Easy Taco Soup Recipe

When you’re craving a cozy weeknight meal that’s big on flavor and short on stress, there’s nothing better than Easy Taco Soup! It’s zesty, hearty, and ready in half an hour—no chopping mountains of veggies, no fancy steps, just wholesome goodness in every spicy, savory spoonful.

Ingredients You’ll Need

The best part about Easy Taco Soup is that the ingredient list is almost as straightforward as the instructions. Each item works together to deliver that irresistible, taco-inspired flavor—every can and spice brings depth, color, and a little kick!

• Lean ground beef: Offers classic taco richness and protein—ground turkey or plant-based crumbles also work well if you want to mix things up.
• Onion: Chopped small, it mellows out during cooking and adds subtle sweetness and body to the soup.
• Garlic: Fresh minced garlic deepens the flavor—don’t skimp!
• Beef or chicken broth: The flavorful base that ties everything together. Low sodium is a great choice if you want to control salt.
• Canned corn: Adds sweet pops of texture and color; fire-roasted is delicious if you can find it.
• Black beans: For protein, heartiness, and fiber—rinse well for the best texture.
• Chili beans in chili sauce: These beans add flavor depth with their zesty, saucy coating—don’t drain them!
• Crushed tomatoes: Make this soup thick and hearty. Use fire-roasted for extra smoky flavor, or regular if you want classic taste.
• Chopped green chiles: Mild heat, tang, and another layer of flavor—totally fine to skip or add more, depending on your spice comfort zone.
• Chili powder, cumin, oregano, onion powder, garlic powder: This robust spice blend delivers the signature taco vibes!
• Salt, pepper, and cayenne: Add to taste for the perfect level of seasoning and spice.

Variations

If you love to play with recipes or need to accommodate different tastes or diets, Easy Taco Soup is a dream! Swap, skip, or spice things up based on whatever’s in your pantry or personal cravings—the soup will thank you for it.

• Make it vegetarian: Replace the ground beef with extra beans or a plant-based protein, and use vegetable broth for a meat-free version that’s just as tasty.
• Go for extra heat: Stir in diced jalapeños, a dash of hot sauce, or double up on cayenne for a bolder, spicier kick.
• Use other beans: Kidney beans or pinto beans are delicious substitutes if you don’t have black or chili beans on hand.
• Add more veggies: Toss in bell peppers, zucchini, or even spinach near the end for extra nutrition and color.

How to Make Easy Taco Soup

Step 1: Brown the Beef & Sauté Aromatics

Start by heating a large Dutch oven or soup pot over medium-high heat. Add the ground beef and onions, breaking up the meat as it cooks. Sauté until the beef is fully browned and the onions have softened—this builds a delicious, flavorful base for your taco soup. Stir in the minced garlic and cook for an extra minute or two, just until fragrant.

Step 2: Add Remaining Ingredients

Once the meat mixture is ready, pour in the broth, corn, both types of beans, crushed tomatoes, chopped green chiles, and all your spices. Give everything a good stir so that the flavors have a chance to mingle. If you like a little more heat, sprinkle in some extra cayenne now!

Step 3: Simmer to Perfection

Cover with a lid and simmer for at least 15 minutes, letting the soup become thick, robust, and full-bodied. Stir gently every so often to keep everything mixing well—if you have a little extra time, letting it simmer longer only intensifies the flavor. Then, just ladle up and add your favorite toppings.

Step 4: Slow Cooker Option

If your day is packed, simply add the raw ground beef straight to your slow cooker and break it apart with a spoon. Toss in the remaining ingredients (except the toppings), cover, and cook on high for 4-6 hours or low for 8-10 hours. You can also brown the meat first for extra flavor if you have a few extra minutes. By dinnertime, your home will smell amazing and your taco soup will be effortlessly perfect.

How to Serve Easy Taco Soup

Garnishes

The joy of Easy Taco Soup is all about your toppings! Sprinkle generously with shredded cheese, a dollop of sour cream, fresh cilantro, crunchy tortilla chips, or avocado slices for color and creaminess—everyone can make their bowl just the way they love it.

Side Dishes

This soup is hearty enough to stand alone, but if you want to round out your meal, warm flour tortillas, cheesy quesadillas, or a crisp green salad pair beautifully. Even a scoop of rice mixed in can transform it into a taco-inspired stew!

Creative Ways to Present

For a party, serve Easy Taco Soup in mini cups as appetizer “shooters” with a tortilla chip garnish, or build a taco soup bar so everyone can DIY their toppings. Leftover soup also makes an incredible base for tex-mex style burrito bowls the next day.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you—Easy Taco Soup keeps for up to 4 days in the refrigerator. Let it cool, then transfer to an airtight container. The flavors meld even more overnight, making reheated soup extra delicious.

Freezing

This soup is freezer gold! Ladle cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, or gently heat from frozen right on the stove for a speedy dinner solution.

Reheating

Reheat Easy Taco Soup gently on the stovetop or in the microwave, stirring occasionally to distribute the heat evenly. If the soup has thickened up in the fridge, just add a splash of broth or water to return it to its perfect, piping-hot consistency.

FAQs

Final Thoughts

I hope this Easy Taco Soup becomes your go-to dinner when you want something warm, festive, and completely fuss-free. Give it a try one night soon and don’t forget the toppings—because the only thing better than taco soup is taco soup made your way. Enjoy every cozy, spicy bite!

Easy Taco Soup Recipe

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A simple and delicious recipe for Easy Taco Soup that can be made on the stovetop or in a slow cooker. Packed with flavorful ingredients, this hearty soup is perfect for a quick and satisfying meal.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 (2-cup servings) 1x
• Category: Soup
• Method: Stovetop, Slow Cooker
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

Main Ingredients:

• 1 pound (500g) lean ground beef
• 1 small onion, chopped
• 4–5 cloves garlic, minced

Soup Base:

• 4 cups (946ml) beef or chicken broth or stock
• 1 can (15 oz / 432g) corn, drained
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 can (15 oz / 425g) chili beans in chili sauce
• 1 can (28 oz / 793g) crushed tomatoes
• 1 can (4 oz / 113g) chopped green chiles
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon each dried oregano, onion powder, and garlic powder
• Salt, pepper, and cayenne pepper to taste

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Instructions

1. Stovetop Version:

   In a large dutch oven or pot, brown the ground beef and onions until meat is no longer pink. Add the garlic and cook for 2 minutes. Add remaining ingredients. Cover with lid and simmer for 15 minutes. Serve with toppings of choice. Can also be simmered longer if desired, just stir occasionally.

2. Slow Cooker Version:

   Place raw ground beef in the bottom of the crockpot and break up into small chunks (or if you prefer you can brown it). Add in all other ingredients except toppings and stir together. Cover with lid and cook on high 4-6 hours or low 8-10 hours. Serve with desired toppings.

Notes

• You can top the soup with shredded cheese, sour cream, avocado, cilantro, or tortilla strips for added flavor.
• This soup freezes well, making it a great option for meal prep.

Nutrition

• Serving Size: 1 serving (approximately 2 cups)
• Calories: 320
• Sugar: 6g
• Sodium: 780mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 25g
• Cholesterol: 60mg