Taco Soup
A hearty, comforting one-pot meal that brings together all your favorite taco flavors in a delicious, simmering soup. This crowd-pleasing Taco Soup combines seasoned ground beef, beans, corn, and tomatoes with authentic Mexican spices for a satisfying dinner that’s ready in under 45 minutes.
Easy Taco Soup Recipe
There’s something magical about Taco Soup that makes it an instant family favorite. This homemade Taco Soup captures all the flavors of traditional tacos—seasoned meat, zesty tomatoes, hearty beans—but transforms them into a comforting, spoonable meal that satisfies even the most demanding appetites. What makes this recipe truly special is how it balances convenience with authentic flavor, allowing you to enjoy a restaurant-quality dish with minimal effort.
Perfect for chilly fall evenings or game day gatherings, Taco Soup has roots in Tex-Mex cuisine but has become an American staple for busy families looking for simple, flavorful meals. It’s the ultimate cold-weather comfort food that brings warmth to the table while delivering a taste of the Southwest.
THIS RECIPE:
- Comes together in one pot for easy cleanup
- Uses pantry staples you likely already have on hand
- Can be customized to your preferred spice level
- Makes excellent leftovers that taste even better the next day
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 8 servings |
| Yield | About 3 quarts |
This easy Taco Soup recipe strikes the perfect balance between simplicity and flavor. Even kitchen novices can achieve spectacular results with this forgiving recipe. The beauty of this Taco Soup lies in its adaptability—adjust the heat level, swap protein options, or add extra vegetables based on what you have available. It’s the perfect solution for busy weeknights when you need a hearty meal but don’t have hours to spend in the kitchen.
Ingredients for Taco Soup
The secret to exceptional Taco Soup starts with quality ingredients. While this recipe is incredibly forgiving, using fresh aromatics and properly seasoned meat creates layers of flavor that elevate this simple soup to something truly memorable. Don’t be tempted to skip the fresh garlic or onion—these aromatic foundations build the flavor profile that makes this soup irresistible.
Main Ingredients:
- 1 pound lean ground beef (90/10 recommended)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (1.25 oz) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1 (1 oz) packet ranch dressing mix
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained (or 1½ cups frozen corn)
- 4 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
For Homemade Taco Seasoning (Optional):
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Suggested Toppings:
- Sour cream
- Shredded cheddar or Mexican-blend cheese
- Diced avocado
- Chopped fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips
- Fresh lime wedges
| Ingredient Category | Recommended Quality | Tips for Selection |
|---|---|---|
| Ground Beef | 90/10 lean-to-fat ratio | Choose freshly ground beef with bright red color and minimal liquid in package |
| Beans | Low-sodium, BPA-free cans | Rinse thoroughly to remove excess starch and sodium |
| Tomatoes | Fire-roasted varieties | Look for whole canned tomatoes and break them up yourself for better texture |
| Taco Seasoning | Low-sodium or homemade | Make your own to control salt content and avoid additives |
| Corn | Fresh seasonal or flash-frozen | Fresh corn cut from the cob adds the best flavor in summer months |
How to Make Taco Soup
Creating the perfect Taco Soup is all about building layers of flavor, starting with properly browning the meat and sautéing the aromatics. This foundational step creates the rich base that defines great Taco Soup. The beauty of this one-pot wonder is that once you’ve established that flavor base, it’s mostly hands-off simmering that marries all the ingredients together.
Step-by-Step Instructions:
Brown the meat: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook until no longer pink, breaking it into small pieces as it cooks, about 5-7 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pot for flavor.
Sauté aromatics: Add the diced onion to the pot with the browned meat and cook until translucent, about 3 minutes. Add the bell pepper and continue cooking for 2 minutes. Add minced garlic and cook until fragrant, about 30 seconds (be careful not to burn the garlic).
Season the base: Sprinkle the taco seasoning and ranch dressing mix over the meat mixture, stirring well to coat everything evenly. Cook for 1 minute to toast the spices and release their flavors.
