Easy Taco Soup Recipe {Best Ever!} - Cooking Classy (2024)

Published September 11, 2019. Updated October 11, 2023

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This Simple Taco Soup recipe is a fall and winter staple! It’s an easy, protein-packed soup full of zesty, crave-worthy flavor and veggies. Plus, it’s perfectly hearty and filling—no more complaining that you’re still hungry after soup for dinner. My Simple Taco Soup is like chili’s soupier cousin, and it’s loaded with all the best taco-style ingredients for a balanced meal.

Easy Taco Soup Recipe {Best Ever!} - Cooking Classy (1)

Easy Taco Soup Recipe

I’ve perfected this simple taco soup recipe over the years, and it’s a major fall favorite for my family. It has all the cozy comfort of chili, but just a little lighter and healthier (thanks to all the veggie upgrades!).

One thing that makes this easy taco soup such a crowd-pleaser is the ability to customize your soup with delicious mix-ins. Every person can make their own unique taco soup by adding any combination of toppings, like avocado, corn, red onion, tortilla chips, sour cream, cheese, hot sauce, and more! It’s always fun to try new combinations of taco soup toppings. I would love to hear what your family adds to your taco soup!

Taco Soup Video

Nothing fancy here—just homestyle comfort food at its best! Perfect for cozying up to on those chilly rainy and snowy days. This Easy Taco Soup is also perfect for feeding a crowd. Try this for football season, Halloween parties, or other winter gatherings.

Easy Taco Soup Recipe {Best Ever!} - Cooking Classy (2)

Taco Soup Ingredients

  • Ground beef – use lean ground beef for best results. I go for 85% or 90% Angus.
  • Olive oil – this is used to help brown the beef.
  • Yellow onion and garlic – red onion can be substituted.
  • Jalapeno – if you want to make it mild I’ve also made it with 1/3 cup chopped bell pepper instead.
  • Canned diced tomatoes with green chilies – alternately you can just use 2 cans of tomatoes and add 1 (4 oz) can diced green chilies if that’s what you have on hand.
  • Low-sodium beef broth – chicken broth will work fine too.
  • Tomato sauce – in a pinch you can make your own by mixing 1/3 cup tomato paste with 2/3 cup water (tomato sauce does have added seasonings like garlic powder and onion powder but we already add those flavors here).
  • Chili powder, cumin, paprika, oregano, salt and pepper – these spices add that classic taco flavor. If you’d like you can bloom them first buy sautéing with the garlic for a hint of deeper flavor.
  • Dry ranch dressing mix – so this ingredient I actually don’t normally use anymore but since this is an old recipe that readers have loved I didn’t want to alter it. If you’d like to make it how I do now then add 1/3 cup chopped cilantro and 1 Tbsp lime in at the end instead of using the dressing mix.
  • Frozen corn – I love to use fresh corn in the summer instead of frozen. If using fresh add it during the last 10 minutes of cooking.
  • Canned black beans and pinto beans – when I don’t have pinto beans I use great northern beans. Or you could just use 2 cans of black beans.
  • Toppings – this taco soup is just like a taco, load it up how you like. I always serve it with lot of crumbled tortilla chips, cheese and sour cream – then an avocado too if I’ve got one.

Okay, that list of ingredients kind of looks daunting, but a lot of it is pantry staples like spices and canned ingredients. Once you get making it you’ll see it really isn’t complicated. It’s such an easy soup!

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How to Make Simple Taco Soup

  • Cook ground beef in a large pot along with chopped onion, crumbling and stirring occasionally until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat (I use tongs and paper towels to soak it up).

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  • Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes.
  • Cover pot with lid and simmer 30 minutes, stirring occasionally.

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  • Add in corn, black beans and pinto beans and cook until heated through.
  • Add 1/2 cup water to thin soup if desired. If using cilantro and lime add it now.
  • Serve warm topped with desired toppings.

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Can I Make Simple Taco Soup in the Crock Pot?

Yes! To make it in the Crock Pot just brown the onions and beef, and then garlic, drain fat and add mixture to the slow cooker. Then add tomatoes, broth, tomato sauce and spices. Cover and cook on low heat 5 – 6 hours. Stir in corn and beans and heat through (then add cilantro and lime if using).

Can I Use Ground Turkey Instead of Ground Beef in Taco Soup?

Yes, ground turkey or pork would work in this taco soup recipe. If you wanted to make it vegetarian taco soup, you could use lentils or another can of beans.

Can I Freeze Taco Soup?

Yes, taco soup freezes incredibly well. I recommend freezing this soup in jars or individual containers so it’s easy to thaw out exactly how much you need.

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Tips for Simple Taco Soup

  • Be sure to drain and rinse beans so soup isn’t overly salty (if you need to reduce sodium in the recipe for dietary restrictions, then you can omit the ranch seasoning, use unsalted tomato sauce/canned tomatoes and unsalted beans. And of course, keep track of the salt you season the soup with).
  • If you don’t like spicy soup, omit the jalapeño pepper or use bell pepper as noted. Like it extra spicy? Add 2 – 4 jalapenos!
  • Make sure to drain the excess fat from the ground beef for the best flavor.

Other Easy Soup Recipes You’ll Love:

  • Black Bean Soup
  • Chicken Fajita and Rice Soup
  • Roasted Sweet Potato and Black Bean Chili
  • Broccoli Cheese Soup
  • Slow Cooker Chicken Tortilla Soup

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Easy Taco Soup Recipe {Best Ever!} - Cooking Classy (8)

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Taco Soup Recipe

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This easy taco soup recipe is so hearty, filling and just the perfect comfort food. And the deliciously spiced, beefy flavor will have everyone craving more! Makes about 10 1/2 cups.

