March 28, 2020
updated
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I love everything about tacos. Mostly, the ease of eating a meal with my hands -we’re all kids at heart, right? This easy taco soup is the next best thing, everything you love about tacos, in a bowl!
Simple Taco Soup
When you need a hot bowl of healthy comfort food, soup is the way to go! This Taco Soup has everything we love in a taco served in a cozy bowl to enjoy by the spoonful. It’s flavorful, nutritious, and one of the simplest recipes to make!
All the ingredients you need to prepare this soup are already in your kitchen: corn, salsa, black beans, and broth. This recipe includes ground beef, but you can swap it for turkey, chicken, or even more beans to make it meatless. No beans? Add veggies instead!
Pulling together this taco soup couldn’t be any easier. You simply brown the beef, add the other ingredients, and let it cook! Before you notice, your house will smell amazing, and everyone will be waiting for their soup bowl.
Ingredients
Go take a look in your pantry what do you see? Most likely there are a couple of cans of corn, black beans, broth, a lonely jar of salsa, and diced tomatoes. How about the freezer? Yup, just what I thought, that pound of ground beef you brought for tacos is still there.
But the good news is you have everything you need to make this taco soup! I’ll put it in list form so you can take a picture with your phone:
- Lean ground beef: swap it for ground turkey, shredded chicken meat from last night’s roasted chicken, or beans.
- Taco seasoning: store-bought or my epic homemade recipe.
- Corn: canned or frozen. If frozen, thawed before using it.
- Canned green chilis: add a little more heat!
- Jarred salsa: another taco classic that goes great in this soup.
- Canned black beans: drained and rinsed.
- Beef broth: the liquid this soup needs.
You’ll find the measurements in the recipe card below.
How to Make Taco Soup
If you can open cans and stir stuff, you can make this taco soup. All joking aside, it’s a fool-proof recipe that’s a crowd pleaser and leftovers taste better the next day or two days later.
Here are the three simple steps:
- Brown the beef
In a large Dutch oven or soup pot, brown the beef with taco seasoning. - Add the remaining ingredients
Once the beef is cooked, add the corn, green chilis, salsa, black beans, and broth. Stir and simmer for 10 minutes, until thickened, and the veggies are tender. - Serve up!
All that’s left is to grab the largest bowl you’ve got, fill it with soup, top with cheese and sour cheese, and enjoy!
Watch how easy it is to make in this recipe video:
What to put on top
Taco soup is best enjoyed dressed like a beef taco; cheese, sour cream, avocado- the works! Bonus points if you add tortilla chips, they soak up all that taco infused broth. EPIC.
My family enjoys it set up as a build-your-own-bowl dinner, with all the toppings like sour cream, cheese, tortilla chips set out so they can top their soup to their liking.
Making it healthier
Thanks to simple pantry staples like beans, corn, and tomatoes, this recipe is full of protein and fiber. If you want to cut down on the fat, use lean ground beef or swap it for ground turkey or diced chicken breast.
This is one recipe my entire family can agree on, which doesn’t happen all the time. If you want to make it low-carb, swap the black beans and corn for diced zucchini and carrots, it will similar one of my most popular recipes, the Healthy Chili but taco-fied.
How to Freeze This Soup
Taco soup tastes even better the next day AND if freezes beautifully! Keep it on hand for a quick lunch idea you can quickly reheat and pack into thermoses.
To freeze this or any other soup, allow it to cool down to room temperature. Once cold, pack it into a large, freezer-safe zip bag. Label the zip bag with the date and reheating instructions to save yourself time later.
Place the taco soup zip bag on a large sheet pan and transfer to the freezer for 2 hours. Once frozen, remove it from the sheet pan, and store for up to 2-3 months.
Other cooking options
You’ll be pleased to know that you can make this taco soup in the slow cooker and also in the instant pot! Choose your favorite and both ways, you’ll get a warm bowl of goodness for dinner. Want to prepare this epic soup in the stovetop with a different protein? Check out this easy Chicken Taco Soup and this Quick Turkey Taco Soup recipe.
What to Serve with Taco Soup
You can serve this Taco Soup for dinner and call it a meal, but sides are always a great addition! I mean, soft, buttery popovers or baked cheese twists that melt in your mouth? Yes, please!
To kick up the veggies factor, you can also serve this soup with a simple side salad, roasted vegetables, sweet potato tater tots, or cheesy spinach balls.
Easy Taco Soup Recipe
Ingredients
- 1 pound lean ground beef*
- 2 tablespoons taco seasoning
- 15- ounce can corn, drained or
- 1 ½ cups frozen, thawed
- 4- ounce can green chilis, drained
- 12- ounce jar salsa
- 15- ounce can black beans, drained and rinsed
- 4 cups beef broth, about 32 oz
Instructions
- In a large Dutch oven or soup pot, brown the beef with taco seasoning.
- Once the beef is cooked, add the corn, green chilis, salsa, black beans, and broth. Stir and simmer for 10 minutes.
- Ladle soup into a bowl, top with cheese and sour cream.
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