We love that this taco soup is made with simple and affordable ingredients that, for the most part, you can just dump in a pot and it’s ready! But easy and affordable doesn’t mean boring and flavorless! A homemade taco seasoning blend makes this soup flavorful on its own, but the toppings make it something amazing. Throw some sliced jalapeños on top, a dollop of sour cream, and a sprinkle of cheese.
If you love this soup, then you’ll love our Chicken Tortilla Soup or Street Corn Soup.
Why My Recipe
- Ready in 30 minutes using affordable pantry staples.
- Loaded with ground beef, beans, and sweet corn.
- Made in just one pot, saving you time and cleanup!
Not only is this soup packed with delicious, smoky Tex-Mex flavor, but it’s also incredibly easy to make. No chopping up veggies or meat! Just throw your ground beef in the pan and give it a quick browning before dumping in everything else. That’s it. It’s an easy, weeknight dinner that makes great leftovers. Soups typically store well, and the flavors actually deepen the longer it sits. So, you can totally make the full recipe even if you’re just making this soup for yourself and a few others. Either way, it’s gonna be good!
Ingredient Notes
- Ground Beef: Use 80/20 ground beef for a good balance of flavor and fat.
- White Onion: White onions have a milder, slightly sweet flavor, but yellow onions also work.
- Garlic: Freshly minced garlic offers the best flavor, but you can substitute with 1 teaspoon of garlic powder if you don’t have fresh.
- Chicken & Beef Broth: Using both types of broth gives the soup a richer depth of flavor. If you prefer, you can use just one type of broth.
- Canned Diced Tomatoes: Be sure to use the tomatoes with the juices for added flavor and moisture. Fire-roasted tomatoes can be used for a smokier kick.
- Black & Pinto Beans: You can easily swap them with kidney beans or cannellini beans if that’s what you have on hand.
- Frozen Corn: We prefer frozen corn for better texture, but a can of corn also works.
- Diced Green Chiles: These add a mild heat, but if you’re looking for more spice, feel free to add a can of hot diced chiles or stir in some canned diced jalapenos.
- Taco Seasoning Mix: We use a homemade mix to control the flavor, but a 1-ounce packet also works. Just watch out for saltiness.
Topping Options
This soup is great on its own, but we sure do love to add toppings! Some classic options include shredded cheese, a dollop of sour cream, and crunchy tortilla chips or strips.
For those who like a little extra heat, sliced or pickled jalapeños or a drizzle of your favorite hot sauce will bring the heat. If you’re looking for something more fresh, top your bowl with diced avocado or a sprinkle of chopped cilantro.
Make-Ahead Freezer Meals
For freezer meals, allow the soup to cool completely, then store it in freezer-safe containers or resealable plastic bags for up to 3 months. We love using plastic bags because they can lie flat for easier storage in the freezer and faster thawing.
When you’re ready to eat, just thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave. We love to keep a few homemade freezer meals on hand for busy weeks and last-minute dinners!
This soup is made for meal prep. It’s hearty, freezer-friendly, and only gets better the next day.
Meal Planning & Batch Cooking
Double It: This recipe easily doubles for a crowd or freezer stash. Use a large stockpot and store half for later.
Freezer Friendly: Let the soup cool completely, then transfer it to freezer-safe bags or containers. Lay bags flat for easy stacking and faster thawing. It keeps well in the freezer for up to 3 months.
Single Servings: Freeze individual portions in resealable soup containers or silicone molds. Perfect for grab-and-go lunches or last-minute dinners.
Leftover Remix: Spoon leftovers over baked potatoes or rice. Or make nachos by ladling the soup over tortilla chips and topping with cheese and jalapeños.
Troubleshooting
Add a little more broth or water until it reaches your desired consistency. Keep in mind that as the soup sits, it naturally thickens a bit.
Let it simmer uncovered for an extra 5 to 10 minutes to reduce and thicken. You can also mash some of the beans with the back of a spoon for a creamier texture.
Balance out the heat by stirring in a bit of sour cream or plain Greek yogurt. A splash of heavy cream works too!
Add sliced jalapeños, a dash of hot sauce, or stir in a pinch of cayenne until it hits the level you like.
Stir in a peeled, raw potato and simmer for 10 minutes, then discard it. The potato can help absorb excess salt. Or just dilute with a little water or low-sodium broth.
Serving Suggestions
This soup can stand alone, but if you are looking for something more, we’ve got you covered!
Cornbread: Sweet or cheesy cornbread is a perfect match.
Side Salad: A simple green salad with lime vinaigrette balances the richness of the soup.
Quesadillas or Grilled Cheese: For dipping, scooping, or full-on dunking.
Rice: Ladle the soup over a bowl of rice or cauliflower rice to make it even more filling.
Tortilla Chips: Serve with a bag of chips on the side for dipping, scooping, and that extra crunch.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in a large saucepan over medium heat, adding a little water or broth if necessary to adjust consistency.
Microwave on high in 30-second increments, stirring in between for even heating.
More delicious soups…
I have this recipe on rotate! It is one of my favorites and it is so easy to make. I love that I can make it on a weeknight since it is fairly quick to whip it all up with ingredients I usually always have on hand.
– Steph
Great soup added half of green & red bell peppers and only used one can of
Petite Tomatoes and fixed rice on the side. Served with sour cream and topped with green onions. Loved the recipe for taco seasoning too. Overall great te pie will make again.
Delicious soup my picky family loved! I followed the recipe very closely except I didn’t have black beans or pinto so I used 2 cans of kidney beans. Will make again for sure!
The spices called for were fantastic. ( I did leave out the cayenne, a little too hot for me) I’m going to use them next time I make tacos. I had to make two changes, (I know, I’m wasn’t making the real recipe) But sometimes you go with what you have. Instead of 30 oz of diced tomatoes and 8 oz of green chilis, I used one 14 oz can of fire roasted diced tomatoes and one 10oz can of Rotel Mexican Style Lime and Cilantro. Served with fresh chopped avocados, sour cream, shredded cheddar and regular Fritos. Delish!
I add a packet of Ranch dressing to mine, so good and fast.
I will definitely try this quick & easy Taco soup! Thank you much