This taco soup recipe is an easy weeknight meal that is packed with flavor!
Lean ground beef is perfectly seasoned and simmered with tomatoes, onions, beans, and a handful of Tex-Mex-inspired veggies.
This easy Taco Soup recipe combines two of my favorite things: ground beef tacos and belly-warming soup!
You’ll Be Making Taco Soup On Repeat Because…
- Your entire family will LOVE this recipe.
- It’s so fast and needs just one pot— less mess and fewer dishes to wash.
- Uses simple ingredients and pantry staples.
- It’s a great way to stretch a pound of ground beef to feed a crowd!
- This soup welcomes add-ins like veggies.
Simple Ingredients, Amazing Taco Soup!
- Beef: I use lean ground beef, but you can also substitute ground turkey or ground/chopped chicken.
- Corn: Frozen corn adds bulk and nutrition. Use drained canned corn or cut the kernels off leftover grilled corn on cob.
- Beans: Canned beans cook quickly and are an inexpensive way to add fiber and make this soup filling. While any kind of beans work, I prefer pinto or black beans in this recipe.
- Green Chiles: I always have a couple of cans of mild green chilies on hand. They add great flavor to any Tex-Mex dish. You can also substitute a chopped bell pepper.
- Broth: Beef broth is the base, while tomato sauce and Rotel tomatoes add zesty flavor and a touch of heat.
- Seasonings are simple. Homemade taco seasoning is a favorite for this recipe but a store-bought packet works just as well.
Variations
- Add your own favorite spices—try chili powder, cumin, paprika, onion powder, or garlic powder.
- I love to add bell peppers or chopped zucchini to stretch the soup even further.
- Add some heat with extra jalapenos or hot sauce.
How to Make Taco Soup
Taco Soup simmers for about 15 minutes, making it a perfect weeknight meal (and a great way to use up leftover taco meat)!
- Brown ground beef in a large saucepan with onion. Drain any fat.
- Add the remaining ingredients (recipe below) to the pot and stir.
- Simmer over medium heat for 15-20 minutes.
Season with salt & pepper, a squeeze of lime, and some cilantro.
Toppings for Taco Soup
Taco Soup can be served with a bun or a slice of bread, tortilla chips, tortillas, and cheddar cheese.
Top it with your favorite taco toppings like sour cream (or Greek yogurt), homemade salsa avocado, green onion, jalapeno, or tomatoes.
Leftovers & Storage
Fridge: This soup will last up to 3 days in the refrigerator. Reheat it on the stovetop or in the microwave.
Freezer: Place cooled soup in freezer bags in individual portions. This makes it easy to take one out for lunch or several out for a family meal!
More Easy Soup Recipes
A hearty soup is always a belly warming favorite. Here are more easy soup recipes with a little TexMex flair— including a slow cooker must make!
Did you enjoy this Taco Soup? Be sure to leave a rating and a comment below.
Taco Soup Recipe
Equipment
Ingredients
- 1 pound lean ground beef 80/20
- 1 medium yellow onion diced
- 2 cups beef broth or chicken broth
- 16 oz canned pinto beans drained and rinsed
- 10 oz canned diced tomatoes with chilies such as Rotel
- 8 oz tomato sauce
- 4 oz canned mild green chiles diced, or additional green bell pepper
- ¾ cup frozen corn
- ½ green bell pepper diced
- 1 oz taco seasoning mix 1 packet, or 2 tablespoons homemade
Instructions
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In a large pot, brown ground beef and onion over medium-high heat until no pink remains, breaking it up with a spoon. Drain off any excess fat.
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Add broth, beans, Rotel tomatoes with juices, tomato sauce, green chiles, broth, corn, green pepper, and taco seasoning. Stir to combine.
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Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook uncovered for 15-20 minutes or until slightly thickened and the vegetables are tender.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Soup
Cuisine American, Tex Mex
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ALWAYS the best, easiest & inexpensive recipes! This recipe works great with chicken as well!
Your Taco Soup & Hamburger Soup recipes are my go to recipes for easy, quick & delicious meals. Thank you!
I love this recipe! Sometimes I add a small can of sliced ripe olives. I serve it with Nacho Cheese Chips instead of bread or crackers.
This is really delicious yet fast and easy. My kind of recipe! This will definitely be in regular rotation at my house.
Great recipe, I loved it and often enjoy a lot your recipes. Thank you for sharing!!
Can I make this in a crockpot?
Hi Lexi, If making it in the crockpot I would brown the ground beef then add all the ingredients to the crockpot. Then I would follow the cooking instructions on our Tortilla Soup Recipe. You will have to let us know how it turns out!
I made this with hominy corn,gave it a white corn tortilla hint in soup. More complete taco flavor! Also I used TVP
Instead of beef as I’m vegetarian.
So versatile!!
This looks divine but can I ask with 4oz of green chilli’s, on a scale of 0-10, how hot it is? Many thanks.
That is a tough question, Anne! I enjoy spicy things and don’t find these hot at all, but they would be a mild spice level if any. I hope that helps!
Can I use ground chicken instead of beef?
That sounds like a great substitution, Pam!
Fantastic recipe, easy and fast and taste delicious
Delicious and easy! We added a packet of ranch seasoning because we like the tangy flavor addition!
I made your Easy Taco Soup on 3/11/2023. I recommend the recipe for all for ease of prep and great flavor.
My simple tweaks: After cooking hamburger and draining it, I sweated the onions and bell pepper together in the skillet with a tablespoon of the meat drippings.
I then added everything into the pot as your recipe indicated.
Tip: I used original Ro-Tel tomatoes which have more heat. Use milder version for those who want less heat spice.
We are making another pot next Monday for my husband’s Bible Class.
I chickend out on the green chilis. This was delicious so simple! New twist of chili is how I see it. I added avacto, cheese and onions on the top of serving My picky son said he could eat it everyday.
I made this twice without corn. I can’t stand corn. I added a can of black beans and chili beans instead. I doubled the recipe and took about two bowls to my son when visited a month ago. He loved it to and wanted the recipe. So you have two new fans! Thank you!
Wow! Made this for dinner last night, and was amazed at how good it was, and with those “simple pantry ingredients.” I’m betting the leftovers will be even better, and I’ll still have enough to freeze for a cold and rainy day. I garnished this soup with Mexican blend cheese and tortilla strips.
This will be a regular soup recipe in my house. Thanks Holly! :)
I made this last night and it was fast, easy and delicious.
Just made the Taco soup and it was outstanding love it. Also will make it again.
I had to go to 2 different stores to get the right ingredients but that’s Okay it was worth it