This one-pot taco soup delivers all the bold, Tex-Mex goodness you love with simple pantry staples and minimal prep! Plus, it’s ready to go in 30 minutes. This is one of my family’s favorite dinners and I know you’ll love it just as much.
Looking for more hearty soups to warm you up from the inside-out this winter? Try these: 8-can chicken taco soup, chicken fajita soup, and 20-minute black bean soup!
Easy Taco Soup
I don’t know why it’s taken me so long to get this recipe on the blog. I make it for my family all the time. (And always have some left over to heat up in the fridge!) This quick and easy taco soup is hearty, flavorful and uses simple canned ingredients that you probably already have in your pantry!
And if you’re not already convinced, this taco soup recipe is the best because you make everything in one pot. Clean-up is a breeze! It all starts with some seasoned ground beef, combined with a beef broth and fire-roasted tomato base. Then you add all those veggies and beans to give it texture that’s out of this world! Serve with some tortilla strips and you have the perfect dinner for chilly nights.
Ingredients in Taco Soup
I love this taco soup recipe because it uses so many simple ingredients. It’s perfect for when you have leftover taco meat in the fridge! Just combine it with some beef broth, canned veggies, and you have a delicious, hearty dinner on your hands! Note: all measurements are in the recipe card below.
- Lean Ground Beef: Besides all of the beans, this is your main protein source. If you’re wanting something leaner you can also use ground turkey.
- Diced Yellow Onion: Aromatic foundation for building that classic taco base.
- Minced Garlic: So your taco soup has the perfect savory flavor.
- Taco Seasoning: Convenient blend of spices to season your ground beef with. Use premade taco seasoning or make your own blend!
- Beef Broth: Liquid base for simmering and melding all the flavors.
- Fire-Roasted Diced Tomatoes: Rich, smoky sweetness with a touch of char.
- Canned Corn: Adds sweetness and texture. Drain before using.
- Canned Black Beans: Nutty flavor and creamy texture, adding bulk and protein. Drain before adding.
- Canned Pinto Beans: Earthy flavor and lots of fiber! Again, drain before you add these to your taco soup!
- Green Chiles: Fiery kick to customize your spice level.
- Mexican Hot Style El Pato Tomato Sauce: Tangy depth and a touch of heat (use milder options if preferred).
Add Some Toppings
Taco soup is great on its own, but even better with toppings! I like to add a dollop of sour cream, shredded Mexican blend cheese, some sliced avocados for creaminess, extra tomatoes, and chopped cilantro for garnish. And of course, you can’t forget the chips! Tortilla strips are always a good option, or you can use my family’s favorite- Fritos Scoops!
How to Make It
3 simple steps and ready in 30 minutes, this taco soup is the perfect weeknight meal. Really, all you have to do is combine all of your ingredients and let everything simmer to flavorful perfection!
- Cook Ground Beef: In a large stock pot cook the ground beef and onion together over medium high heat. When the meat is evenly browned, add in the garlic and taco seasoning and sauté another minute, evenly incorporating the seasonings.
- Add Broth and Vegetables: To the pot add the beef broth, tomatoes, corn, black beans, pinto beans, green chiles, and Mexican style tomato sauce.
- Simmer: Bring everything to a boil then reduce the heat to low and simmer for about 10-15 minutes, just to incorporate and heat everything together.
- Serve: Remove from heat and then serve with toppings if desired.
Tips and Variations
A few extra ways to customize your taco soup to your liking. It’s a dinner staple at my house, be prepared for your family to love it just as much!
- Add Some Heat: If you like some heat with your taco soup I suggest adding a diced jalapeño to the soup, although the Mexican style tomato sauce adds some heat!
- Make it Thicker: You can mash some of your beans to give your taco soup a richer, thicker consistency.
- Make it Vegetarian: You can swap out the ground beef for meatless crumbles, or just omit the beef entirely. You’ll also want to use vegetable broth instead of beef. Taco soup has enough protein on its own with just the beans!
Storing Leftover Taco Soup
Taco soup makes the BEST leftovers. Like I said earlier, I always have some ready to heat up in my fridge for a quick, flavorful meal.
- In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 1 minute intervals, or warm your taco soup over the stove on medium heat.
More Tried & True Soup Recipes
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Easy Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons Taco Seasoning
- 4 cups beef broth
- 1 14 ounce can fire roasted diced tomatoes
- 1 15 ounce can corn drained
- 1 15 ounce can black beans drained
- 1 15 ounce can pinto beans drained
- 1 4 ounce cans green chiles
- 1 1 ounce can El Pato tomato sauce mexican hot style
Toppings
- Sour cream
- Avocado sliced
- Tomato diced
- Cilantro
- Tortilla chips
Instructions
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In a large stock pot cook the ground beef and onion together over medium high heat. When the meat is evenly browned, add in the garlic and taco seasoning and saute another minute, evenly incorporating the seasonings.
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To the pot add the beef broth, tomatoes, corn, black beans, pinto beans, green chiles, and Mexican style tomato sauce.
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Bring everything to a boil then reduce the heat to low and simmer for about 10-15 minutes, just to incorporate and heat everything together.
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Remove from heat and serve with the toppings.
