Taco Soup Recipe That’s Hearty, Healthy, and Easy

Last Updated on November 26, 2025 by Souhail

Let me tell you, few things hit the spot like a big, steaming bowl of taco soup. The first time I made this taco soup recipe, it was a chilly fall night in Brooklyn, and I was craving something warm, spicy, and soul-soothing—but I didn’t want to spend hours cooking. Enter this glorious one-pot wonder.

This taco soup recipe is the kind of meal that checks all the boxes: fast, flavorful, satisfying, and totally flexible. It’s got all the best parts of a taco—spiced ground beef, black beans, corn, diced tomatoes, and taco seasoning—swimming together in a rich, savory broth. It’s perfect for a weeknight dinner when you want comfort food without the fuss.

I love to top mine with shredded cheddar, a dollop of sour cream, and crushed tortilla chips for that ultimate taco-in-a-bowl experience. And the best part? It’s ready in under 40 minutes, and it’s even better the next day. Whether you’re feeding a family, meal prepping for the week, or throwing together a last-minute dinner, this taco soup is going to become your go-to.

Why This Taco Soup Is Totally a Weeknight Hero

There are a million reasons to fall in love with this taco soup recipe, but let me just highlight the biggies for you. Whether you’re new to cooking or a seasoned home chef looking for something fun and foolproof, this one checks all the boxes:

• It’s a One-Pot Wonder
  Seriously, just one pot. Less mess, less cleanup, more time to chill (or rewatch your favorite show while it simmers).
• It’s Loaded with Flavor
  Thanks to taco seasoning, garlic, fire-roasted tomatoes, and a bit of smoky chili powder, this soup is deeply savory with just the right amount of spice.
• It’s Ridiculously Fast
  From start to finish, we’re talking 30–40 minutes. And most of that time is just letting it simmer while you kick back.
• It’s Super Customizable
  Want it spicier? Add jalapeños. Prefer chicken instead of beef? Go for it. Want to make it vegan? Skip the meat and double up on beans.
• It’s Budget-Friendly
  We’re using canned beans, pantry staples, and ground beef—nothing fancy here. This soup stretches your dollar without skimping on taste.
• It’s Freezer-Friendly
  Double the batch and freeze half for a rainy day. This soup reheats like a dream.

Health Benefits

Protein-Packed: With ground beef and beans, this soup is a great source of protein.

Fiber-Rich: Thanks to the beans and corn, it’s naturally high in fiber.

Customizable for Clean Eating: You can easily use low-sodium ingredients or lean turkey.

Hydrating and Hearty: Soups like this provide warmth and hydration, especially in winter months.

Make it Your Own

Gluten-Free: Just double-check your taco seasoning and tortilla chips are certified gluten-free.

Vegan/Vegetarian: Skip the beef, sauté some chopped mushrooms or zucchini, and use vegetable broth.

Low-Carb: Reduce the beans and corn a bit, and skip the tortilla chips.

How To Make Taco Soup Recipe

Taco Soup Recipe

Recipe by Kenza

0.0 from 0 votes

Course: DinnerCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

372

kcal

This taco soup recipe is hearty, cozy, and packed with classic Tex-Mex flavors. It’s quick to make, budget-friendly, and totally customizable.

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Ingredients

• 1 tbsp olive oil

• 1 medium yellow onion, chopped

• 1 lb ground beef

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1 can black beans, drained and rinsed

• 1 can kidney beans, drained and rinsed

• 1 can corn, drained

• 1 can diced tomatoes

• 1 can tomato sauce

• 2 cups beef broth

• Salt and pepper to taste

• Optional toppings: shredded cheddar, sour cream, tortilla chips, avocado, cilantro

Directions

• First things first, grab your favorite soup pot or Dutch oven and set it over medium heat. Add a drizzle of oil (about a tablespoon of olive or vegetable oil works great), and toss in your chopped onion. Let it cook for about 3–4 minutes until it softens and starts to smell amazing.
• Now it’s time to add the ground beef. Break it up with a wooden spoon and let it brown really well. Don’t rush this part—it’s where the flavor magic starts. Once it’s nice and caramelized, stir in your minced garlic and taco seasoning. Let the spices toast for about a minute so they can bloom and deepen in flavor.
• Next up, pour in your canned ingredients: black beans, kidney beans, corn, diced tomatoes, and tomato sauce. Stir everything together until it’s well combined and looking delicious. Add the beef broth (or chicken broth if that’s what you have) and bring everything to a gentle boil.
• Once it starts bubbling, lower the heat and let it simmer for about 20 minutes. This is when all those flavors start to marry and mingle. Your kitchen is going to smell so good.
• While it simmers, get your toppings ready: shredded cheese, sour cream, crushed tortilla chips, sliced avocado, chopped cilantro, whatever your taco-loving heart desires.
• After 20 minutes, give it a taste and adjust the seasoning if needed—maybe a pinch of salt or an extra squeeze of lime for brightness. Then ladle that cozy goodness into bowls, top generously, and dive in!

