This taco soup recipe is the ultimate one-pot meal, packed with bold flavors and wholesome ingredients that make it a family favorite. It’s a comforting option for busy weeknights, and you can have it ready in just 30 minutes!
I first discovered this recipe on a crisp fall evening when I wanted something hearty yet simple. It quickly became a go-to in my house because it checks all the boxes: easy to make, loaded with flavor, and perfect for cozying up on cooler days. Plus, it’s endlessly customizable everyone can add their favorite toppings, making it feel like a personalized bowl of taco goodness.
What’s Inside This Recipe?
Why You’ll Love This Taco Soup Recipe
This taco soup is a blend of all the best Tex-Mex flavors in a single pot. Here’s why it’s a winner:
- It’s made with pantry staples like beans, canned tomatoes, and spices you probably already have.
- The recipe is super versatile, you can make it on the stovetop, in a slow cooker, or even an Instant Pot.
- It’s budget-friendly, filling, and perfect for feeding a crowd or meal prepping for the week.
- The customizable toppings let everyone make it their own.
Whether you serve it for a quick weeknight dinner or as part of your fall soup recipes rotation, this taco soup is guaranteed to be a hit!
Ingredients for the Best Taco Soup Recipe
You’ll only need a handful of simple ingredients to whip up this taco soup. Gather these items before you start:
- 1 pound lean ground beef (or ground turkey)
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes, undrained
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (17-ounce) can corn, drained
- 2 cups low-sodium beef broth
Optional Toppings:
- Tortilla chips or Fritos
- Sour cream
- Shredded cheese
- Chopped green onions
- Chopped avocado
- Hot sauce
- Fresh cilantro
How to Make Taco Soup on the Stovetop
Making this taco soup recipe is as easy as it gets. It’s a true one-pot wonder! Let me walk you through it step by step:
1. Brown the meat
Heat a large soup pot over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. If needed, drain any excess grease.
2. Add the seasonings and ingredients
Stir in the garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Let the spices bloom for about 30 seconds to enhance their flavor.
Then, add the crushed tomatoes, diced green chiles, kidney beans, black beans, corn, and beef broth. Stir everything to combine.
3. Simmer and serve
Bring the mixture to a low boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes, stirring occasionally to prevent sticking. Once done, ladle the soup into bowls and add your favorite toppings.
How to Serve Taco Soup
Taco Soup Recipe is best served piping hot with plenty of toppings to choose from.
- I like setting up a “topping bar” with tortilla chips, shredded cheese, sour cream, and fresh cilantro so everyone can customize their bowl.
- Add a side of cornbread or warm flour tortillas for an even heartier meal.
- For a fun twist, try serving the soup over rice to stretch it further.
- It’s also fantastic with a squeeze of fresh lime juice for a bright, tangy kick.
Storing and Enjoying Leftovers
Got leftovers? Taco soup stores beautifully, making it perfect for meal prep! Here’s how to keep it fresh:
- Refrigerate: Store the soup in an airtight container in the fridge for up to 4 days.
- Freeze: Let the soup cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months.
- Reheat: To reheat, warm it on the stovetop over low heat or in the microwave, stirring occasionally. If it thickened in the fridge, add a splash of broth or water to loosen it up.
Top Tips for Customizing Your Taco Soup Recipe
This recipe is super flexible, so feel free to make it your own! Here are a few ideas:
- Swap proteins: Use ground turkey, chicken, or even shredded rotisserie chicken instead of ground beef.
- Add a ranch twist: Stir in a ranch seasoning packet for an extra layer of flavor.
- Make it spicy: Add a diced jalapeño or swap the diced green chiles for a spicier variety.
- Veggie-packed: Toss in diced bell peppers, zucchini, or even sweet potatoes for extra nutrition.
- Crockpot or Instant Pot: For a crockpot version, brown the meat first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function to brown the meat, then pressure cook everything on high for 10 minutes with a quick release.
Your Questions About Taco Soup Answered
Can I make taco soup with chicken?
Absolutely! You can substitute the ground beef with shredded cooked chicken or even ground chicken. It’s just as delicious and a great way to use up leftover chicken.
What’s the best way to thicken taco soup?
If you prefer a thicker soup, try simmering it uncovered for a few extra minutes to reduce the liquid. Alternatively, mash some of the beans with a fork before adding them to the pot.
Can I add a ranch packet to this recipe?
Yes! Many taco soup recipes include a ranch seasoning packet for extra zest. Just stir one in with the other seasonings for a tangy twist.
How do I make taco soup in the crockpot?
To make taco soup in the crockpot, brown the meat first, then transfer it to the slow cooker along with all the other ingredients. Cook on low for 6–8 hours or high for 3–4 hours.
A family favorite that’s full of bold flavor!
This taco soup recipe is everything you could want in a fall soup easy, hearty, and bursting with flavor. Whether you make it on the stovetop, in a crockpot, or in an Instant Pot, it’s sure to become a family favorite. I can’t wait for you to try it!
If you loved this recipe, let me know in the comments below or share it with your friends and family. Don’t forget to tag WandaRecipes.com when you post your creations on social media, I’d love to see how you make it your own!
Looking for more cozy fall soup ideas? Check out my other favorite fall soups and stews to keep you warm all season long.
Happy cooking!
Taco Soup Recipe
Ingredients
- 1 pound lean ground beef or ground turkey
- 4 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 1 28-ounce can crushed tomatoes, undrained
- 1 4-ounce can diced green chiles
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 17-ounce can corn, drained
- 2 cups low-sodium beef broth
Optional Toppings:
- Tortilla chips or Fritos
- Sour cream
- Shredded cheese
- Chopped green onions
- Chopped avocado
- Hot sauce
- Fresh cilantro
Instructions
Brown the meat
- Heat a large soup pot over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. If needed, drain any excess grease.
Add the seasonings and ingredients
- Stir in the garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Let the spices bloom for about 30 seconds to enhance their flavor.
- Then, add the crushed tomatoes, diced green chiles, kidney beans, black beans, corn, and beef broth. Stir everything to combine.
Simmer and serve
- Bring the mixture to a low boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20 minutes, stirring occasionally to prevent sticking. Once done, ladle the soup into bowls and add your favorite toppings.
