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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This was such a delicious and easy soup! I did cook the green pepper (used poblano pepper) along with the onion and beef, and put some shredded cheese on top before serving. Thanks so much for a great recipe.
Can this recipe be doubled or tripled with the same result taste wise? Thank you
Hi Sharon, this soup is easily doubled. If you try it I would love to hear how it turns out!
Great job!
This is just like I make my chili, except better. I love my chili but I adore your Mexican soup. This is the second time I’ve made it this month. I don’t like corn so I substitute it with a can of drained, rinsed black beans. It’s sooo good! Thanks!
Ran across this when doing a google search for taco soup right before I left work. I forgot it on the printer, but it was so easy and simple, I remembered all the ingredients. SO good and so easy and I hate cooking, so this was a win win win. I had extra yellow squash from the garden that I removed the seeds and chopped up small to throw in as well, extra veggies for the win! Served it with shredded cheese and a dollop of sour cream. *chef’s kiss*
I’m so glad you loved it Rachel, I bet that garden squash was perfect in this recipe!
So easy and so delicious! I increased the broth to 4 cups and it tasted great.
We are a plant based household, so I made some changes, and it was delicious. We used the Beyond Ground Beef, heated a Le Cruset and added a little oil and sautéed the grounds with the onions and bell pepper. Used No Beef Beef stock in place of actual beef stock and added more water since the stock was salty. I didn’t use all the tomato sauce and couldn’t find rotel tomatoes so I used diced Italian tomatoes. Spruced it up with some Mexican oregano, garlic and onion powder and YUM YUM!! Thanks so much for a very yummy take on tacos, it was perfect on this very cold and rainy day.
So glad this recipe turned out great for you with your substitutions, Mellissa! We love to hear that ❤️
Can you make this in a crockpot
Hi Sheryl, I would brown the ground beef then add the ingredients to the crockpot. You will have to let us know how it turns out!
I made this for my family and we loved it! I also made it for my neighbors who are sick with Covid. It’s easy to made and very good. I will make it again soon.
Thanks for this recipe
Linda
So glad everyone enjoyed it, Linda!
Oh my word this is amazing!!!! So much flavor! I’m absolutely keeping this recipe.
I’m loving these recipes
Thank you Teresa!
I’ve made this so many times, since finding it!! So simple yet, SO, SO GOOD!! Great to freeze, what more could 1 want!!! THANK YOU!!!
This is delicious! I was skeptical that such a simple soup could be good but it is yummy. I modified it a little by using a can of South Western pinto beans and taco meat that I had in the freezer. Every thing else remained the same except I used a little cayenne. Terrific soup!
Hi Holly. I want to make this delicious looking taco soup but sauce just does me in with my acid reflux. What can I use instead of sauce? Thank you.
Gail T
Any tomato type product should work (diced or crushed tomatoes, salsa etc) or even canned tomato soup if any of those work for you. Let us know how it goes!
So delicious and easy!
This was great. I lost my taco soup recipe, and needed a reminder of how to make it. This did the trick! It was so good, but my husband doesn’t like corn. So we added hominy. Thank you for posting this recipe. I really needed it.
By the way, this is the first time I’ve commented on your site. I use so many of your recipes. I decided it was time to say something. Haha
Thank you so much for coming by and leaving a comment Laura, I appreciate it so much! Glad you’ve loved the recipes!
Great easy reccipes
Best taco soup recipe! Very flavorful and love the homemade taco seasoning. I will definitely make this again and plan on making a jar of the seasoning to keep on hand.
So glad to hear that Sandi!
Your recipes look great
Thank you Jana! Enjoy the recipes!
Your recipes look so delicious
This soup is absolutely delicious and so very simple. I skipped the green peppers because hubby doesn’t like them, and I used drained van corn instead of frozen. I also used Ranch Style Pinto Beans with Jalapeño. My husband loved it. I sent it to my daughter because I just know my grandkids will love it too!