Taco Soup

Published January 1, 2026 By sarah

Taco Soup

Introduction

There’s something utterly cozy about a simmering pot of taco soup on a chilly evening — it’s warm, savory, and wildly easy to customize. This homemade taco soup brings together hearty beans, sweet corn, savory tomato, and your choice of ground beef or turkey for a one-pot meal that feels like a hug in a bowl. Whether you’re meal-prepping for the week or serving a crowd after a busy day, this recipe shines in fall and winter when comfort food is at its peak, but it’s just as welcome any time you want a quick, satisfying dinner. If you enjoy trying other comforting soups, you might also like this aromatic ginger-garlic chicken noodle soup for a lighter weeknight option: aromatic ginger-garlic chicken noodle soup.

Ingredients & Equipment

Ingredients

1 pound ground beef or turkey
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (8 oz) tomato sauce
1 packet taco seasoning (or about 2 tablespoons homemade taco seasoning)
1 cup beef broth or water (use low-sodium broth for more control over salt)
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips, chopped cilantro, lime wedges

Equipment & Helpful Tools

Large heavy-bottomed pot or Dutch oven (6–8 quarts recommended)
Wooden spoon or silicone spatula
Colander (for draining and rinsing beans)
Can opener
Ladle for serving
Optional: skillet if you prefer to brown meat separately, slow cooker or Instant Pot for variations, blender if you plan to puree a portion for a thicker texture, baking tray if roasting corn or veggies

Brief notes

Ground beef gives a richer, beefy base while ground turkey keeps it lighter. Both work well — the taco seasoning does a lot of flavor heavy-lifting.
If you prefer a thicker soup, reserve a cup of the beans and blend them before returning to the pot; this adds body without extra cream.
Use low-sodium broth and canned goods if you’re watching salt; you can always add salt at the end.

Step-by-Step Instructions (with tips)

In a large pot over medium heat, brown the ground beef or turkey until fully cooked. Break it up into small pieces as it cooks. Drain any excess fat.
Tip: If you want a slightly cleaner flavor, brown the meat in a skillet and spoon off fat, then add the meat to your soup pot. For a richer finish, leave a tablespoon of the fat in the pot to sauté vegetables or spices.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, and beef broth to the pot. Stir to combine.
Tip: Taste the tomato products before adding salt — many canned diced tomatoes with chilies are already seasoned. If you want extra smokiness, add a teaspoon of smoked paprika.
Stir well and bring the mixture to a boil over medium-high heat.
Tip: Skim any foam or excess fat that rises to the surface during the first boil for a clearer broth.
Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally. This melds flavors and softens everything uniformly. If you’re short on time, you can simmer for 10–15 minutes; for deeper flavor, simmer 30–40 minutes.
Variation: For a slow-cooker approach, brown the meat, then place all ingredients into a slow cooker and cook on low for 4–6 hours. For pressure-cooker convenience, use the sauté function to brown meat, add ingredients, and cook on high pressure for 5 minutes with a quick release.
Season with salt and pepper to taste. If you’d like more heat, stir in a few dashes of hot sauce, a pinch of cayenne, or chopped jalapeño. If the soup tastes flat, a squeeze of fresh lime brightens it.
Serve hot with optional toppings as desired: shredded cheese, a dollop of sour cream, chopped green onions, crushed tortilla chips for crunch, or fresh cilantro and lime wedges.
Tip: If serving to kids or picky eaters, offer toppings buffet-style so everyone customizes their bowl.

Helpful variations and flavor suggestions

Vegetarian taco soup: Skip the meat and add a 15-oz can of pinto beans or an extra can of black beans and a cup of diced roasted sweet potato for substance. Add a teaspoon of cumin and a bay leaf for depth.
Roasted corn vs canned corn: Roast fresh corn kernels on a baking tray at 450°F (230°C) for 10–12 minutes until slightly charred, then add for a smoky-sweet note.
Spice control: Use half a packet of taco seasoning and add more to taste; store-bought packs can be quite salty. Make your own seasoning with chili powder, cumin, garlic powder, onion powder, paprika, oregano, and a pinch of salt.
Creamy finish: Stir in 2–4 ounces of cream cheese, half-and-half, or a scoop of Greek yogurt for a creamier, richer soup — add this at the end and warm through gently.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

Refrigerator: Cool the soup to room temperature, then transfer to airtight containers. Store in the fridge for up to 3–4 days. Reheat on the stovetop over medium-low heat or in the microwave in 1–2 minute bursts, stirring between, until hot. Add a splash of broth or water if it has thickened too much.

