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Warm up with this easy Taco Soup. It is a hearty, one-pot meal loaded with seasoned ground beef, beans, corn, and zesty tomatoes. It’s like your favorite taco night, but in a cozy bowl!
Why You’ll Love This Taco Soup
- Quick and easy: Everything comes together in one pot with simple pantry staples—ready in about 30 minutes.
- Full of flavor: Seasoned ground beef, beans, tomatoes, and taco spices make every bite hearty and satisfying.
- Versatile cooking methods: Whether you use the stovetop, slow cooker, or Instant Pot, it turns out great every time.
- Perfect for meal prep: It stores and reheats like a dream, making it great for leftovers or freezing.
- Taco night twist: It’s like tacos in a bowl—add your favorite toppings and make it your own!
Ingredients Needed
- Ground beef: Use lean ground beef for best results. I like to use 85% or 90% groud chuck or ground sirloin. You can also make your soup with ground turkey, ground chicken, or ground pork.
- Yellow onion: Adds sweetness and depth of flavor to this beef taco soup.
- Green bell pepper: Provides a fresh, slightly sweet crunch, vibrant color, and vitamins A and C.
- Garlic
- Olive oil
- Taco seasoning: You can use a packet store bought taco seasoning or make your own homemade taco seasoning. Remember that one packet of taco seasoning is about 2-3 tablespoons of homemade seasoning.
- Beef broth: Beef broth is a flavorful base for the soup. Chicken broth will also work well.
- Corn: Feel free to use frozen corn kernels, drained canned corn, or cut the kernels off leftover corn on the cob from last night’s meal.
- Black beans: Provide protein, fiber, and a rich source of antioxidants. They help make the soup hearty and satisfying.
- Pinto beans: Add protein and fiber, making the soup filling and nutritious.
- Tomato sauce: Adds acidity, sweetness, and extra moisture.
- Rotel tomatoes: This blend of canned diced tomatoes and green chilies adds extra flavor and a bit of heat. If you prefer a less spicy soup, you can use a can of petite diced tomatoes.
- Green chiles: Provide a mild heat and a kick to the soup. Leave them out if you don’t love soup with a spice.
See the recipe card for full information on ingredients and quantities.
How to Make Taco Soup
- Brown The Beef: Brown the ground beef and cook the onions in the oil. Drain off any excess fat.
- Bring To A Boil: Stir the garlic and taco seasoning into the beef. Add the remaining ingredients and bring to a boil.
- Simmer The Soup: Reduce heat and simmer for 25-30 minutes.
- Serve: Serve with your favorite toppings. Enjoy!
How To Make Crock Pot Taco Soup
To make slow cooker taco soup, simply brown the beef and onions, drain the fat, and add the mixture to the slow cooker. Then add the remaining ingredients, stir, cover, and cook on low heat 4 – 6 hours.
How To Make Instant Pot Taco Soup
To make Instant Pot Taco Soup: Simply brown the beef and onions in the insert of the Instant Pot on the sauté setting. Drain the fat then add the remaining ingredients and add one extra cup of broth. Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.
Serving Suggestions
Warm up with a delicious dish during chilly fall and winter weeknights. It’s the perfect meal to feed a crowd at a dinner party or Cinco de Mayo celebration.
Serve your soup with warm cornbread or a simple green salad. Add your favorite taco toppings like sliced red or green onions, sour cream, jalapenos, Mexican blend cheese, avocado, sour cream, tortilla chips, chopped cilantro, salsa, or tortilla chips!
More Soup REcipes
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Taco Soup
Ingredients
- ½ tablespoon olive oil
- 1½ pounds ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 package taco seasoning
- ½ cup green pepper diced
- 2 cups beef broth
- 1½ cups frozen corn
- 1 can black beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 15 ounces can tomato sauce
- 10 ounces rotel tomatoes
- 4 ounces green chilies
- 1 cup water optional
Instructions
- In a large soup pan drizzle the olive oil and brown the ground beef until no pink remains along with the diced onions. Drain off any excess fat.1½ pounds ground beef, ½ tablespoon olive oil, 1 small yellow onion
- Add the garlic and taco seasoning and stir for one minute.2 cloves garlic, 1 package taco seasoning
- Add the rest of the ingredients to the soup pot and bring to a boil. Depending on how thick you like your soup you can add 1 cup of water to the tomato juice can, rinse it out and dump it in the soup or measure out 1 cup of water and add to soup.½ cup green pepper, 2 cups beef broth, 1½ cups frozen corn, 1 can black beans, 1 can pinto beans, 15 ounces can tomato sauce, 10 ounces rotel tomatoes, 1 cup water, 4 ounces green chilies
- Once it comes to a boil reduce heat and simmer for 25-30 minutes.
- Serve with your favorite toppings.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the soup for up to 2 months, in an airtight freezer safe container. You can also ladle single servings into freezer bags, seal tightly and freeze laid flat. Allow the soup to thaw overnight in the refrigerator before heating.
- To Reheat: Simmer on the stovetop until heated through.
- Be sure to drain and rinse the beans so the soup isn’t too salty. You can also use a low sodium broth if you have dietary restrictions.
- Depending on how thick you like your soup you can add 1 cup of water to soup to make it thinner.
- You can double this recipe so you can eat some now and freeze the rest for later.
- To make this a vegetarian soup, omit the beef and replace the beef broth with vegetable stock. Feel free to bulk it up with more beans too!
