I love everything about tacos, and this easy taco soup recipe is the next best thing: everything you love about tacos in a bowl.
Simple Taco Soup
After publishing The Taco Tuesday Cookbook, there’s no doubt I’m all about tacos. So when I need a hot bowl of healthy comfort food, this easy taco soup is the way to go!
In this easy recipe, I give my epic chicken taco soup a twist by using ground beef instead of rotisserie chicken, and the outcome is just as delish. It's flavorful, nutritious, and one of the simplest recipes to make!
Ingredients
For taco flavor vibes, you’ll need corn (canned or frozen), green chilis, black beans, jarred salsa, and taco seasoning, while beef broth is what makes it a soup! 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!
How to Make Taco Soup
As you’ll see in the recipe video, to make this easy taco soup, simply brown the beef with the seasoning in a large Dutch oven or pot. Once cooked, add the remaining ingredients. Let it simmer for 10 minutes, until the soup has thickened and the veggies are tender.
Laura’s Favorite Recipe Variations
- Swap the protein
If you want to cut down on the fat, use lean ground beef or swap it for ground turkey or diced chicken breast. - Make it low-carb
Swap the black beans and corn for diced zucchini and carrots; it will be similar to one of my most popular recipes, the Healthy Chili, but taco-fied! - Change the cooking method
You can make this taco soup in the slow cooker and also in the Instant Pot!
How to Freeze This Soup
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 with the date and reheating instructions. Place the soup zip bag on a large sheet pan and transfer to the freezer for 2 hours. Once frozen, remove and store for up to 2-3 months.
What to Serve with Taco Soup
You can serve this taco soup for dinner with your favorite toppings and call it a meal, but a simple side salad or roasted vegetables are always a great addition. Or soft, buttery popovers that melt in your mouth? Yes, please!
Easy Taco Soup Recipe
Watch how it’s made:
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
Brown the beef:
- In a large Dutch oven or soup pot, brown the beef with taco seasoning.
Simmer:
- Once the beef is cooked, add the corn, green chilis, salsa, black beans, and broth. Stir and simmer for 10 minutes.
Serve:
- Ladle soup into a bowl, top with cheese and sour cream.
Notes
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Vicky says
I love that I can make this yummy Taco soup in just 30 minutes. It is perfect for busy days when I’m tempted to get takeout instead. Now I’ll just make this delicious soup!
MacKenzie says
Saving this for Fall it looks so tasty and I love all the toppings you can use
Tara says
Ooooh, you had me at only 30 minutes! Such a fantastic combination of flavors packed into this soup, Sounds so so good.
Holley says
So easy to make and sooo comforting! This taco soup hit the spot! I’ll definitely make this again soon!
Jackie says
This was so good!! I had some corn tortillas in the pantry that I cut into strips and crisped in the oven to go along with it, topped with Greek yogurt (my go-to instead of sour cream), and made a quick dinner that even my little one ate!