Taco Soup Recipe

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.

Taco 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

1. 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.
2. Sauté the aromatics: Stir in the minced garlic and chopped jalapeño and cook for two more minutes until fragrant.
3. 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.
4. 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.
5. 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

Try More Recipes:

• Hamburger Soup Recipe
• Creamy Tortellini Soup Recipe
• Dumpling Soup Recipe

Taco Soup Recipe

Recipe by Marry ThompsonCourse: SoupsCuisine: Tex-MexDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

495

kcal

A 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.