Taco Soup

Taco Soup is a hearty and satisfying recipe with plenty of ground beef, beans, corn, and tomatoes in a zesty taco flavored broth.

Taco Soup

This Taco Soup recipe is one of those recipes that I almost always have all of the ingredients for, and it’s easy to make a lot of it to serve a crowd! We usually serve it up with some bread on the side for a meal the whole family enjoys!

Ground beef combines with a few common pantry staples such as taco seasoning, dry Ranch dressing, beans, tomatoes, and corn in this quick and easy Taco Soup recipe! It’s great for those nights when you need something simple and filling. Make extras to freeze for those nights when you need something even quicker!

Taco Soup recipe

• ground beef
• large onion
• garlic
• pinto beans
• red kidney beans
• whole kernel corn
• Mexican-style diced tomatoes,
• Ro-Tel tomatoes
• taco seasoning mix
• dry Ranch dressing mix
• beef broth or water
• shredded Cheddar cheese, optional
• Fritos or tortilla chips, optional
• chopped fresh cilantro, for garnish

How to make Taco Soup

1. In a soup pot, combine the ground beef, onion, and garlic. Cook and crumble the beef until it is no longer pink. Drain. Combine the remaining ingredients except for the Cheddar, chips, and cilantro. Simmer for about 45 minutes to an hour.
2. Serve with Cheddar cheese and chips. Garnish with cilantro.

Taco Soup: FAQs

• Is Taco Soup keto or low-carb?

  Unfortunately, no. ? However, you can omit the corn and beans for a more friendly lower carb version. 

• What should I serve with Taco Soup?

  Cornbread, a cheesy quick bread, grilled cheese, cheese biscuits, Garlic & Herb Cheese Bombs – or any other simple and quick bread recipe! 

• Can I make this in a slow cooker?

  Yes! Brown the ground beef first, then combine the remaining soup ingredients as listed in the recipe. Cook on LOW for 6 hours or HIGH for 3 hours. Garnish as desired and serve!

• Can I make this with chicken instead of ground beef?

  Yes!! It’s equally delicious with chicken!! You can use shredded chicken or chicken that is cut into bite-size pieces. 

• I don’t like a certain kind of beans, can I change them to something else?

  Yes! Feel free to substitute whatever kinds of beans you like! Sometimes, I like to use black beans in this recipe! You can also substitute hominy for the corn for another yummy twist!

• Is there anything else you like to add to Taco Soup?

  If I have leftover Mexican-style rice, I’ll add that for a heartier soup. 

• Can you freeze Taco Soup?

  Absolutely! Freeze it in air-tight freezer containers or heavy-duty freezer bags. Use it within 4-6 months.

To serve: Thaw the soup in the refrigerator OR use the defrost setting on the microwave before heating to serve. Reheat in a microwave-safe container in the microwave or in a saucepan on the stove until heated through. 

How did you like this recipe

I’d love to hear your thoughts! Taco Soup is a favorite in our house! This quick and easy recipe is hearty and delicious! I would love to know about your experiences with the recipe. Please leave me a comment, or ask a question if you have one!

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4.41 from 315 votes

Servings: 8 servings

Taco Soup

By Jamie Sherman

Taco Soup is a hearty and satisfying recipe with plenty of ground beef, beans, corn, and tomatoes in a zesty taco flavored broth.

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

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Equipment

• ladle
• 6-Qt. Enameled Cast Iron Dutch Oven 

Ingredients 

1x2x3x

• ▢ 2 pounds ground beef
• ▢ 1 large onion, chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 can pinto beans, rinsed and drained, 15 oz.
• ▢ 1 can red kidney beans, rinsed and drained, 15 oz.
• ▢ 1 can whole kernel corn, drained, 16 oz.
• ▢ 1 can Mexican-style diced tomatoes, undrained, 14.5 oz.
• ▢ 1 can Ro-Tel tomatoes, undrained, 10 oz.
• ▢ 1 envelope Taco seasoning mix, 1 oz.
• ▢ 1 envelope dry Ranch dressing mix, 1 oz.
• ▢ 3 cups beef broth or water
• ▢ Shredded Cheddar cheese, optional
• ▢ Fritos or Tortilla Chips, optional
• ▢ Chopped fresh cilantro, for garnish

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Instructions 

• In a soup pot, combine the ground beef, onion, and garlic. Cook and crumble the beef until it is no longer pink. Drain. Combine the remaining ingredients except for the Cheddar, chips, and cilantro. Simmer for about 45 minutes to an hour.
• Serve with Cheddar cheese and chips. Garnish with cilantro.

Notes

• Brown the ground beef first, then combine the remaining soup ingredients as listed in the recipe. Cook on LOW for 6 hours or HIGH for 3 hours. Garnish as desired and serve!
• It’s equally delicious with chicken!! You can use shredded chicken or chicken that is cut into bite-size pieces. 

Nutrition

Calories: 452kcal, Carbohydrates: 31g, Protein: 28g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 1379mg, Potassium: 911mg, Fiber: 8g, Sugar: 6g, Vitamin A: 531IU, Vitamin C: 15mg, Calcium: 105mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on November 25, 2012. Updated on April 26, 2020.