This easy taco soup recipe is one of my favorite dinner solutions when I want something healthy, quick, and tasty. And it’s a slow cooker or stove top recipe that my family will LOVE!
If my kids ever whine “I don’t want to eat that. I want ____, instead!” I always borrow a little phrase my mom would say: “Sorry, I’m not a short order cook!” 🙂 That phrase has so much more meaning to me now that I’m the one making the meals for my family.
I cook a meal that works for that night, based off of what needs to be used from the fridge, and they get to decide how much they want to eat. I totally believe it’s part of why my kids eat whatever is in front of them. It’s just silly to cater to everyone if they’re all asking for something different to eat. However, I LOVE meals like this Taco Soup that are easily tailored to fit everybody’s appetite.
My two year old loves avocado chopped on hers, and my four year old wants an extra scoop of “sour cream”. (I totally use Greek yogurt as “sour cream” in our house, and no one is the wiser.) My husband loves crushed tortilla chips and hot sauce in his, and I love extra chopped cilantro in mine. Everybody wins! Plus, the abundant topping ideas really take this soup from delicious —> to fantastic.
This taco soup really is a dinner win! It’s EASY to throw together with simple ingredients, and everything is cooked all in ONE PAN. Hooray for one pan meals!
How to make easy taco soup:
I’m hoping you’re like me and you’ve already got most of these ingredients in your pantry, begging to be thrown together for a quick weeknight meal. And if not, ADAPT it.
The first step to making taco soup is to brown the beef. Once it’s cooked through, add all of your ingredients (beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices. Bring this mixture to a boil reduce the heat to simmer and let it cook for about 20 minutes! It’s that simple. Serve taco soup with desired garnishes like avocado, cheese, tomatoes, sour cream, etc.
How to make taco soup in the crock pot or slow cooker:
You can make this taco soup on the stovetop in less than 30 minutes, or even make it in your slow cooker/ crock pot and let it cook all day long while you’re away. To make taco soup in the slow cooker, follow the directions for this recipe listed below, but after browning your beef, add all of your ingredients to the slow cooker. Cook on low for 4 hours.
The soup is bursting with flavor from all of the delicious spices, beans, and corn. Then layer it with your favorite toppings and you’ve got a warm, comforting dinner that everyone will love.
How to freeze taco soup:
Few things make me feel more like a rockstar than being able to freeze leftovers for an easy dinner that can be made another day. To freeze this taco soup, make the soup and allow it to cool to room temperature. Then store it in a gallon freezer zip lock bag or in a tupperware. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and simmer it for about 25 minutes on the stove top.
Consider trying one of these classic soup recipes:
- 1 pound lean ground beef
- 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 28 ounce can crushed tomatoes undrained
- 4 ounce can diced green chiles
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 17 ounce can corn , drained
- 2 cups low-sodium beef broth
- Crushed tortilla chips or fritos for topping
- sour cream
- shredded cheese
- green onion , chopped
- avocado , chopped
- hot sauce
- fresh cilantro
- Heat a Dutch oven or soup pot over medium heat. Brown the meat and drain any grease, if needed. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes before serving. Garnish with desired toppings.
- For the Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
To Freeze: Leftovers freeze great! You could even freeze individual portions in a 12-oz freezer safe container; makes for a great quick lunch or dinner.
(Nutritional label doesn’t include toppings)
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.