Taco Soup Recipe

Who can resist a comforting bowl of loaded Taco Soup? Let me share with you my favorite and simplest Taco Soup Recipe.

I absolutely love making this hearty ground beef soup. It’s perfectly seasoned with my easy homemade taco seasoning, and it’s packed with all the right Tex-Mex flavors. I throw in veggies, corn, and beans to make it hearty and filling. And to make it truly irresistible, I top it off with creamy avocado, some cilantro, jalapeño slices, crunchy tortilla strips, and lots of shredded cheese. It’s the ultimate comfort food!

This is my easy and quick one pot meal for any day. Whenever you think of tacos, just serve it in a bowl in a soupified form… So delicious!!

Seriously I love anything that starts with the word “Taco”. Our Taco Casserole, Taco Pasta, Taco Skillet, and of course our Ground Beef Tacos!! They are simply finger licking fun meals loaded with all the Tex-Mex flavors that I love.

This thick and hearty taco soup is no exception. It’s brimming with zesty flavors and loaded with fantastic toppings that truly make it extra delicious.

Taco soup is like your chili, maybe a little soupier. Same concept of meat and beans in a tomato base, just a different flavor profile and some added Mexican staple ingredients and veggies.

Ingredients Needed

• Homemade taco seasoning – Chili powder, cumin, garlic powder, onion powder, oregano, paprika (we use smoked), red chili flakes, salt, black pepper.
• Olive Oil
• Ground beef – I use 85/15 lean, as we like the flavors it creates in the soup. You can use other ground beef substitutions that we will mention later.
• Veggies – Onion, bell peppers (we use red and yellow), canned diced tomatoes, frozen corn.
• Garlic
• Pinto beans – You can sub with black beans, or use both.
• Beef Broth
• Optional toppings – Shredded cheddar cheese, diced avocados, chopped cilantro, jalapeños, tortilla chips or strips, sour cream.

Easy Taco Soup Recipe

1. Make homemade taco seasoning: It’s as easy as mixing all the pantry staple spices and herbs together. But it’s so worth it, as any store bought taco seasoning is no match for homemade flavors. Store bought simply has artificial flavors, if you ask me.

2. Soften the veggies: In a large dutch oven or heavy bottomed pot, I heat up some olive oil over medium-high heat. Once it’s hot, I toss in the onion and bell peppers and cook them until they’re nice and soft, about 6-8 minutes. Then, I add in the garlic and sauté it for just a minute.

3. Brown the meat: Next, I add the ground beef and cook it until it’s nicely browned all over. After that, I drain off some excess fat, although I like to leave a bit behind for that extra flavor.

4. Add remaining ingredients and simmer: Once the beef is browned, I add in the homemade taco seasoning and toss in diced tomatoes, pinto beans, corn, and beef broth. After giving everything a good stir, I bring it all to a boil.

Then, I reduce the heat to medium-low and let it simmer uncovered for about 30 minutes, stirring from time to time. Before serving, I always give it a taste to make sure the seasoning is just right, and adjust if needed.

5. Top it up with toppings: I serve immediately with all my favorite toppings.

Alpana’s Tips

• The number 1 tip for any taco recipe is using homemade seasoning. It’s almost a must to get the best flavors in your soup. You use the pantry staple ingredients that are already in your kitchen, and it just takes a couple of minutes to mix up. We have a detailed post just for our favorite Taco Seasoning here in GypsyPlate, which gives plenty of other uses for it.
• I recommend using ground beef with a bit of fat content. While leaner options work too, I find that 85/15 ground beef gives the soup that rich, savory taste I love. And don’t worry about the fat – you can always drain off any excess while cooking.
• This recipe makes a thick, hearty taco soup. You can use more broth if you prefer more liquid in your soup.
• Whenever I have time, I try to simmer it longer, at least 30 minutes, to let all the flavors come together in the pot. 15 minute short cuts are just not enough for the best tasting taco soup. Period!!

