Taco Soup

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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! 

Bowls of tacos soup
Photo: Gayle McLeod

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!

Ingredients for taco soup

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. 

Cooking ground beef in a pot

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.

Ground beef and vegetables in a pot

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!

Cooking beans and meat in a pot

COMMON QUESTIONS

Can I make taco soup in a slow cooker or crockpot?

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.

What toppings can I add to taco soup?

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.

What do you eat with taco soup?

I personally don’t eat anything else with this since it’s pretty filling. But if you want a little something on the side, tortilla chips with guacamole and pico de gallo never fail! You could also add some cilantro lime rice into your soup to make it even heartier. 

A pot of taco soup

STORAGE TIPS

  • 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.
A white pot with taco soup

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!

A bowl of taco soup with avocado

Taco Soup

4.98 from 45 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 5 servings
Author: Lisa Bryan

Description

This taco soup recipe is guaranteed to be a family favorite — loaded with ground beef, a variety of beans and vegetables, and flavored with the best homemade taco seasoning. Watch the video below to see how easily this comes together!

Video

Ingredients 
 

  • 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

optional toppings

  • avocado
  • jalapeno peppers
  • cilantro
  • cotija cheese (or other cheese)
  • sour cream

Instructions 

  • Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned. Drain any leftover fat.
    Cooked ground beef in a pot
  • 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.
    Seasoned ground beef in a pot
  • 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.
    Cooking taco soup in a pot
  • Serve it up. To serve, ladle the taco soup into bowls and add your favorite taco toppings.
    A white bowl of taco soup

Lisa’s Tips

  • 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.

Nutrition

Calories: 476kcal | Carbohydrates: 58g | Protein: 36g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 448mg | Potassium: 1285mg | Fiber: 16g | Sugar: 5g | Vitamin A: 260IU | Vitamin C: 34mg | Calcium: 96mg | Iron: 8mg
Course: Main Course, Soup
Cuisine: Mexican
Keyword: taco soup, taco soup recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Originally posted August 2017, but updated to include new photos and information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.98 from 45 votes (6 ratings without comment)

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Recipe Rating




107 Comments

  1. Fall is soup time and this recipe did not disappoint. Had 90% of the ingredients on hand. I did add additional taco seasoning as we like spice! Went together with ease and tastes great.5 stars

  2. This is one of my favorite recipes. It hits all the right balance of healthy ingredients and tasty and very satisfying. I typically make a double batch so I have some lunches in the freezer.5 stars

  3. Hi Lisa. Thank you for sharing your wonderful recipes. They are all very delicious. Is there an ingredient you recommend to substitute the beans in the taco soup recipe? We don’t tolerate beans well and just wondered if you had any recommendations. 

  4. lisa, i have a soup i’ve been making for years that is VERY close to this soup, i add much of the same ingredients but i also love to dice some jalapeno or poblano in with the mix for a little natural kick, but not much as i am a little whimpy with “hot”.
    you are my go-to for healthy and absolutely yummy recipes! and your recipes help me greatly with eating anti-inflammatory ingredients which make me feel so much better.
    great recipe, lisa! absolutely delicious…💕

  5. Delicious!! I tried it for the first time last night. It was so good I made another batch tonight to have for some lunches this week. Thanks so much for this recipe!

  6. Made this for dinner last night and it was delicious.   Spouse had seconds.  Very healthy and smells great.   Will make again.  

  7. I made this for dinner last night and it is so good!!! 😋 This soup has the perfect amount of spice and endless options for toppings. I am dairy free so I put vegan cheese, vegan sour cream, avocado, and cilantro on top. This soup is easy to make and I have plenty of leftovers to enjoy later! 😊 5 stars

  8. Looks awesome!  I can’t find a can of diced green chillies, what could I use instead?

    1. . You can use fresh jalapenos instead you just have to chop them up . if you are
      Sensitive to spice just make sure you take the membrane out of the jalapeno pepper before you add it to the taco soup

  9. Just made this recipe for dinner — it was so cozy and warming! My husband had two bowls. I added Mexican cheese blend, sliced avocados, and jalapeños to my bowl and it turned out wonderful. Excited to have leftovers for lunch tomorrow!5 stars