Add remaining ingredients: Stir in the diced tomatoes, Rotel tomatoes, all three beans, and corn. Pour in the beef broth and stir to combine all ingredients thoroughly.
Simmer: Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes to allow flavors to meld together. Stir occasionally.
Adjust seasoning: Taste the soup and adjust salt and pepper as needed. If you prefer a thinner soup, add more beef broth; for a thicker consistency, simmer uncovered for a few extra minutes.
Serve: Ladle the hot Taco Soup into bowls and set out toppings for everyone to customize their own bowl.
Pro tip: For the fullest flavor, let the soup rest off the heat for 5-10 minutes before serving. This allows the flavors to further develop and the soup to reach the perfect eating temperature.
Tips for Making Taco Soup
Elevate your homemade Taco Soup from good to exceptional with these expert techniques and considerations. The best Taco Soup balances textures, flavors, and consistency for a truly satisfying meal.
- Brown, don’t steam: Make sure your pot isn’t overcrowded when browning the meat to prevent steaming. Work in batches if necessary for proper caramelization.
- Build layers of flavor: Don’t rush adding ingredients—each stage of cooking contributes to the depth of flavor in the final soup.
- Control the spice level: Adjust heat by using mild, medium, or hot Rotel tomatoes based on your family’s preference.
- Balance textures: Don’t overcook the beans or they’ll become mushy—add them later in the cooking process if you plan to simmer for longer periods.
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Meat Browning | Use medium-high heat and avoid overcrowding | Creates rich flavor through Maillard reaction |
| Bean Handling | Drain and rinse canned beans thoroughly | Removes excess starch and sodium for better flavor |
| Seasoning Timing | Add some seasoning early, reserve some for end | Early seasoning builds base flavors, late seasoning adds brightness |
| Simmer Method | Low and slow with occasional stirring | Allows flavors to marry without breaking down textures |
The key to exceptional Taco Soup is patience during the cooking process. Rushing the simmering step might get dinner on the table faster, but allowing those extra 10-15 minutes of gentle bubbling creates remarkable depth of flavor as the spices bloom and ingredients meld together. If your soup seems too thick, don’t hesitate to add more broth—consistency is personal preference with this versatile recipe.
Make-Ahead Instructions
Taco Soup is the perfect make-ahead meal that actually improves with time as the flavors continue to develop. This makes it ideal for meal prep, busy weeknights, or when entertaining guests.
For preparing 1-2 days ahead:
- Follow the recipe completely, then cool the soup to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over medium-low heat, stirring occasionally until heated through.
- Add 1/4 to 1/2 cup additional broth if the soup has thickened too much during storage.
For preparing components in advance:
- Brown the meat with onions, garlic, and seasonings up to 2 days ahead. Refrigerate in an airtight container.
- Measure out and combine all canned ingredients (undrained) in a large sealed container in the refrigerator.
- When ready to cook, combine pre-cooked meat mixture and canned goods in a pot, add broth, and simmer for 20 minutes.
Pro tip: If making ahead for a party, prepare the soup base completely but slightly undercook it. On serving day, bring to a simmer and finish the cooking process. This prevents ingredients from becoming mushy with repeated reheating.
Storing Leftovers
Proper storage ensures your Taco Soup maintains its flavor and food safety standards. Leftovers of this hearty soup can be enjoyed for several days when handled correctly.
Follow these guidelines for storing leftover Taco Soup:
- Cool the soup completely before refrigerating, but don’t leave it at room temperature for more than 2 hours.
- Store in airtight containers to prevent absorption of other flavors from your refrigerator.
- Refrigerate for up to 4 days for best quality and food safety.
- When reheating, bring soup to a gentle simmer on the stovetop or heat in the microwave until reaching 165°F throughout.
- Add fresh toppings like cheese, sour cream, and avocado only after reheating, never before storage.
