Taco Soup Recipe

Taco soup pulls all the best taco flavors into one warm, comforting bowl. It’s simple, hearty, and perfect when you’re short on time but still want something that hits the spot.

You can throw this taco soup together with basic ingredients and have a flavorful meal ready in less than an hour.

I love tossing everything into one pot and just letting it simmer as the spices mingle. The combo of beef, beans, corn, and tomatoes makes a rich, savory taste that feels like a cozy dinner without much fuss.

You’ll find everything you need below—equipment, ingredients, and steps that don’t overcomplicate things. After that, I’ll talk about what makes the flavor stand out and little tweaks you can try in the Tasting Notes section.

Taco Soup Recipe

I usually make this taco soup when I’m craving something quick, filling, and packed with flavor. It doesn’t need fancy tools or ingredients—just a few basics and you’re good to go.

The best part? It’s even tastier the next day.

Equipment

I keep things simple here. Most of these tools are probably already in your kitchen.

• Large pot or Dutch oven – you’ll cook everything in one place.
• Wooden spoon – for stirring while it simmers.
• Cutting board and knife – to chop onions, peppers, or fresh toppings.
• Can opener – for the beans, corn, and tomatoes.
• Measuring cups and spoons – to get the spices just right.
• Ladle – makes serving way easier.

A heavy pot works best since it holds heat and lets the flavors come together nicely. I always keep everything close so I’m not scrambling while cooking.

Ingredients

I stick with a mix of canned goods, a little fresh produce, and the spices that give this soup its taco kick.

• 1 pound ground beef or turkey
• 1 small onion, chopped
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 cup beef or chicken broth
• Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, diced avocado, or chopped cilantro.

I usually grab low-sodium canned stuff if I can. Fresh toppings really liven things up and add great texture.

Instructions

Cooking this soup is pretty straightforward and only takes one pot.

• Brown the ground meat in a large pot over medium heat. Drain off any extra fat.
• Toss in the chopped onion and cook until it softens up.
• Add taco seasoning and stir it in.
• Pour in the beans, corn, diced tomatoes, tomato sauce, and broth.
• Give everything a good stir and bring it to a boil.
• Turn the heat down and let it simmer for about 20 minutes, stirring now and then.
• Taste and add salt or pepper if you think it needs more.

Once it thickens up and the flavors blend, go ahead and serve. I like to ladle it into bowls and top it with cheese or a dollop of sour cream.

Notes

Sometimes I swap the beef for turkey, or just use lentils if I’m in the mood for a meatless version. This soup freezes like a champ, so I’ll often make extra and stash it away for busy days.

If it gets too thick, I just splash in a little more broth. Want it spicier? Toss in some diced jalapeños or a pinch of chili powder.

I usually serve it with tortilla chips or warm cornbread. It’s simple, and honestly, it just works.

Tasting Notes

I love that first bite of taco soup—it hits with a cozy mix of warm spices and all those tender textures.

The broth tastes rich and savory, with just enough chili to keep things interesting, but it never drowns out the other flavors.

Every spoonful scoops up a bit of everything—soft beans, juicy ground meat, and some sweet corn for good measure.

I always notice how the tomatoes add a little tang, which really helps balance out the richness from the meat and broth.

Once I throw on shredded cheese, sour cream, or even a handful of crushed tortilla chips, the whole thing shifts.

Cheese melts right in, sour cream makes it creamy, and those chips? They add this awesome crunch.

Honestly, the spice level swings depending on which taco seasoning and peppers I toss in.

If I’m feeling cautious, I’ll go easy on the seasoning, but when I want a kick, diced jalapeños do the trick.

The texture stays smooth but still hearty—ideal for dipping a little bread or a torn tortilla.

It’s the kind of meal that feels comforting and filling, but not so heavy that you regret that second bowl.

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