There’s nothing quite like a big, steaming bowl of taco soup to warm you up on a chilly day. This Taco Soup with Ground Beef is packed with bold flavors, hearty beans, and just the right amount of spice. The best part? It’s incredibly easy to make—all in one pot! Whether you’re feeding a hungry family or meal prepping for the week, this recipe is a winner.
I love how customizable this soup is. You can keep it mild or make it extra spicy, and the toppings are where the fun really begins. A dollop of sour cream, a handful of shredded cheese, some crispy tortilla chips—every bowl can be made exactly how you like it. Let’s dive in!
Why You’ll Love This Taco Soup
- One-pot meal – Less cleanup, more flavor!
- Quick and easy – Ready in about 30 minutes.
- Hearty and filling – Loaded with ground beef, beans, and veggies.
- Customizable – Adjust the spice level and toppings to your preference.
- Great for leftovers – Tastes even better the next day!
Ingredients You’ll Need
For this taco soup, you’ll need simple pantry staples:
For the Soup:
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 (14.5 oz) can tomato sauce
- 2 cups beef or chicken broth
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- Salt and pepper, to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Chopped fresh cilantro
- Tortilla chips or strips
- Lime wedges
Now that we have all our ingredients ready, let’s start cooking!
How to Make Taco Soup with Ground Beef
Step 1: Brown the Beef
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once it’s fully cooked, drain any excess grease to keep the soup from getting too oily.
Step 2: Sauté the Onion and Garlic
Next, add the diced onion to the pot and cook for about 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and let it cook for another minute, just until fragrant. At this point, your kitchen will smell amazing!
Step 3: Add the Main Ingredients
Now it’s time to bring everything together. Stir in the diced tomatoes, black beans, kidney beans, corn, diced green chilies, tomato sauce, and broth. Give it a good stir to combine all the ingredients.
Sprinkle in the taco seasoning, and mix well to ensure all those bold flavors are evenly distributed. If you like your soup on the spicier side, this is a great time to add some cayenne pepper or a few dashes of hot sauce.
How to Finish Cooking Your Taco Soup – Easy and Delicious
At this point, your kitchen is filled with the mouthwatering aroma of taco seasoning, simmering beef, and hearty beans. Now, it’s time to let all those flavors blend together into a rich, comforting soup. This part of the recipe is where the magic happens, turning simple ingredients into a dish that will have everyone coming back for seconds.
Step 4: Simmer the Soup
Once all the ingredients are mixed together, increase the heat and bring the soup to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 20–25 minutes. Stir occasionally to prevent anything from sticking to the bottom of the pot.
This simmering time allows the flavors to develop and meld together, creating a deep, savory taste. If you have a little extra time, letting it simmer for an additional 10 minutes will only make it better.
Step 5: Taste and Adjust Seasoning
After the soup has simmered, give it a taste. If you think it needs a little more spice, add a pinch of cayenne pepper or an extra dash of taco seasoning. If it’s too thick for your liking, stir in a little more broth until you reach the perfect consistency.
Season with salt and pepper to taste, but keep in mind that the taco seasoning already contains salt, so you may not need much.
Step 6: Serve with Toppings
Now comes the fun part—serving up your taco soup with your favorite toppings. Ladle the soup into bowls and let everyone customize their own with a variety of toppings. Here are some ideas to make each bowl unique:
- Shredded cheddar cheese – Adds a creamy, melty richness.
- Sour cream – Balances out the spice and adds a cool, tangy flavor.
- Sliced jalapeños – Perfect for those who love extra heat.
- Chopped fresh cilantro – Adds a fresh, zesty touch.
- Tortilla chips or strips – Great for crunch and extra texture.
- Lime wedges – A squeeze of fresh lime juice brightens up the flavors.
Pair the soup with warm cornbread or extra tortilla chips on the side for a complete, satisfying meal.
Expert Tips for the Best Taco Soup
- Make it spicier: Add extra chili powder, cayenne pepper, or a few dashes of hot sauce.
- Use homemade taco seasoning: If you prefer to avoid store-bought packets, a mix of chili powder, cumin, paprika, garlic powder, and onion powder works perfectly.
- Try different meats: Ground turkey or chicken can be used instead of beef for a leaner option.
- Slow cooker method: Brown the beef and onions first, then add everything to a slow cooker and cook on low for 6–8 hours.
- Make it creamy: Stir in a small amount of cream cheese or heavy cream before serving for a rich, creamy texture.
Taco Soup FAQ and Storage Tips
By now, you’ve got a delicious, steaming bowl of taco soup in front of you, packed with bold flavors and your favorite toppings. But before you dig in, let’s go over some common questions people have about this recipe. Whether you’re wondering about substitutions, storage, or how to make it even better, we’ve got you covered.
Frequently Asked Questions
1. Can I make this soup in a slow cooker?
Yes! To make taco soup in a slow cooker, brown the ground beef and onions in a skillet first, then transfer them to the slow cooker. Add all the other ingredients, stir well, and cook on low for 6–8 hours or high for 3–4 hours.
2. How do I make this soup thicker or thinner?
If you want a thicker soup, let it simmer uncovered for an extra 10–15 minutes to allow more liquid to evaporate. For a thinner consistency, simply add more broth until it reaches your desired texture.
3. What can I use instead of ground beef?
Ground turkey or ground chicken are great substitutes if you want a leaner option. You can also use shredded rotisserie chicken for an easy variation.
4. Can I freeze taco soup?
Absolutely! Taco soup freezes really well. Let it cool completely, then store it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.
5. How long does this soup last in the fridge?
Stored in an airtight container, taco soup will stay fresh in the refrigerator for up to 4 days. Reheat it on the stovetop over low heat or in the microwave until warmed through.
6. Can I use fresh tomatoes instead of canned?
Yes! If you prefer fresh tomatoes, chop about 2 cups of fresh tomatoes and use them in place of the canned diced tomatoes. You may need to add a little extra broth since fresh tomatoes have less liquid than canned.
7. What sides go well with taco soup?
Taco soup is hearty on its own, but it pairs well with cornbread, quesadillas, a side salad, or even a warm tortilla for dipping.
Final Thoughts
This Taco Soup with Ground Beef is a must-try for anyone who loves bold, comforting flavors with minimal effort. It’s perfect for meal prepping, feeding a crowd, or just enjoying a cozy night in. Plus, with all the different ways to customize it, you’ll never get bored!
Give this recipe a try and let us know how you made it your own. Did you add extra spice? Try a fun new topping? Share your experience in the comments, and don’t forget to pass this recipe along to family and friends who love an easy, delicious meal. Enjoy!
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Taco Soup with Ground Beef
Description
A hearty and flavorful taco soup that’s perfect for a cozy meal. Packed with ground beef, beans, and spices, this soup is easy to make and customizable with your favorite toppings.
Ingredients
For the soup:
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 (14.5 oz) can tomato sauce
- 2 cups beef or chicken broth
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- Salt and pepper, to taste
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Chopped fresh cilantro
- Tortilla chips or strips
- Lime wedges
Instructions
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Drain any excess grease.
Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes, black beans, kidney beans, corn, green chilies, tomato sauce, and broth. Sprinkle in the taco seasoning and stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, stirring occasionally to allow the flavors to blend.
Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, or tortilla chips.
Notes
- For extra spice, add cayenne pepper or a dash of hot sauce.
- This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
- Serve with warm cornbread or a side of tortilla chips for a complete meal.
