Taco Soup Recipe

Let Me Tell You About Taco Soup

Hey, friend. Okay, quick backstory—you know those weeknights when you open the fridge and it just… stares back? Like, how am I supposed to turn this chaos into dinner? That’s the moment this taco soup recipe has swooped in to save my sanity. First time I made it, I didn’t even intend it to be taco soup (I just kept tossing in cans until the pot was full), but now it’s kind of our household legend. I actually found the scribbled recipe behind the microwave recently and, no joke, it had salsa splatters all over it. That just says it all, doesn’t it?

Why I Keep Making This (Even When I’m Bored of Everything Else)

• I make this when no one can agree on dinner (except, secretly, everyone actually wants this).
• My family goes absolutely wild for it—like, there’s friendly bickering over who gets the last bowl. Kid you not.
• It’s forgiving; if you can open a can and remember which spice jar is which, you’re already halfway there.
• Even when I don’t feel like inhaling cumin for the next week, I still make it—because it’s just so easy to tweak (sometimes I get wild and *gasp* use rotisserie chicken instead of beef).
• I used to be mad at soup recipes that needed three pots. Not this one—everything in one big ol’ pot, easy peasy.
• Even the lefties are good (the soup, not my family’s left-handers, though they’re decent too).

What You’ll Need (and How I Cheat Sometimes)

• 500g (about 1 lb) ground beef (Turkey works too, and sometimes I use half-and-half if I’m feeling fancy)
• 1 medium onion, chopped (Red or yellow, whatever ya got. Green onions in a pinch.)
• 2-3 cloves garlic, smashed and minced (I use way more but my son complains that it “burns his mouth” – dramatic much?)
• 1 can (400g / 15 oz) black beans, drained (Pinto beans work fine. My grandmother insisted on rinsing but half the time I forget and it’s totally okay!)
• 1 can corn, drained (Frozen works. Fresh, if you’re feeling energetic, but I’m usually not.)
• 1 can diced tomatoes, undrained (Sometimes I use fire-roasted if I have them—so good.)
• 1 can (400g / 15 oz) kidney beans, drained (Or more black beans, we’re not bean snobs.)
• 1 packet taco seasoning (Or make your own: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp each oregano and garlic powder. Or just wing it. Honestly, any brand works, but amigo swears by Old El Paso.)
• 2 cups beef or chicken broth (Or just water and a bouillon cube—done it, and it’s fine)
• Salt and pepper to taste
• Optional: a handful of shredded cheese, dollop of sour cream, sliced jalapeños, handful of tortilla chips

How I Actually Throw This Together

1. Heat a big pot or Dutch oven on medium-high. Brown that ground beef and break it up real good—no big clumps. (By the way, don’t stress if some sticks. That’s called flavor… or so I tell myself.)
2. If there’s a bunch of fat, drain some off. If not, skip! Add the chopped onion and cook till it softens—about 3 minutes, though I’ve gone as long as it takes me to locate the can opener. Stir in garlic for like 30 seconds. Don’t let it go burnt; I’ve done it, nobody ever says yum about burnt garlic.
3. Toss in beans, corn, tomatoes (including the juice), and broth. Sprinkle over the taco seasoning. Give everything a good stir—you won’t win any beauty contests at this stage, but hang tight.
4. Let the whole thing come up to a happy simmer. Scrape the bottom gently if you’re feeling fussy.
5. Lower the heat and bubble along for 20-ish minutes. This is where I ‘test’ a spoonful (for science, obviously).
6. Taste. Season. Maybe add a pinch more salt or a shake of chili flakes if you’re brave. If it’s too thick, splash in another half-cup of broth or water.
   Note: Don’t panic if it looks a bit more like sludge than soup. Add more liquid if you want it soupier, or just embrace the chunky taco vibes—sometimes it’s great for scooping up with chips.

