There is something so comforting about a big pot of taco soup bubbling away on the stove. The kitchen fills with the warm, smoky aroma of chili powder and cumin, the broth turns a deep brick red, and every spoonful is packed with tender beef, creamy beans and little pops of sweet corn. Pile on the cheese, a dollop of sour cream and a handful of crunchy tortilla chips, and you have all the fun of taco night in a bowl.
This is the recipe I reach for when the week gets away from me. It uses pantry staples like canned beans, corn and tomatoes, comes together in one pot, and tastes even better the next day, which makes it ideal for meal prep. It is also a crowd pleaser for game day, potlucks or a casual dinner with friends, since everyone can build their own bowl with their favorite toppings.
SaveMy family started calling this our Tuesday soup because it showed up so often on taco Tuesday when nobody wanted to fuss with shells and fillings. The kids love setting up a little toppings bar, and I love that dinner is on the table with only one pot to wash. If you need a dependable, flavorful dinner that feels like a hug, this one is about to become a regular in your kitchen too.
Easy Taco Soup
Ingredients
Soup
Toppings
Instructions
- Prep the vegetables
Dice the onion and red bell pepper into roughly 1/2 inch pieces so they soften evenly, and mince the garlic. Drain and rinse the black beans and pinto beans in a colander, then drain the corn. Having everything ready before you start keeps the cooking quick and stress free.
- Brown the beef
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat until it shimmers. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 6 to 7 minutes, stirring occasionally, until no pink remains and some bits are deeply browned for extra flavor.
- Drain the excess fat
Tilt the pot and spoon out any extra grease, leaving about 1 tablespoon behind to cook the vegetables. If you used very lean beef, there may be little to remove, which is perfectly fine.
- Soften the onion and pepper
Add the diced onion and red bell pepper to the beef. Cook over medium heat for 4 to 5 minutes, stirring often, until the onion turns translucent and the pepper starts to soften.
- Bloom the seasoning
Stir in the garlic, taco seasoning and tomato paste. Cook for about 1 minute, stirring constantly, until the spices smell toasty and the tomato paste darkens slightly and coats the meat. This quick step wakes up the spices and gives the soup a richer, deeper flavor.
- Add the tomatoes and broth
Pour in the diced tomatoes, the tomatoes with green chiles and all their juices, followed by the beef broth. Scrape the bottom of the pot with your spoon to lift any browned bits stuck to it, since those carry a lot of flavor.
- Stir in the beans and corn
Add the black beans, pinto beans and corn, and stir to combine. Raise the heat to high and bring the soup to a boil, which takes about 3 to 4 minutes.
- Simmer until flavorful
Reduce the heat to low so the soup is at a gentle simmer, partially cover the pot, and cook for 15 minutes, stirring once or twice. The broth will thicken slightly and the flavors will meld together. If it gets thicker than you like, add a splash more broth or water.
- Season and finish
Turn off the heat and stir in the lime juice and 1/2 teaspoon kosher salt. Taste and add more salt if needed; taco seasoning blends vary in saltiness, so it is best to adjust at the end.
- Serve with toppings
Ladle the soup into bowls and top each one with shredded cheese, a spoonful of sour cream, diced avocado, chopped cilantro and a handful of crushed tortilla chips. Serve with lime wedges on the side for squeezing over the top.
Substitutions and variations
- Swap the ground beef for ground turkey or ground chicken for a lighter soup, and add an extra teaspoon of olive oil since poultry is leaner.
- Make it vegetarian by skipping the meat, using vegetable broth, and adding a third can of beans or 1 1/2 cups of frozen corn for heartiness.
- Use 1 1/2 cups of frozen corn instead of canned; stir it in straight from the freezer with the beans.
- For a creamier version, stir in 4 ounces of softened cream cheese during the last 5 minutes of simmering until it melts completely.
- If you like more heat, add one minced jalapeno with the onion or use hot tomatoes with green chiles.
Chloe's tips
- Let the beef brown undisturbed for a minute or two before stirring; those crispy edges add a ton of savory flavor to the broth.
- Rinsing canned beans removes excess starch and sodium, which keeps the broth clean tasting and less salty.
- Low-sodium broth gives you control over the salt, since taco seasoning and canned tomatoes already contain plenty.
- Add the tortilla chips right before eating so they stay crunchy instead of turning soggy in the hot soup.
- For a slow cooker version, brown the beef and vegetables as directed, then transfer everything except the lime juice to the slow cooker and cook on low for 4 to 6 hours.
How to store it
- Cool the soup completely, then store it in airtight containers in the refrigerator for up to 4 days.
- Freeze cooled soup without toppings in freezer-safe containers or bags for up to 3 months, leaving about 1 inch of room for expansion.
- Thaw frozen soup overnight in the refrigerator, then reheat on the stove over medium heat, stirring occasionally, until steaming hot.
- Reheat single portions in the microwave for 2 to 3 minutes, stirring halfway through, and add a splash of broth if the soup has thickened.
Serving suggestions
Taco soup is a complete meal on its own, but a few easy sides make it feel extra special.
- Warm cornbread or honey butter corn muffins for dunking
- Cheesy quesadillas cut into wedges
- A crisp green salad with lime vinaigrette
- Tortilla chips with fresh salsa and guacamole
- Mexican rice for an even heartier bowl
Frequently asked questions
Can I make taco soup ahead of time?
Yes, and it actually tastes better the next day once the spices have time to settle in. Make it up to 2 days ahead, refrigerate it, and reheat gently on the stove. Add the toppings fresh just before serving.
Is taco soup spicy?
It has a mild to medium warmth, depending on your taco seasoning and the tomatoes with green chiles. Use a mild seasoning and mild tomatoes for kids, or add a diced jalapeno or a pinch of cayenne if you like it hotter.
How do I make taco soup thicker?
Simmer it uncovered for an extra 5 to 10 minutes to reduce the broth, or mash about 1/2 cup of the beans against the side of the pot and stir them back in. Both methods thicken the soup without changing the flavor.
Can I use dried beans instead of canned?
Absolutely. Use about 1 1/2 cups of cooked beans for each 15 ounce can. Cook the dried beans fully before adding them, since they will not soften in the short simmering time.
Let's get cooking!
This easy taco soup proves that a satisfying, family friendly dinner does not have to be complicated. With one pot, a handful of pantry staples and about 45 minutes, you get a warm, hearty bowl that everyone can customize with their favorite toppings. Make a big batch, save some for busy days ahead, and enjoy every cozy, cheesy spoonful.
