Easy Taco Soup made with ground beef, tomatoes, corn, beans, and seasoning is the PERFECT way to enjoy the taco flavors you love in a bowl!
Everyone loves a great bowl of Soup, especially during the cold winter months! Some of the crowd favorites include Slow Cooker Vegetable Beef Soup, Slow Cooker Ham and Potato Soup, and Ultimate Slow Cooker Beef Stew! One pot wonders to make you go yum!
Easy Taco Soup is made with ground beef, veggies, beans, and both ranch AND taco seasoning for an incredibly flavorful, hearty soup your family is going to love. It’s basically like a quick and easy soup recipe meets taco night. All of the flavor, with less cleanup afterwards!
Leave out the spicy chiles and use mild taco seasoning to make this more kid-friendly. If you don’t want to make this on the stovetop, it works really well in the crock pot or instant pot! Serve this every time you get together for a game night and it will be a hit 100% of the time!
This will probably one the easiest meals you’ll make this week. It’s a one pot wonder where everything is literally thrown into the pot to cook until ready. You’ll make it robust with pantry staples like kidney beans and corn.
How to Make Homemade Taco Seasoning
First off, mix together all of these ingredients to make your own taco seasoning that you can pull out any time you’re having taco night or making a Tex-Mex recipe!
- 1 tablespoon chili powder
- ½ tablespoon corn starch
- ½ tablespoon cumin
- ½ tablespoon smoked paprika
- ½ tablespoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper or red pepper flakes (optional – use more or less depending on your spice tolerance)
- Salt and black pepper to taste
How to Make Taco Soup on the Stovetop
- Prep Ingredients: Gather all your ingredients and have them ready to be added to the pot.
- Cook Meat: Grill the lean ground beef and onions on medium-high heat.
- Bring to Boil: Once the meat is browned, add the rest of your ingredients to the pan and let it boil until ready!
Frequently Asked Questions
Can you freeze taco soup?
This taco soup recipe is totally freezer-safe. You can always make extra, then freeze it in an airtight container for another night. It will keep about 6 months frozen.
You can thicken taco soup by adding a few tablespoons of tomato paste, until you reach the consistency you want. You can also add more meat and black beans to add bulk to the soup.
If you’re not a fan of beans, you can easily leave them out of this taco soup recipe. I would recommend adding more vegetables to help bulk up the dish, plus it’s a healthy addition. Try adding diced potatoes, green beans, bell peppers, or carrots.
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Key Ingredients in Taco Soup
Your soup ingredients will change each time you make this recipe. It’s okay to adapt to what you have at home.
- Spice Mix: This is what will bring the taco flavor to your soup and shouldn’t be skimped on. The ranch mix will add some herbal garlicky creaminess to your soup, but you have to have a good taco seasoning mix to really give it the proper flavor. Use one package taco seasoning mix for the seasoning, or see below for how to make your own blend at home! Just remember it has to have at least chili powder, cumin powder, and oregano for an authentic Latin flavor!
- Meat: You can use any kind of meat that you prefer, but having plenty of ground beef will be a recipe for success. Just don’t forget to season with salt.
- Vegetables: You can use frozen vegetables like frozen corn instead of canned corn if you prefer. Green bell pepper is a wonderful addition.
- Broth: If you’re using ground beef, use a beef broth. If you’re using chicken, use chicken broth. If it’s a vegetarian soup, find the best vegetable broth you can!
- Beans: We’re using kidney beans and pinto beans in this recipe. But you can opt for black beans or white beans like northern beans which are a great addition as well.
- Toppings: Not everything should be cooked. Use fresh green onion, shredded cheese, and sour cream or Greek yogurt to top the soup once it’s ready. The secret is in using your favorite taco toppings! Keep the hot sauce ready for those who like an extra kick!
Variations on Taco Soup
You don’t have the follow the recipe ingredients strictly, this soup is versatile!
- Meat Lovers: You can make this taco soup recipe with other meat, like ground turkey or shredded chicken breast. You can even make this with leftover rotisserie chicken!
- Spicy Taco Soup: Make this taco soup spicy with a dash of cayenne pepper, or use the hot version of diced tomatoes with chiles. You can also add diced green chiles like poblano or jalapeño peppers with the onion.
- Vegetarian Taco Soup: Make this taco soup vegetarian by leaving out the meat and dairy and using vegetable broth instead of other broths. If you want more protein or bulk to the soup, add another can of black beans, or cubed extra firm tofu.
How to Serve Taco Soup
Serving your taco soup for your family or at a party will be very fun! Serve it in bowls with spoons. You can have all the garnishes and sides ready in containers to be put on the table or left on the counter to eat buffet style. Don’t forget the napkins for the little ones.
- Garnish: For garnish, you can top this taco soup recipe with your favorite taco toppings like avocado slices, sour cream, shredded cheddar, and fresh cilantro.
- Sides: Serve with corn tortilla chips, toasted cornbread, or biscuits. Warmed corn tortillas that are rolled and eaten with the soup are a fantastic addition to your meal.
How to Store Taco Soup
- Serve: Don’t leave taco soup at room temperature for more than 2 hours.
- Store: Once the soup has cooled, you can store it in the fridge. Kept in an airtight container it will stay good for 3-4 days. Before serving, reheat to an internal temperature of 145º for soups with meats and fish, and 165º for soups with poultry.
- Freeze: This recipe can also be stored in the freezer for up to 3 months. Let it thaw in the fridge overnight before reheating the soup on the stovetop.
- Add the ground beef and onion to a large dutch oven on medium heat and cook until browned then add in the taco and ranch seasonings and mix well.
- Add in the kidney beans, pinto beans, diced tomatoes, corn, broth and crushed tomatoes, mix well.
- Bring to a boil before reducing to a simmer and cooking for 15 minutes before serving.
Photos from a previous version of this post: