Taco soup

Taco soup is the coziest “dump, simmer, and dinner is done” kind of meal. ♡

It’s got everything you love about tacos—seasoned meat, beans, corn, tomatoes, a little heat—just in a warm, spoonable version that somehow tastes even better the next day. Here’s the thing: the toppings are not optional. The soup is great, but the crunch + creaminess on top is what makes it taco soup.

You can make it mild, spicy, extra thick, or stretch it for meal prep.

Let’s make it together.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, grated or minced

• 1 pound ground beef or ground turkey

• 2 tablespoons taco seasoning (store-bought or homemade)

• 1 teaspoon ground cumin (optional, boosts the taco flavor)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)

• 1 can (10 oz) Rotel (diced tomatoes with green chiles)

• 1 can (15 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 3 to 4 cups chicken broth (start with 3 for thicker soup)

• fine sea salt and freshly ground black pepper, to taste

• 1 tablespoon lime juice (optional, to finish)

Toppings (highly recommended)

• shredded cheddar or Monterey Jack

• sour cream or Greek yogurt

• tortilla chips (crushed) or strips

• sliced jalapeños

• chopped cilantro

• diced avocado

Tips

• Brown the meat well. Those browned bits build the best flavor fast.

• Start with less broth. You can always thin it out, but thick taco soup is the goal.

• Taste after simmering. Canned ingredients vary a lot, so salt at the end works best.

• Finish with lime. One squeeze makes everything taste brighter.

• Go big on toppings. Chips + cheese + sour cream turns this into a full comfort meal.

Variations

• Make it creamy: stir in 4 ounces cream cheese until melted.

• Make it spicier: add chipotle powder, extra Rotel, or a spoon of adobo sauce.

• Add veggies: bell pepper, zucchini, or a handful of spinach at the end.

• Chicken taco soup: swap ground meat for shredded rotisserie chicken.

• Slow cooker: brown meat first, then cook on low 4 to 6 hours.

FAQ

Taco Soup

Easy taco soup made with ground meat, beans, corn, and tomatoes, finished with all the best taco toppings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, grated or minced
• 1 pound ground beef or ground turkey
• 2 tbsp taco seasoning
• 1 tsp ground cumin (optional)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 1 1/2 cups frozen)
• 1 can (10 oz) Rotel
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 3 to 4 cups chicken broth
• salt and pepper, to taste
• 1 tbsp lime juice (optional)

Toppings

• shredded cheese, sour cream/Greek yogurt, tortilla chips, cilantro, avocado, jalapeño

Method

 

1. Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
2. Brown the meat. Add ground meat, breaking it up as it cooks. Cook until browned. Drain excess grease if needed.
3. Season. Stir in taco seasoning and cumin and cook 30 seconds to bloom the spices.
4. Add the soup ingredients. Stir in beans, corn, Rotel, diced tomatoes, tomato sauce, and 3 cups broth.
5. Simmer. Bring to a gentle simmer and cook 15 to 20 minutes, stirring occasionally. Add more broth if you want it thinner.
6. Finish. Taste and adjust salt and pepper. Stir in lime juice if using.
7. Serve. Ladle into bowls and load up with toppings.

Notes

• For thicker soup, start with 3 cups broth. For thinner soup, use 4 cups.
• This tastes even better the next day and freezes well up to 3 months.

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