I have to be honest — the first time I made Taco Soup, I didn’t expect it to be this good.
I just threw together what I had in my kitchen — some ground beef, beans, corn, and a few taco spices — and boom! It turned into this thick, cozy, flavor-packed bowl of happiness.
You know that kind of meal where you take one bite and go, “Wait, why haven’t I made this sooner?” Yeah, that’s taco soup for you.
If you love tacos (and honestly, who doesn’t?), you’re about to fall head over heels for this soup version. It’s everything you love about tacos — but easier, warmer, and way less messy.
What Is Taco Soup?
Think of taco soup as the love child of tacos and chili. It’s a hearty, flavorful soup that tastes like taco night but in a comforting, one-pot meal form.
It’s got ground beef (or turkey), beans, corn, tomatoes, and all those bold taco seasonings that make your taste buds dance. The best part? It’s simple. You just brown the meat, throw everything in a pot, and let the magic happen.
No fancy skills. No stress. Just comfort in a bowl.
Why You’ll Love This Recipe
You’ll love this taco soup recipe because it’s:
- Quick: Ready in about 30 minutes.
- One-pot wonder: Fewer dishes, more flavor.
- Filling and cozy: Perfect for chilly evenings.
- Customizable: Use whatever toppings or meat you love.
- Family-approved: Even picky eaters love it.
Honestly, this is one of those recipes that once you make it, it becomes a regular.
Ingredients You’ll Need
Here’s everything you’ll need to make your own bowl of taco heaven:
- 1 lb ground beef (or turkey or chicken)
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning (or 2 tbsp homemade mix)
- 1 cup beef broth (or chicken broth)
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
Optional Toppings:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Crushed tortilla chips
- Sliced jalapeños
- Lime wedges
How to Make Taco Soup (Step-by-Step)
Step 1: Brown the Meat
Start by heating a large pot over medium heat. Add your ground beef (or turkey) and cook until it’s browned and no longer pink.
Drain any extra fat.
Step 2: Add Onion and Garlic
Toss in the chopped onion and garlic. Sauté for about 2–3 minutes until soft and fragrant. This step builds the base flavor — don’t skip it.
Step 3: Add the Rest
Now comes the fun part — dump in everything else!
Add the beans, corn, tomatoes, tomato sauce, broth, and taco seasoning. Give it a good stir.
Step 4: Let It Simmer
Bring everything to a boil, then reduce the heat to low. Let it simmer for about 20 minutes.
This is when all those taco flavors come together like a little flavor party in your pot.
Step 5: Serve and Top It Off
Spoon it into bowls, then go wild with toppings — cheese, sour cream, cilantro, tortilla chips, whatever your heart wants.
Pro Tips for the Best Taco Soup
- Use homemade taco seasoning if you can. It tastes fresher and less salty.
- Make it creamy by stirring in a bit of cream cheese or heavy cream before serving.
- Add heat with chili powder or diced jalapeños.
- Meal prep win: This soup tastes even better the next day!
Variations You Can Try
The beauty of taco soup is that it’s flexible. Here are a few ways to make it your own:
1. Chicken Taco Soup
Use shredded rotisserie chicken instead of beef and swap beef broth for chicken broth.
2. Vegetarian Taco Soup
Skip the meat altogether and add more beans or lentils.
3. Slow Cooker Version
Throw everything in a slow cooker and cook on low for 6 hours or high for 3 hours. Easy peasy.
4. Spicy Kick
Add a can of diced green chilies or a few drops of hot sauce for that extra punch.
What to Serve with Taco Soup
This soup is satisfying on its own, but if you’re in the mood to level it up, try pairing it with:
- Cornbread – the soft sweetness balances the spice.
- Tortilla chips – for crunch.
- Simple green salad – keeps things fresh.
- Guacamole or salsa – because why not?
Storing and Reheating Tips
Taco soup stores beautifully, which makes it perfect for meal prep.
- In the fridge: Store in an airtight container for up to 4 days.
- In the freezer: Freeze for up to 3 months.
- To reheat: Warm it on the stove over medium heat or microwave until hot.
Add a splash of broth if it’s too thick after storing.
Why This Taco Soup Feels Like a Hug in a Bowl
Every spoonful of taco soup reminds me of cozy evenings when I just want something easy but satisfying. It’s comfort food without the guilt — packed with protein, fiber, and all the good stuff.
And honestly, it’s one of those recipes that never fails. Whether it’s a weeknight dinner or a lazy Sunday meal, this taco soup fits the mood every single time.
FAQs About Taco Soup
1. Can I use fresh tomatoes instead of canned ones?
Yes! You can use about 3–4 chopped fresh tomatoes instead of canned. Just make sure to cook a little longer so they soften fully.
2. Can I make taco soup in the Instant Pot?
Absolutely! Sauté the meat and onions first using the sauté setting, then add the rest. Cook on high pressure for 10 minutes, then quick release.
3. Is taco soup spicy?
It’s mild by default, but you can make it spicier by adding jalapeños, chili flakes, or hot sauce.
4. Can I freeze taco soup?
Yes — it freezes really well. Let it cool completely, then freeze in containers or zip bags for up to 3 months.
5. What kind of beans work best?
I love mixing kidney and black beans, but pinto beans or even chickpeas work great too.
6. How can I make it thicker?
Let it simmer uncovered for a few extra minutes, or mash a few beans in the pot — it’ll naturally thicken the soup.
Final Thoughts
Taco soup isn’t just a meal — it’s a flavorful, comforting, no-stress dinner that always hits the spot. Whether you’re cooking for your family, meal prepping for the week, or just craving something cozy, this recipe never disappoints.
So grab your spoon and dig in — I promise, you’ll be making this again and again.
