This Easy Taco Soup is a hearty, flavorful, one-pot meal you can quickly whip up any night of the week! It’s packed with ground beef, beans, corn, and diced tomatoes, then topped with your favorite fixings.
Why You’ll Love This Recipe
- Quick & Easy: This simple taco soup recipe comes together quickly with mostly canned goods, store-bought taco seasoning, an onion, and ground beef.
- Customizable: Everyone can top their own bowl with their favorites like cheese, avocado, tortilla chips, and more.
- Family-Favorite: Anything taco-flavored is a winner! This easy taco soup recipe with ground beef is one your family will request on repeat.
For more taco-inspired recipes, you’ve got to try our taco ranch dip and our layered taco dip next.
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Ingredients
- Ground Beef: Serves as the “taco meat” for the soup. You only need one pound, so if you have extra, make these mini meatloaves too!
- Canned Tomatoes: You’ll use a can of diced tomatoes with green chilies and a can of tomato sauce in this easy recipe for taco soup.
- Beans: I used both pinto beans and kidney beans, but feel free to use any type you’d like.
- Corn: You’ll need one can of corn for this quick taco soup.
- Taco Seasoning: I used a store-bought packet, but you can make a homemade taco seasoning if preferred.
- Toppings: Some toppings I recommend are sliced avocado, shredded cheese, tortilla chips or corn chips, sour cream, chopped cilantro, and lime wedges, but feel free to use your favorites.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Use a plant-based meat alternative instead of the ground beef or add an extra can of beans. Black beans are a great option!
- Different Meat: Change things up by swapping the beef for ground turkey, chicken, or even pork.
- Spicy: Add diced jalapenos or a pinch of cayenne to give this soup an extra kick of heat.
How to Make Taco Soup
This taco soup is an easy recipe to follow. Get started by gathering all of your ingredients and grabbing a large pot.
- Step 1: Brown the beef. Add the beef and onion to the pot and cook until browned. Drain and return to the pot.
- Step 2: Add the remaining ingredients. Stir in the beans, corn, diced tomatoes, tomato sauce, and taco seasoning.
- Step 3: Cook. Simmer the soup for 20 minutes and serve with the toppings of your choice. We love it with a drizzle of this creamy jalapeno sauce.
Expert Tips
- Don’t drain the cans: There’s no need to drain the liquid from the canned tomatoes, beans, or corn, as this mixture will create the broth for the soup along with the tomato sauce.
- Adjust the thickness: If you prefer a thicker soup, allow it to simmer for a few more minutes to further reduce. If you want it a bit thinner, you can add a little chicken broth.
- Store leftovers in the fridge or freezer: The leftover soup can be stored in an airtight container for 3-4 days in the refrigerator or 2-3 months in the freezer. Reheat on the stovetop or in the microwave.
Serving Suggestions
- Pair a bowl of taco soup with a side of this cilantro lime rice or this Mexican rice.
- Start your meal with some tortilla chips and salsa. This tomatillo salsa and this pico de gallo are great options.
Easy Taco Soup Recipe FAQs
Yes! Use the sauté setting to brown the ground beef and onion directly in the pressure cooker. Add the beans, corn, diced tomatoes, tomato sauce, and taco seasoning, then set it to the soup setting for 15 minutes. Once cooking is complete, carefully quick-release the pressure.
Absolutely! Brown the ground beef and onion in a skillet first, drain the fat, then transfer the mixture to a 5-quart slow cooker. Stir in the remaining ingredients and cook for 6-7 hours on low or 3-4 hours on high.
More Delicious Soups
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Easy Taco Soup Recipe
Ingredients
- 1 LB ground beef
- 1 onion diced
- 1 10-ounce can diced tomatoes with green chilis do not drain
- 1 15-ounce can tomato sauce
- 1 15-ounce can pinto beans do not drain
- 1 15-ounce can kidney beans do not drain
- 1 15-ounce can corn do not drain
- ¼ cup taco seasoning or one envelope
Suggested Toppings
- avocado
- shredded cheddar cheese
- tortilla chips
- limes
- sour cream
- cilantro
Instructions
Stovetop
- Brown beef along with onion in a large pot, drain fat.
- Add pinto beans, kidney beans, corn, diced tomatoes with green chilis, tomato sauce, and taco seasoning. Simmer 20 minutes.
- Serve hot with desired toppings.
Pressure Cooker
- Set your pressure cooker to saute and brown ground beef and onion.
- Add pinto beans, kidney beans, corn, diced tomatoes with green chilis, tomato sauce, and taco seasoning. Set to soup setting for 15 minutes. Use a quick release to release the pressure.
- Serve hot with desired toppings.
Slow Cooker
- Brown beef along with onion in a skillet, drain fat. Transfer to a 5qt slow cooker.
- Add pinto beans, kidney beans, corn, diced tomatoes with green chilis, tomato sauce, and taco seasoning. Cook on low for 6-7 hours or high for 3-4 hours.
- Serve hot with desired toppings.
Video
Notes
- If you’re not a fan of beef, use a different ground meat like turkey, chicken, or pork.
- Pour the liquid from the canned tomatoes, corn, and beans right into the pot to create the cooking broth.
- To make your soup thicker, simmer it a little longer. For a thinner consistency, add a little chicken broth.
Nutrition
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Kerry says
This is one of our favorite dinners! I love how fast it is!
Erin V says
so many yummy things in one bowl, thanks for sharing!!