Easy Taco Soup Recipe
Taco soup is an easy and hearty soup with all the flavor of your favorite tacos in a warm and delicious bowl of soup.
Taco soup was one of the first things I ever posted on Budget Bytes, and now, 16 years later, I’m ready for this tasty taco soup recipe to make a roaring comeback. Not only do I appreciate how quick and easy this flavorful soup is to make, but now I know how to make all of the seasoning mixes from scratch, so I can make it 100% homemade or take the store-bought shortcut when needed. Either way, this taco soup is chock full of flavor, colors, and textures, and is one of those go-to recipes that I never get tired of!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“This has been a family favorite for several years. We use it for busy work nights, cold weekends when we want comfort food, and even large family and friend gatherings. Each time yields great results. Thank you, Budget Bytes!”
Yolanda
What is Taco Soup?
Taco soup is a really easy soup made with ground beef, beans, a colorful medley of vegetables like onions, tomatoes, green chiles, and corn, and a generously spiced tomato-based broth. It’s got a ton of flavor and texture, but requires barely any work to prepare. And the best part? It’s just begging for all the fun toppings that you might find on a taco!
Here’s what you’ll need to make this easy taco soup:
- Ground beef: Helps make this soup really hearty, but you can substitute it with ground turkey, pork, or even make it vegetarian by adding extra beans and vegetables.
- Beans: Adds bulk while keeping costs low. Use any combination of your favorites, such as pinto and black beans.
- Vegetables: A medley of vegetables keeps the soup colorful AND flavorful. Feel free to add more veggies as you like.
- Seasonings: Made with both taco seasoning and ranch seasoning to add bold flavors. You can use store-bought or make my homemade versions.
- Tomato paste: Adds thickness and brightness to the broth.
- Toppings: Get creative with all your favorite taco toppings!
Store-Bought vs. Homemade Seasonings
One of the reasons taco soup is so popular is that it’s easy to make and uses many convenient, shelf-stable pantry ingredients. Store-bought seasoning mixes save time, but they can be high in sodium. For more control over ingredients, consider making your own seasoning mixes. Check out my recipes for Homemade Taco Seasoning and Homemade Ranch Seasoning.
- Beef with higher fat content can produce excess fat. Drain it after browning for a less greasy soup.
- Adjust the spice level to your taste. Start with a milder seasoning and add more heat as desired.
- Drain your beans to avoid excess sodium and achieve a cleaner soup flavor.
What to Serve with Taco Soup
Taco soup is filling enough to be a meal on its own, but you can pair it with cornbread or Cilantro Lime Rice for extra flavor. Here are some topping ideas to try:
- Tortilla chips
- Avocado
- Sour cream
- Green onion
- Pickled red onion
- Cheddar cheese
- Fresh cilantro
- Fresh lime
Storing and Reheating Leftovers
Taco soup is great for meal prep as the flavors improve when refrigerated. Store in single servings for up to 4-5 days in the fridge, or freeze for up to three months. Reheat in the microwave or on the stovetop.
For quick cooking:
Slow Cooker Taco Soup: Brown beef, then add to slow cooker with remaining ingredients and cook on low for six hours or high for three.
Instant Pot Taco Soup: Sauté beef and veggies, then add other ingredients, lid on, and cook on high pressure for five minutes.
How to Make Taco Soup – Step by Step Photos
Gather all of your ingredients.
Add 1 Tbsp olive oil and ground beef to a large pot. Cook until browned. Drain excess fat as needed.
Add corn, drained pinto and black beans, and diced tomatoes. Stir to combine.
Add tomato paste, taco seasoning, ranch seasoning, and water. Stir.
Bring to a boil, then reduce heat and simmer for 15 minutes. Adjust seasoning if desired.
This recipe was originally published in 2009 and has been updated.
