Easy & Hearty Taco Soup Recipe for Weeknight Dinners

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Introduction

There’s a kind of comfort that only a big, steaming bowl of soup can give—a primal, belly-warming joy that hits just right after a long day. But if that soup also brings the kick and flavor of a damn good taco? That’s dinner magic. This taco soup recipe isn’t just food—it’s a lifesaver for nights when you’re tired, hungry, and dangerously close to ordering mediocre takeout.

I stumbled on this dish years ago while broke and craving tacos. The only meat I had was a half-pound of ground beef. My pantry? A mishmash of canned beans, corn, and diced tomatoes. I threw them in a pot, dumped in a packet of taco seasoning, and hoped for the best. What came out was rich, spicy, and so satisfying I wrote it down and never looked back.

Now it’s a regular in my rotation and a hit with anyone who tries it. One pot. No fancy gear. Barely any chopping. It’s the kind of recipe that works whether you’re feeding a family, meal-prepping for the week, or hosting a casual get-together. This soup doesn’t whisper comfort—it shouts it, with bold Tex-Mex swagger.

Stick with me, and you’ll learn how to whip up a pot of this taco soup that tastes like you put in way more effort than you actually did.

taco soup recipe
taco soup recipe

Why You’ll Love This Recipe

  • Quick and Easy: Ready in under 40 minutes with minimal prep.
  • One-Pot Wonder: Fewer dishes, more flavor.
  • Customizable: Use any ground meat or plant-based protein.
  • Meal Prep Friendly: Tastes even better the next day.
  • Crowd-Pleaser: Great for potlucks, parties, or family dinners.

Ingredients

  • 1 lb ground beef (or turkey, chicken, or plant-based crumbles)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tbsp homemade blend)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (optional for extra heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies)
  • 2 cups beef or chicken broth (or vegetable broth)
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro, lime wedges

Instructions/Method

  1. Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 6–8 minutes. Break it up with a wooden spoon as it cooks.
  2. Sauté Aromatics: Add the diced onion and cook until soft, about 4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
  3. Season: Sprinkle in taco seasoning, cumin, and chili powder. Stir well to coat the meat and onions.
  4. Add the Good Stuff: Pour in the black beans, kidney beans, corn, diced tomatoes, Rotel, and broth. Stir to combine everything.
  5. Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.
  6. Taste and Adjust: Season with salt and pepper to your liking. If you like it spicier, add hot sauce or extra chili powder.
  7. Serve: Ladle into bowls and pile on your favorite toppings.

Tips & Variations

  • Meat Swaps: Use ground turkey, chicken, pork, or even lentils.
  • Bean Options: Pinto or garbanzo beans work great too.
  • Extra Veggies: Add bell peppers, zucchini, or spinach.
  • Creamy Version: Stir in a half cup of cream cheese or heavy cream before serving.
  • Slow Cooker: Brown the meat first, then toss everything in the slow cooker on low for 6 hours.

Note

Don’t skip rinsing the canned beans unless you want a murky, overly salty broth. And seriously—don’t forget the toppings. They turn good soup into great soup.

taco soup recipe
taco soup recipe

Serving Suggestions

  • Serve with a side of warm cornbread or tortilla chips for dipping.
  • Pair with a crisp green salad dressed with lime vinaigrette.
  • For a party, set up a toppings bar and let everyone build their bowl.

Nutrition Information

Per Serving (approx. 1.5 cups):

  • Calories: 320
  • Protein: 20g
  • Fat: 12g
  • Carbohydrates: 32g
  • Fiber: 8g
  • Sugar: 6g
  • Sodium: 780mg

User Reviews/Comments

“My whole family devoured this! Even my picky 7-year-old asked for seconds.” – Jessica R.

“I added diced bell peppers and used ground turkey. It turned out amazing! Definitely making it again.” – Tyler M.

“This soup is now in our weekly rotation. So easy and so tasty.” – Amanda K.

FAQs

Can I freeze taco soup?
Yes, this soup freezes like a dream. Let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. Reheat on the stove or in the microwave—just stir occasionally to keep the texture even.

What’s the best meat for taco soup?
Ground beef is classic, but ground turkey, chicken, or even plant-based crumbles work great. Just avoid super lean cuts unless you’re adding extra fat or richness elsewhere—they can make the soup taste flat.

Can I make this in a slow cooker?
Absolutely. Brown the meat first, then toss everything into the slow cooker. Cook on low for 6–8 hours or high for 3–4. It’s even easier than the stovetop method.

How do I make this soup spicier?
Add diced jalapeños, more chili powder, a dash of cayenne, or your favorite hot sauce. You can also use spicy Rotel or hot taco seasoning.

Is taco soup healthy?
Depends on your toppings and the meat you use, but overall, it’s pretty balanced. You get fiber from the beans, protein from the meat, and plenty of veggies. Skip the cheese and chips if you’re watching calories.

taco soup recipe
taco soup recipe

Conclusion

Taco soup isn’t just a meal—it’s a strategy. A way to feed people fast, cheap, and well. It’s forgiving, flexible, and freaking delicious. Whether you’re broke, busy, or both, this soup has your back. And the best part? It doesn’t taste like you made any compromises.

For more background on Tex-Mex cuisine, which inspires this hearty dish, check out the Wikipedia article on Tex-Mex. You’ll get a sense of the roots behind the flavors and why this soup hits all the right notes.

Now go on—make a big pot. Throw your own spin on it. And let the soup do what it does best: bring people to the table.

Print
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taco soup recipe

Easy & Hearty Taco Soup Recipe for Weeknight Dinners


Ingredients

Scale
  • 1 lb ground beef (or turkey, chicken, or plant-based crumbles)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tbsp homemade blend)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (optional for extra heat)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) Rotel (diced tomatoes with green chilies)
  • 2 cups beef or chicken broth (or vegetable broth)
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro, lime wedges

Instructions

  1. Brown the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 6–8 minutes. Break it up with a wooden spoon as it cooks.
  2. Sauté Aromatics: Add the diced onion and cook until soft, about 4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
  3. Season: Sprinkle in taco seasoning, cumin, and chili powder. Stir well to coat the meat and onions.
  4. Add the Good Stuff: Pour in the black beans, kidney beans, corn, diced tomatoes, Rotel, and broth. Stir to combine everything.
  5. Simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.
  6. Taste and Adjust: Season with salt and pepper to your liking. If you like it spicier, add hot sauce or extra chili powder.
  7. Serve: Ladle into bowls and pile on your favorite toppings.

Notes

  • Meat Swaps: Use ground turkey, chicken, pork, or even lentils.
  • Bean Options: Pinto or garbanzo beans work great too.
  • Extra Veggies: Add bell peppers, zucchini, or spinach.
  • Creamy Version: Stir in a half cup of cream cheese or heavy cream before serving.
  • Slow Cooker: Brown the meat first, then toss everything in the slow cooker on low for 6 hours.