5 Ingredient Taco Soup

This 5 Ingredient Taco Soup is the ultimate weeknight lifesaver—hearty, flavorful, and ready in less than 30 minutes. Made with simple pantry staples, it’s proof that you don’t need a long ingredient list for big, bold taste. Just add your favorite toppings like shredded cheese, sour cream, or crunchy tortilla chips, and dinner is done!

Love More Soup Ideas ? Try My Chicken Tortilla Soup or this Homemade Chicken Noodle Soup next.

Why You’ll Love This Recipe

This soup is proof that delicious doesn’t have to mean complicated. With just five ingredients and one pot, you get all the comfort without the stress (or pile of dishes). I’ve made it for my in-laws, my book club, and even picky teenagers—and every single time, the pot is scraped clean. The best part? Nobody believes me when I say it only takes five simple ingredients.

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Ingredient List

Main Ingredients:

• 1 lb ground turkey, chicken, or beef
• 1 packet taco seasoning
• 1 (15-oz) can diced tomatoes
• 1 (32-oz) box chicken bone broth (or beef broth or a mix)
• 1 (15-oz) can black beans, drained and rinsed

Optional Toppings:

• Greek yogurt
• Shredded cheddar cheese
• Crushed corn chips
• Salsa
• Fresh lime juice

Plus: 1 tablespoon olive oil

Total cost at Kroger last week was $9.47 for the whole pot. Fed four adults with leftovers for lunch the next day.

I buy meat when it’s marked down and freeze it. Same with canned stuff when it goes on sale.

This soup is cheaper than a single entree at most restaurants and feeds way more people.

Why These Ingredients Work

Ground turkey stays moist and doesn’t get greasy like beef sometimes does. Plus it’s usually cheaper.

Taco seasoning packets are genius because someone already figured out the spice ratios. I tried making my own blend once and it was fine but why bother?

Canned tomatoes work better here than fresh because they’re already soft and break down into the soup. Fresh tomatoes just float around looking sad.

Bone broth makes everything taste richer but regular chicken broth works fine too. Don’t stress about it.

Black beans hold their shape and don’t turn into mush. I hate mushy beans in soup.

The olive oil just keeps stuff from sticking. Nothing fancy needed here.

Essential Tools and Equipment

Any big pot works. I use my Dutch oven because it’s heavy and heats evenly.

Wooden spoon for stirring and breaking up meat. Can opener obviously.

That’s literally all you need. No special gadgets or weird tools.

How To Make 5 Ingredient Taco Soup

Step 1: Brown the Meat

Heat oil in your pot over medium heat. Add meat and break it up with your spoon as it cooks.

I smash it into small pieces because big chunks are annoying to eat in soup. Takes about 8 minutes for turkey, maybe 10 for beef.

When it’s almost done, add the taco seasoning and stir it around. Cook until no pink shows.

Drain fat if you used beef. Turkey and chicken don’t usually need draining.

Step 2: Add Liquids and Bring to Boil

Dump in the tomatoes with all their juice. Don’t drain them – that juice is flavor.

Add the broth and stir everything up. Scrape the bottom to get those brown bits mixed in.

Turn heat to medium-high and bring it to a boil. Takes about 5 minutes usually.

When it’s bubbling good, turn it back down to simmer.

Step 3: Add Beans and Simmer

Throw in the drained beans and stir.

Let it bubble gently for 10-15 minutes. Set a timer or you’ll forget and overcook it.

Taste it halfway through and add salt if it needs it.

Don’t let it boil hard or the beans might split open.

Step 4: Serve with Toppings

Scoop into bowls and pile on whatever toppings you want.

I always squeeze lime on mine last because it makes everything taste brighter.

My kids want cheese and chips on everything. My husband adds extra salsa because he’s obsessed with heat.

Set out bowls of toppings and let people make their own masterpiece.

You Must Know

Don’t rush browning the meat. Properly browned meat tastes way better than pale, steamed-looking meat.

Always drain and rinse your beans or the soup looks muddy. The bean liquid is gross.

Smell your taco seasoning before using it. Old seasoning tastes like dust and ruins everything.

Personal Secret: I freeze lime wedges just for this soup. Frozen lime on hot soup tastes incredible for some reason.

Found this out by accident and now I always keep limes in my freezer.

Pro Tips & Cooking Hacks

Mash half the beans if you want thicker soup. Use a fork right in the pot.

