Taco Soup- this 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!
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 Taco Soup. It’s a family favorite!
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!
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.
- Shredded cheese
- Avocado or Guacamole
- Sour cream or Plain Greek yogurt
- Jalapeño slices
- Green onion
- Tortilla chips or Fritos
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
- 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
- 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!
Have you tried this recipe?
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