If you’re craving something comforting, you need to make this quick and hearty soup. Created with your favorite taco flavors in mind, this taco soup comes together effortlessly in a few simple steps. All you need is one pot and some simple everyday ingredients, and you’ll have this soup ready in no time.
Not just for Taco Tuesday, this soup is perfect for a cold day as it’ll warm you from the inside out. Filled with beef, vegetables, and beans, you’ll love how satisfying this soup is. It even tastes better the next day if you have leftovers. If you want another cozy soup, try my tomato soup recipe, chicken tortilla soup recipe, or black bean soup recipe.
What You Need to Make This Recipe
Ground beef — I recommend using lean ground beef.
Taco seasoning mix — while you can use a homemade seasoning mix, I use a store-bought one for convenience.
Diced tomatoes — I use diced tomatoes with green chiles for extra flavor. You can use regular diced tomatoes if you prefer.
Beans — I use a mixture of black beans and pinto beans. You can use whatever beans you prefer, such as navy beans and kidney beans.
Dry ranch dressing mix — this adds a delicious tangy flavor to your taco soup that sets it apart from tasting like a bowl of chili.
How to Make Taco Soup
1. Dice the onions.
2. In a large Dutch oven over medium-high heat, cook ground beef and onions until the meat is no longer pink. Stir in the taco seasoning, break up the meat with the back of a spoon. Cook for a minute or two.
3. Add the tomatoes to the pot.
4. Add the black beans, pinto beans, corn, water, and green chilis if using. Stir until well combined. Bring to a simmer.
5. Reduce the heat to medium-low and partially cover. Continue simmering, stirring occasionally for 30 minutes. Stir in the ranch dressing mix.
6. Simmer the taco soup for a few more minutes. Serve topped with cheese, sour cream, onion, and avocado.
Pro Tips for Making This Recipe
- No need to waste that beautiful bean liquid! I like adding undrained beans to dishes like soups and chili. The liquid adds a little extra thickness and body to the soup. You can definitely drain them if you prefer; add an additional ½ cup of water to compensate for the missing liquid.
- Make sure to break up the meat as it cooks so you don’t end up with large chunks of beef in the soup.
- If you use fatty ground beef, you will have to drain some of the fat, so the taco soup doesn’t become oily.
- For more heat, you can add jalapenos to the soup.
- Feel free to use low sodium broth instead of water if you have some on hand.
Frequently Asked Questions
How do I store leftovers?
Leftover taco soup keeps really well. Make sure to only add toppings to individual bowls so you don’t end up with soggy toppings. Refrigerate the soup in an airtight container for up to 4 days. When ready to eat, reheat in the microwave or on the stovetop.
Can I freeze this soup?
This soup freezes wonderfully. You can freeze the soup in individual airtight freezer-safe containers, so it’s easy to thaw precisely how much you need for a quick lunch or freeze the entire batch of soup for an easy dinner for later. Freeze for up to 3 months and thaw overnight before reheating.
Can I use different ground meat?
For sure! You can swap the ground beef for ground pork, chicken, or turkey.
Can I make this in a crock pot?
If you prefer to make this soup in the slow cooker, saute the onions and ground beef before adding them to your slow cooker. Then add everything else and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
If you love this recipe try these out!
If you’ve tried this Taco Soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Taco Soup
Equipment
- Dutch oven or large pot
Ingredients
- 1 pound ground beef (450g)
- 1 yellow onion diced
- 1 packet taco seasoning mix (1-ounce/ 28g)
- 1 can diced tomatoes with green chiles (14.5-ounce/ 411g)
- 1 can black beans (15-ounce/ 425g)
- 1 can pinto beans (15-ounce/ 439g)
- 2 cups frozen corn (285g)
- 1½ cups water (360ml)
- 1 can diced green chilis optional (4-ounce/ 113g)
- 1 packet ranch dressing mix (1-ounce/ 28g)
Toppings:
- shredded cheese
- sour cream
- chopped onion
- avocado
Instructions
- In a large Dutch oven over medium-high heat, cook ground beef and onions until the meat is no longer pink. Stir in the taco seasoning, break up the meat with the back of a spoon. Cook for a minute or two.
- Add the tomatoes, black beans, pinto beans, corn, water, and green chilis if using. Stir until well combined. Bring to a simmer.
- Reduce the heat to medium-low, and partially cover. Continue simmering, stirring occasionally for 30 minutes. Stir in the ranch dressing mix. Simmer for a few more minutes. Serve topped with cheese, sour cream, onion, and avocado.
Video
Notes
- No need to waste that beautiful bean liquid! I like adding undrained beans to dishes like soups and chili. The liquid adds a little extra thickness and body to the soup. You can definitely drain them if you prefer; add an additional ½ cup of water to compensate for the missing liquid.
- Make sure to break up the meat as it cooks so you don’t end up with large chunks of beef in the soup.
- If you use fatty ground beef, you will have to drain some of the fat, so the taco soup doesn’t become oily.
- For more heat, you can add jalapenos to the soup.
- Feel free to use low sodium broth instead of water if you have some on hand.
