Taco Soup
Published on January 30, 2023
Quick Summary
Taco Soup- this easy taco soup recipe is made with ground beef, tomatoes, beans, corn, and the perfect blend of taco spices. If you like tacos, you are going to love this easy one pot meal!
Tacos are always a hit at our dinner table. Steak, veggie, chicken, shrimp, the list goes on. But sometimes we like to mix taco night up by making Taco Soup.
This easy one pot meal that is an all-time favorite, especially during the cold months. A bowl will warm you up and fill you up.
Taco soup is similar to chili, it is loaded with beef, beans, tomatoes, spices, and more! It is hearty and flavorful. It is easy to throw together, making it perfect for busy weeknights or game day.
Make sure you don’t forget the toppings, taco soup is all about loading on fun toppings! Make your bowl a masterpiece with all of the best taco toppings!
The next time you are craving tacos, make this easy Taco Soup recipe. It’s a family favorite!
Table of Contents
Soup Ingredients
Basic ingredients, but the soup is far from basic. It is a crowd pleaser!
- Ground beef– taco soup is traditionally made with ground beef, but if you want to swap ground turkey or chicken, go for it.
- Onion– every good soup starts with onion.
- Red bell pepper– to add some sweetness and I am all about adding in extra veggies.
- Jalapeño– seeds removed and minced. I recommend wearing gloves when you are handling a jalapeño pepper. The jalapeño doesn’t make the soup too spicy, but if you are nervous, you can leave it out or use half of a pepper.
- Garlic– fresh garlic for the best flavor!
- Tomatoes– use canned fire roasted tomatoes for maximum flavor.
- Beans– I use black beans and pinto beans. If you prefer red or kidney beans, those will work too!
- Beef broth– We use beef broth to bring out the beef flavor, but chicken or vegetable broth will work.
- Corn– I use frozen to keep things easy, but if you have fresh sweet corn, you can use it.
- Green chiles– I use mild green chiles so they aren’t spicy, but add a ton of flavor.
- Spices– I like to add my own spices (chili powder, ground cumin, and smoked paprika) so I can control the flavor. If you prefer using a taco seasoning packet, you can, but I haven’t tested the recipe with store-bought taco seasoning. You might need to taste and adjust a little.
- Oregano– I love adding in a little oregano.
How to Make Taco Soup
Let’s get this soup party started!
- In a large soup pot (I like to use a Dutch oven), brown the beef.
- Add the onion, red pepper, and jalapeño and cook until vegetables are softened. Add the garlic and cook for 1 minute.
- Add the tomatoes, beans, broth, corn, green chilies, spices, and oregano. Season with salt and pepper.
- Simmer on low for 20 minutes, stirring occasionally so the soup doesn’t stick to the bottom of the pan.
- Taste and adjust seasonings, if necessary.
- Give yourself a hand because you just made a delicious meal!
Serving Suggestions
Now, the fun begins. It’s topping time! We love serving our taco soup with lots of different toppings. Set out a spread and let your family and friends customize their own bowls.
Toppings:
- Shredded cheese
- Cilantro
- Avocado or Guacamole
- Sour cream or Plain Greek yogurt
- Jalapeño slices
- Green onion
- Tortilla chips or Fritos
If you want to serve a side dishes to go with the soup, I highly recommend my Easy Cornbread, Easy Green Salad, and Mexican Rice. The perfect meal!
How to Store
If you have leftover taco soup, put it in an airtight container after it has cooled and store in the refrigerator for up to 5 days. Reheat in the microwave or stovetop.
You can also freeze the soup, which is so nice. I love having soup in the freezer for a rainy day or busy day!
To freeze, store the cooled soup in an airtight container or freezer bag. Freeze for up to 3 months. Thaw, reheat, and enjoy!
Taco Soup FAQ
Yes! Instead of ground beef, you can use ground turkey or chicken. It is an easy swap.
Yes! Brown the meat and onion, drain off any excess fat, and place in the slow cooker. Add the rest of the ingredients, except fro the corn. Cook on low for 5 hours. Stir in the corn during the last 20 minutes. Ladle into bowls and add desired toppings.
If you want a kick to your soup, you can add another jalapeño or add more chili powder, to taste. You could also add in a little cayenne pepper. Just be careful, a little goes a long way.
Our taco soup recipe is very hearty and satisfying and I don’t think it needs to be thicker, but if you want to bulk it up, you can add more meat, beans, or veggies. And if you want it thinner, you can add more broth.
