When the weather cools down or you need comfort food fast, nothing beats a big bowl of hearty taco soup. This easy taco soup recipe is a true weeknight hero—one-pot, quick, and bursting with Mexican-inspired flavors your whole family will love. It’s a recipe you’ll want to make again and again, and the leftovers might taste even better the next day!
Why You’ll Love This Taco Soup
There’s so much to adore about this recipe. The preparation is genuinely simple, but the flavors are big and bold. Using just a handful of pantry staples and fresh ingredients, you can whip up a meal that is filling, customizable, and seriously satisfying. Whether you prefer stove top, Instant Pot, or slow-cooker, this taco soup delivers every time.
Another win? This recipe is meal-prep magic. It holds up perfectly in the fridge for a few days and is also freezer-friendly, making it a go-to option for busy lifestyles.
Ingredients That Make This Soup Shine
You’ll need:
- 1 pound ground beef (or turkey works just as well)
- 1 medium sweet onion, finely chopped
- 1 red bell pepper, chopped (add a green bell pepper for even more color!)
- 1–2 tablespoons taco seasoning (homemade is best—try this easy blend)
- ½ teaspoon garlic powder
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can pinto or white beans (15 oz), drained and rinsed (totally optional but adds extra heartiness)
- 1 can corn (15 oz)
- 1 can tomato sauce (15 oz)
- 1 can Rotel tomatoes (10 oz; for mild, use regular diced tomatoes plus a little chopped green chile)
- 1 can diced tomatoes (15 oz)
- ¼ to ½ cup fresh salsa
- ½ to 1 cup low-sodium beef or chicken broth, for your desired consistency
- ¼ cup chopped cilantro (adds garden-fresh zip)
- Salt and pepper, to taste
For serving: sour cream, shredded cheese, avocado, lime wedges, green onions, and if you have extra time, homemade tortilla strips or simply chips to scoop every bite.
How to Make Taco Soup
- Brown the Meat and Sauté Veggies:
Start with a large pot or Dutch oven on medium heat. Add the ground beef and cook, breaking up any big chunks with a wooden spoon. When halfway cooked, toss in the chopped onions and bell peppers, stirring every now and then until everything is softened and aromatic. Drain any extra grease if needed. - Spice It Up:
Sprinkle your taco seasoning and garlic powder over the beef and veggies. Give everything a good mix so those spices coat every bite. Season with salt and pepper. - Build the Soup:
Pour in your black beans, kidney beans, pinto beans if using, corn, tomato sauce, Rotel, diced tomatoes, salsa, and half of the broth. Stir to combine, making sure nothing is sticking to the bottom of the pot. If you prefer a thinner soup, pour in a bit more broth. - Simmer and Develop Flavor:
Bring your pot up to a gentle boil, then lower the heat and let it simmer uncovered for about 20–30 minutes, stirring now and then. As the soup cooks, all those incredible flavors meld together, creating a rich and savory broth. If you like it thicker, let it simmer longer; for a soupy version, add more broth. - Finishing Touch:
Stir in the chopped cilantro just before serving for a fresh pop of flavor. Taste and adjust seasoning if needed. - Serve & Enjoy:
Ladle the hot taco soup into bowls. Invite everyone to top their own with favorite garnishes—sour cream, shredded cheese, avocado, lime, scallions, and heaps of crunchy tortilla chips or strips.
Tasty Tips and Delicious Variations
- For Extra Protein: Substitute ground chicken or even shredded rotisserie chicken for variety. For a vegetarian version, use plant-based crumbles and all three beans.
- Kick up the Heat: Add minced jalapeño or extra chili powder if you love your soup spicy. Tone down with mild tomatoes if needed.
- Add More Veggies: Dice up zucchini, carrot, or even a handful of spinach for extra nutrients.
- Make it Creamy: Swirl in ¼ cup cream cheese at the end for a luscious texture.
Storage and Meal Prep
This soup makes fantastic leftovers, so don’t worry if you have extra!
- Refrigerator: Store in airtight containers for up to 3 days. The flavors deepen, making it even tastier.
- Freezer: Let soup cool completely, then transfer to freezer-safe containers (leave a little space at the top for expansion!). Freeze for up to 6 months. To use, thaw overnight in the fridge and gently reheat on the stove, stirring occasionally.
Nutrition at a Glance
Each hearty serving is full of protein and fiber, and you can tweak ingredients for your health goals. For those counting macros, this version delivers about 415 calories, 29g protein, 62g carbs, and 17g fiber per serving (roughly 350g).
More Cozy Soup Recipes to Try
If this taco soup hits the spot, you’ll want to check out some of my other favorites:
- Easy Lasagna Soup—all the nostalgic Italian flavors you crave, in easy soup form!
- Hearty Vegetable Soup—crammed with veggies, comforting, and healthy.
- Browse all soup recipes here for more inspiration.
Your Turn!
Have you tried this taco soup? What toppings do you and your family love? Share your best tips and let me know—your comments help other readers (and make my day!).