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 Classic Homemade Chili, Creamy Tortellini Soup, Creamy Zuppa Toscana, or Chicken and Dumplings.
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 the best taco soup recipe.
- Instant Pot and Slow Cooker cooking methods are included in the recipe notes, making this meal even easier.
How to Make Taco Soup:
Brown Beef: In a large pot, brown the beef, breaking it into small pieces as it browns.
Simmer: Add beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for about 20 minutes.
Serve traditional taco soup with desired toppings like avocado, cheese, tomatoes, sour cream, or tortilla chips.
Storage and Freezing Instructions:
To Store: Store soup in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.
To Freeze: Allow creamy taco 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 then 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 then add the cooked ground beef and remaining ingredients to the slow cooker. Cook on low for 4-6 hours then serve with your favorite toppings.
- Vegetarian Taco Soup: Omit the meat and add extra beans.
- Chicken Taco Soup: Use cooked chicken instead of ground beef.
- Spices: substitute one packet of taco seasoning in place of the dry spices listed in the recipe. Taste, and add additional seasoning if needed.
More 30-Minute Meals:
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Recipe
Taco Soup
Equipment
Ingredients
- 1 pound lean ground beef (or ground turkey)
- 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon Dried oregano
- 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 onions , 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, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.
Notes
Macros Recipe Adaptation
1 lb. ground turkey, 17 ounces frozen corn.Per Serving Amount
523.8 gramsMacros
431 kcal, Fat: 8g, Carbs: 58g, Protein: 34g (serves 5) | MFP: Taco Soup (TBFS Macros)Nutrition
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I originally shared this recipe September 2017. Updated November 2019, September 2021 and October 2023.
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This taco soup is delicious and such an easy weeknight meal. My whole family loves it so much that it’s been in our weekly rotation all winter!
This is the ONLY taco soup recipe I’ll ever need. The perfect amount of seasonings and combination. I will never buy another taco seasoning packet again now. Hubby and I put a little spoonful of sour cream on top and used Doritoes for dipping, absolutely delicious. I saved your recipe and have passed it along to many people that I know will love this recipe.
Thank you for sharing!
My family loves this taco soup! Only soup we make that there are never any leftovers!
I love it made from scratch. This was very tasty, packed a lot of flavor, satisfying on this cold winter night with homemade tortillas, rice all the fixings. Thank you so much for sharing, keeper recipe for me, keep up the good work.
Followed the recipe exactly and this turned out amazing!!!
Delicious as written and kid friendly!! I used a slow cooker and served with fresh hot Jiffy cornbread muffins. Told the 7 yr old it was chili because she doesn’t eat “soup”. 😀
Honestly, the best soup I think I’ve ever made!! Love to add sour cream and shredded cheddar cheese to the top of my soup and use Frito Scoops and a spoon to scoop soup. I will add more kidney beans and a few more garlic cloves next time too. So very good!!! Thank you!! Whole family loved the soup!! That’s big for our family!
Super simple and delicious. I ended up adding a diced onion. So good.
This was so amazing! I subbed ground chicken and added diced green pepper. Super simple to make for a hearty dinner! Yum!
I love this taco soup, made for family coming to the Winterfest this weekend. Didn’t have the chilies so used small can of jalapeños and not kidney beans so used pinto, served with all the toppings, was delicious..
I made this (doubled) for two families I know that are sick.
It’s the perfect take-in meal and all of the toppings in individual containers made a fantastic presentation.
When I came home I had my bowlful and totally enjoyed it!
I made this for dinner in the crock pot last night. The flavor was well balanced and I’m looking forward to leftovers for lunch.
Leave out the beans and corn if you want this to be a truly keto recipe.