Taco Tuesday with a twist! Taco soup turns a beloved Mexican dish into a hearty, cozy soup with plenty of flavor and texture. And it is beyond easy to make: Brown ground beef and taco seasoning in a pot, add tomatoes, beans, corn, chiles, and broth, then simmer. Finish it off with ranch seasoning and you have a protein-packed meal your whole family will love!
And don’t forget your favorite taco toppings. While this soup is delicious on its own, the toppings take it to the next level and really give it that taco-like feel. I’ve got loads of ideas for you below, but essentially, if you like it on a taco, you can probably add it to your soup! If you’re looking for other easy soup recipes, try my tomato soup recipe, cream of broccoli soup recipe, or black bean soup recipe.
What You Need to Make This Recipe
Ground beef — opt for lean ground beef, so you don’t need to drain the fat after you brown the meat.
Onion — onions are a great way to build flavor from the very beginning. They add a hint of sweetness to the soup.
Taco seasoning mix — you can use store-bought or homemade taco seasoning. If using homemade, use 2 to 4 tablespoons of the seasoning.
Canned diced tomatoes with green chiles (Ro-Tel) — don’t be intimidated by the chiles! While they do have a subtle kick, they are not overwhelmingly spicy, adding more flavor than heat.
Beans — you need two types of beans for the best taco soup. I use canned pinto beans and black beans.
Corn — save time by using frozen corn. Bonus: You’re guaranteed sweet, crisp, flavorful corn every time you use frozen corn! No need to thaw it before adding it to the soup.
Beef broth — beef broth adds so much rich flavor. Use low-sodium broth so you can control the saltiness of your soup.
Canned diced green chiles — this is an optional ingredient, but they add a slightly smoky flavor to the soup, so I highly recommend adding them!
Ranch dressing mix — a packet of this slightly tangy seasoning takes this soup recipe to the next level!
Toppings — while you can load up your soup with whatever your heart desires, my go-tos are shredded cheese, a dollop of sour cream, chopped red onion, and cubed avocado. A little chopped fresh cilantro is also a wonderful topping.
How to Make Taco Soup
1. Chop the yellow onion using a sharp knife.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add the lean ground beef and chopped onions and brown the meat. Be sure to cook it until it is no longer pink. And break it up as it cooks with the back of your spoon. Stir in the taco seasoning and cook for a minute or two.
3. Add the canned diced tomatoes with green chiles to the seasoned beef.
4. Then add the canned black beans, pinto beans, frozen corn, beef broth, and canned green chilies (if using). Stir well so everything is combined, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, and partially cover. Continue simmering for 30 minutes, stirring now and then.
5. Sprinkle the ranch seasoning into the pot and stir. Cook for a few minutes more. Your soup is now ready to serve!
6. Ladle the soup into bowls and top with shredded cheese, sour cream, diced onion, and cubed avocado.
Pro Tips for Making This Recipe
- No need to waste that beautiful bean liquid! The liquid adds a little extra thickness and body to the soup, so I like adding undrained beans to dishes like soups and chili. You can definitely drain them if you prefer; just add an additional ½ cup water to compensate for the missing liquid. Note that if you are concerned about sodium, it is a good idea to drain and rinse the beans before using them.
- Beef broth substitutes: If you don’t have beef broth, you can use water, a combo of water and bouillon, chicken broth, or vegetable broth in this easy taco soup recipe.
- Control the spice level. This is not a spicy dish by any means, but the green chiles do add a bit of a kick. If you are sensitive to spicy foods or simply don’t like them, just use plain canned diced tomatoes and leave out the extra can of chiles. You could always chop up jalapenos to serve as a topping if there are people in your household who do like spicier foods.
- Protein substitutes: Make chicken taco soup by swapping the ground beef for ground chicken, or even use ground turkey or ground pork!
Frequently Asked Questions
The main difference between taco soup and chili is consistency. Chili is much thicker and takes a few hours to prepare, while taco soup is thinner and is ready in a flash. I also add ranch seasoning to this soup recipe- I know it sounds like an odd inclusion, but it adds a deep savoriness and level of tangy flavor that’s irresistible! Another key difference in flavor is that taco soup is seasoned with taco seasoning, while chili mainly uses chili powder.
While they have a similar flavor profile, they are quite different. The most obvious difference is that you usually use shredded chicken breasts to make chicken tortilla soup, while taco soups are typically made with ground beef. And the seasonings that go in each are a bit different.
I typically make it on the stovetop because it is so quick, but you can certainly make slow cooker taco soup with this recipe. Brown the meat in a pan on the stovetop, then add the cooked meat and all the other ingredients to the Crock Pot or an Instant Pot on the slow cook setting. Cook on low for 4 to 6 hours.
I like using a mixture of canned pinto beans and black beans, but you could also use kidney beans, navy beans, or great Northern beans.
When it comes to taco soup toppings, the limit is your imagination! Load it up with your favorite toppings. Shred cheddar cheese, chop up fresh cilantro, slice up green onions and avocado, add a generous dollop of sour cream, slice jalapenos for extra heat, or crush tortilla chips and sprinkle them over the top. To mix things up, make my homemade cornbread recipe and stir jalapeños or shredded cheese into the batter before baking it and serving it alongside the soup.
Once the soup cools to room temperature, transfer to an airtight container and refrigerate for up to 4 days. You can reheat it in the microwave or on the stovetop over medium heat.
This soup is an amazing freezer meal option! I find that the most convenient way to freeze it is by separating it into individual servings and popping them into freezer bags. That way, I can thaw only as much as I need instead of needing to reheat the entire batch of leftovers. The soup freezes well for 3 months. Thaw it overnight in the refrigerator before reheating.
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
Video
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef (450g)
- 1 yellow onion diced
- 1 (1-ounce/ 28g) packet taco seasoning mix
- 1 (14.5-ounce/ 411g) can diced tomatoes with green chiles
- 1 (15-ounce/ 425g) can black beans
- 1 (15-ounce/ 439g) can pinto beans
- 2 cups frozen corn (285g)
- 1½ cups low-sodium beef broth (360ml)
- 1 (4-ounce/ 113g) can diced green chilis (optional)
- 1 (1-ounce/ 28g) packet ranch dressing mix
Toppings
- shredded cheese
- sour cream
- chopped onion
- avocado
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. Add the ground beef and onions and cook 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 bean, corn, broth, 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.
Notes
- No need to waste that beautiful bean liquid! The liquid adds a little extra thickness and body to the soup, so I like adding undrained beans to dishes like soups and chili. You can definitely drain them if you prefer; just add an additional ½ cup water to compensate for the missing liquid. Note that if you are concerned about sodium, it is a good idea to drain and rinse the beans before using them.
- Beef broth substitutes: If you don’t have beef broth, you can use water, a combo of water and bouillon, chicken broth, or vegetable broth in this easy taco soup recipe.
- Control the spice level. This is not a spicy dish by any means, but the green chiles do add a bit of a kick. If you are sensitive to spicy foods or simply don’t like them, just use plain canned diced tomatoes and leave out the extra can of chiles. You could always chop up jalapenos to serve as a topping if there are people in your household who do like spicier foods.
- Protein substitutes: Make chicken taco soup by swapping the ground beef for ground chicken, or even use ground turkey or ground pork!
