cups low sodium beef broth or stock
- 14.5 ounce diced or crushed tomatoes fire roasted is particularly good in this recipe
- 10.5 ounce RO*TEL Original Diced Tomatoes and Green Chilies
- 15 ounces kidney beans 1 can, rinsed and drained
- 15 ounces pinto beans 1 can, rinsed and drained
- 15 ounces yellow corn 1 can, drained
Optional toppings
- pico de gallo
- shredded cheese
- sour cream
- green onions
- avocado
- cilantro
- tortilla chips or strips
Instructions
Heat a dutch oven or large saucepan over medium-high heat and add in the ground beef. Cook until just a little pink remains, stirring frequently. Add the diced onion and cook until translucent, stirring frequently. Remove any excess grease.
Add the minced garlic and 1 tablespoon (or one packet) or taco seasoning and cook for 1 to 2 minutes, stirring frequently, making sure the garlic does not burn.
Add the beef broth or stock, tomatoes, remaining taco seasoning and Rotel tomatoes and stir to combine. Bring the soup to a boil over medium high heat, stirring occasionally, and then reduce the heat to medium.
Stir in the drained kidney beans, pinto beans and corn. Bring the mixture to a simmer and continue cooking for 10 to 15 minutes or until heated through.
Serve with your favorite toppings and enjoy!
Video
Notes
Storage Information
This taco soup can be stored in the refrigerator in an airtight container for up to 3 to 4 days.
To freeze, let the soup cool to room temperature and then transfer to a freezer-safe, airtight container and freeze for up to 3 months. To thaw, refrigerate overnight and heat on the stovetop or in the microwave until warmed through.
Nutrition
Calories: 301kcal | Carbohydrates: 43g | Protein: 26g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 272mg | Potassium: 1102mg | Fiber: 11g | Sugar: 6g | Vitamin A: 353IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 5mg
