Easy Taco Soup Recipe (2024)

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.

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.

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.

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)!

Brown ground beef in a large saucepan with onion. Drain any fat.
Add the remaining ingredients (recipe below) to the pot and stir.
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.

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!

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!

Chicken Tortilla Soup

Black Bean Soup

Crock Pot Tortilla Soup

Creamy White Chicken Chili (CrockPot)

Slow Cooker

Did you enjoy this Taco Soup? Be sure to leave a rating and a comment below.

5 from 156 votes↑ Click stars to rate now!Or to leave a comment, click here!

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.

Equipment

Large Pot

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 Rotel tomatoes
▢ 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 package taco seasoning mix 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.

Nutrition Information

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

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Categories:

Ground Beef, Lunch, Recipes,

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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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