Marry This Taco Soup Recipe is a hearty and easy recipe, which is made with ground beef and pinto beans. It’s the perfect weeknight dinner, ready in about 35 minutes.
Jump to RecipeTaco Soup Recipe Ingredients
- 1 1/2 lb. ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped
- 2 (14.5-oz.) cans fire roasted tomatoes
- 1 (1-oz.) packet taco seasoning
- 1 (4-oz.) can green chiles
- 1 qt. chicken broth
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can of corn, drained
- Kosher salt, to taste
- Sour cream, for serving
- Cilantro, for serving
- Grated cheddar cheese, for serving
- Avocado, for serving
How To Make Taco Soup
- Brown the beef and onion: Heat a large Dutch oven over medium heat. Add the ground beef and chopped onion. Cook for 6 to 8 minutes, stirring to break the beef into small pieces, until it is no longer pink and the onion has softened.
- Sauté the aromatics: Stir in the minced garlic and chopped jalapeño and cook for two more minutes until fragrant.
- Combine and simmer: Stir in the fire-roasted tomatoes, taco seasoning packet, green chiles, chicken broth, corn, pinto beans, and black beans. Bring the mixture to a boil over medium-high heat.
- Meld the flavors: Reduce the heat to medium-low, partially cover the pot, and let the soup cook for about 20 minutes, stirring occasionally. Season with salt to taste.
- Serve with toppings: Ladle the soup into bowls and serve hot, topped with sour cream, chopped cilantro, cheddar cheese, and avocado, if desired.
Recipe Tips
- How to control the spice level? The heat comes from the jalapeño and the taco seasoning. For a milder soup, remove the seeds and membranes from the jalapeño before chopping, or omit it entirely. Use a mild taco seasoning packet.
- Can I use a different kind of meat? Yes, ground turkey or ground chicken are great leaner alternatives to ground beef. You could also use shredded rotisserie chicken for a shortcut.
- Can I make this in a slow cooker? Absolutely. First, brown the beef, onion, garlic, and jalapeño on the stovetop. Drain the fat, then transfer the mixture to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
- How to make it creamy? For a creamier version, stir in 4 ounces of softened cream cheese at the end of the cooking time until it’s fully melted and incorporated into the soup.
What To Serve With Taco Soup
This soup is a meal in itself, especially with toppings, but it’s even better with a side.
- Warm cornbread or corn muffins
- Cheesy quesadillas for dipping
- A simple side salad with a creamy cilantro-lime dressing
- Fritos or tortilla chips
How To Store Taco Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even more delicious the next day.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Taco Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 495 kcal
- Fat: 24g
- Carbohydrates: 35g
- Protein: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can add 1 cup of uncooked white rice along with the broth and simmer until it’s tender. For pasta, add 1 cup of a small shape like macaroni during the last 10-12 minutes of cooking. You may need to add an extra cup of broth for either option.
Yes, as long as you use a gluten-free certified taco seasoning packet and chicken broth, this recipe is naturally gluten-free.
Taco soup is generally more brothy and soup-like than chili, which is typically much thicker. Taco soup also relies heavily on the specific flavor profile of a taco seasoning packet.
Try More Recipes:
Taco Soup Recipe
Course: SoupsCuisine: Tex-MexDifficulty: Easy8
servings10
minutes30
minutes495
kcalA quick and easy one-pot soup that packs all the delicious flavor of a taco into a hearty, comforting bowl perfect for a weeknight dinner.
Ingredients
1 1/2 lb. ground beef
1 yellow onion, chopped
3 cloves garlic, minced
1 jalapeño, chopped
2 (14.5-oz.) cans fire roasted tomatoes
1 (1-oz.) packet taco seasoning
1 (4-oz.) can green chiles
1 qt. chicken broth
1 (15-oz.) can each: pinto beans, black beans, corn (all drained)
Toppings: Sour cream, cilantro, cheddar cheese, avocado
Directions
- In a large pot, brown the ground beef and onion; drain the fat.
- Stir in the garlic and jalapeño and cook for 2 minutes.
- Add the tomatoes, taco seasoning, green chiles, chicken broth, and all drained canned goods (beans, corn).
- Bring to a boil, then reduce heat and simmer, partially covered, for 20 minutes.
- Season with salt to taste.
- Serve hot with your favorite taco toppings.
Notes
- Using fire-roasted tomatoes adds a lovely smoky depth to the soup.
- Don’t skip rinsing the canned beans; this removes excess sodium and starchy liquid for a better flavor and texture.
- The toppings are half the fun! Set up a topping bar so everyone can customize their own bowl.
- This soup is a fantastic make-ahead meal, as the flavors get even better overnight.
