There’s something magical about curling up with a steaming bowl of soup on a crisp evening, and taco soup is the perfect choice for those days when you crave something hearty, flavorful, and easy to whip up. Whether it’s a family dinner, game day, or just a cozy night in, this taco soup brings the bold, zesty flavors of a classic taco into one comforting bowl.
For me, this soup is more than just a recipe—it’s a tradition. It’s the meal that brings everyone to the table, sparks conversation, and fills the house with the aroma of simmering spices. When life gets busy, it’s my go-to because it’s quick, adaptable, and leaves plenty of leftovers to savor throughout the week. Plus, it’s a dish that lets you play with toppings, so everyone gets to customize their bowl just the way they like it.
This recipe has become a family favorite over the years, and I can’t wait to share all the tips, tricks, and love that go into making it. Let’s dive in and create a bowl of taco soup that’s sure to become a staple in your home too.
Why You’ll Love This Recipe
- Effortless and Quick: This recipe uses pantry staples, takes less than an hour to make, and requires minimal prep work. Even on busy nights, you can have a wholesome dinner on the table in no time.
- Customizable: Whether you like it spicy or mild, vegetarian or meaty, you can adjust this recipe to fit your preferences.
- Great for Meal Prep: The flavors deepen overnight, so it’s even better the next day. Make a big batch and enjoy it for days or freeze some for a quick future meal.
- Kid-Friendly: With its mild spice (that you can adjust), it’s a hit with kids too. They’ll love topping their bowls with cheese, tortilla chips, or sour cream.
Ingredients You’ll Need
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can corn kernels (15 oz), drained
- 1 can diced tomatoes (15 oz)
- 1 can diced tomatoes with green chilies (10 oz)
- 2 cups beef broth
- Salt and pepper, to taste
How to Make Taco Soup
Step 1: Brown the Meat
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until browned, breaking it apart with a spoon. This should take about 6-8 minutes. Once it’s browned, drain any excess grease to keep the soup from feeling too heavy.
Personal Tip: If you’re using ground turkey, add a drizzle of olive oil to the pan before cooking to prevent it from sticking.
Step 2: Sauté the Aromatics
Add the diced onion to the pot with the cooked meat. Stir and let it sauté until the onion turns soft and translucent, about 2-3 minutes. Then, toss in the minced garlic and cook for another 30 seconds. The aroma of garlic and onion sizzling together is one of my favorite kitchen smells—it’s when I know something delicious is on the way!
Step 3: Season the Meat
Sprinkle the taco seasoning and ranch seasoning mix over the meat and onion mixture. Stir well so the spices coat everything evenly. Let the seasonings cook for about a minute to release their flavors.
Step 4: Add the Vegetables and Beans
Now, it’s time to add the heart of the soup: the beans, corn, and tomatoes. Pour in the black beans, kidney beans, and corn (make sure they’re drained), followed by the diced tomatoes and diced tomatoes with green chilies. Stir everything together until it’s well combined.
Step 5: Pour in the Broth
Add the beef broth, which ties all the flavors together and gives the soup its hearty base. Stir, then increase the heat to bring everything to a boil.
Step 6: Let It Simmer
Once the soup reaches a boil, reduce the heat to low and let it simmer for 20-30 minutes. This is when the magic happens—the spices meld with the broth, and the flavors deepen. Stir occasionally to prevent sticking and ensure everything cooks evenly.
Pro Tip: If you like a thicker soup, let it simmer uncovered a bit longer to reduce the liquid.
Step 7: Garnish and Serve
Taste the soup and adjust the seasoning with salt and pepper if needed. Then, it’s time to serve! Ladle the soup into bowls and top with your favorite garnishes. Some of my go-to toppings are shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, and crushed tortilla chips.
Helpful Tips for the Perfect Taco Soup
- Adjust the Heat Level: Want it spicier? Add diced jalapeños or a dash of hot sauce. Prefer it mild? Use plain diced tomatoes instead of those with green chilies.
- Thicker or Thinner Soup: For a chunkier soup, reduce the liquid slightly or add extra beans. To thin it out, just stir in a little extra beef broth.
- Toppings Galore: Set up a toppings bar with options like shredded lettuce, olives, lime wedges, and crumbled queso fresco. It’s a fun way to let everyone customize their bowl.
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Notes
- Make Ahead: Perfect for meal prep—flavors get better the next day!
- Customize It: Add veggies like bell peppers or zucchini for extra nutrients.
- Low-Sodium: Use low-sodium broth and seasonings to control salt levels.
- Gluten-Free: Double-check packaged ingredients like taco seasoning to ensure they’re gluten-free.
- Quick Prep: Pre-chopped onions and minced garlic save time without losing flavor.
