This easy taco soup recipe is your go-to for a quick, hearty, and satisfying meal that’s packed with bold Tex-Mex flavor. Made in just one pot, this taco soup combines ground beef, beans, corn, and tomatoes with classic taco seasoning to deliver a comforting dish that’s both nutritious and delicious. Whether you’re meal prepping for the week or need a simple dinner after a long day, this one-pot taco soup is a reliable favorite. It’s fully customizable, freezer-friendly, and perfect for busy weeknights when you want real flavor without the fuss. If you’ve been searching for the ultimate taco soup with ground beef, look no further, this easy taco soup recipe checks all the boxes.
Why You’ll Love This Taco Soup Recipe
- Quick & Simple: Uses canned goods and basic chopping perfect for when time is short.
- Nutritious & Satisfying: Full of protein and fiber from beans and beef.
- Crowd-Pleaser: Customizable toppings make it fun and family-friendly.
- Minimal Cleanup: All made in one pot, easy cooking, easy washing up.
- Pantry-Friendly: Great way to use what you have on hand without sacrificing flavor.
This recipe was born during a hectic week, using what I had in the kitchen. It’s since become a staple, especially on cold evenings when we all gather and everyone adds their own toppings. It turns dinner into something interactive and comforting.
Ingredients Needed For Taco Soup Recipe
- Ground beef: Opt for leaner varieties to avoid excess grease.
- Onion: Choose a fresh, firm one for sweetness and depth.
- Garlic: Fresh cloves give the richest, most aromatic flavor.
- Kidney beans: Rinsed and drained for a smooth, creamy bite.
- Black beans: Add extra protein and a deep, earthy flavor.
- Corn: Use canned or frozen; both offer a touch of sweetness.
- Diced tomatoes: Provide a rich, tangy base, use quality canned.
- Diced tomatoes with green chilies: Adds mild spice and brightness.
- Taco seasoning: Use homemade or store-bought, depending on your time.
- Beef broth: Choose low-sodium for better salt control and added richness.
- Water: Adjusts the consistency to your liking.
How to Make Taco Soup: Step-by-Step
1. Cook the Beef
In a large pot, brown the ground beef over medium heat. Break it apart with a spoon and cook until no longer pink. Drain any excess fat to keep the soup lighter.
2. Add Aromatics
Stir in chopped onion and minced garlic. Sauté for 5–7 minutes, until the onions soften and the garlic becomes fragrant, this builds the flavor base.
3. Season Well
Sprinkle taco seasoning evenly over the mixture. Stir well to coat everything, the heat activates the spices for maximum aroma and taste.
4. Add Liquid & Deglaze
Pour in the broth and water, scraping the bottom of the pot to lift up any flavorful bits stuck to the pan.
5. Stir in Beans, Corn, and Tomatoes
Add the beans, corn, diced tomatoes, and tomatoes with chilies. Stir well to combine, breaking up any tomato chunks for a smoother texture.
6. Simmer to Develop Flavors
Bring to a low boil, then reduce heat and simmer gently for 15–20 minutes. Stir occasionally to prevent sticking and help the flavors meld.
7. Taste & Adjust
Sample the soup and adjust seasoning as needed, add more taco spice or a pinch of chili powder for extra kick.
8. Serve with Toppings
Let the soup rest a few minutes before serving. Dish into bowls and top with cheese, scallions, tortilla chips, or a squeeze of lime for the perfect finish.
For another cozy soup option, check out this easy lasagna soup recipe, rich with Italian comfort.
Helpful Tools for This Easy Taco Soup Recipe
This easy taco soup recipe is simple to make, and having the right kitchen tools helps everything come together smoothly. Here are a few essentials you might find helpful:
- Large nonstick stockpot – Ideal for one-pot meals like taco soup.
- Meat masher or wooden spatula – For breaking up ground beef quickly.
- Can opener – For your beans, tomatoes, and corn.
- Soup ladle – Makes serving easier and less messy.
- Airtight containers – Great for leftovers and freezer storage.
