Taco Soup

If you want a comforting and easy dinner the whole family will enjoy, this taco soup recipe fits the bill perfectly. With just a handful of pantry staples, you can whip up a hearty, delicious meal in about 25 minutes total—5 minutes to prep and 20 minutes simmering. It feeds around five people and uses basic ingredients like ground beef or turkey, canned beans, tomatoes, corn, and some simple spices that bring it all together.

Here’s what you’ll find as you read on:

• A simple, step-by-step stovetop method that results in a rich, tasty soup that everyone will love.
• Adaptations for the Instant Pot and Crock Pot that let you customize the timing to fit your busy life.
• Tasty topping ideas and easy swaps to make it vegetarian, use chicken, change up the heat level, or thicken/thin the soup.
• Helpful tips on storing and freezing so you can make this soup ahead and enjoy leftovers for days.

Keep scrolling for the full list of ingredients, photos showing every step, and tricks to make this taco soup recipe suit your family’s preferences—whether you like it mild and creamy or spicy with crunchy chips on top.

Why This Recipe Works for Weeknights

This taco soup recipe quickly becomes a go-to because it’s practical, adaptable, and downright delicious.

• One-pot and easy cleanup: Everything cooks together in just one pot—whether on the stove, in the Instant Pot, or Crock Pot—so you spend less time scrubbing and more time enjoying. For another hands-off slow cooker dinner, see Slow Cooker Cowboy Casserole.
• Quick prep and cook time: Just about five minutes of chopping and browning, then 20 minutes of simmering. Ideal for those crazy weeknights.
• Pantry staples: Most of the ingredients are canned or common seasonings, so no surprise trips to the store.
• Customizable: Swap ground beef for turkey, make it vegetarian by boosting the beans, grab a taco seasoning packet instead of individual spices, or dial heat up or down with ease.
• Balanced and nourishing: Beans and lean meat pack protein and fiber, while the tomatoes and corn add veggies and color.
• Kid-friendly and crowd-pleasing: Set out toppings like cheese, sour cream, and tortilla chips so each person can build their perfect bowl.
• Make-ahead and freezer friendly: Flavors meld and deepen after resting. Freeze leftovers for chilly days or busy weeks. If you want another cozy, prep-ahead soup, try Stuffed Pepper Soup.
• Easy healthy tweaks: Use low-sodium broth, rinse your beans, or toss in extra veggies to lighten things up without losing that comforting flavor.

Pantry-Friendly Ingredient List

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 28 ounce can crushed tomatoes, undrained
• 4 ounce can diced green chiles
• 15 ounce can kidney beans, rinsed and drained
• 15 ounce can black beans, rinsed and drained
• 17 ounce can corn, drained
• 2 cups low-sodium beef broth

How to Make the Soup

1. Rinse and drain the kidney and black beans; drain the corn.
2. Heat a large soup pot over medium heat.
3. Brown the ground beef in the pot, breaking it into small pieces as it cooks.
4. Drain off excess grease, if desired.
5. Add the rinsed beans, diced green chiles, crushed tomatoes (undrained), drained corn, beef broth, minced garlic, chili powder, ground cumin, salt, dried oregano, paprika, onion powder, and black pepper; stir to combine.
6. Bring to a low boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

Tips for Best Flavor and Texture

• Make sure to brown the meat well to bring out the best flavor, and drain any excess fat if you want to avoid a greasy soup.
• Rinse and drain the canned beans to cut down on sodium and keep the soup from getting too thick or starchy.
• Use low-sodium broth and taste before adding more salt, since canned ingredients can already be salty.
• For a rich, creamy finish, stir in a few tablespoons of sour cream or cream cheese just before serving.
• If you like your soup thicker, let it simmer a bit longer uncovered to reduce the liquid—or try a heartier, scoopable option like Slow Cooker Taco Casserole. For thinner soup, just add a splash more broth or water.
• If using the Instant Pot, add an extra cup of broth (as noted) so it builds pressure properly.
• Add any chips or fritos right before serving to keep them crunchy, and pair your bowl with a fresh street corn salad with Greek yogurt for contrast.
• Adjust heat easily by starting with less chili powder and mild chiles, then offer hot sauce on the side.