Serving Suggestions

When it comes to serving taco soup, the options are endless, just like with tacos! I like to set up a toppings bar with all our favorite fixings.

Simply ladle the soup into bowls and arrange the toppings on a large platter. That way, everyone can customize their taco soup just the way they like it. It’s a fun and interactive way to enjoy a delicious meal together!

Sides that can go great with this taco soup are Pico de Gallo, guacamole, Refried Beans and even some Cilantro Lime Rice.

Variations

• I like to try different meats in my taco soup. You can make equally great taco soup by using ground chicken, ground turkey or even ground pork. Alternately, you can use a combination of two meats like ground beef and ground pork together. Or try it with shredded rotisserie chicken.
• Use other varieties of beans like black beans, kidney beans, or a combination of a few beans together.
• I love to make it more spicy by adding diced jalapeños or canned pickled jalapeños.
• Some days I use rotel or salsa instead of diced tomatoes for a little different flavor profile.
• When I want to make my taco soup richer, I melt in some cheddar cheese or cream cheese right at the end of cooking. It adds a creamy and delicious touch to the soup.

Can I Make it in the Crock Pot?

Yes! It’s easy. I start by browning the veggies and beef with garlic. Once they’re cooked, I add everything to the crockpot along with the other ingredients. Then, I cover it and let it cook on low heat for 5-6 hours. Finally, I serve it up with my favorite toppings.

If you like tacos (who doesn’t) and are looking for an easy, one pot wonder, try my version of Taco Soup. It’s simply more flavorful, more bold and more irresistible.

Make this winter warmer tonight. Top it up just the way you like, and enjoy every single sip with your family, all around the big pot.

Taco Soup, on our Gypsy Plate… enjoy!

Try these other great soup recipes!
Egg Roll Soup
Jambalaya Soup
Laksa Noodle Soup
Hungarian Goulash
Zuppa Toscana
Ham Bone Soup
Clam Chowder
Sancocho
Ribollita

Taco Soup Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

My easy Taco Soup Recipe makes a hearty pot that's loaded with ground beef and veggies, and perfectly seasoned with homemade taco seasoning.

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Ingredients

Homemade Taco Seasoning

• 1 Tbsp chili powder
• 1.5 tsp cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp oregano
• 1 tsp paprika (we use smoked)
• ¼ tsp red chili flakes
• 1 tsp salt
• ½ tsp black pepper

Taco Soup

• 2 Tbsp olive oil
• 1.5 pounds ground beef
• 1 medium onion, diced
• 2 small bell peppers (red and yellow), diced
• 4 garlic cloves, finely chopped
• 28oz can diced tomatoes
• 15oz can pinto beans (you can sub with black beans)
• 1.5 cups frozen corn
• 3 cups beef broth

Toppings

• shredded cheddar cheese
• diced avocados
• chopped cilantro
• jalapeños
• tortilla chips or strips
• sour cream

Instructions

1. Combine all ingredients for taco seasoning in a small bowl.
2. In a large dutch oven or heavy bottomed pot, heat olive oil over medium high heat. Sauté onion and bell peppers for 6-8 minutes until they are soft. Add in garlic and sauté for a minute.
3. Add in ground beef and sauté till it is brown all over. Drain excess fat (leave a little behind, as it adds great flavor).
4. Add in taco seasoning along with diced tomatoes, pinto beans, corn and beef broth. Stir well and bring it to boil. Then lower the heat to medium-slow and simmer uncovered for 30 minutes, stirring occasionally.
5. Taste and adjust for salt. Serve immediately with desired toppings.

Notes

1. Leftovers: Taco Soup tastes even better the next day! It will last in the refrigerator for up to 5 days in an airtight container. You may need to add a little water to the soup when reheating.
2. This taco soup freezes beautifully for up to 3 months, making it a perfect make ahead freezer meal option. Simply store it in individual portion sized containers so you can thaw out exactly how much you want any particular time.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 587Total Fat 33gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 19gCholesterol 107mgSodium 1359mgCarbohydrates 35gFiber 11gSugar 8gProtein 41g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.