Notes

• Want it thicker? Simmer uncovered a little longer or mash some beans to thicken naturally.
• Spice it up with a dash of hot sauce or some chopped jalapeños.
• Make it a freezer meal: Let it cool completely before freezing. Perfect for busy weeknights.
• Use what you have: Pinto beans, chickpeas, ground turkey—it all works!
• Don’t skip toppings—they turn this into a next-level bowl.
• Serving a crowd? Double the batch. It disappears fast.

Nutrition Facts

• Calories: 375kcal
• Fat: 18g
• Sodium: 740mg
• Carbohydrates: 30g
• Fiber: 7g
• Sugar: 6g
• Protein: 24g

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My Best Tips for Making Taco Soup Even Better

If this is your first time making taco soup, or if you’ve tried a few and they just didn’t hit the mark, these little tricks will take your bowl from good to amazing.

• Brown Your Beef Really Well
  Don’t just cook it until it’s no longer pink. Let it get a little golden and caramelized. That Maillard magic adds so much flavor.
• Toast Your Spices
  Add the taco seasoning to the beef before you pour in the liquids and let it toast for a minute. It wakes everything up and makes the flavors pop.
• Don’t Skip the Toppings
  This is one of those recipes where the toppings really matter. Think shredded cheese, sour cream, diced avocado, cilantro, lime juice, green onions—and of course, tortilla chips for crunch.
• Let It Simmer
  Even 10 extra minutes on a low simmer deepens the flavor. If you’ve got the time, let it hang out.
• Great for Meal Prep
  This soup tastes even better the next day. Pair it with something like this spinach soup for a super comforting weekly rotation.

Variants of the Taco Soup You’ve Gotta Try

What I love most about taco soup is how flexible it is. Once you’ve got the basic technique down, you can tweak it a dozen different ways depending on your mood or what’s in your fridge.

Chicken Taco Soup

Swap the ground beef for shredded rotisserie chicken or leftover roasted chicken. It lightens things up while keeping all that taco flavor.

Veggie-Packed Version

Add chopped bell peppers, zucchini, or even diced sweet potatoes for extra color and nutrients. It turns the soup into more of a chunky stew—perfect for fall.

Creamy Taco Soup

Stir in half a block of cream cheese or a splash of heavy cream right before serving. It gives the soup a velvety texture and rich, indulgent flavor.

Spicy Taco Soup

Add a diced jalapeño, a spoonful of chipotle in adobo, or extra chili powder if you like heat. This version is in the best way.

Low-Sodium Option

Use no-salt-added beans and tomatoes, and make your own taco seasoning to control the salt level.

Cozy Serving Suggestions for Taco Soup

When you’ve got a pot of taco soup on the stove, you’re already halfway to comfort food heaven. But let’s make it even better with some delicious sides and toppings.

Serve it with:

• A handful of tortilla chips or a warm slice of cornbread
• A side of Mexican rice or cilantro-lime rice
• Toppings like sour cream, shredded cheddar, sliced avocado, or fresh cilantro
• A wedge of lime for that zingy pop

And if you’re feeling really cozy, pair it with another comforting soup like this creamy potato soup or butternut squash soup for a fall soup sampler night!

How to Store and Reheat Taco Soup

This soup is made for leftovers. It stores beautifully and might even taste better the next day.

• To Store: Let it cool completely, then pour into airtight containers. It keeps in the fridge for up to 4 days.
• To Freeze: Freeze in quart-size bags or containers for up to 3 months. Just leave a little space for expansion.
• To Reheat: Warm it gently on the stovetop or microwave, stirring occasionally. If it thickens too much, just add a splash of broth or water.

Creative Ways to Use Leftover Taco Soup

If you’ve got leftovers and want to mix it up, here are some fun ideas:

• Loaded Nachos: Spoon the soup (drained slightly) over tortilla chips, top with cheese, and broil until melty.
• Taco Soup-Stuffed Peppers: Hollow out bell peppers and fill them with the thickened soup, then bake and top with cheese.
• Taco Pasta Bake: Mix with cooked pasta, sprinkle cheese on top, and bake until bubbly.
• Taco Omelet: Yes, really! Use a thickened version as a filling for your morning eggs.

Frequently Asked Questions About Taco Soup Recipe

Conclusion: Cozy, Easy, and Totally Satisfying

This taco soup recipe is everything you want in a weeknight dinner: quick, cozy, full of flavor, and endlessly customizable. Whether you’re serving a crowd, prepping meals ahead, or just craving something hearty, it’s a total winner. If you liked this one, you might also enjoy roasted butternut squash soup or treat yourself to some pumpkin chocolate chip cookies for dessert!