Ready for a cozy, flavorful bowl of comfort? Our easy Taco Soup recipe is just the thing for a satisfying meal that’s packed with taste and ready in no time. Whether you’re a busy parent or just looking for a delicious meal for Taco Tuesday, this one-pot wonder checks all the boxes for a simple and enjoyable dish.
Let’s talk taco soup! This isn’t just any soup—it’s a bowl brimming with bold flavors and hearty ingredients that satisfy. I make this on chilly evenings and it’s just the warm hug I need. Perfect for game day or a quick weeknight meal, this taco soup has become my go-to because it’s just so easy and irresistible. Trust me, one spoonful and you’ll understand why it’s a hit in my house!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Taco Soup
I’ve found this taco soup to be a winner with everyone every time I make it, and it’s so simple to throw together on a busy day. Here’s how you make it:
Cooking the Beef
In a large cast iron pot or Dutch oven, heat the canola oil over medium heat. Add the ground beef, diced onions, and minced garlic. Cook this mixture for about 5 minutes, stirring occasionally until the beef is no longer pink.
Adding the Flavors
Once your beef is cooked, stir in the diced and crushed tomatoes along with the beef broth. Sprinkle in the taco seasoning mix and season with salt and pepper to taste.
Pop the lid on and allow the taco soup ingredients to simmer for about 30-45 minutes. Simmering melds all the flavors together, so don’t rush this step!
Final Touches
After your soup has simmered and the flavors are just right, add the corn along with drained and rinsed black beans. Let these cook together for another 5 minutes to heat through.
Ready to Serve
Now, your taco soup is ready to be served. Ladle it into bowls and let everyone top their own with shredded cheese, chopped red onion, avocado slices, and a dollop of sour cream. Enjoy!
Recipe Notes and Tips
I’ve learned a few tricks along the way to make your taco soup absolutely stellar:
- Spice It Up: If you’re a fan of heat, throw in some chopped green chilies or a dash of cayenne pepper. It’s a great way to add a kick!
- Leaner: Opt for lean ground beef or even ground turkey if you’re watching your calories. It’s just as tasty but lighter.
- Beans: Feel free to swap the black beans for kidney beans or pinto beans. They all have similar flavors, just slightly different textures.
- Vegetables: Feel free to toss in extra veggies lying around in your fridge. Bell peppers, zucchini, and carrots all make great additions.
- Thickening: If you like your soup a bit thicker, a tablespoon of masa harina or cornmeal stirred in at the end can do wonders.
- Toppings: Get creative with toppings! Crushed tortilla chips, grated cheddar cheese, lime wedges, and fresh cilantro can elevate the final presentation and taste.
- Taco Seasoning: You can use a store-bought packet or make your own homemade taco seasoning with chili powder, cumin, garlic powder, paprika, onion powder, dried oregano, and red pepper flakes.
- Too Spicy: If you’ve gotten a bit heavy-handed with the heat, add a bit more broth or a spoonful of sour cream or Greek yogurt to mellow it out. Serving it with toppings like avocado also helps to cut the spice.
- Crock Pot Taco Soup: Brown your meat and onions before tossing everything into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Perfect for setting it in the morning and coming home to a delicious meal!
How to Store Leftover Taco Soup
Taco soup stores beautifully and tastes even better the next day. Simply let the soup cool to room temperature before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. To freeze, cool it down completely and store it in freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
When you’re ready for round two, reheat it on the stove over medium heat or in the microwave until it’s piping hot. If you find the soup has thickened a bit too much upon chilling, just add a splash of broth or water while reheating to bring it back to the perfect consistency.
What to Serve With Taco Soup
When serving taco soup, you can keep it simple or get a little fancy! For a casual meal, a side of warm, buttery cornbread is perfect for scooping up all that rich, flavorful broth. If you’re leaning towards a fresher side, try a crisp green salad with a cilantro lime vinaigrette and crushed tortilla chips for croutons to balance the hearty warmth of the soup.
More Easy Soup Recipes You Will Love
- Leek and Potato Soup
- White Bean Soup
- Tom Yum Soup
- Chicken Soup
- Egg Drop Soup
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
- In a large cast iron pot or Dutch oven, heat the oil over medium heat.2 tablespoons canola oil
- Add the ground beef, onions and garlic. Cook for about 5 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 and simmer for 30-45 minutes.10 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. Cook for another 5 minutes.12 ounces canned corn, 14 ounces can black beans
- Serve immediately with your favorite toppings.Shredded Cheese, Chopped red onion, Avocado, Sour cream
Notes
- Spice It Up: If you’re a fan of heat, throw in some chopped green chilies or a dash of cayenne pepper. It’s a great way to add a kick!
- Leaner: Opt for lean ground beef or even ground turkey if you’re watching your calories. It’s just as tasty but lighter.
- Beans: Feel free to swap the black beans for kidney beans or pinto beans. They all have similar flavors, just slightly different textures.
- Vegetables: Feel free to toss in extra veggies lying around in your fridge. Bell peppers, zucchini, and carrots all make great additions.
- Thickening: If you like your soup a bit thicker, a tablespoon of masa harina or cornmeal stirred in at the end can do wonders.
- Toppings: Get creative with toppings! Crushed tortilla chips, grated cheddar cheese, lime wedges, and fresh cilantro can elevate the final presentation and taste.
- Taco Seasoning: You can use a store-bought packet or make your own homemade taco seasoning with chili powder, cumin, garlic powder, paprika, onion powder, dried oregano, and red pepper flakes.
- Too Spicy: If you’ve gotten a bit heavy-handed with the heat, add a bit more broth or a spoonful of sour cream or Greek yogurt to mellow it out. Serving it with toppings like avocado also helps to cut the spice.
- Crock Pot Taco Soup: Brown your meat and onions before tossing everything into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Perfect for setting it in the morning and coming home to a delicious meal!
Storage and Reheating Instructions
- Fridge: Let the soup cool to room temperature before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days.
- Freeze: To freeze, cool it down completely and store it in freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat it on the stove over medium heat or in the microwave until it’s piping hot. If you find the soup has thickened a bit too much upon chilling, just add a splash of broth or water while reheating to bring it back to the perfect consistency.
Great job with this one. I added red pepper flakes to mine because I like it hot. Unsweetened cornbread with jalapeño peppers is a must!
Glad you enjoyed it and a little heat sounds good to me!