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Taco Soup

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This easy taco soup is one of those go-to meals that checks all the boxes—hearty, healthy, and ready in under 30 minutes.

It’s the kind of recipe you’ll come back to again and again, especially on busy weeknights when you need something quick but comforting.

Growing up, this was a favorite in our house—served hot with crunchy chips, a dollop of sour cream, and all the toppings.

It’s like taco night in a bowl, and the best part? Everything comes together in one pot with pantry staples you probably already have on hand.

Serve it with your favorite toppings and get ready for clean bowls all around.

For Taco Soup

  • Ground Beef (or Turkey) – A lean option to keep the soup hearty and full of protein.
  • Garlic – Adds depth and richness to the flavor. You can use fresh minced garlic or garlic powder.
  • Chili Powder – Brings a warm, smoky spice that defines the dish.
  • Cumin – Adds an earthy, slightly citrusy flavor.
  • Salt & Black Pepper – Enhances and balances the flavors.
  • Dried Oregano – A hint of herbal freshness.
  • Paprika – Adds mild sweetness and subtle smokiness.
  • Onion Powder – Brings an extra savory kick without needing fresh onions.
  • Crushed Tomatoes – The base of the soup, giving it a rich and slightly tangy tomato flavor.
  • Diced Green Chiles – Adds a mild heat and extra flavor.
  • Kidney Beans – A classic in taco soup, providing heartiness and texture.
  • Black Beans – Adds a creamy, slightly nutty element.
  • Corn – A touch of sweetness and crunch to balance out the spices.
  • Beef Broth – The liquid base that brings all the ingredients together.

Topping Suggestions

  • Tortilla Chips or Fritos – Adds a salty, crunchy bite.
  • Sour Cream – A creamy and tangy contrast to the spices.
  • Shredded Cheese – Melts into the soup for extra richness.
  • Green Onions – Brings a fresh, slightly sharp bite.
  • Avocado – Adds creaminess and a mild, buttery flavor.
  • Hot Sauce – For those who like an extra spicy kick.
  • Fresh Cilantro – A bright, herbaceous finishing touch.

Taco Soup

This Taco Soup is your one-pot answer to busy weeknights — hearty, healthy, and on the table in under 30 minutes. Loaded with bold spices, beans, beef (or turkey), and topped your way, it’s comfort food made simple.
Print Pin
Course: Main Course
Cuisine: American
Keyword: Taco Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 5

Notes

Ingredients

  • 1 lb lean ground beef (or ground turkey)
  • 4 garlic cloves, minced (or 1 tsp garlic powder)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 (28 oz) can crushed tomatoes (with juices)
  • 1 (4 oz) can diced green chiles
  • 1 (15 oz) can kidney beans, rinsed & drained
  • 1 (15 oz) can black beans, rinsed & drained
  • 1 (17 oz) can corn, drained
  • 2 cups low-sodium beef broth
Topping Ideas
  • Tortilla chips or Fritos
  • Sour cream
  • Shredded cheese
  • Chopped green onions
  • Chopped avocado
  • Hot sauce
  • Fresh cilantro

 

Instructions

  1. In a large pot over medium heat, brown the ground beef. Drain any excess grease if needed.
  2. Add all other ingredients and stir to combine.
  3. Bring to a boil, then lower heat, cover, and simmer for 20 minutes, stirring occasionally.
  4. Serve hot with your favorite toppings.
 
Storage
  • Fridge: Keeps for 4–5 days
  • Freezer: Store in a sealed container for up to 3 months. Thaw in the fridge and reheat on the stove.
Variations
  • Instant Pot: Sauté beef, drain grease, add ingredients + 1 extra cup broth. Cook on high pressure for 3 mins, natural release for 15 mins.
  • Crock Pot: Brown beef first, then combine all ingredients in the slow cooker. Cook on low 4–6 hours.
  • Vegetarian: Skip the meat and add more beans.
  • Chicken Version: Use cooked shredded chicken instead of ground beef.
  • Shortcut: Use one packet of taco seasoning instead of individual spices.

 

Nutrition

Calories: 516 kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g |
 Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g |
 Vitamin A: 762 IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg

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1. Can I make this in a slow cooker or Instant Pot?
Yes! For the slow cooker, brown the ground beef first, then add all ingredients and cook on low for 4–6 hours. For the Instant Pot, brown the beef using the sauté function, then add the rest of the ingredients, increase broth by 1 extra cup, and cook on high pressure for 3 minutes with a 15-minute natural release.

2. Can I make this soup vegetarian?
Absolutely! Just skip the meat and add an extra can of beans or lentils for protein. Use vegetable broth instead of beef broth for a fully vegetarian version.

3. How do I make this soup spicier or milder?
To make it spicier, add extra chili powder, diced jalapeños, cayenne pepper, or hot sauce. To make it milder, use less chili powder and swap the diced green chiles for mild diced tomatoes.

4. Can I freeze Taco Soup?
Yes! Let the soup cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove until warm.

5. What are the best toppings for Taco Soup?
Toppings make all the difference! Popular choices include crushed tortilla chips, shredded cheese, sour cream, avocado, green onions, cilantro, and a squeeze of lime juice for extra freshness.

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