Pro tip: Store the soup base separate from any pasta or rice additions. If you plan to serve Taco Soup with rice or pasta, store these separately and combine only when reheating to prevent the starches from absorbing too much liquid.
Freezing Taco Soup
One of the greatest attributes of Taco Soup is its excellent freezability, making it perfect for batch cooking and meal planning. The soup maintains its flavor remarkably well when frozen properly.
To freeze Taco Soup:
- Cool the soup completely, ideally by placing the pot in an ice bath to speed cooling.
- Portion into freezer-safe containers, leaving ½-inch headspace for expansion.
- Alternatively, use heavy-duty freezer bags laid flat to freeze in space-saving sheets.
- Label with contents and date; frozen Taco Soup maintains best quality for 3-4 months.
- For quickest thawing, freeze in individual or family-sized portions rather than large batches.
When ready to enjoy:
- Thaw overnight in the refrigerator (safest method) or use the defrost setting on your microwave.
- Reheat gently in a saucepan over medium heat, stirring occasionally.
- If soup seems too thick after freezing, add fresh beef broth 1/4 cup at a time until desired consistency returns.
- Check seasonings and adjust if needed, as some spices may dull slightly during freezing.
Pro tip: If you know you’ll be freezing the soup, slightly undercook the beans and vegetables. They’ll finish cooking when you reheat, preventing them from becoming too soft after freezing and reheating.
Serving Suggestions
Transform your homemade Taco Soup from a simple meal to a special dining experience with these thoughtful serving ideas and accompaniments.
Taco Soup pairs wonderfully with:
- Warm corn bread or corn muffins with honey butter
- Fresh green salad with cilantro-lime dressing
- Quesadilla wedges for dipping
- Grilled cheese sandwiches with pepper jack cheese for a complete comfort meal
Create a festive Taco Soup bar by setting out bowls of toppings:
- Diced avocado or guacamole
- Mexican crema or sour cream
- Crumbled cotija or shredded cheddar cheese
- Pickled jalapeños (mild and hot options)
- Lime wedges for squeezing fresh juice over each bowl
- Finely chopped red onion and cilantro
- Crispy tortilla strips or crushed tortilla chips for added crunch
Beverage pairings that complement Taco Soup perfectly:
- Mexican lager with lime
- Margaritas (classic or fruit-flavored)
- Horchata for a non-alcoholic option
- Hibiscus tea (agua de jamaica)
Serve Taco Soup at the ideal temperature—hot but not scalding—in pre-warmed bowls to maintain its perfect serving temperature throughout the meal.
FAQ
Can I make Taco Soup in a slow cooker?
Yes! Brown the meat, onions, and garlic on the stovetop first, then transfer to a slow cooker with remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to develop beautifully while you’re away.
What can I substitute for ground beef in Taco Soup?
Ground turkey or chicken works wonderfully for a lighter option. For vegetarian Taco Soup, omit the meat and add an extra can of beans or 1 cup of bulgur wheat or quinoa. Use vegetable broth instead of beef broth. The taco and ranch seasonings still provide abundant flavor.
My Taco Soup is too thin. How can I thicken it?
Allow the soup to simmer uncovered for 10-15 additional minutes to reduce liquid. Alternatively, mash some of the beans before adding them to the soup, as their starches naturally thicken the broth. For immediate thickening, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, add to the simmering soup, and cook for 2-3 more minutes.
Can I make Taco Soup without ranch seasoning?
Absolutely. While the ranch seasoning adds a creamy tanginess, you can omit it and instead add 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 tablespoon buttermilk powder (if available). Alternatively, simply increase the taco seasoning by 50% and add 1 tablespoon of lime juice for brightness.
How can I adjust the spice level of Taco Soup?
Control the heat by choosing mild, medium, or hot Rotel tomatoes and adjusting the chili powder in your seasoning. Add a tablespoon of adobo sauce from canned chipotles for smoky heat, or include a diced jalapeño with the onions for fresh heat. For very mild soup, use regular diced tomatoes instead of Rotel and reduce the chili powder by half.
