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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.
Why I Love This recipe
- Easy: skip dealing with filling tortillas for the entire family and prepare a large pot of this soup!
- Pantry/Freezer ingredients: canned beans and tomatoes make this a quick and easy meal.
- Kid-friendly: using a mild diced green Chile and a homemade seasoning blend lets you control the heat in this soup, making it perfect for serving your family.
- Toppings: serve this soup with all your favorite taco toppings including sour cream, cheese, fresh cilantro, and tortilla chips.
How to make 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.
- Add the remaining ingredients, beans, corn, chiles, and tomatoes, then pour the broth over it and stir.
- Simmer; let this come to a simmer on the stovetop and cook for 10 minutes.
- Turkey: 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.
- 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.
- Storage: Store in an airtight sealed container in the refrigerator for 3-5 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.
- 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
- cheddar cheese shredded
- sour cream
- tortilla chips
- cilantro diced
- 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.
- 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.
- 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. Reheat in the microwave or on the stovetop.
Nutrition information is automatically calculated, so should only be used as an approximation.
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.