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Bowl of taco soup served with cheese, sour cream and tortilla chips.
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5 from 4 votes

Taco Soup

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: American, Tex Mex
Servings: 6
Author: Serene


  • 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


  • 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.


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