Sep 26, 2023
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Taco soup is a cozy and delicious way to enjoy your favorite taco flavors during soup season. Made with ground beef, a variety of beans and vegetables, and flavored with taco seasoning, it’s a great one-pot meal that’s guaranteed to be a family favorite!
This easy taco soup recipe is yet another hearty and nourishing soup to add to your list this fall and winter. It’s a bit more soupy than my classic beef chili (though just as hearty) and loaded with vegetables and robust flavor, similar to my lentil soup.
Think of it as a wonderful Taco Tuesday meal with the perfect amount of spices but without the need to fuss with taco shells. It’s a definite winner! I also recommend going the extra step and adding a few extra toppings like cilantro, jalapeño, and Cotija cheese. It helps to give you that full taco experience!
TACO SOUP INGREDIENTS
- Ground Beef: You can choose whichever kind of ground beef you like for this soup. But I typically prefer one that’s a bit on the leaner side so there’s not too much fat to drain.
- Vegetables: For fresh produce, you’ll need an onion and a green bell pepper. For canned items, you’ll need sweet corn and diced tomatoes.
- Beans: A mix of black beans and kidney beans are my go-to’s. But you could also use pinto beans if you prefer. Also, make sure you drain and rinse them. Canned veggies, especially beans, have been sitting in a saltwater solution to preserve them. By rinsing them, you can reduce the sodium level by about 40%.
- Tomato Paste: A spoonful of tomato paste goes a long way in adding depth to the broth!
- Diced Green Chiles: Don’t worry, these green chiles aren’t super hot, but they do add a tangy, slightly sweet flavor, with a hint of heat.
- Taco Seasoning: Skip any store-bought packets, because this homemade taco seasoning is way better. Plus, it’s really easy to make and you can store it away for future dinners like my taco salad or taco stuffed zucchini boats!
- Water: I’m using water as the base for the broth, but you could also use beef broth for a richer flavor.
Find the printable recipe with measurements below
HOW TO MAKE TACO SOUP
Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned, then drain any fat that’s left over.
Cook the first set of veggies. Add the diced onion, bell pepper, taco seasoning, and tomato paste to the pot. Stir it all together for 2 minutes until the onion becomes translucent and the mixture smells fragrant.
Add the rest of the veggies and boil. Add the black beans, kidney beans, corn, diced tomatoes, green chilies, and water. Bring the soup to a boil, cover, and cook for 20 minutes. Keep on reading for ways to top off your soup!
Yes, you can use either! I make this taco soup in a large pot on the stove (as it only takes 30 minutes). But if you prefer to use a slow cooker or crockpot to “set it and forget it” you could do so.
When it comes to toppings, get creative! Add some diced avocado, jalapenos, cilantro, and a sprinkle of Cotija cheese. You could also add a dollop of sour cream or a dollop of my dairy-free cashew sour cream.
- To store for the week: Any leftovers will keep in the fridge for 4 to 5 days in an airtight container. Perfect to enjoy throughout the week!
- To freeze for later: You can store this in a freezer-safe container or pour it into a silicone freezing tray for pre-made servings. It will last for up to 3 months in the freezer.
- For reheating: If you’re reheating a single serving, microwave it for 2 to 3 minutes until warmed through. If you’re reheating an entire batch, it’s easier to warm it up on the stove in a large pot.
MORE WINTER SOUP RECIPES
I’ve got plenty of other soup recipes and chili recipes for you to enjoy during cold weather days. Here are a few of my favorites that I come back to again and again.
- Turkey Chili: For a slightly healthier chili, this ground turkey version hits the spot.
- Cabbage Soup: It’s a good idea to always have a frozen batch of this healthy cabbage soup on hand!
- White Chicken Chili: This is the perfect way to switch up your usual chili meal with shredded chicken and various other flavors.
- Black Bean Soup: This is for all the black bean lovers out there!
I hope you love this taco soup as much as I do! If you make it, I’d love to hear what you think of this recipe in the comment box below. Your review will help other readers!
- 1 pound ground beef
- ½ large onion, diced
- 1 green bell pepper, diced
- 1 tablespoon tomato paste
- 1 recipe taco seasoning, or 2 tablespoons if you've made a large batch
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can canned sweet corn, drained and rinsed
- 1 (15-ounce) can canned diced tomatoes
- 1 (4-ounce) can canned diced green chilies
- 3 cups water
- jalapeno peppers
- cotija cheese (or other cheese)
- sour cream
- Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned. Drain any leftover fat.
- Cook the first set of vegetables. Add the diced onion, bell pepper, taco seasoning, and tomato paste to the pot. Stir and sweat the ingredients together for 1 to 2 minutes.
- Add the remaining vegetables and simmer. Add the black beans, kidney beans, corn, diced tomatoes, green chilies, and water. Bring the soup to a boil, reduce the heat to low, cover, and cook for 20 minutes.
- Serve it up. To serve, ladle the taco soup into bowls and add your favorite taco toppings.
- For a meatless Monday or vegetarian/vegan option: Replace the ground beef with quinoa.
- If you’re making this in a slow cooker: Add all of the ingredients to a slow cooker and cook on low for 6 hours (or more) or high for 4 hours.
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Originally posted August 2017, but updated to include new photos and information.