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This easy taco soup is hearty and flavorful. Loaded up with ground beef, beans, tomatoes, green chiles, and more. This soup comes together in one pot and in just 30 minutes making it perfect for a weeknight meal for the family.

Love easy soup recipes? Make sure you try our chicken tortilla soup, creamy chicken taco soup, and black bean soup.

Bowl of taco soup served with cheese, sour cream and tortilla chips.


 

Taco Night..But Soup Style

Author sitting at table smiling

Picture this: the first cool breeze of fall rolls in, and you’re craving something warm, comforting, but still loaded with flavor.

Enter: taco soup. It’s everything you love about taco night—seasoned beef, hearty beans, sweet corn—but now it’s all cozied up into a spicy broth.

And the toppings? Oh, we’re going all in—crushed tortilla chips, a dollop of sour cream, maybe some avocado, and a sprinkle of cheese. It’s easy, it’s cozy, and it’s about to become your go-to for weeknight dinners or those lazy Sundays where you want something that hits just right.

Ingredients You Need

Ingredients needed for taco soup laid out on the counter.

Image shows ingredients needed to make taco soup, including: ground beef, black beans, crushed tomatoes, beef broth, corn, diced green chiles, garlic, onion, salt, pepper, cumin, and chili powder.

Let’s make A Pot Of Taco Soup

Collage showing cooking ground beef in a dutch oven, then adding seasoning, corn, beans, and tomato to make taco soup.
  1. Cook ground beef in a pot over medium heat until primarily brown. Add diced onion and stir until thoroughly browned. Add minced garlic and cook for 30 seconds. Drain excess grease and add seasonings (salt, pepper, cumin, and chili powder).
  2. Add the remaining ingredients, beans, corn, chiles, and tomatoes, then pour the broth over it all and stir. 
Serving a ladle full of taco soup.
  1. Simmer; let this come to a simmer on the stovetop and cook for 10 minutes.

Variations

  • Protein: swap out the ground beef and use a ground turkey or chicken instead (or try our Creamy Chicken Taco Soup).
  • Extra Vegetables: add in some of your favorite veggies including hominy, jalapeño, pinto beans, bell peppers, zucchini, squash, and sweet potato.
  • Slow Cooker: this taco soup can easily be made in the slow cooker or instant pot. Instructions for both methods are included below in the recipe card.
Up close view of a bowl of taco soup showing chunks of beef, beans and corn in a dark red broth topped with melted cheese and sour cream.

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Taco Soup

5 from 2 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 6
Author: Serene
This easy and comforting Taco Soup is a perfect family friendly meal that comes together in only 30 minutes! This recipe is great for a busy weeknight and makes for perfect lunch leftovers. Loaded up with beef, beans, corn, and all your favorite Tex Mex ingredients.
Bowl of taco soup served with cheese, sour cream and tortilla chips.

Ingredients  

  • 1 lb ground beef
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1 tsp cumin
  • tsp chili powder
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 (28 ounce can) crushed tomatoes
  • 2 cups beef broth
  • 1 (4 ounce can) diced green chiles
  • 1 (15 ounce can) black beans drained and rinsed
  • 1 (15.25 ounce can) whole kernel golden sweet corn or 1 and 1/2 cup frozen corn kernels

Toppings (optional)

  • cheddar cheese shredded
  • sour cream
  • tortilla chips
  • cilantro diced

Instructions 

  • Cook Ground Beef: Add the ground beef to a large pot, cook the meat over medium heat until mostly browned, add the diced onion and continue cooking, stirring occasionally until the meat is browned. Add in the minced garlic and cook for another 30 seconds.
  • Drain & Season: Drain the grease and return the pot to the stovetop. Add the seasonings (salt, cumin, chili powder, black pepper, oregano). Stir to combine.
  • Create Broth: Pour in the crushed tomatoes and beef broth, add in the black beans, green chiles and corn. Stir to combine.
  • Simmer: Bring soup to a simmer, cover and reduce heat to low. Let this cook for 10 minutes.
  • Serve: Top with shredded cheese, sour cream, diced cilantro, and tortilla chips.

Notes

  • To make this taco soup in the slow cooker: brown the ground beef and cook the onion in a large skillet over medium heat. Then add the meat to theslow cooker. Add in the remaining ingredients. Set to cook on high for 4 hours or low for 6 hours.
  • To make this taco soup in the instant pot: set the instant pot to saute, add the ground beef and onion, cook until meat is browned. Drain the grease. Add the rest of the ingredients. Cook on high pressure for 10 minutes.
  • Protein: swap out the beef and use a ground turkey or chicken instead.
  • Extra Vegetables: add in some of your favorite veggies including hominy, jalapeño, pinto beans, bell peppers, zucchini, squash, and sweet potato.
  • Freezing: Allow the soup to cool completely then place in a freezer safe container or bag. Store in freezer for up to 3 months. To reheat, thaw soup in the refrigerator overnight and heat to a simmer on the stove until warmed through.
  • Storage: Store taco soup in a sealed container in the refrigerator for 3-4 days.
  • Freezer: Store in a freezer safe container or bag for up to 3 months. Remove to the refrigerator overnight to thaw.
  • Reheating: Pour soup into a saucepan and heat on medium heat until warmed through.

Nutrition

Serving: 1 | Calories: 532kcal | Carbohydrates: 80g | Protein: 35g | Fat: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

More Soup REcipes

Photography done by the talented @KJandCompany.co

Recipe first published February 17, 2016. Updated on October 1, 2021 with new images and information. Recipe is unchanged.


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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5 from 2 votes

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9 Comments

  1. great idea, all of my favorite taco ingredients in a soup, but without the shell, nice way to skip that kind of carbs, thank you