Easy Taco Soup Recipe

This Taco Soup Recipe is the perfect one-pot meal, packed with seasoned ground beef, beans, tomatoes, corn, and peppers. It comes together quickly and is a delicious way to warm up on a chilly day.

I love serving it with homemade cornbread, Tex Mex rice, and Mexican corn salad.

Holly’s Recipe Highlights: Taco Soup Recipe

• Flavor: Savory, hearty, and full of bold Tex-Mex flavors, with a little smoky heat from the tomatoes and green chiles.
• Why Make It: This soup is made in one pot for easy cleanup, and canned pantry staples along with frozen veggies keep prep quick and easy.
• Serving Suggestions: Serve it topped with a dollop of sour cream, homemade salsa, crushed tortilla chips, cheese, and avocados.

Total Time: 45 Mins Serves: 4 Cooking Method: Stovetop

Ingredient Notes

• Ground Beef: I use lean ground beef, but you can also substitute ground turkey or ground/chopped chicken.
• Corn: I love to use frozen corn, adding it straight to the pot from frozen. You can also use drained canned corn or cut the kernels off leftover grilled corn on cob.
• Pinto Beans: Drain and rinse the beans before adding. Replace with black beans or kidney beans for a different texture and flavor.
• Broth: Beef broth is the base, while tomato sauce and Rotel tomatoes add zesty flavor and a touch of heat.
• Green Chiles: Mild green chiles add a subtle roasted chile flavor. Replace with green bell pepper for a milder taste.
• Taco Seasoning: A packet keeps the recipe quick and flavorful, while homemade taco seasoning works just as well.

How to Make Taco Soup

1. Brown the ground beef with onion, then drain excess fat.
2. Add the remaining ingredients to the pot and stir (full recipe below).
3. Bring to a boil, reduce to a simmer, and cook uncovered.
4. Ladle into bowls and add favorite toppings.

Prefer to let dinner cook while you’re busy? Try my Crock Pot Taco Soup instead.

Storing Taco Soup

Keep leftovers in an airtight container for up to 4 days and in the freezer for up to 4 months. Don’t freeze with toppings.

To reheat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.

Did you enjoy this Taco Soup Recipe? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

• In a large pot, brown ground beef and onion over medium-high heat until no pink remains, breaking it up with a spoon. Drain off any excess fat.

• Add broth, beans, Rotel tomatoes with juices, tomato sauce, green chiles, corn, green pepper, and taco seasoning. Stir to combine.

• Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook uncovered for 15 to 20 minutes or until slightly thickened and the vegetables are tender.

*Ground beef can be replaced with ground chicken or turkey.
This soup is great served with a topping bar. Add cheese, sour cream, diced tomatoes, green onions, and sliced jalapenos, and let everyone dress their own bowl.

Serving: 1.65cups | Calories: 419 | Carbohydrates: 53g | Protein: 39g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1404mg | Potassium: 1601mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1197IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Lunch, Soup

Cuisine American, Tex Mex

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