Easy Taco Soup is a warm, hearty bowl that comes together fast. It smells savory and spicy, with the sweet notes of corn and the tang of tomatoes. The texture is thick and slightly chunky, with tender beef and soft beans. It serves well on a weeknight when you want comfort without fuss. If you like easy, cozy soups, you might also enjoy this rotisserie chicken gnocchi soup for another simple meal option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (without optional toppings):
- Calories per serving: 390 kcal
- Protein: 21 g
- Carbohydrates: 26 g
- Fat: 13 g
- Fiber: 7 g
- Sugar: 5 g
- Sodium: 900 mg
Why Make This Easy Taco Soup
This soup is fast, filling, and full of bold flavors. It uses pantry staples like canned beans, corn, and tomatoes. Ground beef adds savory depth and a meaty bite. The taco seasoning gives it a familiar, spicy flavor. It is great for busy nights, potlucks, or when you want a dish that feeds a crowd. The aroma of sautéed beef and onions makes the kitchen feel homey. Toppings like cheese and sour cream add creaminess and cool contrast.
How to Make Easy Taco Soup
This recipe is straightforward. Brown the beef and onion, add the canned goods and broth, then simmer. The soup develops flavor as it cooks. Taste and season at the end. Finish with crunchy tortilla chips, melty cheese, and a dollop of sour cream. It’s a simple way to get big flavor with little work.
Ingredients:
1 lb ground beef
1 onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
4 cups beef broth
Salt and pepper to taste
Shredded cheese (for topping)
Sour cream (for topping)
Tortilla chips (for serving)
Directions:
Step 1: Preparation
Heat a large pot over medium heat. Add the ground beef and chopped onion. Cook, stirring and breaking the beef into pieces, until the meat is no longer pink and the onion is soft. Drain excess fat and return the meat to the pot.
Step 2: Mixing
Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and beef broth to the pot. Stir well to combine all ingredients and distribute the seasoning.
Step 3: Cooking
Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently for about 20 minutes. Stir occasionally so nothing sticks. The flavors will meld and the soup will thicken slightly.
Step 4: Finishing
Taste the soup and add salt and pepper as needed. Ladle the soup into bowls. Top each bowl with shredded cheese and a dollop of sour cream. Serve with tortilla chips for crunch.
How to Serve Easy Taco Soup
Serve it hot in deep bowls. Add chopped cilantro and a squeeze of lime for brightness. For a heartier meal, serve over cooked rice or with warm tortillas. Top with diced avocado or sliced jalapeño for extra flavor. For a casual crowd, set out bowls of toppings and let everyone assemble their own bowl.
How to Store Easy Taco Soup
- Refrigerator: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 4 days.
- Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Leave some headroom for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over medium-low heat, stirring occasionally. You can add a splash of broth or water if it thickens too much. Microwaving individual bowls works too; stir halfway through.
Expert Tips for Perfect Easy Taco Soup
- Brown the beef well: A good sear adds deep flavor. Don’t rush this step.
- Drain excess fat: This keeps the broth from tasting greasy. Leave a little for flavor.
- Use low-sodium broth and canned goods if you watch salt. Adjust seasoning at the end.
- Want more heat? Add chili flakes or a diced jalapeño with the onions.
- For a smoother texture, mash a few beans against the pot wall while simmering.
- Add corn later for a fresher bite, or earlier for softer corn.
- If the soup tastes flat, a splash of lime juice brightens it up.
Delicious Variations
- Turkey Taco Soup: Swap ground turkey for beef for a leaner soup.
- Vegetarian Taco Soup: Omit the beef and use vegetable broth. Add extra beans or diced sweet potato.
- Slow Cooker Taco Soup: Brown beef and onion, then transfer everything to a slow cooker. Cook on low for 4–6 hours.
- Cheesy Taco Soup: Stir in 1 cup shredded cheese at the end for a creamier texture.
- Spicy Taco Soup: Use diced tomatoes with green chilies and add hot sauce to taste.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes. Brown the beef and onions first. Add everything to the slow cooker and cook on low for 4–6 hours. This melds flavors well. Add delicate toppings just before serving.
Q: How can I make this soup less salty?
A: Use low-sodium beef broth and rinse the canned beans well. Taste before adding extra salt. You can also reduce the amount of taco seasoning and add spices separately.
Q: Can I freeze this soup with toppings?
A: Do not freeze sour cream, cheese, or tortilla chips on the soup. Freeze plain soup only. Add fresh toppings after thawing and reheating.
Q: How thick should the soup be?
A: It should be spoonable and slightly chunky. If it is too thin, simmer uncovered a bit longer. If it is too thick, add a splash of broth or water while reheating.
Q: Can I use ground chicken or turkey instead of beef?
A: Yes. Ground turkey or chicken works well. Brown it the same way. You may want to add a little oil if the meat is very lean.
Q: Can I make this soup dairy-free or vegan?
A: For dairy-free, skip cheese and sour cream or use dairy-free alternatives. For vegan, use vegetable broth and omit the meat; add extra beans, lentils, or crumbled tofu.
Conclusion
This Easy Taco Soup is a fast, cozy meal that fills the kitchen with warm, savory smells and delivers bold, comforting flavor. It’s flexible, kid-friendly, and simple to scale up for guests. For more ideas and a similar budget-friendly take on taco soup, check out Easy Taco Soup (Full Of Flavor) – Budget Bytes. Give it a try — it’s a great weeknight winner.
Print
Easy Taco Soup
- Total Time: 35
- Yield: 6 servings 1x
- Diet: None
Description
A warm, hearty taco soup loaded with savory beef, beans, and bold flavors, perfect for a cozy weeknight meal.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef broth
- Salt and pepper to taste
- Shredded cheese (for topping)
- Sour cream (for topping)
- Tortilla chips (for serving)
Instructions
- Heat a large pot over medium heat. Add the ground beef and chopped onion. Cook until the meat is no longer pink and the onion is soft. Drain excess fat.
- Add black beans, kidney beans, corn, diced tomatoes, tomatoes with green chilies, taco seasoning, and beef broth to the pot. Stir well to combine.
- Bring to a boil over medium-high heat, then reduce heat to low and let simmer for about 20 minutes, stirring occasionally.
- Taste and season with salt and pepper. Ladle the soup into bowls and top with shredded cheese and sour cream. Serve with tortilla chips.
Notes
For a heartier meal, serve over cooked rice or with warm tortillas. Can modify for vegetarian or leaner options.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 900mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 70mg
