This taco soup is a quick, easy-to-make, and delicious recipe made with kitchen staple ingredients. It’s full of lean ground beef, taco seasoning, tomatoes, beans, and corn. You’ll love it!
Taco soup is a cozy, flavor-packed dinner with big Tex-Mex energy. I start by cooking lean ground beef with onions, garlic, and bell peppers, then season everything with my favorite homemade taco seasoning. A tomato-based broth, beans, and corn round out the dish, making it a hearty, satisfying meal.
This recipe is a spin on my popular chicken taco soup , which is also worth a try. I like to top my bowl with diced avocado, a little cheddar cheese, and—when I’m feeling bold—some spicy tortilla chips. It doesn’t get much easier than this: dinner is on the table in about 25 minutes, with hardly any effort at all.
Gather these key ingredients
This soup recipe is very flexible and you can easily add more or less of what you want.
- Ground beef – Lean is the best here. If you use regular ground beef, you may want to drain some of the fat out of the pot before cooking the rest of the recipe.
- Onion, bell pepper, and garlic – So much flavor!
- Jalapeño – if you like it spicy.
- Taco seasoning. I use my homemade taco seasoning. Fajita seasoning will work, too.
- Chicken stock. Or sub beef stock if that’s what you have on hand. Bone broth will give you the most flavorful soup.
- Beans – I like black beans and pinto beans. Kidney beans are nice, too.
- Frozen corn. This is my favorite part.
What to serve with taco soup
Taco soup is easily a meal in itself. It’s rich and hearty and will definitely fill you up. But we sometimes like adding a few sides, especially some more veggies. Here are a few of our favorites:
- Lightened Up Mexican Corn Dip
- Easy Guacamole Recipe
- Cucumber Tomato Salad
- Loaded Food Truck Mexican Nacho Fries
And don’t forget to make yourself a lime margarita !
Store, reheat, freeze
Store: Once the soup has cooled, transfer it to a covered container. It will keep for 3-4 days in your fridge. Leftovers taste even better the next day!
Reheat: I prefer to reheat soup in a pot over medium heat, but a microwave also works.
Freeze: This soup freezes very well. I’ve found that the best way to store soup is in these reusable Stasher freezer bags .
Taco Soup Recipe
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Ingredients
- ▢ 1 lb lean ground beef
- ▢ 1 medium onion (minced)
- ▢ 1 medium bell pepper (diced)
- ▢ 3 cloves garlic (minced)
- ▢ Optional: 1 minced jalapeño (if you want it spicy)
- ▢ 6 tablespoons taco seasoning (we love using our homemade taco seasoning )
- ▢ 4 cups chicken stock
- ▢ 15 ounce can diced tomatoes
- ▢ 15 ounce can black beans (drained and rinsed)
- ▢ 15 ounce can pinto beans (drained and rinsed)
- ▢ 2 cups frozen corn
- ▢ Sea salt and pepper (to taste)
- ▢ Optional: 4-ounces cream cheese
- ▢ Optional toppings: grated cheddar cheese, sour cream, cilantro, tortilla chips, lime juice, diced avocado
Instructions
- Add the ground beef to a large pot over medium-high heat. Cook the beef until most of the pink is gone, about 7 minutes. Add the onion, bell pepper, garlic, and (if using) the jalapeño and cook until the onion is soft, about 3 minutes. 1 lb lean ground beef, 1 medium onion, 1 medium bell pepper, 3 cloves garlic, Optional: 1 minced jalapeño
- Add the taco seasoning to the pot and stir. Then add the chicken stock, diced tomatoes, and beans and bring the pot to a boil. Reduce the heat and simmer for 5 minutes. 6 tablespoons taco seasoning, 4 cups chicken stock, 15 ounce can diced tomatoes, 15 ounce can black beans, 15 ounce can pinto beans
- Add the corn to the pot and let it warm for a few minutes. Season to taste with salt and pepper. 2 cups frozen corn, Sea salt and pepper
- If using the cream cheese, cut it into small pieces and add it to the soup then stir until it dissolves into the soup. Optional: 4-ounces cream cheese
- Serve with any or all of the optional toppings. Optional toppings: grated cheddar cheese, sour cream, cilantro, tortilla chips, lime juice, diced avocado
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Taco Soup Recipe
Ingredients
- 1 lb lean ground beef
- 1 medium onion , minced
- 1 medium bell pepper , diced
- 3 cloves garlic , minced
- Optional: 1 minced jalapeño , if you want it spicy
- 6 tablespoons taco seasoning , we love using our homemade taco seasoning
- 4 cups chicken stock
- 15 ounce can diced tomatoes
- 15 ounce can black beans , drained and rinsed
- 15 ounce can pinto beans , drained and rinsed
- 2 cups frozen corn
- Sea salt and pepper , to taste
- Optional: 4-ounces cream cheese
- Optional toppings: grated cheddar cheese, sour cream, cilantro, tortilla chips, lime juice, diced avocado
Instructions
- Add the ground beef to a large pot over medium-high heat. Cook the beef until most of the pink is gone, about 7 minutes. Add the onion, bell pepper, garlic, and (if using) the jalapeño and cook until the onion is soft, about 3 minutes. 1 lb lean ground beef, 1 medium onion, 1 medium bell pepper, 3 cloves garlic, Optional: 1 minced jalapeño
- Add the taco seasoning to the pot and stir. Then add the chicken stock, diced tomatoes, and beans and bring the pot to a boil. Reduce the heat and simmer for 5 minutes. 6 tablespoons taco seasoning, 4 cups chicken stock, 15 ounce can diced tomatoes, 15 ounce can black beans, 15 ounce can pinto beans
- Add the corn to the pot and let it warm for a few minutes. Season to taste with salt and pepper. 2 cups frozen corn, Sea salt and pepper
- If using the cream cheese, cut it into small pieces and add it to the soup then stir until it dissolves into the soup. Optional: 4-ounces cream cheese
- Serve with any or all of the optional toppings. Optional toppings: grated cheddar cheese, sour cream, cilantro, tortilla chips, lime juice, diced avocado
