Taco Soup Recipe

Taco Soup is a weeknight lifesaver that’s hearty, flavorful, and incredibly easy to make. Packed with ground beef, beans, tomatoes, and just the right seasonings, it delivers all the bold flavors of tacos in cozy soup form. It’s filling, family-friendly, and comes together in one pot with simple ingredients you probably already have in your pantry.

Love More Soup Recipes? Try My Roasted Garlic Potato Soup or this Crockpot Potato Soup next.

Why You’ll Love This Recipe

This soup is the perfect one-pot meal—minimal dishes, maximum flavor, and no stress. Made with simple, everyday ingredients you likely already have in your kitchen, it comes together quickly with very little prep. Plus, it’s versatile enough for the stovetop, Instant Pot, or slow cooker, making it an easy dinner option no matter how busy your day is.

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Ingredient List

The Flavor Base:

• 2 teaspoons olive oil
• 1¼ pounds lean ground beef
• 1 medium yellow onion, chopped (about 1½ cups)
• 2 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped (optional — can swap for ⅓ cup bell pepper for milder flavor)

The Liquid Gold:

• 2 (14.5 oz) cans diced tomatoes with green chiles
• 1 (14 oz) can tomato sauce
• 1 (14 oz) can low-sodium beef broth (or chicken broth)

The Spice Magic:

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon paprika
• ¼ teaspoon dried oregano
• 1½ tablespoons dry ranch dressing mix or ⅓ cup chopped cilantro with 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper, to taste

The Hearty Goodness:

• 1½ cups frozen corn
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can pinto beans, drained and rinsed

Optional Toppings (but seriously, don’t skip these!):

• Shredded Mexican blend cheese
• Chopped green or red onions
• Diced avocados
• Tortilla strips or chips

Why These Ingredients Work

Brown that beef really well with the onions and you get these crispy bits that taste incredible. My friend Rosa taught me this after I complained my soup was bland. Those tomatoes with green chiles are doing most of the work flavor-wise, so don’t cheap out and buy the store brand ones.

That ranch packet sounds weird but my mother-in-law swears by it and honestly, she’s never wrong about food. Makes everything taste like it came from some fancy restaurant. If ranch freaks you out, cilantro and lime juice works too but it’s more work.

Essential Tools and Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon for stirring
• Sharp knife for chopping
• Cutting board
• Can opener
• Ladle for serving
• Colander for draining beans

How To Make Chicken Noodle Soup

Step 1: Brown the Meat

Heat oil in your biggest pot. Chuck in beef and onion, break it up with spoon. Takes maybe 8 minutes. Kitchen smells amazing when done.

Step 2: Add Aromatics

Toss in garlic and jalapeño. Stir one minute. Don’t burn garlic or you’ll hate yourself.

Step 3: Drain Fat

Nobody likes greasy soup. Drain it off.

Step 4: Build the Base

Everything else goes in now – tomatoes, sauce, broth, all spices, ranch packet. Salt and pepper good. Cover, bubble 30 minutes. Stir sometimes.

Step 5: Add the Good Stuff

Corn and beans go in last. Heat through maybe 5 minutes.

Step 6: Final Touch

Taste it. Need more salt? Add it. Too thick? Splash water. Using cilantro instead of ranch? Now’s the time.

Step 7: Serve and Enjoy

Ladle up hot. Set out toppings, watch people go nuts.

You Must Know

The Ranch Secret: That ranch packet is everything. My mother-in-law made me try it and I thought she was crazy but now I put it in everything. Don’t question it, just do it.

Bean Prep Matters: Always rinse those beans or your soup tastes like can water. Takes two seconds, makes huge difference.

Personal Secret: Let soup sit 10 minutes before serving. Tastes way better, not sure why but it works.

Pro Tips & Cooking Hacks

Don’t rush browning the meat. Those brown bits stuck to bottom of pot? That’s flavor gold.

Want it richer? Use half beer instead of half the broth. Sounds nuts but my brother does this and it’s amazing.

Frozen corn straight from freezer. Don’t thaw first or it gets mushy.

Flavor Variations

Smoky Version: Add chopped chipotle peppers from those little cans. Start with one, they’re spicy.

Creamy Dream: Stir in cream cheese at the end. My sister does this, kids love it.

Turkey Swap: Use ground turkey instead. Add extra cumin since turkey’s boring.

No Meat Version: Skip beef, use veggie broth, add mushrooms for texture.

Make-Ahead Magic

Make this 3 days ahead, tastes better actually. Freezes great too, I portion it out in containers. Reheat on stove, might need splash of water.

Recipe Notes & My Personal Tips

This soup’s super forgiving. Too thick? Add water. Too thin? Simmer longer uncovered.

Overnight in fridge makes it even better. Something about flavors hanging out together overnight.

Serving Suggestions That Make It Special

Cornbread for dipping. Set up toppings bar, makes dinner fun instead of just eating.

Leftovers over rice is fantastic. Sometimes I stuff it in baked sweet potatoes too.

How to Store Your Taco Soup

Fridge: 4 days covered. Gets better each day.

Freezer: 3 months in containers. I freeze single servings for quick lunches.

Reheating: Thaw overnight, heat on stove low and slow. Add broth if needed.

Allergy Information & Substitutions

Gluten-Free: Check your ranch packet and broth labels.

Dairy-Free: Skip cheese or use fake stuff.

Low Salt: Buy no-salt cans, season yourself.

Questions I Get Asked A Lot

Can I Make Simple Taco Soup in the Crock Pot?

Brown meat first in pan, then dump everything in slow cooker. Low 6-7 hours, high 3-4 hours. Beans and corn last hour.

Can I Freeze Taco Soup?

Freezes perfect for 3 months. I portion it out in containers so I can thaw exactly what I need. Works great for quick lunches.

Can I Use Ground Turkey Instead of Ground Beef?

Yeah, totally. Add extra cumin though since turkey’s kinda bland. Maybe throw in some extra chili powder too.

What if I don’t have ranch dressing mix?

Use the cilantro and lime instead. Or make your own with dried herbs.

Can I make this in a slow cooker?

Brown meat first in pan, then dump everything in slow cooker. Low 6-7 hours, high 3-4 hours. Beans and corn last hour.

How can I make it spicier?

Keep jalapeño seeds. Add more jalapeños. Hot sauce works too.

Is this soup kid-friendly?

Use bell pepper instead of jalapeño. Kids love building their own bowls with toppings.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite toppings or any creative variations you tried.