This Easy Taco Soup with Ground Beef offers all the delicious flavors of chilli but in a soup that is so quick and easy to make. This recipe makes an easy one-pot, no fuss meal that is always a crowd pleaser and a family favorite dish of hearty comfort food.
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Simple Taco Soup with Ground Beef
This simple and quick taco soup with ground beef, packed full of Tex Mex flavors is made with 5 cans of ingredients, along with other seasonings to make a delicious taco chilli soup.
Making this homestyle one-pot stovetop taco soup with black beans is so easy to customize, topped with your favourites like cheddar cheese, jalapeños, tortilla chips or strips, or a dollop of sour cream.
There is nothing quite as cozy or comforting as enjoying a bowl of this creamy taco soup topped with your favorite toppings on a cold winter day. Enjoy this soup with my amazing herbed beer bread, cheese stuffed garlic bread, best kale salad, or my favorite and simple the salad recipe.
Why You’ll Love This Soup Recipe
- Quick and easy taco soup recipe
- So easy to customize with toppings and flavors
- Versatile soup that is easy to change up the protein
- Hearty dish of comfort food to warm up with
- Family favorite soup that has all the best chilli flavors
Taco Soup Ingredients
- Ground Beef – 1 pound
- Beef Broth – 2 cups
- Taco Seasoning – 1 packet (1 ounce)
- Olive Oil – 1 tablespoon
- Garlic Cloves – 3 gloves minced
- Can of Pinto Beans – 15 ounce can drained
- Can of Black Beans – 15 ounce can drained
- Can of Tomato Sauce – 15 ounce can
- Can of Diced Tomatoes – 14.5 ounce can
- Can of Green Chiles – 4 ounce can
- Frozen Corn Kernels – 1 1/2 cups
- Yellow Onion – 1 medium size yellow onion sliced
Ground turkey or ground pork can be substituted for the ground beef in this recipe. You can substitute the taco seasoning packet for 2 tablespoons of homemade taco seasoning.
A can of 15-ounce corn kernels can be substituted for the frozen corn. Drain the corn before adding it to the soup.
Rotel tomatoes with green chiles can also be used as a substitute for the diced tomatoes and green chiles in this taco soup. Use a can of kidney beans if you prefer them in place of the pinto beans.
Step by step instructions for how to make taco soup
STEP ONE – Heat the oil in a large Dutch oven or stock pot over medium-high heat. Saute the onions until they soften, around 3-5 minutes.
STEP TWO – Add the ground beef and cook, breaking up the meat with a wooden spoon until no longer pink, around 6-8 minutes. Drain the excess fat from the beef.
STEP THREE – Add the garlic and taco seasoning and cook, stirring continuously, for 30 seconds to 1 minute or until fragrant.
STEP FOUR – Add the broth, beans, tomato sauce, diced tomatoes, chiles, and corn, and stir well.
STEP FIVE – Bring to a gentle boil, then reduce low and simmer uncovered for 15-20 minutes.
STEP SIX – Serve immediately with your favorite toppings.
One to the best variations is to add a ranch dressing packet to make a taco soup with ranch seasoning.
Change up protein: and make a chicken taco soup with ranch seasoning!
Make a vegetarian taco soup: by not adding in the meat protein and using a vegetable broth.
This recipe can be easily made as a crockpot taco soup by sautéeing your onions and garlic then adding the meat to brown and then drain. Add to crockpot then layer in your ingredients stirring well and slow cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Best toppings for taco soup
Taco soup is one of the most versatile dishes that pairs so well many sides or toppings.
- Tortilla Chips or Strips – adds a perfect crunchy element
- Sour Cream – adds a creamy texture that helps to balance the soup
- Shredded Cheese – Sprinkled on top adds a velvety richness we like to use an old cheddar, Monterey Jack, or a Tex Mex or Mexican blend
- Jalapeños – add some heat as a topping
- Salsa – taco soup with salsa or pico de Gallo adds a burst of freshness to balance the flavors
- Guacamole – adds a creamy flavor
- Avocado Slices or Chunks – adds a creamy cooling flavor to the soup
- Green Onions – chopped green onions adds a mild onion flavor and a pop of color
- Lime Wedges – add some citrus brightness by squeeing some lime over the soup
- Cilantro – adds a burst of fresh herb flavor
What to serve with taco soup?
Top tips for making the best taco soup recipe
- I recommend that you use a leaner cut of ground beef to avoid excess fat settling on top of the leftovers as it cools. I used 90/10 ground beef
- Use a good quality taco seasoning or make your own like my southwest taco seasoning
- Adjust the spice level of this soup by adding more or less taco seasoning and add some cayenne pepper or hot sauce if you like it spicier
- This soup uses a lot of canned ingredients, which tend to be higher in sodium. If you are sensitive to sodium or salt, it is better to use low-sodium can versions of the ingredients where available
- You do not need to thaw the corn before adding it to the soup. It will warm through during the simmering process just fine if added in frozen
How to reheat leftover taco soup?
The taco soup will thicken a little bit once it cools. If needed, add a splash of beef broth or water to achieve your desired consistency.
For larger portions reheat in a pot on the stovetop over a medium heat and stirring occasionally for 10 to 15 minutes or until heated through.
For smaller individual sizes reheat using a microwave-safe bowl in the microwave using 30 second intervals and stirring until heating through.
How to store leftover taco soup?
Store using an airtight container in the fridge for up to 5 days.
Can you freeze taco soup?
Yes you can! Allow the soup to cool before using a freezer-safe container or freezer bags for freezing taco soup in the freezer for 2 to 3 months.
Thaw overnight in the fridge before reheating.