Taco Soup Recipe – A Cozy, Flavor-Packed One-Pot Meal

Taco soup is the kind of comfort food that makes dinner feel easy and fun. It has all the flavors you love in tacos—savory beef, beans, corn, tomatoes, and warm spices—simmered together in a hearty bowl. It’s simple enough for busy weeknights, but satisfying enough to serve guests.

You can top each bowl however you like, so everyone gets their favorite version. Best of all, it comes together quickly and uses pantry staples you probably already have.

What Makes This Special

This taco soup is all about big flavor with minimal effort. You brown some meat, toss in canned ingredients, add spices, and let it simmer.

That’s it. No complicated steps, no expensive ingredients, and no special equipment needed.

It’s also super customizable. You can use beef, turkey, chicken, or make it vegetarian.

Adjust the heat, swap in different beans, or change up the toppings. It’s a crowd-pleaser, freezer-friendly, and perfect for meal prep.

Ingredients

• 1 pound ground beef (or ground turkey or chicken)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (about 2–3 tablespoons) or homemade
• 1 teaspoon ground cumin (optional for extra warmth)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto or kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
• 1 can (10–14 oz) diced tomatoes with green chiles (like Rotel)
• 1 can (15 oz) fire-roasted diced tomatoes
• 4 cups low-sodium beef or chicken broth (use vegetable broth for vegetarian)
• 2 tablespoons tomato paste (optional, for richer body)
• 1 tablespoon olive oil (if needed for sautéing)
• Salt and black pepper, to taste

Toppings (choose your favorites):

• Shredded cheddar or Mexican blend cheese
• Sour cream or Greek yogurt
• Sliced green onions or diced red onion
• Fresh cilantro
• Sliced jalapeños
• Avocado or guacamole
• Crushed tortilla chips or warm tortillas on the side
• Lime wedges

Step-by-Step Instructions

1. Brown the meat. Heat a large pot or Dutch oven over medium-high. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 5–7 minutes.If the meat is lean, add a splash of olive oil to prevent sticking.
2. Drain excess fat. If there’s a lot of grease, spoon it off or drain carefully. This keeps the soup from feeling heavy.
3. Sauté onion and garlic. Add the diced onion to the pot and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Season well. Sprinkle in the taco seasoning and cumin.Stir to coat the meat and onions so the spices bloom and deepen in flavor.
5. Add the bulk ingredients. Pour in the black beans, pinto or kidney beans, corn, diced tomatoes with green chiles, fire-roasted tomatoes, and broth. Stir in the tomato paste if using.
6. Simmer. Bring to a gentle boil, then reduce heat to low and simmer for 15–25 minutes. The flavors will meld and the soup will thicken slightly.
7. Taste and adjust. Add salt and pepper to taste.If you want more heat, stir in a pinch of cayenne or a splash of hot sauce. If it’s too spicy, add a squeeze of lime or a dollop of sour cream later.
8. Serve with toppings. Ladle into bowls and top with cheese, sour cream, cilantro, and crushed tortilla chips. Add lime wedges on the side for brightness.

How to Store

• Refrigerator: Store in airtight containers for up to 4 days.The flavor gets even better by day two.
• Freezer: Freeze in portions for up to 3 months. Let it cool completely before freezing. Leave a little headspace for expansion.
• Reheat: Warm gently on the stove over medium heat, adding a splash of broth or water if it’s too thick.Microwave in short bursts, stirring between intervals.

Why This is Good for You

Taco soup offers a satisfying balance of protein, fiber, and complex carbs. Beans bring fiber and plant-based protein, which help keep you full and support digestion. Lean ground meat adds iron and B vitamins, and using a mix of beans boosts nutrients even more.

You can make it lighter by using ground turkey or extra beans and skipping heavy toppings.

Add avocado for heart-healthy fats and stick with Greek yogurt instead of sour cream for extra protein. It’s comfort food that can fit into a balanced week.

Common Mistakes to Avoid

• Not draining excess fat. Leaving too much grease in the pot can make the soup taste heavy and muddy the flavors.
• Skipping the spice bloom. Add seasonings while sautéing so they toast slightly—this deepens flavor. Don’t just dump them in at the end.
• Over-salting early. Canned ingredients vary in sodium.Taste at the end and adjust.
• Forgetting acidity. A squeeze of lime at the end brightens everything. It’s a small step with a big payoff.
• Letting it get too thick. If the soup reduces too much, add more broth to keep it spoonable and cozy.

Alternatives

• Protein swaps: Use ground turkey, chicken, or plant-based crumbles. Shredded rotisserie chicken also works—add it during the simmer so it doesn’t dry out.
• Vegetarian version: Skip the meat and add an extra can of beans or lentils.Use vegetable broth.
• Spice variations: Add smoky paprika, chipotle in adobo for heat and smoke, or ancho chili powder for depth.
• Low-carb tweaks: Skip the corn and use diced zucchini or bell peppers. Serve with cheese and avocado instead of chips.
• Creamy style: Stir in a splash of heavy cream or a dollop of cream cheese at the end for a richer, thicker soup.
• Slow cooker: Brown the meat and onions first, then add everything to the slow cooker. Cook on low 6–8 hours or high 3–4 hours.
• Instant Pot: Sauté the meat and onion on Sauté mode, add remaining ingredients, then pressure cook 8 minutes with a quick release.

FAQ

Can I make this ahead?

Yes, taco soup tastes even better the next day.

Make it up to 2 days in advance and keep it in the fridge. Reheat gently and add fresh toppings right before serving.

Do I need both types of tomatoes?

You don’t have to, but using plain fire-roasted tomatoes plus tomatoes with green chiles adds a nice balance of smokiness and gentle heat. If you only have one can, use it and boost flavor with extra taco seasoning or a pinch of chili powder.

How can I thicken the soup?

Simmer uncovered a little longer, or mash some of the beans with a spoon to release starch.

A spoonful of tomato paste also adds body without making it heavy.

Is it spicy?

It’s mild to medium, depending on your taco seasoning and the tomatoes with green chiles. For less heat, use regular diced tomatoes and a mild seasoning. For more heat, add jalapeños, cayenne, or hot sauce.

What goes well on the side?

Warm flour or corn tortillas, a simple green salad, or cornbread are all great.

Crusty bread works too if you want something simple to soak up the broth.

Can I use fresh tomatoes?

Yes, but you’ll want to cook them down longer to concentrate flavor. Canned tomatoes are convenient and give consistent results, so they’re preferred for weeknights.

How do I keep leftovers from getting soggy with chips?

Add chips only when serving. Keep them separate so they stay crunchy, and sprinkle on top of each bowl right before eating.

Final Thoughts

This taco soup recipe checks all the boxes: easy, hearty, budget-friendly, and flexible.

It’s the kind of meal that turns a regular night into something warm and satisfying, especially when you load it up with your favorite toppings. Keep the ingredients on hand and you’ll always have a delicious, reliable dinner solution. Make it once and it’ll become a steady part of your rotation.