I love how this Air Fryer Taco Soup tastes like it simmered all day but comes together so much faster. The broth is thick, bold, and perfectly spiced, packed with seasoned ground beef, black beans, sweet corn, and diced tomatoes that soak up every bit of savory flavor. It’s cozy, filling, and tastes like taco night elevated.
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I make this for family dinners, game day parties, and meal prep because it’s hearty enough to feed a crowd and looks like you spent hours but comes together with almost no effort and minimal cleanup, making it perfect for busy families. It’s budget-friendly, reheats beautifully, and tastes just as good the next day. Store in the fridge for up to 4 days or freeze for up to 3 months, though it rarely lasts that long.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Taco Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through exactly how to pull off this hearty, loaded soup using nothing but your air fryer and a casserole dish.
Brown the Ground Beef
Place the ground beef into a round ceramic dish and set your air fryer to 160ºC (320°F). Cook for 20 minutes, shaking the beef every 4 to 5 minutes so it breaks apart and browns evenly. Then add the canola oil, which helps the meat cook without sticking and adds a touch of richness as it renders down.
Add the Onion and Garlic
Once the beef is mostly cooked through, stir in the diced onion and minced garlic. Cook for another 5 minutes, until the beef is no longer pink and the onion has softened, and your kitchen is filled with the incredible aroma of garlic hitting the hot meat.
Stir in the Tomatoes, Broth, and Seasoning
Add the diced tomatoes, crushed tomatoes, beef broth, taco seasoning, and chili powder for a mild smoky heat, along with salt and pepper, to the ceramic dish and give everything a good stir. Add a little more liquid if you prefer a thinner, more brothy consistency. Cover the dish tightly with foil so the liquid doesn’t evaporate too quickly, then cook at 320°F for another 20 minutes.
I like using this heavy-duty aluminum foil roll because it’s great for creating a tight, secure seal on the dish, keeping the soup at the right consistency.
Add the Corn and Black Beans
When the soup comes out of the air fryer, stir in the canned corn and drained black beans. You can also use canned pinto beans for a creamy, firm texture. The residual heat warms them without making them mushy. Taste and adjust salt and pepper before serving.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Serve With Your Favorite Toppings
Ladle the soup into these ceramic soup bowls and load them up with shredded cheese, chopped red onion, avocado, fresh cilantro for a bust for fresh flavor, sour cream, and optional lime wedges for a bright, tangy finish.
A stainless-steel ladle with a spout makes serving thick, chunky soups like this so much easier. Let everyone customize their own bowl at the table. Serve and enjoy!
If you’re taking this to a potluck, transfer this hearty soup to an airtight container to prevent spills, then place it inside an insulated carrier to keep it warm. Bring along the toppings so everyone can build their own perfect bowl.
Air Fryer Taco Soup
Add Preferred SourceIngredients
- 2 tablespoons canola oil
- 2 pounds ground beef
- 1 cup onion diced
- 4 garlic cloves minced
- 10 ounces cans diced tomatoes
- 4 cups beef broth
- 14 ounces can crushed tomatoes
- 2 tablespoons taco seasoning
- Salt and pepper
- 12 ounces canned corn
- 14 ounces can black beans drained and rinsed
Optional Toppings:
- Shredded Cheese
- Chopped red onion
- Avocado
- Sour cream
Instructions
- Place the beef in a casserole dish and cook in the air fryer at 160ºC (320°F) for 20 minutes – shake every 4-5 minutes.2 tablespoons canola oil
- Add the onions and garlic. Cook for 5 more minutes, until the beef is no longer pink.2 pounds ground beef, 1 cup onion, 4 garlic cloves
- Stir in the tomatoes, beef broth, and seasonings. Cover with foil and cook for 20 minutes at10 ounces cans diced tomatoes, 4 cups beef broth, 14 ounces can crushed tomatoes, 2 tablespoons taco seasoning, Salt and pepper
- Add the corn, and black beans before serving.12 ounces canned corn, 14 ounces can black beans
- Serve immediately with your favorite toppings.Shredded Cheese, Chopped red onion, Avocado, Sour cream
Notes
- Drain excess fat if needed: If your ground beef has a higher fat content, carefully tilt the casserole dish and spoon off any excess grease before adding the onion and garlic to prevent the dish from becoming greasy.
- Shake the beef regularly: Shaking the beef every 4 to 5 minutes promotes even browning and prevents overcooking.
- Seal the foil tightly: Cover the dish tightly with foil during the broth and tomato stage to prevent steam from escaping and excess liquid from reducing.
- Drain and rinse the black beans well: Rinsing canned black beans removes the starchy liquid, keeping the broth clear and letting the taco seasoning shine.
- Add corn and beans off heat: Stir in the corn and black beans after air frying to heat them without making them mushy.
- Freeze in individual portions: Freeze the cooled soup in single-serving containers for easy portioning.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the soup cool completely before transferring it to an airtight glass container. It keeps well in the fridge for 4 days, and reheating is easy on the stovetop over medium heat or in the microwave in 90-second intervals, stirring in between so the soup stays creamy and evenly warmed. Add a small splash of beef broth if the soup thickens up too much overnight. Be sure to note the serving size when storing so portions are easy to reheat.
For longer storage, pour the cooled soup into freezer-safe containers or resealable freezer bags, leaving a little room at the top for expansion, as it freezes well for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stovetop for best results.
What to Serve With Air Fryer Taco Soup
A warm, crusty bread roll or corn bread is perfect alongside because you’ll want something to soak up that rich, seasoned broth. Corn tortilla chips work just as well if you want a little crunch on the side, and they double as a scoop for the heartier bites of beef and beans.
Set out your favorite taco toppings so everyone can build their own bowl. Add kidney beans for extra protein and creaminess. Shredded cheddar cheese, sour cream, avocado, and red onion make it feel like a taco bar. You can also sprinkle on sliced green onions for a pop of color and fresh, mild onion flavor.
More Easy Recipes for You to Try at Home
If you enjoyed this taco soup, here are other easy air fryer soups worth trying.
