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.

Easy Taco Soup Recipe in bowls

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.
taco soup ingredients

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.
taco soup ingredients in a pot

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)!

  1. Brown ground beef in a large saucepan with onion. Drain any fat.
  2. Add the remaining ingredients (recipe below) to the pot and stir.
  3. Simmer over medium heat for 15-20 minutes.

Season with salt & pepper, a squeeze of lime, and some cilantro.

Stretch This Meal Further

If you’d like to stretch a pound of ground beef a little further, you can double the broth and seasonings and add extra diced tomatoes and veggies.

Add a bit of cooked rice (or instant rice) or a handful of pasta.

taco soup in a pot

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!

bowls of taco soup

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
bowls of taco soup
5 from 156 votes↑ Click stars to rate now!
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Taco Soup Recipe

Taco soup is a hearty, flavorful dish filled with seasoned beef, beans, corn, and tomatoes, perfect for topping with cheese and sour cream.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author Holly Nilsson

Equipment

a large pot with a lid
Large Pot
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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 

  • 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.
  • Add broth, beans, Rotel tomatoes with juices, tomato sauce, green chiles, broth, corn, green pepper, and taco seasoning. Stir to combine.
  • 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

Ground beef can be replaced with ground chicken or turkey.
This soup is great served with a topping bar. Add cheese, sour cream, diced tomatoes, green onions, and sliced jalapenos, and let everyone dress their own bowl.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop.  Freeze in individual portions or in a zippered bag for up to 4 months. Thaw and reheat on the stovetop. 
5 from 156 votes

Nutrition Information

Serving: 1.65cups | Calories: 419 | Carbohydrates: 53g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1404mg | Potassium: 1601mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1197IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 7mg

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
plated Easy Taco Soup Recipe with sour cream and a title
thick and hearty Easy Taco Soup Recipe with writing
Easy Taco Soup Recipe with sour cream and cheese with writing
Easy Taco Soup Recipe in the pot and in bowls with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Your Taco Soup & Hamburger Soup recipes are my go to recipes for easy, quick & delicious meals. Thank you!5 stars

  2. 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.5 stars

  3. This is really delicious yet fast and easy. My kind of recipe! This will definitely be in regular rotation at my house.5 stars

    1. 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!

  4. 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!!

  5. 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.

    1. 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!

  6. Delicious and easy! We added a packet of ranch seasoning because we like the tangy flavor addition!5 stars

  7. 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.5 stars

  8. 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. 5 stars

  9. 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!5 stars

  10. 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! :)

  11. 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 it5 stars