Nutritional Information
Per Serving:
- Calories: Approximately 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 8g
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Absolutely! After browning the meat and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: How do I store leftovers?
A: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Q: Can I make this vegetarian?
A: Yes! Skip the meat and double the beans for a hearty, protein-packed vegetarian version. You can also use vegetable broth instead of beef broth.
Storage Instructions
- Refrigeration: Store cooled soup in an airtight container in the fridge for up to 4 days.
- Freezing: Transfer the soup to freezer-safe bags or containers and freeze for up to 3 months.
- Reheating: Reheat in a pot over medium heat until warmed through, or microwave individual portions for 2-3 minutes.
Related Recipes
If you loved this taco soup, here are a few other comforting dishes you might enjoy:
Conclusion
This taco soup is everything you could want in a meal—easy, delicious, and comforting. Whether you’re serving it to a crowd or enjoying a quiet dinner at home, it’s a dish that brings people together and warms both the body and the soul. Once you’ve tried it, don’t be surprised if it becomes a regular in your meal rotation.
So grab your ladle, gather your favorite toppings, and get ready to enjoy a bowl of pure taco-inspired bliss. Bon appétit!
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The Coziest Taco Soup You’ll Ever Make
Description
There’s something magical about curling up with a steaming bowl of soup on a crisp evening, and taco soup is the perfect choice for those days when you crave something hearty, flavorful, and easy to whip up. Whether it’s a family dinner, game day, or just a cozy night in, this taco soup brings the bold, zesty flavors of a classic taco into one comforting bowl.
For me, this soup is more than just a recipe—it’s a tradition. It’s the meal that brings everyone to the table, sparks conversation, and fills the house with the aroma of simmering spices. When life gets busy, it’s my go-to because it’s quick, adaptable, and leaves plenty of leftovers to savor throughout the week. Plus, it’s a dish that lets you play with toppings, so everyone gets to customize their bowl just the way they like it.
This recipe has become a family favorite over the years, and I can’t wait to share all the tips, tricks, and love that go into making it. Let’s dive in and create a bowl of taco soup that’s sure to become a staple in your home too.
Ingredients
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can corn kernels (15 oz), drained
- 1 can diced tomatoes (15 oz)
- 1 can diced tomatoes with green chilies (10 oz)
- 2 cups beef broth
- Salt and pepper, to taste
Instructions
Step 1: Brown the Meat
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until browned, breaking it apart with a spoon. This should take about 6-8 minutes. Once it’s browned, drain any excess grease to keep the soup from feeling too heavy.
Personal Tip: If you’re using ground turkey, add a drizzle of olive oil to the pan before cooking to prevent it from sticking.
Step 2: Sauté the Aromatics
Add the diced onion to the pot with the cooked meat. Stir and let it sauté until the onion turns soft and translucent, about 2-3 minutes. Then, toss in the minced garlic and cook for another 30 seconds. The aroma of garlic and onion sizzling together is one of my favorite kitchen smells—it’s when I know something delicious is on the way!
Step 3: Season the Meat
Sprinkle the taco seasoning and ranch seasoning mix over the meat and onion mixture. Stir well so the spices coat everything evenly. Let the seasonings cook for about a minute to release their flavors.
Step 4: Add the Vegetables and Beans
Now, it’s time to add the heart of the soup: the beans, corn, and tomatoes. Pour in the black beans, kidney beans, and corn (make sure they’re drained), followed by the diced tomatoes and diced tomatoes with green chilies. Stir everything together until it’s well combined.
Step 5: Pour in the Broth
Add the beef broth, which ties all the flavors together and gives the soup its hearty base. Stir, then increase the heat to bring everything to a boil.
Step 6: Let It Simmer
Once the soup reaches a boil, reduce the heat to low and let it simmer for 20-30 minutes. This is when the magic happens—the spices meld with the broth, and the flavors deepen. Stir occasionally to prevent sticking and ensure everything cooks evenly.
Pro Tip: If you like a thicker soup, let it simmer uncovered a bit longer to reduce the liquid.
Step 7: Garnish and Serve
Taste the soup and adjust the seasoning with salt and pepper if needed. Then, it’s time to serve! Ladle the soup into bowls and top with your favorite garnishes. Some of my go-to toppings are shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, and crushed tortilla chips.
Notes
- Make Ahead: Perfect for meal prep—flavors get better the next day!
- Customize It: Add veggies like bell peppers or zucchini for extra nutrients.
- Low-Sodium: Use low-sodium broth and seasonings to control salt levels.
- Gluten-Free: Double-check packaged ingredients like taco seasoning to ensure they’re gluten-free.
- Quick Prep: Pre-chopped onions and minced garlic save time without losing flavor.