Freezing

Portion the soup into freezer-safe containers or resealable heavy-duty freezer bags. Leave about 1/2 inch headspace in containers to allow for expansion. Freeze for up to 3 months.
Thawing: Move a container to the refrigerator overnight to thaw. Reheat on the stovetop until simmering. Avoid freezing with dairy toppings like sour cream or avocado — add those fresh when serving.

Make-ahead tips

You can brown the meat and assemble the soup in a large container, then refrigerate for up to 24 hours before simmering; flavors will deepen during the hold time.
If you want to prepare several meals at once, double the recipe and freeze individual portions in single-serving containers for quick lunches or dinners. For a casserole-style twist, ladle warm soup into oven-safe bowls, top with shredded cheese and crushed tortilla chips, and broil for 2–3 minutes for a crunchy, melty top.

Portioning advice

This recipe serves about 4 as a main dish. For heartier appetites or if you’re not serving sides, plan on 1 to 1.5 cups per person. When freezing, portion into 2-cup containers for an easy individual meal.

How to Use / Serve This Dish

Serving ideas

Classic bowl: Ladle into bowls and top with shredded cheddar, a spoonful of sour cream, chopped green onions, crushed tortilla chips, and a lime wedge.
Taco bar: Serve the soup alongside warm flour tortillas, shredded lettuce, pico de gallo, guacamole, and rice for a taco-night spread. Guests can spoon soup into tortillas or dip chips.
Comfort pairing: Add a warm cornbread muffin or simple skillet cornbread to soak up the flavorful broth — a perfect autumn or winter pairing.
Meal prep lunches: Pack soup in microwave-safe containers, add toppings in small separate cups, and heat at work for a quick, comforting lunch.

Creative variations

Taco soup nachos: Spread tortilla chips on a baking sheet, ladle warmed taco soup over them (less broth for this version), sprinkle with cheese and bake at 400°F (200°C) until bubbly, then top with salsa and sour cream.
Taco soup-stuffed peppers: Hollow bell peppers, spoon slightly thickened taco soup into them, top with cheese, and bake until peppers are tender for a portable, fancier presentation.
Blend-and-cream: For a velvety texture, remove 2 cups of soup, blend until smooth, stir back into the pot, and add a splash of cream or milk.

If you like rich, creamy comfort soups, this bacon cheddar gnocchi soup has a similar satisfying profile you might enjoy: bacon cheddar gnocchi soup. For a bean-forward variation with lush, buttery notes, consider trying a butter bean soup for inspiration on different legume textures: butter bean soup.

FAQ

Q: Can I make taco soup vegetarian or vegan?
A: Yes — omit the meat and use vegetable broth. Add extra beans (pinto, navy, or more black beans) and consider adding roasted sweet potatoes or diced zucchini for body. For vegan, skip dairy toppings or use plant-based cheese and yogurt.

Q: How long does taco soup last in the fridge?
A: Properly stored in airtight containers, taco soup will keep in the refrigerator for 3–4 days. Reheat thoroughly to at least 165°F (74°C) before serving. If you won’t eat it within that window, freeze portions for longer storage.

Q: Can I use homemade taco seasoning instead of a packet?
A: Absolutely. A simple homemade mix uses chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt. This lets you control sodium and spice level. Start with about 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/4 teaspoon oregano for a packet-sized equivalent, then adjust to taste.

Q: How can I thicken the soup if it’s too brothy?
A: A few easy ways: mash a cup of beans and stir back in, blend a portion of the soup and then return it to the pot, simmer uncovered to reduce liquid, or stir in a small amount of cornmeal or masa harina for a subtle corn-thickened texture. Avoid thickening with too much flour or cornstarch at once—start small and adjust.

Conclusion

Taco soup is one of those carefree, comforting recipes that’s easy enough for a busy weeknight and flexible enough to turn into a dinner party favorite. It’s hearty, colorful, and forgiving — swap ingredients freely, make it vegetarian, or bulk it up for a crowd. If you’re looking for other takes on taco-soup-style comfort, check out this Easy Taco Soup Recipe – Tastes Better From Scratch for a similar, homey version, or compare different methods with the Easy Taco Soup Recipe {Best Ever!} – Cooking Classy. For stovetop-focused advice and tips on timing and texture, this Stovetop Taco Soup Recipe is a helpful companion. Give this recipe a try, tweak it to make it your own, and share a bowl (or the recipe) with someone who loves warm, simple, made-from-scratch food. Enjoy!

