If you’ve never had the pleasure of cozying up with a bowl of Taco Soup, you are truly in for a treat. This is the ultimate comfort food: hearty ground beef, beans, corn, tomatoes, and a medley of seasonings all come together to create a vibrant, flavor-packed meal that’s as easy to make as it is irresistible. Whether you’re craving a quick weeknight dinner or needing to feed a hungry crowd, this soup delivers bold Mexican-American flair with minimal fuss and maximum satisfaction.
Ingredients You’ll Need
The beauty of this soup lies in its straightforward ingredient list—each component adds something special, from savory depth to pops of color. Here’s what you’ll need, plus a few extra tips to make your Taco Soup shine.
- Ground beef (1 pound): For richness and a hearty bite, make sure to brown it well for added flavor.
- Olive oil (1 tablespoon): Gives the aromatics a head start and brings a subtle fruitiness.
- Yellow onion, diced (1 small): Sweated at the start, this adds aromatic sweetness and depth.
- Garlic, minced (3 cloves): Essential for warmth and extra punch in every spoonful.
- Black beans, drained and rinsed (1 15-ounce can): Provide creaminess and a beautiful, earthy flavor.
- Kidney beans, drained and rinsed (1 15-ounce can): Chunky texture and bold color that hold up well in soup.
- Corn, drained (1 15-ounce can): Adds sweetness and cheerful pops of yellow in every bowl.
- Diced tomatoes (1 15-ounce can): These are the juicy base of the broth, balancing everything out.
- Rotel (diced tomatoes with green chilies, 1 10-ounce can): For a subtle spicy kick and tangy vibrance.
- Taco seasoning (1 1-ounce packet): Delivers classic, foolproof taco flavor in a snap.
- Ground cumin (1 teaspoon): Earthy and aromatic, this deepens the flavor profile.
- Chili powder (1/2 teaspoon): Boosts warmth and color without overwhelming heat.
- Beef broth (3 cups): The savory foundation that ties the soup together.
- Salt and pepper to taste: Essential for balancing all the flavors—taste before serving!
- Optional toppings: Shredded cheese, sour cream, tortilla chips, avocado, and chopped cilantro let everyone customize their bowl.
How to Make Taco Soup
Step 1: Sauté the Aromatics
Pour the olive oil into a large pot or Dutch oven and set it over medium heat. Add in your diced onion and let it cook for about three to four minutes, stirring occasionally, until it becomes soft and fragrant. Add the minced garlic and stir together for an extra minute. The kitchen will smell amazing—it’s the secret foundation of Taco Soup’s flavor!
Step 2: Brown the Beef
Add the ground beef directly to your pot, breaking it up with a spoon as it browns. Take the time to cook it all the way through until all the pink is gone, about five to six minutes. If you see any excess fat pooling in the pot, just drain it off for a lighter soup.
Step 3: Add the Beans, Corn, and Tomatoes
Now it’s time to stir in the black beans, kidney beans, corn, diced tomatoes, and that zesty can of Rotel. Don’t worry about draining the tomatoes—those juices are pure gold for the broth! Everything should start to look like a hearty, chunky chili at this point.
Step 4: Season and Simmer
Sprinkle in the taco seasoning, ground cumin, and chili powder. Pour in the beef broth and stir to combine all those layers of flavor. Bring the mixture up to a gentle boil, then immediately lower the heat so it simmers steadily. Let it bubble away for 20 to 25 minutes, just enough time for the flavors to meld beautifully.
Step 5: Taste and Tweak
Before serving, taste a spoonful of the Taco Soup. If it needs a bit more salt or a shake of pepper, toss it in. A squeeze of lime at this stage can be lovely, too, if you have one handy!
How to Serve Taco Soup
Garnishes
The toppings are half the fun! Dollop a big spoonful of sour cream on each bowl, then add a sprinkle of shredded cheese (melted and gooey is always best), some sliced avocado, a handful of crunchy tortilla chips, and a shower of fresh cilantro. Let everyone mix and match their favorite extras to make each serving of Taco Soup their own.
Side Dishes
While this soup truly stands on its own, you can make it a full meal by pairing it with warm cornbread, a simple green salad, or even cheesy quesadillas. Something starchy works well to soak up the flavorful broth, rounding out the comfort factor.
Creative Ways to Present
Want to impress? Serve your Taco Soup in mini bread bowls for parties, or portion it into mugs for a casual game day gathering. Layer it over rice or crunchy tortilla strips for a Tex-Mex-inspired Taco Soup casserole vibe—people love a twist on tradition.
Make Ahead and Storage
Storing Leftovers
Taco Soup holds up beautifully in the fridge. Once cooled, transfer any extras to an airtight container and refrigerate for up to four days. The flavors actually deepen with time, so next-day leftovers might just be even tastier!
Freezing
This soup is a meal-prepper’s dream. Ladle cooled Taco Soup into freezer-safe containers or zip-top bags (leaving a little space for expansion), then freeze for up to three months. Thaw overnight in the fridge for best results.
Reheating
Warm individual portions of Taco Soup in the microwave, or reheat larger amounts on the stovetop over medium heat, stirring gently until piping hot. If the soup thickens up a bit in the fridge, just add a splash of broth or water to loosen it.
FAQs
Can I make Taco Soup vegetarian?
Absolutely! Swap the ground beef for a plant-based alternative or simply add another can of beans, and use vegetable broth instead of beef broth. All the bold, zesty flavors will still shine through.
Is Taco Soup spicy?
It has a gentle warmth from the chili powder and Rotel, but it’s not overwhelmingly hot. For more kick, add diced jalapeños or hot sauce; for a mild version, use regular diced tomatoes instead of Rotel.
Can I cook Taco Soup in a slow cooker?
Yes, this recipe adapts easily to the slow cooker. Brown your beef and sauté the onions and garlic first, then add all the ingredients to the crock and set it on low for four to six hours. The hands-off approach is perfect for busy days.
What toppings go best with Taco Soup?
Classic toppings like shredded cheddar, sour cream, chopped cilantro, avocado slices, and crunchy tortilla chips are always hits. But don’t be afraid to get creative: pickled jalapeños, sliced radishes, or even a drizzle of hot sauce can be delicious.
How can I make this soup gluten-free?
Taco Soup is naturally gluten-free if you check that your taco seasoning and broth don’t contain hidden gluten. Look for certified gluten-free labels or make your own seasoning blend to be sure.
Final Thoughts
There are few things more satisfying than a bubbling pot of Taco Soup on the stove, filling your home with mouthwatering aromas and happy anticipation. This crowd-pleasing recipe is guaranteed to make you look forward to leftovers—and share the love with family and friends. Dive in, pile on the toppings, and enjoy every bold spoonful!
Print
Taco Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Taco Soup recipe is a hearty and flavorful dish that is perfect for a cozy meal. Packed with ground beef, beans, corn, and a blend of spices, it’s a satisfying one-pot meal that is sure to please everyone at the table.
Ingredients
Ingredients:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (1-ounce) packet taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 3 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, avocado, chopped cilantro
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, cumin, chili powder, and beef broth.
- Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes to allow the flavors to meld.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with your favorite toppings.
Notes
- This soup gets better the next day!
- For a vegetarian version, skip the beef and use vegetable broth.
- You can also cook it in a slow cooker on low for 4–6 hours.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 940mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg
