There’s nothing more comforting than a big bowl of hearty taco soup—packed with bold flavors, tender beans, juicy ground beef, and just the right amount of spice.
This one-pot wonder is not only ridiculously easy to make, but it’s also infinitely customizable, making it perfect for busy weeknights, game day gatherings, or cozy family dinners.
Recipe Overview
- Flavor: Bold, smoky, and slightly spicy with a rich tomato-based broth.
- Texture: Hearty and chunky with tender beef, beans, and veggies.
- Ease: Simple one-pot recipe—just brown, simmer, and serve!
- Versatility: Easily adaptable for different dietary needs (vegetarian, gluten-free, etc.).
Ingredients List
Here’s what you’ll need for the most flavorful taco soup:
- 1 lb ground beef (or ground turkey/chicken for a lighter option)
- 1 small onion, diced (adds sweetness and depth)
- 3 cloves garlic, minced (essential for aromatic flavor)
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 packet ranch seasoning (optional, but adds a creamy tang)
- 1 (15 oz) can black beans, drained & rinsed (for protein & fiber)
- 1 (15 oz) can pinto beans, drained & rinsed (adds creaminess)
- 1 (15 oz) can corn kernels, drained (for sweetness & crunch)
- 1 (15 oz) can diced tomatoes (with juices for the broth)
- 1 (4 oz) can diced green chiles (mild heat & tang)
- 4 cups beef or chicken broth (for a rich, savory base)
- 1 tbsp olive oil (for sautéing)
Optional Toppings:
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Diced avocado
- Sliced jalapeños
- Crushed tortilla chips
Step-by-Step Instructions
1. Brown the Meat
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onion and sauté for 2-3 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it apart with a spoon, and cook until browned (5-6 minutes). Drain excess fat if needed.
2. Add Seasonings & Liquids
- Stir in taco seasoning and ranch seasoning (if using), coating the meat evenly.
- Pour in diced tomatoes, green chiles, beans, corn, and broth. Stir well.
3. Simmer to Perfection
- Bring the soup to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, allowing flavors to meld.
4. Serve & Garnish
- Ladle into bowls and top with cheese, avocado, sour cream, cilantro, and tortilla chips.
Tips for Success
✅ For extra depth, char the onions slightly before adding garlic.
✅ Make it vegetarian by swapping beef for plant-based crumbles or extra beans.
✅ Adjust spice level by using mild or hot taco seasoning.
✅ Let it sit for 10 minutes after cooking—flavors intensify as it cools slightly!
Serving Suggestions
- With sides: Warm flour tortillas, cornbread, or a crisp green salad.
- For a fun twist: Serve in bread bowls or over nachos for a loaded taco soup experience.
- Meal prep: Portion into containers for easy lunches—it reheats beautifully!
Storage Tips
- Fridge: Store in an airtight container for 3-4 days.
- Freezer: Cool completely and freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop or microwave, adding a splash of broth if needed.
FAQs
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the meat first, then add everything to the slow cooker and cook on low for 4-6 hours.
Q: What can I use instead of ranch seasoning?
A: A mix of dried dill, garlic powder, onion powder, and buttermilk powder works well.
Q: Is this soup gluten-free?
A: Yes, just ensure your taco & ranch seasonings are gluten-free.
Final Thoughts
This taco soup recipe is the ultimate comfort food meets fiesta in a bowl—easy, flavorful, and perfect for any occasion. Whether you’re feeding a crowd or meal prepping for the week, it’s a guaranteed favorite.
Try it tonight and let me know how it turns out! Tag me on social media—I’d love to see your delicious creations. 🧡
The Best Taco Soup Recipe
Ingredients
- Here’s what you’llneed for the most flavorful taco soup:
- 1 lb ground beef (or ground turkey/chicken for a lighter option)
- 1 small onion, diced (adds sweetness and depth)
- 3 cloves garlic, minced (essential for aromatic flavor)
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 packet ranch seasoning (optional, but adds a creamy tang)
- 1 (15 oz) can black beans, drained & rinsed (for protein & fiber)
- 1 (15 oz) can pinto beans, drained & rinsed (adds creaminess)
- 1 (15 oz) can corn kernels, drained (for sweetness & crunch)
- 1 (15 oz) can diced tomatoes (with juices for the broth)
- 1 (4 oz) can diced green chiles (mild heat & tang)
- 4 cups beef or chicken broth (for a rich, savory base)
- 1 tbsp olive oil (for sautéing)
Instructions
1. Brown the Meat
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onion and sauté for 2-3 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef, breaking it apart with a spoon, and cook until browned (5-6 minutes). Drain excess fat if needed.
2. Add Seasonings & Liquids
- Stir in taco seasoning and ranch seasoning (if using), coating the meat evenly.
- Pour in diced tomatoes, green chiles, beans, corn, and broth. Stir well.
3. Simmer to Perfection
- Bring the soup to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, allowing flavors to meld.
4. Serve & Garnish
- Ladle into bowls and top with cheese, avocado, sour cream, cilantro, and tortilla chips.