This easy taco soup has all the flavors you love in tacos, in a warm and cozy bowl. It’s quick, budget-friendly, and perfect for busy nights when you want something comforting without fuss. Everything cooks in one pot, and it’s flexible enough to use what you already have on hand.
Top it like you would a taco—cheese, sour cream, avocado, cilantro, or crunchy tortilla chips—and dinner feels fun again. It’s also great for meal prep and tastes even better the next day.
Ingredients
Method
- Brown the meat: Heat a large pot or Dutch oven over medium-high heat. Add olive oil if needed, then add the ground beef or turkey. Cook, breaking it up with a spoon, until browned and no longer pink. Spoon off excess fat if necessary.
- Sauté the aromatics: Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Season it up: Sprinkle in taco seasoning, cumin, and chili powder. Stir to coat the meat and onions so the spices bloom in the heat.
- Add the cans: Pour in the diced tomatoes, tomatoes with green chiles, black beans, pinto or kidney beans, and corn. Stir well.
- Add broth and simmer: Pour in 3 cups of broth to start. Bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally. If you prefer a thinner soup, add the remaining cup of broth.
- Finish and taste: Stir in lime juice if using. Taste and adjust salt, pepper, and heat levels. Add more chili powder or a splash of hot sauce if you like it spicier.
- Serve with toppings: Ladle into bowls and finish with cheese, sour cream, avocado, cilantro, and crunchy tortilla chips.
What Makes This Recipe So Good
- One-pot convenience: Minimal cleanup with maximum flavor. Brown, simmer, and serve from the same pot.
- Ready in 30 minutes: It’s weeknight-fast but tastes like it simmered for hours.
- Flexible ingredients: Use ground beef, turkey, or plant-based crumbles.
Canned beans and corn keep it simple.
- Kid-friendly, crowd-pleasing: Mild spice with room to customize heat at the table.
- Great leftovers: The flavors deepen overnight, and it freezes beautifully.
Ingredients
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil (optional, if your meat is very lean)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 2–3 tablespoons homemade)
- 1 teaspoon ground cumin (optional for extra warmth)
- 1 teaspoon chili powder (adjust to taste)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chiles (like Rotel)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto or kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained (or 1 cup frozen corn)
- 3–4 cups low-sodium chicken broth or beef broth
- Salt and black pepper, to taste
- Juice of 1/2 lime (optional, for brightness)
- Fresh cilantro, chopped (for garnish)
Suggested toppings: shredded cheddar or pepper jack, sour cream or Greek yogurt, avocado slices, sliced jalapeños, tortilla chips or strips, hot sauce, green onions.
Instructions
- Brown the meat: Heat a large pot or Dutch oven over medium-high heat. Add olive oil if needed, then add the ground beef or turkey. Cook, breaking it up with a spoon, until browned and no longer pink.
Spoon off excess fat if necessary.
- Sauté the aromatics: Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- Season it up: Sprinkle in taco seasoning, cumin, and chili powder. Stir to coat the meat and onions so the spices bloom in the heat.
- Add the cans: Pour in the diced tomatoes, tomatoes with green chiles, black beans, pinto or kidney beans, and corn.
Stir well.
- Add broth and simmer: Pour in 3 cups of broth to start. Bring to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally.
If you prefer a thinner soup, add the remaining cup of broth.
- Finish and taste: Stir in lime juice if using. Taste and adjust salt, pepper, and heat levels. Add more chili powder or a splash of hot sauce if you like it spicier.
- Serve with toppings: Ladle into bowls and finish with cheese, sour cream, avocado, cilantro, and crunchy tortilla chips.
Slow cooker option: Brown the meat and onions with garlic and spices on the stovetop first, then transfer to a slow cooker with all remaining ingredients.
Cook on Low 4–6 hours or High 2–3 hours.
Instant Pot option: Use Sauté to brown the meat and cook onions/garlic with spices. Add remaining ingredients, seal, and cook on Manual/High for 5 minutes. Quick release, stir, and season to taste.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or zip-top bags and freeze for up to 3 months.
Lay bags flat to save space.
- Reheating: Warm gently on the stovetop over medium heat, or microwave in 60–90 second bursts, stirring between intervals. Add a splash of broth or water if it thickened in the fridge.
Why This is Good for You
- Protein-packed: Ground meat and beans make it filling and satisfying, which helps with steady energy.
- Fiber-rich: Beans and corn add fiber for digestion and fullness.
- Customizable nutrition: Swap in lean turkey, add extra veggies like bell peppers or zucchini, or top with Greek yogurt for more protein.
- Lower sodium control: Use low-sodium broth and rinse canned beans to cut back on salt without losing flavor.
What Not to Do
- Don’t skip draining beans and corn: Excess liquid can make the soup watery and dull the flavor.
- Don’t over-salt early: The flavors concentrate as it simmers. Season at the end for better control.
- Don’t overcrowd with too many toppings: Choose a few favorites so the soup’s flavors still shine.
- Don’t forget to simmer: Even 15 minutes helps the spices meld and the broth deepen.
- Don’t use a tiny pot: Give it room to bubble without splashing and to stir easily.
Alternatives
- Protein: Use ground chicken, shredded rotisserie chicken, chorizo, or plant-based crumbles.
For a vegetarian version, skip meat and add an extra can of beans.
- Beans: Swap black beans for pinto, kidney, or cannellini. Mix and match based on taste and what’s in the pantry.
- Heat level: Use mild tomatoes with green chiles for gentle heat, or add chipotle in adobo, cayenne, or fresh jalapeños for a kick.
- Broth base: Beef broth adds richness, chicken broth is lighter, and vegetable broth keeps it vegetarian.
- Veggie boost: Stir in diced bell peppers, zucchini, or a handful of spinach right before serving.
- Grain add-ins: For a heartier bowl, add cooked rice, quinoa, or small pasta just before serving. Thin with extra broth as needed.
FAQ
Can I make this soup ahead of time?
Yes.
It actually tastes better the next day as the flavors blend. Store in the fridge up to 4 days or freeze for longer.
How can I make it creamier?
Stir in a splash of heavy cream, half-and-half, or a dollop of sour cream at the end. For a lighter option, use plain Greek yogurt off the heat.
What if I don’t have taco seasoning?
Use a mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Adjust to taste.
How do I thicken the soup?
Simmer uncovered to reduce slightly, or mash a spoonful of beans against the side of the pot to release starch. You can also add a handful of crushed tortilla chips.
Is this recipe spicy?
It’s mild as written. The tomatoes with green chiles add gentle heat.
Add more chili powder or hot sauce if you prefer it spicy.
Can I use fresh tomatoes?
You can, but canned tomatoes provide consistent flavor and body. If using fresh, add a tablespoon of tomato paste to boost richness.
What toppings work best?
Shredded cheese, sour cream or Greek yogurt, avocado, cilantro, green onions, jalapeños, and tortilla chips are all great. Pick two or three for balance.
How can I make it lower carb?
Skip the corn and use more low-carb veggies like zucchini or bell peppers.
Keep toppings simple and avoid chips.
In Conclusion
Easy taco soup brings big taco flavor to a simple, comforting bowl that suits any night of the week. It’s quick to make, flexible with ingredients, and endlessly customizable with toppings. Whether you’re feeding a family or stocking the freezer, this recipe has you covered.
Keep the pantry staples on hand, and you can have a warm, satisfying meal on the table in about 30 minutes. That’s a win any way you serve it.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.