This easy Taco Soup recipe is ready in just 30 minutes, which makes it perfect for busy weeknights. Hearty ground beef, filling beans and colorful vegetables come together in a flavorful broth – serve with your favorite toppings and dinner is done!
My family loves this taco soup!
I look forward to soup season every year, and this easy taco soup is one of the recipes I make on repeat. Everyone in my family will eat it without complaining, that alone makes it a huge win!
The base here is onion cooked together with seasoned ground beef – this step adds so much flavor to the final soup. We also stir in the tomato paste and the taco seasoning before we add the liquids, to toast them a little and to coat every bit of meat. Then, all that’s left to do is to add the remaining ingredients, simmer for 15-20 minutes, and dinner is ready!
I see many taco soup recipes that add something creamy, like cream cheese. Here, however, I like to leave it without. I serve sour cream on the side, so anyone at the table who needs a little creaminess can add it to their own bowl. Other favorite toppings are avocado, a little lime juice – and the kids like to add shredded cheese to their bowls. Easy and delicious!
Ingredients I use and a few notes
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Ground beef: I like to use lean ground beef in this recipe, but if all you have is regular – just drain off the grease using kitchen tongs and paper towels after browning. You can also replace it with ground turkey if you prefer!
- Green chiles: I keep these to a minimum because not everyone in my family likes them, but you can add them to taste.
- Beans: Two cans of beans go into this recipe – you can choose your favorites. I like to use black beans, kidney beans, or pinto beans. Even chili beans work, so feel free to shop your pantry!
- Chicken broth: You can use beef broth if you prefer. I really dislike store-bought beef broth and I haven’t made homemade bone broth in a while, so I make it with chicken broth or chicken bouillon.
- Taco seasoning: Feel free to make homemade taco seasoning to control the spice level and final taste. I always did this when my kids were very small, and it works great to just skip the chili powder and use sweet ground paprika instead.
Let’s make some taco soup!
Let me walk you through my way of making taco soup – it’s quick, easy and with a few tricks, it turns out super flavorful!
Cooking tips from my kitchen
- Give the onion time: I truly believe the most important step in many recipes is to give the onion time to sauté fully! So, I like to stick to medium heat so it doesn’t burn and turn out bitter, and give it a good 5-6 minutes to soften.
- Order of steps: Many recipes start with the beef, but in my experience, I never leave enough time to soften the onion if I do it this way – so, the ground beef goes in second, and we brown it over medium-high heat.
- Cooking the beef: You don’t have to fully cook through the ground beef in the browning step. Especially if you use lean or extra-lean ground beef, it can dry out if you cook it too much. Get some color on the outside and cook it until it’s crumbled, but it will finish cooking as the soup simmers.
- Don’t skip sautéing the aromatics: Once the beef is browned, I like to reduce the heat to medium and stir in the garlic for a minute. Then I add the tomato paste and the taco seasoning, and stir it until it’s fragrant and fully coating the beef mixture. This adds so much flavor, so don’t skip this!
- Simmering: If you want a thicker soup, you can simmer it without the lid. We like this one on the brothy side, so I always cover it. You can also adjust the broth to suit your family’s preference – use closer to 3 cups if you prefer a more stew-type texture, or closer to 4 cups if you like a brothier soup.
Before you serve the soup, taste it and adjust the seasoning if needed, then serve with your favorite toppings!
Leftovers and freezer storage
Leftovers: Leftovers keep well in the fridge in an airtight container for up to 3 days. Reheat fully on the stove or in the microwave until it reaches an even temperature of 165°F throughout.
Freezer: This soup freezes well. Let it cool for 30-60 minutes, until it reaches room temperature. Then, pack it into a freezer container and freeze for up to 3 months.
Defrost in the fridge overnight, then reheat on the stove until it reaches an even temperature of 165°F throughout.
Serving tips
We like to pile on the toppings, and I always switch it up according to what’s in my fridge! Some favorites are sour cream, diced avocado, crushed corn chips, cilantro for those who like it, diced red onion, shredded cheese…
If you want to add something to dip into the soup, I highly recommend cornbread! It works so well with this soup, and is a favorite with my family 🙂
Easy Taco Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced (about ¾ cup))
- 1 pound lean ground beef
- salt & pepper (to taste)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2-3 tablespoons taco seasoning
- 1 (15-oz) can diced tomatoes (not drained)
- 2 (15-oz) can cans beans (pinto, kidney or black work best; or a mix)
- diced green chiles (to taste)
- 1 cup corn
- 3-4 cups beef or chicken broth (see notes)
- soup toppings (such as sour cream, avocado, cilantro, tortilla chips, shredded cheese…)
Instructions
- Sauté onion: Heat a ~4 quart pot over medium heat. Once hot, add the oil and the onion and sauté over medium heat until softened, about 6 minutes.1 tablespoon olive oil, 1 medium onion
- Brown beef: Increase the heat to medium-high. Add the ground beef to the onion in the pot. Break up the beef and season with salt and pepper. Cook until browned and crumbled. Drain if desired.1 pound lean ground beef, salt & pepper
- Season: Reduce the heat to medium. Stir in the garlic for one minute, then stir in the tomato paste and taco seasoning until fully coating the beef mixture.2 cloves garlic, 2 tablespoons tomato paste, 2-3 tablespoons taco seasoning
- Add remaining ingredients: Add the diced tomatoes, beans, green chiles, corn and broth to the pot. Stir well, bring to a boil, then reduce to a good simmer. Cover and simmer for 15-20 minutes.1 (15-oz) can diced tomatoes, 2 (15-oz) can cans beans, diced green chiles, 1 cup corn, 3-4 cups beef or chicken broth
- Serve: Check for seasoning, then serve the soup with your favorite toppings.soup toppings
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