Toast corn chips before crushing them on top. Makes them taste way better.

Brown the meat in the same pot you’ll use for soup. Less dishes to wash later.

If someone doesn’t like beans, serve them on the side first time. Let them decide.

Buy taco seasoning in bulk when it’s on sale. This recipe happens a lot in my house.

Flavor Variations & Suggestions

Fire-roasted tomatoes are worth the extra fifty cents. They taste smoky and more interesting.

Try pinto beans instead of black. Or kidney beans. Or a mix of whatever you’ve got.

Add bell peppers with the meat if you want more vegetables. Any color works.

Use spicy taco seasoning and jalapeños for heat. Use mild everything when feeding kids or my mother-in-law.

Leftover salsa works instead of plain tomatoes. Just use what you’ve got.

Frozen corn in the last 5 minutes makes kids happy and adds color.

Make-Ahead Options

Make this Sunday, eat it all week. It gets better sitting in the fridge overnight.

I always make double and freeze half in mason jars. Homemade soup beats canned soup every time.

Add extra broth when reheating because beans soak up liquid while sitting.

Freezes for months if you let it cool first. Don’t put hot soup in the freezer – learned that lesson the expensive way.

Recipe Notes & Baker’s Tips

Different taco seasoning brands taste different. Find one you like and stick with it.

McCormick is mild and consistent. Old El Paso has more kick. Store brands are hit or miss.

Add more broth if it’s too salty. Add more seasoning if it’s too bland.

Don’t let taco seasoning sit on raw meat. It gets bitter. Add it when meat is almost cooked.

Water instead of broth makes sad soup. Spend the extra two dollars on decent broth.

This recipe doubles perfectly. I’ve made huge batches for church dinners in my biggest pot.

Serving Suggestions

Cornbread obviously. Or quesadillas cut up for dipping.

Over rice makes it more filling. Over baked potatoes is weird but good.

My friend puts it in bread bowls for company. Same soup, looks fancy.

Set up toppings like a taco bar. Everyone loves building their own bowl.

Use leftovers as nacho topping or quesadilla filling. It’s basically taco meat in soup form.

How to Store Your 5 Ingredient Taco Soup

Refrigerator: Four days in containers with good lids. Glass ones don’t hold smells like plastic.

Gets better overnight when flavors blend together.

Freezer: Three months max. Cool it completely first or you’ll mess up everything else in your freezer.

Freezer bags save space. Containers are easier to stack.

Reheating: Stovetop is best. Add broth if it’s thick. Microwave works for single servings.

Let frozen soup thaw overnight first. Reheating from frozen takes forever and heats unevenly.

Mason jars work great for work lunches. Microwave safe and portion controlled.

Allergy Information

Read taco seasoning labels for gluten. Some use wheat filler but most don’t.

Soup base is dairy-free until you add cheese toppings. Easy to skip those.

Black beans are legumes. If that’s a problem, this soup isn’t for you.

Greek yogurt can be coconut yogurt instead. Or just skip creamy toppings entirely.

Questions I Get Asked A Lot

Can I use dried beans instead of canned?

Sure but cook them first. Three-quarters cup dried equals one can. Soak overnight then cook until soft.

What if I don’t have a taco seasoning packet?

Mix chili powder, cumin, paprika, onion powder, garlic powder, oregano. One teaspoon of the first three, half teaspoon of the rest. Add cayenne if you like heat.

Can I make this in a slow cooker?

Brown meat first on stove, then dump everything in slow cooker. Low 6-8 hours, high 3-4 hours. Tastes even better with long cooking.

How do I make this spicier?

Jalapeños with the meat. Hot taco seasoning. Hot sauce at the end. Fire-roasted tomatoes. Pick your heat level.

What’s the best ground meat to use?

Whatever’s on sale. Turkey is lean, chicken is tender, beef has most flavor. All work perfectly.

How do I know when it’s done?

Everything heated through, flavors blended. Usually 10-15 minutes simmering does it.

What can I make with taco soup?

Nacho topping, loaded potato topping, over rice, walking tacos with Fritos, quesadilla filling. Think taco meat but soupier.

What vegetables are good in taco soup?

Bell peppers add crunch, corn adds sweetness, onions add depth, jalapeños add heat, zucchini works diced small. Whatever’s in your fridge probably works.

💬 Tried this recipe? Leave a comment and rating below! Tell me what weird toppings you tried or if your kids actually ate vegetables hidden in here!