Taco soup is the ultimate comfort food in a bowl—hearty, flavorful, and packed with all your Tex-Mex favorites. Imagine the rich spices of tacos blended into a warm, soul-satisfying soup that comes together in under 30 minutes. Whether you’re feeding a hungry family, prepping for game night, or just craving something cozy, this taco soup recipe delivers big flavor with minimal effort. With a homemade seasoning mix, tender ground beef, beans, corn, and zesty toppings, every spoonful is guaranteed to hit the spot.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes, perfect for busy weeknights.
- Simple Ingredients – Pantry staples like beans, corn, and tomatoes make it budget-friendly.
- Customizable – Adjust spice levels, swap proteins, or pile on your favorite toppings.
- Comfort in a Bowl – Warm, hearty, and satisfying—like a hug on a chilly day.
- Crowd-Pleaser – Great for parties, family dinners, or casual get-togethers.
Unlike basic versions, this recipe uses homemade taco seasoning for a fresher, bolder flavor that really sets it apart.
Ingredients Needed
For the Taco Seasoning
- 1 tsp each: garlic powder, onion powder, cayenne pepper
- 2 tsp each: dried oregano, paprika
- 2 ½ tsp cumin powder
- ¾ tsp salt
- ½ tsp black pepper
For the Soup Base
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium onion (yellow or brown), finely chopped
- 500 g / 1 lb lean ground beef
- 1 can (400 g / 14 oz) black beans, rinsed and drained
- 1 can (400 g / 14 oz) corn kernels, rinsed and drained
- 120 g / 4.5 oz canned green chilies (mild or hot, your choice)
- 1 can (800 g / 28 oz) crushed tomatoes
- 2 cups beef broth
For Toppings (Don’t Skip These!)
- Shredded cheese (cheddar or Mexican blend works best)
- Sour cream or plain yogurt
- Fresh cilantro or green onions, finely sliced
- Corn chips (for crunch and scooping)
- Optional extras: diced avocado, squeeze of lime juice
How to Make Taco Soup
Step 1: Build the Flavor Base
Heat olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic. Cook for about 3 minutes, stirring often, until softened and fragrant. This step lays the foundation for a rich, savory soup.
Step 2: Brown the Beef
Increase the heat slightly, then add the ground beef. Break it up with a wooden spoon and cook until no pink remains. Browning not only cooks the beef but also deepens the flavor of the soup.
Step 3: Add Seasoning and Ingredients
Stir in the homemade taco seasoning, beans, corn, green chilies, crushed tomatoes, and beef broth. Mix well to ensure the spices are evenly distributed. Bring the mixture to a gentle boil.
Step 4: Simmer and Develop Flavor
Reduce heat to medium and let the soup simmer for about 10 minutes. This short simmer helps the flavors meld together. If you prefer a thinner soup, add a splash of water or broth.
Step 5: Serve with Toppings
Ladle the soup into bowls. Add your favorite toppings—cheese, sour cream, cilantro, corn chips, or avocado. For a fun twist, place corn chips at the bottom of the bowl before adding soup for a taco-meets-nacho experience.
Serving and Storage Tips
- Serving: Pair with warm tortillas, a side salad, or simply extra corn chips for dipping.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Freezing: This soup freezes beautifully—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over medium heat, adding a splash of broth if it thickens too much.
Helpful Notes
- Prefer chicken? Swap ground beef for shredded rotisserie chicken or ground turkey.
- For a vegetarian version, skip the beef and use extra beans or lentils.
- Want more spice? Add fresh jalapeños, extra cayenne, or a dash of hot sauce.
- Make it creamy by stirring in a splash of heavy cream or a dollop of cream cheese at the end.
Taco Soup
Ingredients
Method
- Step 1: Heat olive oil in a large pot over medium-high heat. Add onion and garlic, cooking 3 minutes until softened.
- Step 2: Add ground beef, breaking it apart with a spoon. Cook until browned and no pink remains.
- Step 3: Stir in taco seasoning, black beans, corn, green chilies, crushed tomatoes, and beef broth. Mix well.
- Step 4: Bring to a gentle boil, then reduce heat to medium. Simmer 10 minutes for flavors to meld.
- Step 5: Ladle soup into bowls. Garnish with cheese, sour cream, cilantro, avocado, lime, and corn chips.
Notes
Conclusion
This taco soup recipe is everything you love about tacos—spicy, hearty, and loaded with toppings—served in one warming bowl. It’s quick, flexible, and guaranteed to bring smiles to the table. Perfect for busy nights, meal prep, or feeding a hungry crowd, it’s a recipe you’ll want to make again and again.
If you try this taco soup, please leave a ⭐ star rating and comment below—I’d love to hear how you made it your own! Don’t forget to share it with friends and family on Pinterest or Facebook.
👉 What toppings do you like best on your taco soup? Share your ideas in the comments!
Frequently Asked Questions (FAQ)
Can I use chicken instead of beef?
Yes! Ground chicken or shredded rotisserie chicken works perfectly in this recipe. Just adjust the cooking time since chicken cooks faster than beef.
How do I make this soup gluten-free?
The soup itself is naturally gluten-free—just double-check that your broth and toppings (like corn chips) are certified gluten-free.
Is taco soup freezer-friendly?
Absolutely. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Thaw and reheat as needed.
How thick should taco soup be?
It should be slightly hearty but still soup-like. If it’s too thick, add a splash of broth or water. If too thin, let it simmer uncovered until it reduces.
Can I make this in a slow cooker?
Yes. Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours.