Easy Taco Soup (One Pot, 30 Minutes)
Taco soup is the dinner I make when I want something cozy and filling but have almost no time or energy. You brown some ground beef, open a few cans, stir in taco seasoning and let it simmer. Thirty minutes later you have a big pot of hearty, flavorful soup that tastes like taco night in a bowl. My kids love loading theirs up with cheese and crushed tortilla chips, and I love that it costs so little to make.
Quick answer: To make taco soup, brown 1 lb (450g) of ground beef with a diced onion and drain. Stir in 1 packet of taco seasoning, 1 packet of ranch seasoning (optional), 2 cans of beans, 1 can of corn, 1 can of diced tomatoes with green chiles, 1 can of tomato sauce and 2 cups (480 ml) of beef broth. Simmer for 20 minutes and serve with cheese, sour cream, avocado and tortilla chips.
It makes about 8 servings and is even better the next day.
Why You Will Love This Taco Soup
- It is a dump and stir recipe. Brown the beef, open some cans and let it simmer.
- It is ready in 30 minutes. Perfect for busy weeknights.
- It is cheap. Pantry staples and one pound of ground beef feed 8 people.
- The toppings make it fun. Everyone builds their own bowl like a taco bar.
- It freezes well. Make a double batch and freeze half for later.
Ingredients
This makes about 8 servings.
- 1 lb (450g) ground beef (or ground turkey)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 packet (1 oz / 28g) taco seasoning, or 2 tbsp homemade
- 1 packet (1 oz / 28g) dry ranch seasoning (optional, but delicious)
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 can (15 oz / 425g) pinto or kidney beans, drained and rinsed
- 1 can (15 oz / 425g) sweetcorn, drained (or 1½ cups frozen corn)
- 1 can (10 oz / 280g) diced tomatoes with green chiles, with juice
- 1 can (15 oz / 425g) diced tomatoes, with juice
- 1 can (8 oz / 225g) tomato sauce (passata in the UK)
- 2 cups (480 ml) beef broth
- Salt and pepper to taste
Homemade taco seasoning (if not using a packet): 1 tbsp chili powder, 1½ tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp oregano, 1 tsp salt and ¼ tsp cayenne.
A few notes on the ingredients
Ranch seasoning: This is the secret ingredient in many classic taco soup recipes. It adds a tangy, herby, creamy flavor. If you cannot find it, skip it and add ½ tsp each of dried dill and parsley plus a squeeze of lime.
Beans: Use any beans you like. Black, pinto, kidney and even white beans all work. Do not drain the tomatoes, though, because their juice is part of the broth.
Diced tomatoes with green chiles: Rotel is the best known brand in the US. In the UK, use plain chopped tomatoes plus 1 diced green chili or a few pickled jalapeños.
Taco seasoning: Packets can be salty, so use low sodium broth and taste before adding extra salt.
How to Make Taco Soup (Step by Step)
Brown the beef. In a large pot or Dutch oven over medium high heat, brown the ground beef with the onion for 7 to 8 minutes, breaking it into crumbles. Add the garlic for the last minute. Drain the excess fat.
Add the seasonings. Stir in the taco seasoning and ranch seasoning until the beef is coated.
Add the cans. Add the beans, corn, both cans of tomatoes with their juice, the tomato sauce and the broth. Stir well.
Simmer. Bring to a boil, then lower the heat and simmer uncovered for 20 minutes, stirring now and then. The longer it simmers, the deeper the flavor.
Taste and adjust. Add salt, pepper, more chili powder or a squeeze of lime as needed. Add more broth if you like a thinner soup.
Serve. Ladle into bowls and pile on your favorite toppings.
Crockpot Taco Soup
Brown the beef and onion on the stove and drain the fat. Add it to the slow cooker with all the other ingredients and stir well. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. It is the perfect dinner for busy days, game days and potlucks, because the slow cooker keeps it warm for hours. If you love slow cooker Mexican flavors, my crockpot taco meat is another easy favorite.
Instant Pot: Brown the beef on the sauté setting, add everything else, and pressure cook on high for 8 minutes with a 10 minute natural release.
Best Taco Soup Toppings
- Shredded cheddar or Mexican blend cheese
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Crushed tortilla chips or Fritos
- Fresh cilantro and sliced green onions
- Sliced jalapeños
- A squeeze of lime
Easy Taco Soup Variations
- Chicken taco soup. Use 1½ lb (680g) chicken breasts instead of beef. Simmer whole for 20 minutes, then shred. For a creamy chicken version, try my white chicken chili.
- Creamy taco soup. Stir in 4 oz (115g) cream cheese at the end until melted.
- Taco soup over Fritos. Serve over Fritos with cheese for a fun, crunchy dinner kids love.
- Vegetarian taco soup. Skip the meat, add an extra can of beans and use vegetable broth.
- Spicy taco soup. Add a diced jalapeño with the onion and a pinch of cayenne.
- Low carb taco soup. Skip the beans and corn, add diced zucchini and peppers, and stir in cream cheese.
Want a lighter, brothy soup with similar flavors? My chicken noodle soup is a great one to try next.
What to Serve With Taco Soup
Taco soup is a full meal on its own, but these sides make it feel like a fiesta:
- Warm cornbread or cornbread muffins
- Cheese quesadillas cut into triangles for dipping
- A crunchy side salad with lime dressing
- Tortilla chips with salsa and guacamole
- Mexican rice for extra hungry crowds
My Tips for the Best Taco Soup
- Drain the beef well. Extra grease makes the soup oily.
- Do not drain the tomatoes. Their juice is part of the broth.
- Let it simmer. Even 10 extra minutes makes the flavors richer.
- Make it a day ahead. Like chili, taco soup tastes even better the next day.
- Add acid at the end. A squeeze of lime brightens all those warm spices.
How to Store and Freeze Taco Soup
Fridge: Keep in airtight containers for up to 4 days.
Freezer: Taco soup freezes beautifully. Cool it, portion into freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove. Add the toppings fresh.
Taco Soup FAQs
What is taco soup made of?
Taco soup is made with ground beef, onion, beans, corn, tomatoes, broth and taco seasoning. Many recipes also add ranch seasoning.
Is taco soup the same as chili?
They are similar, but taco soup is brothier, uses taco seasoning instead of chili spices, and usually includes corn. Chili is thicker and often simmered longer.
Can I use ground turkey?
Yes. Ground turkey or ground chicken work well. Add 1 tbsp of oil when browning since they are leaner.
Do I have to use ranch seasoning?
No. It adds a lovely tangy flavor, but the soup is still delicious without it.
How do I thicken taco soup?
Simmer it uncovered for 10 more minutes, mash a few of the beans against the side of the pot, or stir in a little cream cheese.
Is taco soup gluten free?
It can be. Check that your taco seasoning, ranch seasoning and broth are labeled gluten free.
Final Thoughts
Taco soup is proof that the easiest dinners are often the best. A few cans, a pound of beef and 30 minutes give you a big pot of cozy, flavorful soup that feeds a crowd. Set out the toppings, and let everyone make their bowl their own.
