Taco Soup

You know those nights when you need dinner on the table fast, but still want something warm, comforting, and packed with flavor? That’s exactly why I make this taco soup recipe at least twice a month! It’s my go-to solution when the week gets crazy, just toss everything in one pot, let it simmer, and boom, you’ve got a meal that tastes like you spent hours in the kitchen.

I first fell in love with this soup when my sister brought it to a family potluck years ago. One bite of that rich, spiced broth loaded with beans, corn, and tender ground beef (or turkey, if you prefer), and I was hooked. Now my kids beg for it, especially when they see the toppings lined up on the counter. Seriously, who can resist a bowl piled high with cheese, avocado, and a handful of crunchy tortilla chips?

The best part? It’s ready in 25 minutes flat. No fuss, no complicated steps, just pure, hearty deliciousness that makes everyone at the table happy.

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Why You’ll Love This Taco Soup

Trust me, once you try this taco soup, it’ll become your new weeknight hero. It checks all the boxes:

• Dinner’s ready in just 25 minutes (yes, really!)
• One pot means minimal cleanup (hallelujah!)
• It’s packed with protein and fiber to keep everyone full
• You get to go wild with toppings, it’s like a taco bar in bowl form

The first time I made this, my husband took one bite and said, “This tastes like happiness.” And you know what? He wasn’t wrong. There’s something magical about that rich, spiced broth hugging all those chunky ingredients.

Quick and Easy Weeknight Meal

From fridge to table in half an hour, that’s my kind of cooking! While the soup simmers, you’ve got time to set the table, help with homework, or (let’s be real) scroll through your phone guilt-free. The active cooking time is barely 5 minutes, just brown the meat, stir in spices, then let the pot work its magic.

Customizable Toppings

Here’s where the fun begins! I always set out bowls of:

• Shredded cheddar (the melty kind)
• Diced avocado (essential!)
• Sour cream (cool and creamy)
• Crushed tortilla chips (for that satisfying crunch)

My kids go nuts layering toppings sky-high, it’s half the reason they love this soup so much. Pro tip: leftover toppings make killer nachos the next day!

Taco Soup Ingredients

Here’s everything you’ll need to make this flavor-packed taco soup – I promise your pantry probably has most of these already! The beauty of this recipe is how simple the ingredient list is, while still delivering that deep, satisfying taco flavor we all crave.

• 1 pound lean ground beef (or ground turkey for a lighter option – I use both depending on my mood)
• 4 garlic cloves, minced (or 1 teaspoon garlic powder in a pinch)
• 2 teaspoons chili powder – this is where the magic starts!
• 1 teaspoon ground cumin (my secret weapon for that authentic taco taste)
• 1 teaspoon salt – adjust to your liking
• ½ teaspoon dried oregano (rub it between your fingers first to wake up the flavor)
• ½ teaspoon paprika (smoked paprika adds amazing depth if you have it)
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 can (28 oz) crushed tomatoes, undrained (the juice adds great liquid)
• 1 can (4 oz) diced green chiles (don’t drain these – that mild heat is perfect)
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (17 oz) corn, drained (or frozen corn works great too)
• 2 cups low-sodium beef broth (or chicken broth if that’s what you have)

See? Nothing fancy – just good, honest ingredients that come together to make something truly special. Now let me show you how easy this comes together!

How to Make Taco Soup

Now for the fun part – let’s turn those simple ingredients into the most comforting bowl of taco soup you’ve ever tasted! I’ve made this so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through each easy step.

Browning the Meat

First things first – grab your favorite big soup pot (I use my Dutch oven) and set it over medium heat. Crumble in that pound of ground beef (or turkey if you’re going that route) and let it sizzle away. Here’s my trick: I don’t stir it too much at first – letting it get a little crusty on the bottom adds amazing flavor!

When the meat’s no longer pink (about 5-7 minutes), it’s time to drain. Tilt the pot carefully and use a spoon to scoop out any excess grease (or you can be fancy and use one of those fat separators if you have one). Leave just a teaspoon or so – that remaining fat will help carry all those yummy spice flavors.

Adding Spices and Liquids

This is where the magic happens! Dump in all your spices – the chili powder, cumin, oregano, everything – plus that minced garlic. Now here’s the key: stir constantly for just 1 minute. Seriously, set a timer if you need to. You’ll actually smell the spices blooming, and that’s how you know they’re ready to work their flavor magic in your taco soup.

Next comes the easy part – just pour in everything else! The crushed tomatoes, green chiles, beans (make sure you rinsed those first), corn, and broth. Give it all a good stir – I like to scrape up any browned bits from the bottom of the pot because they’re packed with flavor.

Simmering to Perfection

Turn the heat up until you get a gentle bubble going, then immediately reduce it to low. Cover the pot – this is crucial for keeping all that delicious moisture in – and set your timer for 20 minutes.

Here’s what’s happening while you wait: the flavors are getting to know each other. The tomatoes mellow out, the spices distribute evenly, and everything becomes best friends. Give it an occasional stir – I use this time to set out all those fun toppings so everyone can customize their bowl just how they like it.