Watch the video

Servings: 7 Servings

Prep10 minutes minutes

Cook35 minutes minutes

Ready in: 45 minutes minutes



  • Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips


  • Heat a large pot over medium-high heat drizzle lightly with oil.

  • Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.

  • Drain excess fat from beef mixture.

  • Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.

  • Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.

  • Serve warm finished with desired toppings.


  • *This is also good with 1/3 cup chopped bell pepper in place of jalapeno if you want it more mild. Or just omit and don't replace and it will be fine.
  • **For a stronger spiced flavor double up all of the spices.
  • ***I first shared this recipe 5 years ago and since people have loved it as is I didn't want to tweak it. But personally I now omit the ranch mix and add 1/3 cup chopped cilantro and 1 Tbsp lime in at the end and I like it better this way.
  • Nutrition estimate does not include toppings.

Nutrition Facts

Taco Soup Recipe

Amount Per Serving

Calories 387Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 53mg18%

Sodium 804mg35%

Potassium 1326mg38%

Carbohydrates 49g16%

Fiber 14g58%

Sugar 5g6%

Protein 31g62%

Vitamin A 759IU15%

Vitamin C 20mg24%

Calcium 105mg11%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Soup

Cuisine: Tex-Mex

Keyword: bean soup, taco soup

Author: Jaclyn

Recipe originally shared September 11, 2014. Photos have been updated.

Easy Taco Soup Recipe {Best Ever!} - Cooking Classy (2024)


How can I thicken my taco soup? ›

One option is to add crushed tortilla chips or tortilla strips to the soup. The chips will dissolve and create a thicker consistency. Another alternative is to use instant mashed potatoes. Simply sprinkle some into the soup and stir well, allowing it to thicken before serving.

What is taco soup made of? ›

  • 3 pounds ground beef.
  • 2 onions, chopped.
  • 2 (15 ounce) cans pinto beans.
  • 2 (16 ounce) packages frozen corn kernels.
  • 3 (10 ounce) cans diced tomatoes with green chile peppers.
  • 6 serrano peppers, crushed.
  • 1 (1.25 ounce) package taco seasoning mix.
  • 1 (1 ounce) package ranch dressing mix.

Can I freeze leftover taco soup? ›

How Long Does Taco Soup Last? Once cooked, you can store your taco soup in the refrigerator for an additional 3-4 days. Just make sure that it is stored in an airtight container. For the best tasing soup, properly frozen soup will last 4-6 months in the freezer.

Does taco soup contain gluten? ›

Most taco soup recipes are easy to make gluten free. Taco soup recipes usually have taco seasoning in them. Not all seasonings are gluten free. Read labels to make sure the one that you are using is gluten free or make homemade gluten free taco seasoning.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Does adding cornstarch to soup make it thicker? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

What is Mexican soup with blood in it? ›

It is probable that the source of the name fritada for the Guam dish came from a dish of the same name in Monterrey, Mexico where it refers to a stew made with the innards and blood of a young lamb. The origin of this Mexican dish is chanfaina from Extremadura, Spain.

What do you call a soup with meat in it? ›

The dish we call stew may start the same way as a soup, and can include many of the same ingredients used in soup (meat, fish, vegetables, whatever). Stews are cooked by simmering or slow boiling, known as stewing.

What is a substitute for beef broth in tacos? ›

Vegetable Broth

Using this as a substitute for beef broth is a great way to add flavor to your dish. Vegetable broth from vegetable stock is a flavorful alternative that is perfect for vegetarian and vegan dishes. Add some bay leaves for a different flavor.

How long does taco soup last in the refrigerator? ›

To Store: Store soup in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.

How long is cooked taco soup good for? ›

You can keep taco soup in the refrigerator for 3 to 5 days if it's in an airtight container. You can also freeze soup after it has cooled. When you're ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.

Are mason jars freezer safe? ›

Jars with tapered sides or straight sides are freezer safe; shouldered jars are not.

Do al pastor tacos have gluten? ›

“Al Pastor” is one the most traditional taco in Mexico. It is served on corn tortillas, and garnished with grilled pineapple, cilantro & onions. You have a choice of red or green salsa on top. It is a delicious vegan gluten-free taco, full of flavor!

Can celiacs eat taco seasoning? ›

Some taco seasonings are made with naturally gluten-free ingredients, but have the chance of cross-contamination with gluten in the manufacturing process. If you have an extreme gluten allergy, it's best to only buy taco seasoning that has a gluten-free label.

Can celiacs eat soup? ›

Soups and sauces are one of the biggest sources of hidden gluten, as many companies use wheat as a thickener. It is always a good idea to read the label of any pre-prepared or canned soup and sauce, paying special attention to those that are cream-based.

What can I use to thicken my tortilla soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

How do you thicken taco soup without cornstarch? ›

How To Thicken Soup Without Flour Or Cornstarch
  1. Vegetable Purees. One of the easiest and healthiest ways to thicken your soup is by adding vegetable purees. ...
  2. Mashed Potatoes. Another tried and tested method to thicken soups is by incorporating mashed potatoes. ...
  3. Beans and Legumes. ...
  4. Coconut Milk. ...
  5. Roux Substitute.
Feb 17, 2024

How do you thicken watery taco meat? ›

If you want to skip the cornstarch in your homemade seasoning to use it for other purposes, just sprinkle ⅓ to ½ teaspoon of cornstarch per pound of browned, spiced meat before adding ¾ cup of water and heat until thickened.


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