Learn how to make this easy taco soup recipe! This hearty and comforting meal is perfect for a cold winter day or when you need a quick and delicious dinner option. Made with ground beef, a blend of spices, and TWO types of beans, this taco soup is a crowd-pleaser that will warm you up from the inside out!
The best taco soup recipe this winter season
Okay, so hear me out… yes I know, another soup recipe, but it’s soup season! And what better way to warm yourself up than with a big bowl of flavorful and easy-to-make taco soup?
After a long day, you’re going to love this!
Because it’s filling, flavorful, and oh-so comforting. It’s like a taco in a bowl, but even better because it’s soup! Plus, it’s a great way to get a hearty, nutritious meal on the table fast – no fuss, no stress, just straightforward cooking and lots of flavor.
Trust me, it’s the hug in a bowl you didn’t know you needed!
This easy taco soup recipe calls for simple, everyday ingredients that you may already have in your pantry (or require just a quick trip to the grocery store).
Here’s a bit more about what I used:
- Ground Beef: For the base of this taco soup, I like to use one pound of lean ground beef. I typically reach for 90/10 beef (meaning it’s 90% lean and 10% fat), but you can use any type of ground beef you prefer. You can also use ground turkey, chicken, or pork (or even do a half-and-half mixture!).
- Spices: To give this soup its signature taco flavor, I used chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt and pepper. The spice blend is what gives this taco soup its delicious flavor! If you like a bit of heat, feel free to add in some red pepper flakes or hot sauce.
- Beans: For protein and fiber, I used both black beans and kidney beans. They’re hearty, filling, and add great texture to the soup. Feel free to swap out either bean for pinto beans or use all of one type – whatever you prefer!
- Peppers: To add some crunch and color, I used a combination of bell peppers and canned green chilies. The peppers also add some extra nutrients to the soup!
- Garlic and Onions: Because what delicious meal doesn’t include these two key ingredients?! They add depth of flavor and are a must in this recipe.
- Tomatoes: Canned tomatoes are the base of this taco soup recipe. I like to use simple, diced tomatoes, but you can also use fire-roasted diced tomatoes for that smoky flavor. You’ll need 2 cans.
- Corn: Adding a can of corn gives this soup an extra boost of sweetness and texture. You can also use frozen corn if you don’t have canned available.
- Broth: To make it a true soup, I used beef broth as the base. You can also use vegetable broth or chicken broth if you prefer.
- Water: I also add 2 cups of water to thin out the soup and give it the perfect consistency.
- Cilantro: For the final touch (and a bit of extra flavor), I like to top my taco soup with fresh cilantro. It’s optional, as not everyone loves cilantro, but I highly recommend it!
Feel free to top your soup with any of these delicious add-ons:
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Sour cream
- Crushed tortilla chips or strips
- Avocado slices
Kitchen tools required
Here’s a bit more information about what I used to make this taco soup with ground beef.
- Large Dutch Oven (or Large Pot)
- Wooden Spoon and Ladle
For measuring, you will need a cup and a 1/3 cup, a tablespoon, a teaspoon, and 1/2 teaspoon.
How to make this easy taco soup recipe
Heat up some olive oil in a large Dutch oven over medium-high heat. Once it’s nice and hot, add the ground beef and cook it until it’s no longer pink. Get rid of any excess grease and set the meat aside in a bowl.
Now, in that same pan, turn the heat back on to medium-high and some more olive oil. Cook the onions and peppers until they start to soften, which should take about 5 minutes.
Then, throw in some garlic and the spice blend. Give it all a good stir and let it cook for a minute.
Time to add in the rest of your ingredients! Stir everything together and then pour in some broth and water. Don’t forget to toss in some chopped cilantro and bring it all to a nice boil.
Once it’s boiling, reduce the heat to medium-low and let it simmer for a good 30 minutes, stirring every now and then.
Serve in a bowl and garnish with all of your favorite taco soup toppings!
Below are some common taco soup questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How to make this easy taco soup recipe in the slow cooker?
If you’d like to make this taco soup with ground beef in the crockpot, cook the beef first as directed. Then, add all of your ingredients (except for the cilantro) into a slow cooker and set it on low for 6 hours or high for 3 hours. Add the cilantro during the last 15 minutes of cooking.
Can I make this taco soup with ground turkey?
Absolutely! You can swap out the ground beef for an equal amount of ground turkey, chicken, or pork. Or, you could also do a half-and-half mixture (half beef and half turkey). It’s all about personal preference!
Is this taco soup spicy?
This soup is not inherently spicy, as the spice blend used only includes chili powder. If you’d like a bit of heat, feel free to add in some red pepper flakes or hot sauce to kick it up a notch!
I have an extra pound of ground beef left over. What else can I make?
I get it! If I ever see a sale for those 5-pound ground beef packs, I always snag one and meal prep a few easy meals for the week. Besides this easy taco soup recipe, I also like to make a batch of my classic ground beef chili and baked meatballs to have on hand during the week.
If you have leftovers, you can store them in an airtight container in the fridge for up to four days. When ready to reheat, heat it up on the stove or in the microwave until warm.
Note: If you add avocado, I recommend topping it with fresh slices after reheating.
Can I freeze this easy taco soup recipe?
Yes! This taco soup freezes well. Allow it to cool completely before freezing it in a freezer-safe container or bag. When ready to reheat, let it thaw in the fridge overnight and then heat it up on the stove or in the microwave until warm.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite soup recipes you should make next. Enjoy!
- Sweet Italian Sausage Chili
- Creamy Cauliflower Soup
- Easy French Onion Soup
- Potato Sweet Corn Chowder
- Best Minestrone Soup Recipe
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
All recipes by Erin Morrissey and Photos by Sierra Inn
- 2 tbsp olive oil
- 1lb ground beef
- 1 medium white onion, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 15oz can kidney beans, drained & rinsed
- 15oz can black beans, drained & rinsed
- 2 15oz can diced tomatoes
- 15oz can corn, drained
- 4.5oz can green chiles
- 4 cups beef broth
- 2 cups water
- 1/3 cup chopped cilantro
- sour cream, tortilla strips, jalapenos, avocado, cheddar cheese
- Heat 1 tbsp olive oil in large dutch oven over medium-high heat. Once hot, add ground beef and cook until no longer pink. Drain excess grease and set meat aside in a bowl.
- In the same pan, turn heat back on to medium-high and add 1 tbsp olive oil. Cook onion and pepper until beginning to soften, about 5 minutes. Add in garlic, chili powder, garlic powder, paprika, cumin, oregano, salt and pepper. Stir and let cook one minute.
- Pour in beans, diced tomatoes, corn, and green chiles. Stir to combine, then add broth and water.
- Stir in chopped cilantro and bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 30 minutes, stirring occasionally.
- Top with toppings of choice! I like cheese, tortilla strips, and sour cream.
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