Yes! Leave out the meat and add additional beans. You can also sauté some additional veggies with the onion and red pepper. Zucchini and mushrooms are always good.
Yes, it will keep in the freezer for up to 3 months. You can freeze the soup in a freezer container or freezer bag. You can also freeze individual portions that are easy to thaw and reheat for easy lunches and dinners.
More Soup Recipes
- Chicken Tortilla Soup
- Chicken Fajita Soup
- Stuffed Pepper Soup
- Easy Black Bean Soup
- Sweet Potato Roasted Corn Chowder
Want more soup recipes? Check out all of our favorites HERE!
Taco Soup
Ingredients
- 1 pound lean ground beef, can use ground turkey or chicken
- 1 yellow onion diced
- 1 red bell pepper, seeds removed and diced
- 1 jalapeño, seeds removed and minced
- 4 cloves garlic, minced
- 28 ounces fire roasted diced tomatoes
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 2 cups beef broth
- 1 cup frozen corn
- 4 ounce can mild green chiles
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, cilantro, jalapeño slices, sour cream, avocado, tortilla chips
Instructions
- In a large soup pot, brown the beef over medium-high heat, breaking up with a wooden spoon as it cooks.
- Add the onion, red pepper, and jalapeño and cook for 4 minutes, stirring occasionally, or until vegetables are softened. Add the garlic and cook for 1 minute.
- Add the tomatoes, beans, beef broth, corn, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer on low for 20 minutes, stirring occasionally.
- Taste and season with additional salt and pepper, If necessary. Ladle the soup into bowls and top with desired toppings. Enjoy!
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I am from Malta I always look forward to seeing your reciepes, I am going to try your soups as we are having a very cold winter.
Thanks
Vivian
This looks amazing.
Just made this soup for my lunches this week. I loved it! I used 4 cups of beef broth because I had a carton on hand. To thicken the soup, I let it simmer uncovered for about 30-35 minutes. I also used a taco season packet. The soup was well seasoned, filling and delicious.
It is a great meal prep recipe. Enjoy your lunches this week!
Tastes delicious, and it’s still simmering! I just added more beef broth. I had two 14.5 oz cans and the two cups of broth just didn’t seem like enough, so I added the rest of the second can. Your recipes are always so good, Maria! Thank you for all you do!
You are welcome! Enjoy the soup!
I made this soup to take to friends and kept some for my husband and I for supper. I followed the directions but used dehydrated onion because I didn’t have fresh and didn’t use a jalapeño. It was delicious! I’ll definitely make again!
So nice of you! I am glad you liked the recipe!
Maria,
Came home from a busy day at work and this was on the menu planner. Did not take long to make, while it was simmering I chopped up and gathered toppings.
My family devoured it!! There is a little bit for my lunch tomorrow, (I hid it behind the Brussel sprouts!)
Thank you for another winner winner Taco dinner!!!!
You are welcome! I am glad you loved the soup!
I made this last night. Not a fan of beans, so I left them out and used half a jar of roasted salsa in place of the second can of diced tomatoes. It was delicious! Had plenty to freeze for later.
Yummy! My daughter picked out this recipe and I made it today. We had avocados, sour cream and cheese for toppings. Three of us loved it. Nice easy recipe.
Marty question. If I use ground Turkey or Chicken, should I switch to Chicken Broth? What would you do my fav chef❤️
You can use beef or chicken broth, just depends on which you like best. Beef is stronger so if you are going to use chicken or turkey, maybe try chicken broth. Enjoy!
This soup is a family favorite! Absolutely delish. If you are near a Trader Joes – get their fire roasted diced tomatoes with green chilis. Makes this super sooo much better than Hunts brand.
Glad you love the soup!
Made for my grandsons and we all loved it!
Oh good! Thanks for reporting back.
This was the best soup! Thick and hearty. Made it for a cookie-baking day with the grandkids so the adults could take a break and eat! I actually put it all together the night before and then put it in the crockpot in the morning. I warmed the leftovers the next day and wrapped it a tortilla with cheese. Excellent that way, too! Thank you for the recipe!
A family favorite!
Thanks for another delicious recipe from Two Peas and Their Pod!! Your taco soup recipe is tasty, filling and easy to make!! My daughters and I are wimps when it comes to spicy peppers, so I halved the amount of chili powder, and substituted Anaheim chilis for the jalepenos. Perfection!!
I am so glad you loved the soup!