This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty.  This one-pot meal can also be made in the Crock Pot or Instant Pot!

Looking for more soup recipes? Try my Vegetable Tortellini, Creamy Zuppa Toscana, or Spicy Chili!

Taco soup in a bowl with a spoon, garnished with avocado, sour cream and chips.

What I love about this soup:

  • One-Pot Meal: Is there anything better? No mess, just an easy recipe with an even easier clean-up!
  • Simple Ingredients: You probably already have everything on hand, and only need 5 minutes to prep this original taco soup!
  • Instant Pot and Slow Cooker cooking methods are included in the recipe notes, making this meal even easier!

How to Make Taco Soup:

Brown the beef. In a large pot, brown the beef, breaking it into small pieces as it browns.

Add remaining ingredients. Add beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices.

Ground beef cooked in a soup, then beans, tomato and spices added for taco soup.

Simmer. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for about 20 minutes.

Serve with desired toppings like avocado, cheese, tomatoes, sour cream, or tortilla chips.

A cast iron pan full of taco soup.

Storage and Freezing Instructions:

To Store: Store taco soup in the refrigerator for 3-4 days after making.  Reheat in the microwave or on the stovetop.

To Freeze: Allow soup to cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months.  To reheat, thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.

Recipe Variations:

  • Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.  Remove grease. Add remaining ingredients and add one extra cup of broth.  Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.
  • Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4-6 hours. Serve with your favorite toppings.
  • Vegetarian Taco Soup: Leave the meat out and add extra beans.
  • Chicken Taco Soup: Substitute shredded chicken for the ground beef.
  • Spices: you could also substitute a packet of taco seasoning.

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Recipe

Prep 5 mins
Cook 20 mins
Total 25 mins
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Ingredients
 
 

  • 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

Topping Suggestions:

  • Tortilla chips or fritos
  • sour cream
  • shredded cheese
  • green onion , chopped
  • avocado , chopped
  • hot sauce
  • fresh cilantro

Instructions
 

  • Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
  • Bring to a low boil, then reduce heat and simmer for 20 minutes before serving. Garnish with desired toppings.

Video

Notes

To Store: Store taco soup in the refrigerator for 3-4 days after making.  Reheat in the microwave or on the stovetop.
To Freeze: Allow soup to cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months.  To reheat, thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.
Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.  Remove grease. Add remaining ingredients and add one extra cup of broth.  Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.
Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4-6 hours. Serve with your favorite toppings.
Vegetarian Taco Soup: Leave the meat out and add extra beans.
Chicken Taco Soup: Substitute shredded chicken for the ground beef.
Spices: you could also substitute a packet of taco seasoning.

Nutrition

Calories: 135kcalCarbohydrates: 11gProtein: 14gFat: 3gSaturated Fat: 1gCholesterol: 35mgSodium: 270mgPotassium: 356mgFiber: 1gSugar: 2gVitamin A: 285IUVitamin C: 3.3mgCalcium: 15mgIron: 1.8mg

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(Nutritional label does not include toppings)

I originally shared this recipe September 2017. Updated November 2019 and September 2021. with process photos and clearer instructions.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. I would times the recipe by 5 (5lbs ground beef, 5 cans kidney beans, etc…) to make enough for 40 people 🙂

  1. 5 stars
    My favorite taco soup! MY husband loved it too, we were fighting over who got the left overs the next day ? IT is super quick and easy with the perfect blend of spices. I didn’t have time to let it simmer for 20 mi it’s so I just kept it at a boil for five minutes and it turned out perfect. love it!

  2. Did anyone else get halfway through this recipe before they had the realization ‘Hey this is just chili with broth’? ? Anyway, ‘chili soup’ is lovely too. ? I added one more cup of broth to make it go a lil further, as well as some flour & butter to thicken the liquid & make it slightly creamier, to make it just a tad different so that my family didn’t just think it was ‘chili ‘AGAIN’ this winter lol. Ate with homemade artisan bread. ..Thanks..

  3. 5 stars
    I made this for dinner a few nights ago and it was awesome! I also have leftovers for a friend who was sick and she raves about it. Thanks for a great recipe!

  4. 5 stars
    I make this soup ALL THE TIME! I use a mandolin to super thinly slice jalapeños and onions and cook them with the meat as well. We make this probably once every couple weeks, I even have the recipe printed in case something ever happened to this blog. We add spicy picante sauce and sour cream at the end.

    1. I love that idea! I’m really happy you’ve enjoyed it! (And don’t worry, my site wont be going anywhere 😉 ) XOX

  5. 5 stars
    Im doing week 53 and I purchased a 3lb ground turkey pack and cooked it all during the meat all recipe from Tuesday. Now today I don’t even have to cook the meat! I just three it all in the pot and heated it through! So easy! Thank youuu!

  6. 5 stars
    Love this recipe. I typically always have these ingredients on hand- as we always have Mexican in some form each week. I made mine in the crock pot but will soon have an instant pot and will make it in there after Christmas! Thanks for the recipe!

  7. Made this taco soup today – so easy AND tasty. I am sodium-restricted, so used reduced-sodium or no-salt-added versions of the beans, corn and broth. Didn’t miss it at all, as the spices added plenty of warmth. Thank you!

  8. 5 stars
    …. Hoy Crap! This SOUP is CRAZY GOOD! …….You need to make it now. Yes. Before Christmas. Go on now, get to the store and get the ingredients. Bye!
    grilln_byte. … instagram

  9. 5 stars
    This soup was a HIT! At first, it didn’t look like it would taste too good, but then once all the ingredients were together in the same pot and it was simmering, the aroma was amazing! The toppings were a plus too. If you plan on making this recipe for dinner and having left overs, don’t. This soup was so amazing, all of the family went back for seconds, leaving us with no leftovers. Highly recommended!

  10. 5 stars
    I made this with chicken breasts cut bite size, switched the beans for 2 cans of Bush’s chili beans (not drained), decreased the spices by half and used chicken broth instead of beef. This was delicious!

  11. 5 stars
    SO-O-O-O- delicious! And, with all the vegetables in it, it’s filling enough for a meal without any extra toppings (which would add calories and/or Weight Watcher points to it.) It looks like about 3 WW points for a 2 cup serving…but I didn’t measure precisely. Plus, from now on, I won’t be paying $1.00 per bag for taco seasoning…the recipe’s combination is PERFECT!

  12. 5 stars
    This one was fun and easy to make! After cooking the meat, I tossed it all into the Crock-Pot. Within hours the house smelled so yummy. This meal is delicious and hearty!

  13. It looks really good. Cook on low for 6-8 hours in the slow cooker (under instructions) or 4 hours (under notes)? Thanks.

  14. I haven’t tried it yet, but plan to soon. I LOVE that it doesn’t call for the pkg of taco seasoning. I am trying to get away from packaged seasonings and processed food. This is going in the right direction! I’m sure it will be delicious!!!

  15. Can I use 2 cans of kidney beans, 1 can of sweet corn, and diced tomatoes instead, if those are what I have on hand?

  16. 5 stars
    This has become my family’s favorite soup! The seasonings are spot on! Easy to make, healthy and delicious!

  17. 5 stars
    We had 10 happy bellies around our table tonight. Excellent Soup! I made hot dogs for the kids just in case they didn’t like it. The Soup pot is EMPTY, and we have almost all of the hot dogs left over. I have already shared this recipe with 4 people. Love how quick & easy it is to make!

  18. Hi, Lauren.
    I don’t give much feedback, but I’d like you to know I think what you’re doing is just great!
    Thank you for all your marvelous work!
    -Don. Western Australia Down Under!!!