Some Honest Thoughts and Little Notes

• Once, I tossed in leftover salsa—game changer. Made it spicy though, so consider yourself warned if small kids are involved. (Or spouse with zero spice tolerance.)
• This soup freezes shockingly well, but sometimes the beans go a bit mushy after thawing. Doesn’t bug me—might bug you. Just sayin’.
• If you forgot to buy broth, water totally works. Maybe toss in more seasoning though.
• I think it actually tastes better on the second day, but in my house, leftovers are wishful thinking.

If You Like to Mix It Up

Right, so I’ve played around with this more than I’d like to admit. Once I used ground chicken instead of beef (good, but a bit bland, and I had to add way more spice than expected). Swapped corn for chopped zucchini once—no one noticed. I even tried adding a splash of beer; not my best moment, honestly, unless you like soup that tastes like college. My all-time win though: topping with crushed tortilla chips and a squeeze of lime. Just trust me.

Stuff You’ll Need (But Not Strictly)

• Big soup pot (A Dutch oven if you have one. Otherwise, any pot will do—once I did it in a frying pan for lack of options. Not recommended, but it worked. Kinda.)
• Sturdy spoon (I once used a spatula, it was… wobbly, but got the job done.)
• Can opener, unless you’re superhuman or your cans have those magic tabs.

How It Keeps (Or Doesn’t…)

Technically, this will keep in the fridge for up to 4 days (in a sealed container). But listen, in my house it never, ever makes it past day one. If you want to freeze it, let it cool, spoon into freezer bags, and freeze for up to two months—but again, that’s theoretical. Good luck having any left to freeze.

How We Eat It (Your Mileage May Vary)

I serve mine with a heap of shredded cheddar and a little mountain of crushed tortilla chips—right on top. Sometimes (depending on payday) I’ll plop a little sour cream and let it melt in. On real treat nights, we go all out with extra jalapeños and torn cilantro. And, well, my aunt Marge once insisted on eating hers with a slice of buttered cornbread—that’s dangerously addictive, just saying.

What I’ve Learned (AKA, Don’t Be Like Me…)

• I once tried rushing the simmer step and just boiled everything together. Bad idea—the flavors? Totally flat. Give it the twenty minutes, trust me.
• Don’t skip draining the beans unless you want your soup to taste like, well, bean sludge (did it once, lesson learned).
• Actually, letting it sit, off the heat, for five minutes helps everything come together better. I always forget but on the rare occasions I remember, it really works.

Off the Cuff FAQ (Yes, I’ve Been Asked These!)

• Is this spicy? Only if your taco seasoning is hot, or if you add extra chili. My version’s somewhere between ‘kid-friendly’ and ‘wake you up.’
• Can I use veggie broth and skip the meat? Sure can! Just chuck in more beans or a handful of frozen soy crumbles if you want it heartier. I won’t tell anyone it’s not beef.
• Do I have to use canned stuff? Nah, fresh is great if you’ve got time. But when I’m in a rush, canned is my best mate.
• How do you thicken it? It thickens a bit as it cools and the beans do their thing. Or you can just leave the lid off for the simmer, lets some of the liquid escape.
• Can I double this for a crowd? Oh totally. Just use a bigger pot—learned that one the splashy way.

Final thought: If you throw in something odd and it works (or flops), tell me next time we chat. It’s only fair.

★★★★★ 4.70 from 24 ratings

Taco Soup Recipe

yield: 6 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

This easy and delicious Taco Soup is packed with ground beef, beans, corn, tomatoes, and classic taco seasonings. It’s a comforting, hearty meal that’s perfect for busy weeknights or cozy weekends.

🖨️ Print Pin Recipe

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes with green chilies
• 2 cups beef broth
• 1 packet (1 oz) taco seasoning
• Salt and pepper to taste

Instructions

1. 1
   In a large pot over medium heat, cook the ground beef until browned, breaking it apart with a spoon.
2. 2
   Add the diced onion and cook for 2-3 minutes until softened.
3. 3
   Stir in the black beans, kidney beans, corn, diced tomatoes with green chilies, and beef broth.
4. 4
   Sprinkle in the taco seasoning, and stir well to combine. Season with salt and pepper to taste.
5. 5
   Bring the soup to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally.
6. 6
   Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 22 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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