  10. I’ve made this recipe several times since discovering it. I usually substitute the ground beef with Beyond Meet crumbles and/or red lentils and it tastes fantastic. My husband rarely makes dinner requests, but has specifically asked for this a couple of times. It’s quick, easy, flexible, and delicious. It freezes well, so it’s awesome for meal prep and planning ahead for lazy days.5 stars

  11. Love this!  My elderly neighbor has a standing request for a bowl. Glad to find something she loves. Thank you and keep the recipes coming!5 stars

    1. Hi Mary- How sweet of you to make this for your neighbor! Can’t wait for her to try this :)

  12. This is truly wonderful! Flavors are incredible. I swapped water for chicken stock and taco seasoning for chipotle spice. I am delighted with this. It makes huge batch, so I froze a smaller bowl, it looses nothing in defrosting and reheating. had it topped with avocado, sour cream cheese and even with greek yoghurt. I’ll be making this a lot next winter! Thank you!5 stars

    1. Hi Mara- I’m so glad you enjoyed this taco soup! This recipe is definitely a winter staple – especially with all the delicious toppings you added to this :)

  13. One of my favourite soup recipes! I’ve made it a ton of times, and it always turns out well. Perfect for meal prep, as it makes a large portion.5 stars

    1. We had a chilly weekend a thought this soup would be great for our lunch. Thank you for a great recipe! So easy to make! Loved it!5 stars

  14. This is a great recipe, especially right now for those using “staples”. I received many compliments from my husband and our four kiddos. Thank you for this clean, quick, and fulfilling spin on taco night! 5 stars

    1. Hi Lisa – Amazing! I’m so glad to hear you all loved this soup so much. It’s definitely one of my favorite pantry staple recipes :)

  15. Our first “shop from the pantry” meal during our work remotely/stay out of public days… and it was great. My husband, who is a picky eater, loved it and wants leftovers for lunch (not a fan of leftovers). thank you so much for an easy, filling, healthy meal!5 stars

    1. Hi Dee – Wonderful! I’m glad both you and your husband enjoyed this taco soup. It definitely makes for great leftovers :)

  16. Hey Lisa! I wanted to say thank you for this amazing recipe! I stumbled upon your youtube account, and instantly fell in love with your videos! I’m an avid follower as I am obsessed with healthy eating. I made this taco soup, and it really does taste like tacos minus the tortilla! I also took soft tortillas, cut them into triangles, and dusted each with salt, paprika, and olive oil, and baked at 350 until crispy! Not gluten free, but another quick way for my boyfriend to enjoy taco (soup) night! This recipe is also such a great option as my boyfriend mom is keto, so I have a delicious dinner for everyone! I’ll be trying more recipes asap! 5 stars

    1. Hi Keren – I’m so excited that you stumbled upon my channel as well! Glad all of you enjoyed this taco soup, including your boyfriend and his mom :)

  17. This recipe is so yummy I’ve made it so many times and feel obligated to leave a review. It’s quick, easy, and tasty. Thank you for this recipe!5 stars

    1. Hi Isabel – I’m so glad to hear you loved this recipe! Definitely one of the tastiest, easiest recipes :)

  18. Tried this dish tonight. So easy to prepare on a busy weeknight and very wholesome (of course ;-). My kids were a bit worried when I told them I had turned their favorite Taco dish into a soup, but they loved it. Thank you Lisa!5 stars

  19. This soup is so easy, budget friendly, and super yummy. I was worried that using water instead of chicken stock would make the soup less flavorful but it was perfect and is one less ingredient to worry about!  I used left over chicken instead of beef and it worked really well. Thank you for this great recipe!5 stars

  20. This was really yummy, especially with a side of cornbread (gluten free if needed). It was great as a soup the first day and then as a stew/chili the next day as it thickened.  I’m thinking frozen corn would work too.5 stars

    1. Hi Alexandra – So happy you enjoyed this soup! It’s one of my favorites to make ahead as a meal to eat for later during the week.

    1. Yes, I agree that it’s a great “dump and go” meal! And you gotta love those fast and easy recipes for busy weeknight meals. I’m happy you loved it Becky!

