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5 from 1 vote

Taco Soup

This easy taco soup recipe is one of my favorite dinner solutions when I want something quick and tasty that my family will LOVE! It can be made in the slow cooker or on the stovetop.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 135kcal
Author: Lauren Allen


  • 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

Garnish with your favorite toppings:

  • 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.


Calories: 135kcal | Carbohydrates: 11g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 270mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 3.3mg | Calcium: 15mg | Iron: 1.8mg