Taco Soup

Taco Soup is a delicious, hearty dish that brings all the bold flavors of your favorite tacos into a warm, comforting bowl. Made with ground beef, beans, corn, and tomatoes, this soup is seasoned with taco spices and often finished with your favorite toppings like shredded cheese or sour cream. It’s quick to prepare, satisfying, and perfect for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

• Quick and easy to make with simple pantry staples
• Perfect for meal prep and freezer-friendly
• Easily customizable to fit dietary needs
• Full of bold, Tex-Mex flavor in every bite
• A complete, filling meal in one bowl

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• Ground beef
• Onion, diced
• Garlic, minced
• Black beans, drained and rinsed
• Pinto beans, drained and rinsed
• Corn, drained
• Diced tomatoes with green chiles
• Crushed tomatoes
• Beef broth
• Taco seasoning
• Ranch dressing mix
• Salt and pepper

Directions

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
2. Add diced onion and minced garlic, cooking until the onion is translucent.
3. Stir in black beans, pinto beans, corn, diced tomatoes with green chiles, crushed tomatoes, and beef broth.
4. Sprinkle in taco seasoning and ranch dressing mix. Mix thoroughly.
5. Bring the soup to a boil, then reduce heat and simmer uncovered for 20–30 minutes to allow the flavors to develop.
6. Season with salt and pepper to taste.
7. Serve hot with toppings like shredded cheese, sour cream, green onions, or tortilla chips.

Servings and Timing

• Servings: 6
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetarian Option: Omit ground beef and add extra beans or lentils
• Spicy Kick: Add chopped jalapeños or a splash of hot sauce
• Chicken Version: Substitute ground beef with shredded or diced cooked chicken
• Slow Cooker: After browning meat and sautéing aromatics, transfer everything to a slow cooker and cook on low for 4–6 hours

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze in individual or family-size portions for up to 3 months
• Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through

FAQs

What toppings go best with taco soup?

Great topping options include shredded cheese, sour cream, green onions, diced avocado, jalapeños, and crushed tortilla chips.

Can taco soup be made ahead of time?

Yes, taco soup tastes even better the next day after the flavors have had time to meld.

Is this recipe gluten-free?

It can be, as long as the taco seasoning and ranch mix used are certified gluten-free.

Can I substitute ground turkey for beef?

Yes, ground turkey is a leaner substitute and works just as well in this recipe.

How do I thicken taco soup?

You can simmer it uncovered to reduce the liquid or stir in a small amount of tomato paste.

What sides go well with taco soup?

Cornbread, tortilla chips, or a green salad are all excellent choices.

Can I make taco soup in the Instant Pot?

Yes, brown the beef using the sauté function, add remaining ingredients, and cook on high pressure for 5 minutes followed by a natural release.

How can I make it less spicy?

Use mild diced tomatoes and reduce or omit any spicy toppings or ingredients.

Can I add more vegetables?

Yes, bell peppers, zucchini, or carrots make excellent additions.

What kind of beans can I use?

You can mix and match beans like kidney beans, black beans, or chili beans based on preference.

Conclusion

Taco Soup is a flavorful and satisfying meal that’s simple to prepare and easy to customize. Whether you’re feeding a crowd, prepping meals for the week, or just looking for a comforting dinner, this recipe delivers every time. With its bold flavors and hearty ingredients, it’s sure to become a regular favorite in your household.

Print