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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.
Taco Night..But Soup Style
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
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
- 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).
- Add the remaining ingredients, beans, corn, chiles, and tomatoes, then pour the broth over it all and stir.
- 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.
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Taco Soup
Ingredients
- 1 lb ground beef
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 tsp salt
- 1 tsp cumin
- 1½ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
Slay kween
Love the soup!!???? Love how simple it is to prepare, I used non gmo corn DELISIOUS thank you for sharing
Thank YOU! So glad you enjoyed it 🙂 It’s one of our favorite meals!
Instead if corn I use Mexican or goden hominy, it cones out great
Did you drain the liq. from the corn,beans?
Yes!
i would drain liquids from beans and corn
I do too 🙂