Easy Taco Soup

published Jan 3, 2022
Taco Soup Recipe

Soup + tacos = one dreamy bowl that rivals even the best chili.

Serves6 to 8

Makesabout 3 quarts

Prep10 minutes

Cook20 minutes

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Taco-inspired soup = one dreamy bowl that rivals even the best chili, without taking its spot. Thick and hearty, this one-pot tomato-based ground beef recipe is spiced with taco seasoning and studded with corn and pinto beans.
Credit: Laura Rege

Taco-inspired soup = one dreamy bowl that rivals even the best chili, without taking its spot. Thick and hearty, this one-pot tomato-based ground beef recipe is spiced with taco seasoning and studded with corn and pinto beans. Consider it akin to American home-style ground beef tacos, but in soup format. The best part is that once it’s cooked (you only need 20 minutes!), you can truly customize it to match your preferences — any taco topping is a match for this bowl. 

What Is in Taco Soup?

Taco soup is an easy one-pot tomato-based ground beef soup with corn and pinto beans that is spiced with taco seasoning. Any topping you enjoy on your taco — sour cream! Cheese! Avocado! — is fantastic on top of this soup. Don’t be limited by our suggestions in the recipe. 

Credit: Laura Rege

Tips and Tricks for Making Taco Soup

  • Don’t overthink it! Taco soup is essentially taco meat that has been simmered into soup, creating a flavorful broth. Keep it simple and go wild with toppings. 
  • If the ground beef isn’t lean, make sure to drain any excess fat from the pot before proceeding.
  • Add in all the juices from the fire-roasted tomatoes and Rotel. Use spicy rather than mild Rotel if you like a little heat.  

Taco Soup Recipe

Soup + tacos = one dreamy bowl that rivals even the best chili.

Prep time 10 minutes

Cook time 20 minutes

Makes about 3 quarts

Serves 6 to 8

Nutritional Info

Ingredients

  • 1

    large yellow onion

  • 4 cloves

    garlic

  • 1 (about 15-ounce) can

    pinto beans

  • 1 tablespoon

    olive oil

  • 2 pounds

    ground beef (85% lean)

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 cups

    low-sodium chicken broth

  • 2 1/2 cups

    frozen corn kernels

  • 1 (15-ounce) can

    diced fire-roasted tomatoes

  • 1 (10-ounce) can

    Rotel mild diced tomatoes and green chilies

  • 2 (1-ounce) packets

    taco seasoning

Topping options:

  • Sour cream

  • Shredded cheddar cheese

  • Diced red onion

  • Diced avocado

Instructions

  1. Dice 1 large yellow onion (2 cups). Thinly slice 4 garlic cloves. Rinse and drain 1 (about 15-ounce) can pinto beans.

  2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Increase the heat to high and add 2 pounds ground beef, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, using a wooden spoon to break up the meat into small pieces and stirring occasionally, until cooked through and a bit browned, 6 to 8 minutes more.

  3. Drain and discard the excess fat from the pot, then return the pot to medium-high heat. Add the beans, 3 cups low-sodium chicken broth, 2 1/2 cups frozen corn kernels, 1 (15-ounce) can diced fire-roasted tomatoes with their juices, 1 (10-ounce) can Rotel mild diced tomatoes and green chilies, 2 (1-ounce) packets taco seasoning, and the remaining 1 teaspoon kosher salt. Bring to a boil. Simmer until flavors meld, about 5 minutes. Serve warm with desired toppings.

Recipe Notes

Gluten-free: To make this soup gluten-free, use a gluten-free taco seasoning.

Storage: Refrigerate leftover soup in airtight containers for up to 5 days, or freeze for up to 3 months.