Easy Taco Soup

8 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

Taco Soup

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.

Pot of Beef Taco Soup

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! 

More Ground Beef Soup Recipes

Frequently Asked Questions

Can you freeze taco soup?

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.

What can I add to thicken the soup?

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.

Do I have to use beans? 

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.

Ladle of Beef and Bean Taco Soup

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. 

More Soup Recipes

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.

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Easy Taco Soup

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!
Yield 8 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Author Sabrina Snyder


  • 1 pound ground beef
  • 1 yellow onion , chopped
  • 1 packet taco seasoning
  • 1 packet ranch dressing mix
  • 15 ounces dark kidney beans , drained and rinsed
  • 15 ounces pinto beans , drained and rinsed
  • 14.5 ounces diced tomatoes with chiles
  • 2 cups corn
  • 2 cups beef broth
  • 28 ounces crushed tomatoes


  • 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.



Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 375kcal | Carbohydrates: 44g | Protein: 23g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 419mg | Potassium: 1122mg | Fiber: 12g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 18.1mg | Calcium: 106mg | Iron: 5.9mg
Keyword: taco soup

Photos from a previous version of this post:

Taco Soup collage
Canned Beans in Taco Soup Recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Incredibly easy to put together and tasty. Helping me break away from eating out and enjoying home cooked food.

    1. That’s one of the main reasons I started this blog Stacie. For home cooks to enjoy being in their kitchens making easy to make tasty food for the family! Thanks so much for your comments and your 5 star review.

  2. Another awesome (and easy) recipe from Sabrina- thank you!!!! Just made it tonight for all the unexpected guests coming over to watch football.

  3. Sooooo freaking yummy!! I could just sit here and eat and eat and eat this soup! I don’t add beans, because beans and my stomach don’t get along, but it still turns out so thick and flavorful!!! I love dipping tortilla chips into it. Thanks for the recipe, it’s a huge hit with my husband and I!

    1. From time to time, a little tiny pebble may be in the beans or even a little bit of dirt. That is why we rinse beans before preparing them.

  4. Instead of crushed tomatoes I used 1 14 oz can of fire roasted tomatoes and 1 14 oz can stewed tomatoes that I pulled into pieces. Just a touch of heat and touch of sweetness..perfect.

  5. This is my husband’s new favorite! I switch out beans and sometimes throw in black eyed peas, chick peas, or any other kind of beans I have on hand. I e even made it with chicken! But I used chicken broth instead of beef!

  6. This recipe was awful! The crushed tomatoes Made it way too tomatoey. You lost the taco taste in the crushed tomatoes. What a bummer.

    1. I knew it looked like too many tomatoes for me so I didn’t add the crushed tomatoes and it was perfect for me. A lot of times I see good recipes that have an ingredient I don’t like, I still try the recipe and just omit what I don’t like, it’s easier than ending up with a pot full of something I don’t like. We just have to rely on our own tastes and make changes.

  7. Delicious made it for dinner tonight with homemade rolls and it was a huge hit and definitely gonna make again so thanks.

  8. This is very similar to my taco soup recipe that I’ve made for years. I like to use a can of either white or yellow hominy instead of the corn. I find that I like the texture of the hominy better than corn kernels in the soup. The toppings are required in our house! We like shredded mexican blend or colby jack cheese, sour cream, diced avocado, and tortilla chips.

    1. It’s one of those recipes you have to share because even your 3 kids ask for more! My only substitute was black beans and Taco flavored turkey.

      1. You could but they are going to have a different taste than regular diced tomatoes. Also they wouldn’t have the green chilis mixed in so you would want to add them separate if you want that flavor 🙂

  9. Oh my goodness!! This soup was so easy and the kids loved it! I added green bell peppers along with a few scallions, and a little cayenne just to spice it up a bit and they smashed it! Thank you so much for the recipe!!

  10. I showed my wife your daily email since she asked for chili. We’ve since made it twice in 3 weeks! We hate it that much.

  11. In the ingredients it calls for pinto beans and in the instructions it calls for chili beans. Which one is it? My choice would be chillin beans.

    1. You can actually use either as they are pretty interchangable. I did use pinto beans but feel free to use chili if you’d like. I’ve edited the recipe card to read correctly. Thanks for catching that!

  12. Hi Brandie, this Taco Soup looks delicious and I can’t wait to fix it. I do have a question. Do you use frozen or canned corn? Thanks for any help you can give me. Have a wonderful and blessed day. ?

      1. Our stove is out of commission right now so that’s why I’m looking for crock pot recipes. Can I just add the ground beef in raw?

        1. Hmm that would be hard because it will cook in a giant piece and also I haven’t tested it that way. I would say if using raw make it into small meatballs and add those in, then I know it will cook through.

  13. I made this taco soup the other night and is it good! I made it like the recipe called for but doubled it. We are going to have some more tonight, my husband loves it!!!

  14. You had me at easy! But seriously, this taco soup sounds amazing! I am a soup-all-year-long kinda girl too, so this is perfect!

  15. This looks so tasty and just what we need on these cold winter days! I like your taco seasoning recipe as well! I find the addition of a tiny bit of sugar can really cut down on the acidity overall. Great recipes!