This Simple Taco Soup is a hearty, flavorful dish that brings all the delicious flavors of tacos into one easy-to-make soup. Packed with seasoned ground beef, beans, corn, tomatoes, and a blend of spices, this soup is the perfect comfort food for busy weeknights. It’s quick to prepare, customizable, and can easily be doubled for a crowd or leftovers.

Why You’ll Love This Recipe

Taco soup combines the best parts of a taco—meat, beans, corn, and cheese—into a warm, hearty soup that’s full of flavor and perfect for any occasion. The recipe is quick, simple, and incredibly satisfying. Whether you’re looking for a cozy dinner for the family, a meal prep option, or something to serve at your next gathering, this taco soup fits the bill. Plus, it’s easily customizable to suit your tastes, making it a versatile and delicious dish everyone will love.

Ingredients

• 1 lb ground beef (or turkey for a leaner option)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (14.5 oz) diced tomatoes (with or without green chilies)

• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)

• 4 cups beef or vegetable broth

• 1 teaspoon chili powder (optional, for extra heat)

• Salt and pepper, to taste

• Toppings (optional): shredded cheddar cheese, sour cream, chopped green onions, tortilla chips, cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up into small crumbles as it cooks. Drain any excess fat.

2. Add the diced onion and minced garlic to the pot, and cook for 3-4 minutes until the onion is softened.

3. Stir in the taco seasoning, chili powder (if using), salt, and pepper. Mix to coat the meat and onion mixture with the seasonings.

4. Add the kidney beans, black beans, corn, diced tomatoes (with their juices), and beef broth. Stir everything together.

5. Bring the soup to a simmer and cook for about 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.

6. Taste and adjust the seasoning with more salt, pepper, or chili powder if desired.

7. Serve hot with your favorite toppings such as shredded cheese, sour cream, chopped green onions, tortilla chips, or fresh cilantro.

Servings and Timing

• Servings: Makes about 6 servings

• Prep time: 10 minutes

• Cook time: 20-25 minutes

• Total time: 30-35 minutes

Variations

• Add More Veggies: Add chopped bell peppers, zucchini, or spinach for added flavor and nutrition.

• Spicy Version: Add diced jalapeños, cayenne pepper, or a splash of hot sauce to make it spicier.

• Vegetarian Version: Omit the ground beef and add extra beans, corn, and vegetables for a hearty vegetarian option.

• Ground Chicken or Turkey: Swap the ground beef for ground chicken or turkey for a lighter option.

• Creamy Taco Soup: Stir in a cup of cream cheese or sour cream during the last few minutes of cooking for a creamy, rich texture.

Storage/Reheating

• Storage: Store leftover taco soup in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Taco soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and heat it on the stovetop over low heat, adding more broth if necessary.

• Reheating: Reheat the soup on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, add more broth or water to reach your desired consistency.

FAQs

1. Can I make this taco soup in advance?

Yes! This taco soup actually tastes even better the next day after the flavors have had time to meld together. You can prepare it ahead of time and store it in the refrigerator for up to 3-4 days.

2. Can I use a slow cooker for this recipe?

Yes, you can make this taco soup in a slow cooker. Brown the meat, onions, and garlic on the stovetop, then transfer to the slow cooker with the rest of the ingredients. Cook on low for 4-6 hours.

3. Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken is a great substitute for ground beef if you want a lighter version of this soup.

4. Can I make this taco soup spicier?

Yes, you can make the soup spicier by adding diced jalapeños, a pinch of cayenne pepper, or a couple of dashes of hot sauce.

5. Can I freeze taco soup?

Yes, taco soup freezes well. Let it cool completely, then transfer to a freezer-safe container and store it for up to 3 months. Reheat by thawing it overnight and warming on the stovetop.

6. How can I make this soup thicker?

To thicken the soup, you can mash some of the beans with a potato masher or blend a portion of the soup and return it to the pot.

7. Can I use fresh corn instead of canned?

Yes, you can use fresh or frozen corn instead of canned corn. Just make sure to cook it through before adding it to the soup.

8. Can I add rice to taco soup?

Yes, you can add cooked rice to taco soup to make it heartier. Stir in about 1 cup of cooked rice when the soup is almost done.

9. Can I use a different kind of beans?

Yes, you can swap the kidney beans and black beans for pinto beans, navy beans, or any other variety you prefer.

10. Can I add cheese directly into the soup?

Yes, you can stir in shredded cheese at the end of cooking for a creamy texture, or simply use it as a topping when serving.

Conclusion

Simple Taco Soup is a quick and flavorful meal that brings the best of taco night into a warm, satisfying bowl. Whether you’re craving something comforting, preparing for a busy week, or just want a meal that’s easy to make and customize, this soup is the perfect option. Top it with cheese, sour cream, or crispy tortilla chips for extra flavor and enjoy the deliciousness!