If dinner needs to be fast, flavorful, and guaranteed to warm everyone up, this easy taco soup is your go-to. It’s spicy, hearty, and comforting in all the best ways. Whether you’re tossing it in the slow cooker or simmering on the stovetop, you’ll have bowls of cozy goodness in no time.
Table of Contents
Why You’ll Love This Easy Taco Soup
Some soups feel like a snack. Not this one. This easy taco soup is packed with bold taco spices, tender ground beef, and loads of beans and veggies that make it a full-on meal. It’s the kind of dish that makes the kitchen smell amazing and brings everyone running to the table. On weeknights when time is short, it’s a total lifesaver. And the best part? You can let it simmer on the stove or dump everything in the slow cooker and forget about it until dinner. This soup even tastes better the next day, so it’s perfect for meal prep or freezer batches.
Ingredients You’ll Need
Pantry Staples
Crushed tomatoes
Black beans
Pinto beans
Corn
Green chilies
Beef broth
Fresh Items
Ground beef
Yellow onion
Garlic cloves
Taco-Inspired Spices
Chili powder
Cumin
Dried oregano
Paprika
Cayenne pepper (optional for heat)
Salt and pepper to taste
These classic ingredients make this easy taco soup recipe both quick and satisfying, even on your busiest days.
How to Make Taco Soup (2 Easy Ways)
Stovetop Instructions
In a large pot, brown the ground beef with chopped onion until fully cooked. Add the garlic and stir for a minute until fragrant. Toss in the tomatoes, beans, corn, chilies, and broth. Stir in all the seasonings and bring everything to a gentle simmer. Let it cook uncovered for about 20 25 minutes, stirring occasionally. That’s it. Spoon into bowls, add your favorite toppings, and dig in.
Slow Cooker Instructions
No need to brown the beef unless you want to. Just add all ingredients straight into your slow cooker. Give it a good stir, cover, and cook on low for 6 7 hours or high for about 4 hours. If you prefer a deeper flavor, browning the beef with onion beforehand does add a bit of magic.
Optional Toppings (Make It Your Own!)
This soup loves a good topping party. Try a dollop of sour cream, shredded cheddar, chopped avocado, or a handful of tortilla chips. A sprinkle of fresh cilantro and squeeze of lime take it to the next level. Want to add more flair? Serve it with this creamy white chicken chili for a two-soup night!
Storing + Freezing Tips
Taco soup holds up beautifully in the fridge for up to four days. Store it in an airtight container and reheat on the stove or microwave. Want to freeze it? Let it cool completely, then transfer to freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.
Tips for Best Flavor
Use lean ground beef to keep the soup light but satisfying. Don’t skip browning the meat it adds tons of flavor. And once it’s simmering, give it a taste and adjust the seasoning to your liking. A pinch more cumin or a splash of lime juice can work wonders.
This trick helps bring out the deep, smoky notes in your easy taco soup and makes it taste like it’s been simmering all day.
Variations to Try
This soup is super flexible. Swap the ground beef for ground turkey or shredded chicken. Or leave out the meat entirely and load it up with extra beans and corn for a vegetarian twist. You can even stir in cooked rice or quinoa to make it extra hearty. Looking for something a little spicy and veggie-packed? This roasted poblano soup is another comforting option.
Nutrition at a Glance
Each serving of easy taco soup (without toppings) has around 320 calories, 25g of protein, 18g of carbs, and 8g of fat. It’s balanced, filling, and hits all the right cozy notes.
FAQ
Can I make this vegetarian?
Absolutely. Just skip the meat and double the beans or add chopped zucchini or bell peppers. It’s still just as tasty.
Can I use taco seasoning instead?
Sure! A packet of store-bought taco seasoning works in a pinch. Just check the sodium level before adding extra salt.
What’s the best way to freeze it?
Let it cool completely, portion into airtight containers or freezer bags, and lay flat to freeze. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
Craving even more taco flavors? Don’t miss these quick and easy taco stuffed peppers for a fun twist on taco night.
Try this easy taco soup this week and let me know in the comments how you topped your bowl! Want more recipes like this? Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Easy Taco Soup
Equipment
- Large pot or Dutch oven for stovetop cooking
- Slow cooker optional for low and slow cooking
- Wooden spoon for stirring and browning
Ingredients
- 1 lb ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (4 oz) green chilies
- 4 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- salt and pepper to taste
Instructions
- In a large pot, brown ground beef with chopped onion over medium heat until fully cooked. Drain any excess fat.
- Add minced garlic and stir for 1 minute until fragrant.
- Add crushed tomatoes, black beans, pinto beans, corn, green chilies, and beef broth. Stir to combine.
- Mix in chili powder, cumin, oregano, paprika, cayenne, salt, and pepper. Bring to a gentle simmer.
- Cook uncovered for 20–25 minutes, stirring occasionally, until thickened and flavors are blended.
- Ladle into bowls and top with your favorite toppings like sour cream, shredded cheese, avocado, or tortilla chips.