If you are looking for an easy, but flavorful meal, this easy taco soup recipe is just the thing. It has great taco flavor with the coziness of a bowl of soup.
This taco soup recipe comes together in a flash and is loaded with goodies. The mix of ground beef, veggies, and beans helps to fill you up while not being heavy.
This soup is similar to chili in a lot of ways. It has those Tex-Mex flavors and is extra tasty when you top it with sour cream, cheese, or your favorite toppings.
It is great for a busy weeknight meal, but would also be great simmering on the stove while watching football on the weekend. There isn’t a bad time for taco soup!
Make it in the slow cooker
If you want, you can make this soup in a crockpot. Just brown the ground beef and sweat down the onions in a skillet. Load all of the ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
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Easy Variations
- Use ground venison or ground turkey instead of ground beef.
- You could also use shredded chicken for chicken taco soup.
- Leave the meat out altogether. Use vegetable broth and add more beans for a vegetarian taco soup.
- Use homemade taco seasoning instead of the packet.
Storage
Store extra taco soup in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop.
To Freeze: Place in a freezer-safe container or bag and freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and reheat on the stove or in the microwave.
Easy Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 4 cups reduced sodium beef broth
- 15 ounce can diced tomatoes
- 15 ounce can chili beans
- 15 ounce can black beans rinsed and drained
- 4 ounce can chopped green chilies
- 12 ounces frozen corn kernels
- 1 packet taco seasoning
Instructions
- Place 1 pound lean ground beef in a large pot. Brown over medium heat, stirring occasionally, until almost cooked through.
- Add 1 small onion and continue to cook until the onions are translucent and the ground beef is crumbled and cooked.
- Add 4 cups reduced sodium beef broth, 15 ounce can diced tomatoes, 15 ounce can chili beans, 15 ounce can black beans, 4 ounce can chopped green chilies, 12 ounces frozen corn kernels, and 1 packet taco seasoning to the pot. Bring to a boil over medium-high heat.
- Once the soup has come to a boil, drop the heat to medium-low and simmer for about 20 minutes before serving.
- Top with your favorite toppings like sour cream, cheese, tortilla chips, hot sauce, avocado, pickled jalapenos etc.
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Another hit at my house compliments of Carlee💜
Soooooo good and easy to put together. Perfect for this abnormal cold weather we’re actually having in South GA. Tortilla strips are….well, addictive and easy too. Keep the hits coming I’m afraid I couldn’t cook anymore without you!
Thank you so much!!!
I replaced the ground beef with rotisserie chicken and the beef broth with chicken broth, but kept everything else the same. Delicious and the family enjoyed it!
Great idea! I am going to have to make your chicken version soon.
You’ve listed the taco seasoning twice. Is it 1 or 2 packets?
Oh my goodness, you are right. It is just 1 packet. Thanks for letting me know, I will get that fixed.