Swaps, Add-Ins, and Methods

• Instant Pot Taco Soup: Brown the ground beef using the Sauté function. Drain excess grease, then add all other ingredients plus an extra cup of broth. Cook on manual high pressure for 3 minutes, then let the pressure release naturally for 15 minutes before opening.
• Crock Pot Taco Soup: Brown the beef on the stove, drain the fat, and toss everything into your slow cooker. Cook on low for 4-6 hours for that perfect set-it-and-forget-it dinner, or try a similar Tex-Mex slow cooker meal like Crockpot Santa Fe Chicken.
• Vegetarian Taco Soup: Skip the meat and add extra beans to keep it hearty and protein-packed.
• Chicken Taco Soup: Swap in cooked shredded chicken instead of ground beef for a lighter twist.
• Seasoning Swap: Use a packet of your favorite taco seasoning in place of the individual spices. Just taste and adjust salt or heat to your liking.

• Instant Pot Taco Soup: Use the sauté setting to brown the ground beef, drain grease, and add all other ingredients plus a cup extra broth. Cook on high pressure for 3 minutes, then allow a 15-minute natural release before opening.
• Crock Pot Taco Soup: Brown the beef on the stove, drain fat, then add everything to the slow cooker. Cook on low for 4-6 hours until rich and ready to serve.
• Vegetarian Taco Soup: Just leave out the meat and pile on extra beans to keep it filling.
• Chicken Taco Soup: Swap ground beef for cooked shredded chicken for a lighter version, or go for a cozy Tex-Mex alternative like Crockpot Chicken Enchilada Casserole.
• Spice Swap: Use a taco seasoning packet instead of the spices listed. Just taste and tweak your salt and heat preferences.

Storing, Freezing, and Reheating

Refrigerator: Let the soup cool to room temperature, then store it in an airtight container for 3 to 5 days.

Freezer: Once cooled fully, pack the soup into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months.

Reheating: If frozen, thaw overnight in the fridge. Warm gently on the stovetop over medium-low heat, stirring now and then, or microwave in a covered dish, stirring halfway through. If the texture separates a bit after freezing, add a splash of broth and heat slowly while stirring to bring it back together.

Make-ahead: This soup actually tastes better the next day once the flavors meld. Make it in advance and store toppings separately so they stay fresh and crunchy.

Answers to Common Questions

Q: Can I make this vegetarian? A: Absolutely! Simply skip the meat, and add extra beans or some chopped veggies like bell peppers or zucchini to keep it hearty. For another cozy meatless main, try Vegetarian Pumpkin Spinach Lasagna.

Q: Can I use chicken or turkey instead of beef? A: You sure can. Cooked shredded chicken or browned ground turkey both work great. Just adjust the seasoning to your liking. If you’re craving a chicken soup instead, try Crack Chicken Noodle Soup.

Q: Is a taco seasoning packet okay instead of dry spices? A: Yes! One packet replaces the spice mix here. Just taste as you go and add more if needed.

Q: How do I make this in Instant Pot or Crock Pot? A: For Instant Pot, brown meat using sauté, then drain fat, add remaining ingredients plus an extra cup broth, cook on high pressure 3 minutes, and natural release for 15 minutes. For Crock Pot, brown meat, add everything to slow cooker, and cook low 4-6 hours.

Q: Can I freeze with toppings? A: I advise freezing only the soup itself. Add fresh toppings like avocado and chips when serving.

Q: How can I thicken or thin the soup? A: To thicken, simmer uncovered to reduce liquid, or mash a handful of beans into the soup. To thin, stir in extra broth, adding little by little until you reach your preferred consistency.