  21. Lisa this recipe is truly otstanding. Out of all the delicious recipes we’ve enjoyed from your website, this one is my favorite! We’ve made it over 10 times now and each time I am blown away by how hearty and flavorful the soup is. If you like Mexican food, I highly recommend trying this! The flavor is amazing! Thank you for this wonderful recipe Lisa, it has become one of our staples meals.5 stars

  22. I had my boyfriend make this one. He loved it because it was so easy for him to follow and came out delicious!! I especially love having the fresh jalapenos as a topping instead of mixed into the soup so I can adjust the spiciness.5 stars

    1. Hi Emily – That’s great that your boyfriend whipped up the recipe (and you got to enjoy it!). ;) And agree with having the jalapenos on top.

  23. This was so easy and delicious. I added jalapenos for some extra spice. loved putting cilantro on top. Definitely making this again.5 stars

  24. My go-to recipe if I have to cook, everybody loves and i just put something aside for me before i add the meat. Easy vegetarian/vegan option :))5 stars

    1. Wonderful! I’m happy you loved the recipe. And yes, the Taco Soup is easily modifiable to vegetarian/vegan. I’m glad you’re able to tailor it to your preferences. :)

  25. Are you sure about the nutrition numbers here? You show 6g carb over 5 servings. That’s 30g carb for the entire recipe. Without including a fiber number I can’t tell if you mean that to be total carbs or net carbs. One can of sweet corn is nearly 30g net carbs all by its lonesome. Then add the tomatoes and you’ve shot past 30g before even opening a can of beans. Seems very off to me. 

    1. Thanks for the catch Karen! There was indeed a mistake on this calculation and I just fixed it. The correct numbers are listed now. :)

  26. The broth is so incredibly flavorful. I’ve been on a soup kick lately, so this was absolutely perfect. Thanks for the recipe! 5 stars

  27. Gorgeous soup and easy recipe to boot! We are huge taco soup fans over here and it doesn’t get more delicious than this! Thanks for sharing :)5 stars

    1. Thank you Traci! I’m happy you enjoyed the taco soup and yes, it’s all about the garnishes on top for a little flair. :)

  28. If using quinoa, do I just rinse well a pound of dry quinoa and follow directions or does water amount need to be adjusted ?
    Looking forward to trying a meatless version. Thanks so much !

    1. It’s been a while since I’ve made this with quinoa, so I’d start with the amount of water in the recipe and just keep an eye on it and add more as needed. :)

  29. I made this last week after watching the video. We really enjoyed it. I made the taco seasoning as directed. My only change will be to cut back on the cayanne pepper. It overpowered the dish for me. I’ll let guests add more to their taste next time. But this is well worth making. Have leftovers in the freezer for a quick meal.4 stars

    1. Glad you enjoyed the recipe Chris! And yes, definitely feel free to adapt the seasoning to your liking. :)

  30. This soup ticks all of the boxes. It is easy to make, the ingredients are inexpensive, it is hearty and filling, you can freeze the leftovers and you cannot fault the flavour. Another great recipe from Downshiftology.5 stars

  31. Just made a batch of Taco Soup. It is ab fab!

    One tweek, I squeezed the juice of one lime onto the chopped avocados. It helps them from browning but adds a another pop of flavor to the lucky spoonfuls containing a bit of avo.

    1. Yay – happy you loved it! And I’m loving that spritz of lime juice. Thanks for sharing Teresa! :) x

  32. I love these kind of recipes as summer winds down. It’s the perfect way to bring in the Fall season and these flavors look delectable.

  33. This is the sort of easy, tasty no nonsense s oup I cook all year round too. I had a coeliac step sister when I was a teenager, adn we ate a lot of tacos actually. The corn tortillas were harder to find but tasted just as good as wheat ones.

    1. Thanks Lizzie! Yes, traditional Mexican cuisine is quite friendly for those of us who are celiac or gluten-sensitive. And I love all the herbs and spices. :) x

  34. Great video and what a gorgeous kitchen you have! Mine is so dark that I couldn’t possibly do videos in it. In fact, the best light is in my very small laundry room — that would be a funny thing to watch, huh? Me making soup next to my washer/dryer!

    1. Thanks Lisa! Surprisingly, while my kitchen is white there’s actually not a lot of natural light (no windows!). I have to use studio lights to light it up for video. And you never know, it could be quite entertaining to watch you make soup next to your washer/dryer! Haha. ;) x

  35. No excuses needed – it’s a fabulous taco-soup fusion recipe! Love the avocado addition on top, especially.

    1. I think any time you add the word “fusion” it’s guaranteed to be a winner, right?! ;) x