Need a dependable stockpot? Check out the T-fal 12-Quart Stockpot, it’s durable, dishwasher safe, and perfect for soups, stews, and chili.
Tips & Customizations
- Make It Vegetarian: Use lentils or plant-based crumbles and swap beef broth for veggie stock.
- Spice It Up: Add jalapeños, cayenne, or chipotle powder for a bolder punch.
- Switch Proteins: Ground turkey, chicken, or even shredded rotisserie chicken works great.
- Mix Up the Beans: Pinto, white beans, or chickpeas can all be used.
- Add More Veggies: Bell peppers, zucchini, or spinach make great additions.
What to Serve with Taco Soup
Make it fun by setting up a DIY toppings bar with:
- Shredded cheddar or pepper jack
- Diced avocado
- Sour cream or Greek yogurt
- Chopped cilantro
- Crushed tortilla chips or strips
- Squeeze of fresh lime
Pair your soup with a refreshing side like this easy cucumber salad for balance and crunch.
Pro Tips for the Best Taco Soup
- Toast spices with meat to unlock deeper flavor.
- Always rinse canned beans to reduce sodium.
- Add toppings just before serving for the best texture.
- Make ahead, the flavors deepen overnight!
- Freeze leftovers in airtight containers for up to 3 months.
Looking to expand your dinner menu? This garlic parmesan chicken pasta also brings bold flavor in a crowd-pleasing way.
FAQs About Taco Soup
Q: What are the best toppings?
A: Try cheese, green onions, cilantro, avocado, tortilla chips, or lime juice.
Q: Is this soup spicy?
A: It’s mild as written but can easily be spiced up with jalapeños or chili flakes.
Q: Can I make it meatless?
A: Absolutely! use lentils or veggie crumbles and vegetable broth instead.
Q: Can I freeze it?
A: Yes! Cool completely, then store in containers. It keeps well frozen for up to three months.
Q: How can I thicken the soup?
A: Let it simmer longer, or mash a few beans into the broth to naturally thicken it.
Other Recipes You Might Enjoy
- Craving something creamier? This white chicken chili is a must-try.
- Prefer a baked option? Dive into this hearty baked pesto chicken.
- Looking for another bean-packed dish? This dense bean salad makes a protein-rich lunch or side.
This soup brings warmth, ease, and comfort to the table, whether you’re feeding a crowd or just craving a hearty, homey bowl after a long day. Once you try it, don’t be surprised if it becomes part of your regular meal rotation.
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Cozy Weeknight Taco Soup: A Hearty, One-Pot Comfort
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A hearty, one-pot taco soup made with ground beef, beans, corn, and tomatoes, seasoned with bold taco flavors. Quick, comforting, and perfect for meal prep or feeding a crowd.
Ingredients
1 lb ground beef
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp taco seasoning (or more to taste)
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained (or 1 ½ cups frozen corn)
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
2 cups beef broth
1 cup water
Salt and pepper to taste
Optional toppings: shredded cheese, cilantro, tortilla chips, sour cream, avocado
Instructions
In a large pot over medium heat, brown the ground beef until no longer pink. Drain excess fat if needed.
Add chopped onion and garlic. Sauté until the onion becomes soft and translucent.
Stir in the taco seasoning, mixing well to coat the beef and onions.
Pour in the beef broth and water. Scrape the bottom of the pot to deglaze.
Add the beans, corn, diced tomatoes, and tomatoes with green chilies. Stir to combine.
Bring the soup to a gentle boil, then reduce heat and let simmer for 15–20 minutes.
Taste and adjust seasoning as needed.
Serve hot with your favorite toppings.
Notes
This soup freezes well for up to 3 months. Let it cool completely before storing.
To make it vegetarian, swap the beef for lentils or meatless crumbles and use vegetable broth.
For extra spice, add diced jalapeños, chipotle powder, or cayenne pepper.
Soup thickens slightly as it sits—add extra broth if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 55 mg
Keywords: easy taco soup recipe, one pot taco soup, taco soup with ground beef, Tex-Mex soup, weeknight dinner