Taco Soup

A warm and savory taco soup made with hearty beans, corn, tomatoes, and your choice of ground beef or turkey, perfect for chilly evenings and easy customization.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

Ingredients

Main Ingredients

1 pound ground beef or turkey Ground beef provides a richer flavor; turkey keeps it lighter.
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel) Taste before adding salt.
1 can (8 oz) tomato sauce
1 packet taco seasoning (or about 2 tablespoons homemade) Adjust seasoning based on taste preference.
1 cup beef broth or water Use low-sodium for better control over salt.
to taste salt and pepper

Optional Toppings

shredded cheese
sour cream
chopped green onions
tortilla chips
chopped cilantro
lime wedges

Instructions

Preparation

In a large pot over medium heat, brown the ground beef or turkey until fully cooked, breaking it up into small pieces. Drain any excess fat.
Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and beef broth to the pot. Stir to combine.
Bring the mixture to a boil over medium-high heat, skimming foam or excess fat if necessary.
Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.

Serving

Season with salt and pepper to taste. Serve hot with optional toppings as desired.

Notes

For a thicker soup, blend a cup of the reserved beans and return them to the pot. This recipe can also be made vegetarian by skipping the meat and adding extra beans and vegetables.

Keyword Comfort Food, Easy Dinner, Hearty Soup, One-Pot Meal, Taco Soup

Taco Soup

Published: January 1, 2026 By sarah

Jump to Recipe Print Recipe

Taco Soup

Introduction

Ingredients & Equipment

Ingredients

1 pound ground beef or turkey
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (8 oz) tomato sauce
1 packet taco seasoning (or about 2 tablespoons homemade taco seasoning)
1 cup beef broth or water (use low-sodium broth for more control over salt)
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, tortilla chips, chopped cilantro, lime wedges

Equipment & Helpful Tools

Large heavy-bottomed pot or Dutch oven (6–8 quarts recommended)
Wooden spoon or silicone spatula
Colander (for draining and rinsing beans)
Can opener
Ladle for serving
Optional: skillet if you prefer to brown meat separately, slow cooker or Instant Pot for variations, blender if you plan to puree a portion for a thicker texture, baking tray if roasting corn or veggies

Brief notes

Ground beef gives a richer, beefy base while ground turkey keeps it lighter. Both work well — the taco seasoning does a lot of flavor heavy-lifting.
If you prefer a thicker soup, reserve a cup of the beans and blend them before returning to the pot; this adds body without extra cream.
Use low-sodium broth and canned goods if you’re watching salt; you can always add salt at the end.

Step-by-Step Instructions (with tips)

In a large pot over medium heat, brown the ground beef or turkey until fully cooked. Break it up into small pieces as it cooks. Drain any excess fat.
Tip: If you want a slightly cleaner flavor, brown the meat in a skillet and spoon off fat, then add the meat to your soup pot. For a richer finish, leave a tablespoon of the fat in the pot to sauté vegetables or spices.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, and beef broth to the pot. Stir to combine.
Tip: Taste the tomato products before adding salt — many canned diced tomatoes with chilies are already seasoned. If you want extra smokiness, add a teaspoon of smoked paprika.
Stir well and bring the mixture to a boil over medium-high heat.
Tip: Skim any foam or excess fat that rises to the surface during the first boil for a clearer broth.
Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally. This melds flavors and softens everything uniformly. If you’re short on time, you can simmer for 10–15 minutes; for deeper flavor, simmer 30–40 minutes.
Variation: For a slow-cooker approach, brown the meat, then place all ingredients into a slow cooker and cook on low for 4–6 hours. For pressure-cooker convenience, use the sauté function to brown meat, add ingredients, and cook on high pressure for 5 minutes with a quick release.
Season with salt and pepper to taste. If you’d like more heat, stir in a few dashes of hot sauce, a pinch of cayenne, or chopped jalapeño. If the soup tastes flat, a squeeze of fresh lime brightens it.
Serve hot with optional toppings as desired: shredded cheese, a dollop of sour cream, chopped green onions, crushed tortilla chips for crunch, or fresh cilantro and lime wedges.
Tip: If serving to kids or picky eaters, offer toppings buffet-style so everyone customizes their bowl.

