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.
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.