When the timer dings, take off the lid and inhale that amazing aroma. Your taco soup is ready to warm bellies and make everyone at your table happy!

Tips for the Best Taco Soup

After making this taco soup more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” amazing. First – taste as you go! Start with the spice measurements I gave you, but don’t be shy about adding more if you like it bold. I often toss in an extra pinch of cumin or chili powder at the end.

Fresh garlic makes a world of difference if you have it – that sweet, pungent punch really shines through. But if you’re in a rush or out of fresh, powdered works fine (we’ve all been there). Want to make cleanup even easier? Use kitchen scissors to snip the green chiles right into the pot – no extra bowl to wash!

This soup freezes beautifully too – I always double the batch and stash half for those “I can’t even” nights. Just thaw overnight in the fridge, then reheat gently on the stove with a splash of broth to bring it back to life.

Taco Soup Variations

One of my favorite things about this taco soup is how easily you can swap ingredients based on what’s in your fridge or pantry! Here are some delicious twists I’ve tried over the years:

Instead of ground beef, try shredded chicken – just toss in 2-3 cups of cooked, shredded chicken when you’d normally add the beef. It’s lighter but just as satisfying. For a vegetarian version, skip the meat entirely and add an extra can of beans (pinto beans work great here).

Want more veggies? Stir in diced bell peppers when you brown the meat – the red ones add such pretty color! Sometimes I’ll throw in a handful of spinach at the end too. The soup wilts it perfectly, and sneaks in some extra greens.

The possibilities are endless – that’s what makes this recipe a true kitchen workhorse!

Serving Suggestions

Oh, the fun part – dressing up your taco soup for maximum deliciousness! I always serve mine with warm cornbread on the side – that sweet, crumbly contrast is heavenly dipped in the spicy broth. For something lighter, a crisp green salad with avocado dressing makes the perfect fresh pairing.

Set up a toppings bar and let everyone customize their bowl. My family goes wild for crushed tortilla chips (the salty crunch is everything!), shredded cheese, and cooling dollops of sour cream. A squeeze of lime juice right at the end? Chef’s kiss!

This taco soup turns any weeknight dinner into a festive occasion – just add your favorite toppings and dig in!

Storing and Reheating Taco Soup

Here’s the beautiful thing about this taco soup – it actually gets better after sitting in the fridge overnight as the flavors keep mingling! Store any leftovers in an airtight container (I love my glass Pyrex ones) for up to 3 days. When you’re ready to eat, you’ve got options:

For the stovetop method (my favorite), just pour it into a pot with a splash of broth or water to loosen it up, then warm gently over medium-low heat, stirring occasionally. If you’re in a hurry, the microwave works too – cover the bowl with a damp paper towel and heat in 30-second bursts, stirring between each one.

Pro tip: Those toppings we talked about? Add them fresh after reheating for maximum texture and flavor!

Taco Soup Nutritional Information

Let’s talk numbers, because I know some of you (like me!) want to keep track of what’s going into that delicious bowl. Here’s the breakdown per serving, based on using 93% lean ground beef and all the standard ingredients:

• Serving Size: 1 generous bowl (about 1.5 cups)
• Calories: 390
• Total Fat: 12g (4g saturated, 6g unsaturated)
• Protein: 25g (thanks to that beef and beans!)
• Total Carbohydrates: 45g
• Fiber: 10g (those beans aren’t kidding around)
• Sugar: 6g
• Sodium: 800mg (use low-sodium broth if you’re watching salt)
• Cholesterol: 50mg

*Values are estimates and may vary based on your exact ingredients and toppings. For example, swapping in ground turkey drops the fat content a bit, while adding a big handful of cheese will increase it. My personal hack? I keep sour cream as a topping rather than mixing it in, tastes indulgent but keeps the base soup lighter!

Taco Soup FAQs

More Soups You’ll Love

If you enjoyed this Taco Soup, you’ll definitely want to try these comforting and flavorful soup recipes next. Each one is packed with unique flavors while keeping that same warm, hearty feel:

• Sausage Potato Soup: Creamy, hearty, and loaded with savory sausage and potatoes.
• Thai Chicken Curry Soup: A cozy blend of coconut milk, curry spices, and tender chicken.
• Lasagna Soup: All the flavors of lasagna in one comforting bowl.
• Stuffed Pepper Soup: A hearty twist on classic stuffed peppers in soup form.

These soups are perfect for meal prep, weeknight dinners, or anytime you’re craving something warm and satisfying.

Why You’ll Love This Taco Soup

This Taco Soup is the perfect balance of hearty, comforting, and incredibly easy to make. With seasoned ground beef, beans, corn, and bold Tex-Mex spices simmered together, every bite is packed with flavor. It’s quick enough for busy weeknights, yet satisfying enough to serve at family dinners or casual get-togethers. Top it with cheese, sour cream, or tortilla chips for a customizable meal everyone will love.

I’d love to hear how this recipe turned out for you! Be sure to leave a comment below and share your favorite toppings. Don’t forget to follow me on Facebook, Instagram, and Pinterest for more cozy and delicious recipes.

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