Helpful variations and flavor suggestions

Vegetarian taco soup: Skip the meat and add a 15-oz can of pinto beans or an extra can of black beans and a cup of diced roasted sweet potato for substance. Add a teaspoon of cumin and a bay leaf for depth.
Roasted corn vs canned corn: Roast fresh corn kernels on a baking tray at 450°F (230°C) for 10–12 minutes until slightly charred, then add for a smoky-sweet note.
Spice control: Use half a packet of taco seasoning and add more to taste; store-bought packs can be quite salty. Make your own seasoning with chili powder, cumin, garlic powder, onion powder, paprika, oregano, and a pinch of salt.
Creamy finish: Stir in 2–4 ounces of cream cheese, half-and-half, or a scoop of Greek yogurt for a creamier, richer soup — add this at the end and warm through gently.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

Refrigerator: Cool the soup to room temperature, then transfer to airtight containers. Store in the fridge for up to 3–4 days. Reheat on the stovetop over medium-low heat or in the microwave in 1–2 minute bursts, stirring between, until hot. Add a splash of broth or water if it has thickened too much.

Freezing

Portion the soup into freezer-safe containers or resealable heavy-duty freezer bags. Leave about 1/2 inch headspace in containers to allow for expansion. Freeze for up to 3 months.
Thawing: Move a container to the refrigerator overnight to thaw. Reheat on the stovetop until simmering. Avoid freezing with dairy toppings like sour cream or avocado — add those fresh when serving.

Make-ahead tips

You can brown the meat and assemble the soup in a large container, then refrigerate for up to 24 hours before simmering; flavors will deepen during the hold time.
If you want to prepare several meals at once, double the recipe and freeze individual portions in single-serving containers for quick lunches or dinners. For a casserole-style twist, ladle warm soup into oven-safe bowls, top with shredded cheese and crushed tortilla chips, and broil for 2–3 minutes for a crunchy, melty top.

Portioning advice

This recipe serves about 4 as a main dish. For heartier appetites or if you’re not serving sides, plan on 1 to 1.5 cups per person. When freezing, portion into 2-cup containers for an easy individual meal.

How to Use / Serve This Dish

Serving ideas

Classic bowl: Ladle into bowls and top with shredded cheddar, a spoonful of sour cream, chopped green onions, crushed tortilla chips, and a lime wedge.
Taco bar: Serve the soup alongside warm flour tortillas, shredded lettuce, pico de gallo, guacamole, and rice for a taco-night spread. Guests can spoon soup into tortillas or dip chips.
Comfort pairing: Add a warm cornbread muffin or simple skillet cornbread to soak up the flavorful broth — a perfect autumn or winter pairing.
Meal prep lunches: Pack soup in microwave-safe containers, add toppings in small separate cups, and heat at work for a quick, comforting lunch.

Creative variations

Taco soup nachos: Spread tortilla chips on a baking sheet, ladle warmed taco soup over them (less broth for this version), sprinkle with cheese and bake at 400°F (200°C) until bubbly, then top with salsa and sour cream.
Taco soup-stuffed peppers: Hollow bell peppers, spoon slightly thickened taco soup into them, top with cheese, and bake until peppers are tender for a portable, fancier presentation.
Blend-and-cream: For a velvety texture, remove 2 cups of soup, blend until smooth, stir back into the pot, and add a splash of cream or milk.

FAQ

Conclusion

Taco Soup

A warm and savory taco soup made with hearty beans, corn, tomatoes, and your choice of ground beef or turkey, perfect for chilly evenings and easy customization.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

Ingredients

Main Ingredients

1 pound ground beef or turkey Ground beef provides a richer flavor; turkey keeps it lighter.
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel) Taste before adding salt.
1 can (8 oz) tomato sauce
1 packet taco seasoning (or about 2 tablespoons homemade) Adjust seasoning based on taste preference.
1 cup beef broth or water Use low-sodium for better control over salt.
to taste salt and pepper

Optional Toppings

shredded cheese
sour cream
chopped green onions
tortilla chips
chopped cilantro
lime wedges

Instructions

Preparation

In a large pot over medium heat, brown the ground beef or turkey until fully cooked, breaking it up into small pieces. Drain any excess fat.
Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, and beef broth to the pot. Stir to combine.
Bring the mixture to a boil over medium-high heat, skimming foam or excess fat if necessary.
Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.

Serving

Season with salt and pepper to taste. Serve hot with optional toppings as desired.

Notes

For a thicker soup, blend a cup of the reserved beans and return them to the pot. This recipe can also be made vegetarian by skipping the meat and adding extra beans and vegetables.

Keyword Comfort Food, Easy Dinner, Hearty Soup, One-Pot Meal, Taco Soup