Posted November 2, 2023 by: Admin #Kitchen

This hearty Taco Soup recipe bursts with crave-worthy Mexican flavors, and then it comes together in just 30 minutes. After only 10 minutes of prep work, it’s easy to serve up a warm bowl of this soup loaded with ground beef, tomatoes, corn, beans, and a quick homemade taco seasoning.

Like our Slow Cooker Beef Chili, this is the perfect bowl of comfort for cooler weather, and it also has the same crowd-pleasing flavors as our irresistible Taco Salad. This Taco Soup is the best of both!

The Best Taco Soup Recipe

We love all foods Mexican around here. Whether it’s Chicken Fajitas, Fish Tacos, or even Ceviche, Mexican-inspired recipes are always on rotation. This taco soup is a great substitute for Taco Tuesday when you want tacos yet something hot and satisfying.

But if you need more reasons to try this easy taco soup, here are some convincing points:

• Easy, 30-minute meal and a 1-pot recipe for fast cleanup
• Simple ingredients found in your pantry and versatile (you can change it up)
• Make-Ahead – Reheats and freezes well (see storage tips below)

Ingredients

These taco soup ingredients are mostly found in your pantry, and then we just add a quick homemade taco seasoning for that authentic Mexican flavor:

• Taco Seasoning – Prepare our homemade taco seasoning (which is easy), or use your favorite store-bought taco seasoning packet
• Ground Beef – Use lean ground beef 85-90% for best taste. Since we’re using lean ground beef, add a little oil to keep it from sticking to the pan
• Onion – White or yellow. White onion is often used in Mexican cooking, but white and yellow onions are generally interchangeable
• Bell Pepper – 1/2 of each of red and green peppers, gives great flavor and color to the soup, but you can use 1 whole pepper of either color in a pinch.
• Garlic – adds great flavor and aromatics
• Beans – We prefer kidney beans or pinto beans, but you can use black beans or even garbanzo beans if you prefer
• Corn – canned, fresh, or frozen will work
• Tomatoes – diced tomatoes work great here, but you can substitute canned diced tomatoes or 2 jars of Rotel (canned tomatoes with green chilis) depending on how spicy you like your soup
• Beef Broth – We use low sodium to control the salt in the soup

Pro Tip

Be sure to rinse your canned beans and corn before adding them to the soup as they can be high in salt. Rinsing canned vegetables is recommended to reduce the salt content. It’s better to season the soup yourself, adding salt to taste.

Substitutions

Taco soup is super forgiving and versatile. Try some of these substitutions to make it your own:

• For added heat, chop jalapeños to add with the garlic, or afterward, add Sriracha or hot sauce at the end
• Adjust the thickness of the soup by adding or reducing the amount of broth, or adding an extra can of beans for a thicker soup. Also, you could even use refried beans
• Swap the protein, instead of ground beef, try ground turkey, pork, or chicken. For shredded chicken, check out this recipe for our Chicken Tortilla Soup

How to Make Taco Soup

See how easy it is to serve the best taco soup recipe in just 30 minutes:

• Taco Seasoning – Mix the taco seasoning ingredients and set aside.
• Heat oil in a Dutch oven and sauté the ground beef. Then, add just a touch of taco seasoning to season the meat.
• Chop the onion and cube the pepper and tomatoes.
• Add the vegetables, remaining ingredients, and seasoning to the cooked ground beef. Simmer on low for 12-15 minutes, and then serve hot.

Don’t Forget Dessert!

After the soup, don’t forget to finish the meal with a Mexican-inspired sweet treat like Churros, Flan, or Tres Leches Cake.

What is the difference between chili and taco soup?

Taco soup and chili have similar ingredients but the main difference is in consistency and seasonings. Taco soup is thinner than chili. We use Taco Seasoning for taco soup because it lends a traditional Mexican flavor.

Can I make Taco Soup in a slow cooker?

Sure! After sautéing the meat in step two, transfer the cooked meat and the rest of the ingredients to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.

Is Taco Soup low carb?

As written, this Taco Soup recipe isn’t low-carb, but with a few tweaks, it could fit a low-carb, keto diet. Omit the beans and any carb-heavy toppings, like tortilla strips.

Toppings for Taco Soup

We love adding all our favorite taco toppings when serving taco soup, and we like serving the toppings in individual bowls on the table just like you would with tacos. Here are a few toppings to try:

• Tortilla chips or crushed Doritos
• A dollop of sour cream
• Diced avocado or guacamole
• Cheddar or Mexican cheese
• Fresh cilantro or chopped green onions
• Lime wedges
• Warm Homemade Tortillas

This recipe brings together two amazing recipes in one: Beef Tacos and soup, a perfect combination. You are totally in for a treat with this quick taco soup.

Make-Ahead

Taco soup keeps really well, so you won’t waste a single drop!

• To Refrigerate: Store in an airtight container in the fridge for up to 5 days
• Freezing: Transfer the soup into freezer-friendly containers or use freezer zip-top bags. In fact, we like to freeze in single-serving portions for easy defrosting.
• To Reheat: Thaw in the fridge overnight, and then reheat in the microwave or on the stove.

Taco Soup:

• 1 pound lean ground beef
• 1 Tbsp olive oil
• 1 medium onion, finely diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 3 garlic cloves, minced
• 2 Tbsp Taco Seasoning, or 1 packet of store-bought taco seasoning
• 16 oz can beans, , drained (kidney or pinto)
• 1 cup corn, canned, freshly or frozen
• 1 1/2 cups tomatoes, diced, from about 1 lb fresh tomatoes*
• 2 cups beef broth

• Make Taco Seasoning or measure out 2 Tbsp of storebought taco seasoning from 1 packet.
• In a Dutch oven, heat oil. Once hot, add the ground beef, onion, and bell peppers and sauté until the beef is browned, breaking it up with a spatula as you cook. Spoon out any excess fat.
• Add garlic and Taco Seasoning, and stir for another minute.
• Add beans, corn, tomatoes and broth. Bring to a boil then reduce the heat to low, cover, and keep at a simmer for for 15 minutes. Season to taste with salt and pepper to taste, or add more taco seasoning.
• Serve soup hot with your desired toppings.

*For a spicier taco soup, add a finely chopped jalapeno when the garlic is added. You can also add a little more spicey substituting the fresh tomatoes with 2 cans of Rotel diced tomatoes and green chilis.