If you’re craving a hearty, flavorful meal that’s quick to make and packed with pantry staples, this taco soup recipe is about to become your go-to. Imagine the bold flavors of tacos transformed into a warm, comforting soup that’s perfect for any night of the week. Whether you’re feeding taco-obsessed kids or just want a fun twist on dinner, this taco soup delivers big taste with minimal effort. It’s healthy, customizable, and sure to satisfy—let’s dive into why this dish is a must-try!
Why You’ll Love This Recipe
- Taco Flavor in Every Bite: All the spices and toppings you love in tacos, now in a cozy soup form.
- Super Quick Prep: This taco soup comes together in under an hour—perfect for busy evenings.
- Pantry-Friendly: Made with ingredients you likely already have on hand.
- Customizable: Endless variations make it fun and flexible for any palate.
- Hearty and Filling: A stick-to-your-ribs meal that leaves everyone satisfied.
Tools Needed
To whip up this delicious taco soup, you’ll need a few kitchen essentials. Missing something? Visit Our Shop to snag top-notch tools that make cooking a breeze!
- Large Pot or Dutch Oven: Key for simmering all those tasty ingredients together.
- Wooden Spoon: Perfect for breaking up the meat and stirring the soup evenly.
- Knife and Cutting Board: Essential for chopping the onion and prepping toppings like avocado.
- Can Opener: Makes quick work of opening those canned goods.
Ingredients
For the Taco Soup Base:
- 1 pound ground beef (90/10, 80/20, or 70/30—your choice!)
- 1 medium onion, chopped
- 1 ounce (28g) packet taco seasoning (store-bought or homemade)
- 1 teaspoon chili powder (optional)
- 1 teaspoon ground cumin (optional)
- 1 teaspoon smoked paprika (optional)
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can black beans (with liquid)
- 1 (15-ounce) can pinto beans (with liquid)
- 1 (4-ounce) can diced green chilies
- 2 cups frozen corn
- 1 ½ cups water
- 1 packet ranch dressing seasoning
Toppings (Optional):
- Sour cream
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Chopped green onions
- Fresh cilantro leaves
- Tortilla chips
Directions
- Heat the Pot: Place a large pot or Dutch oven over medium-high heat to warm up while you prep.
- Cook the Beef and Onion: Add 1 pound of ground beef and the chopped onion to the pot. Use a wooden spoon to break up the meat as it cooks, ensuring no extruded lines remain—mush it up for a smoother texture!
- Season It Up: Stir in the taco seasoning packet, plus optional chili powder, cumin, and smoked paprika. Cook until the beef is browned, about 5–7 minutes.
- Add the Good Stuff: Pour in the diced tomatoes with green chilies, black beans (with liquid), pinto beans (with liquid), diced green chilies, frozen corn, and 1 ½ cups of water. Stir until everything is well combined.
- Simmer the Soup: Bring the taco soup to a simmer, then reduce the heat to medium-low. Partially cover the pot and let it simmer for 30 minutes, stirring occasionally to meld the flavors.
- Finish with Ranch: Stir in the ranch dressing seasoning packet and simmer for an additional 2 minutes.
- Serve and Top: Ladle the taco soup into bowls and pile on your favorite toppings—sour cream, cheese, avocado, green onions, cilantro, and tortilla chips. Enjoy!
Expert Tips For Perfect Taco Soup Recipe
- Break Up the Meat Well: Use the back of your wooden spoon to avoid chunky bits—smooth meat blends better in taco soup.
- Taste and Adjust: Sample the broth before serving and tweak the spices to your liking.
- Simmer Longer for Depth: Let it cook a bit extra if you have time; the flavors only get better.
- Top Generously: Load up on toppings—they’re what make this taco soup extra special.
Servings and Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Common Mistakes to Avoid
- Draining the Beans: Keep the bean liquid—it adds richness to your taco soup.
- Using Extra-Lean Meat: Opt for higher-fat ground meat (like 80/20) to avoid a rubbery texture.
- Skipping the Simmer: Don’t rush the 30-minute simmer; it’s crucial for flavor melding.
- Overcooking the Corn: Stick to frozen corn and add it as directed to maintain its texture.
Variations
- Meat Swap: Try ground turkey, chicken, or Soyrizo instead of beef for a different twist on taco soup.
- Spice It Up: Add a diced jalapeño or extra chili powder for a kick.
- Veggie Boost: Toss in diced bell peppers or zucchini for added nutrition.
- Creamy Version: Stir in a dollop of cream cheese or heavy cream at the end.
Storage/Reheating
- Storage: Store leftover taco soup in an airtight container in the fridge for up to 3 days.
- Reheating: Warm it on the stovetop over medium heat or in the microwave until heated through.
- Freezing: This taco soup freezes beautifully! Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I make taco soup in a slow cooker?
Yes! Brown the beef and onion first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.
2. Is taco soup gluten-free?
It can be! Check your taco seasoning and ranch packets for gluten, or use homemade versions.
3. Can I use fresh corn instead of frozen?
Absolutely, just cut it off the cob and add it in the last 10 minutes of simmering.
4. How spicy is this taco soup?
It’s mild as written, but you can amp up the heat with extra chilies or hot sauce.
5. Can I make this vegetarian?
Yes, swap the beef for a plant-based meat alternative or extra beans.
6. What’s the best topping for taco soup?
Tortilla chips and avocado are fan favorites, but you can’t go wrong with cheese and sour cream!
Conclusion
This easy taco soup recipe is the perfect blend of convenience and flavor, making it a weeknight winner you’ll want to keep in your rotation. With its hearty beef, zesty spices, and endless topping possibilities, it’s a fun twist on taco night that’s sure to please everyone at the table. Whip up a batch tonight, and watch it disappear—trust me, you’ll be ladling out seconds before you know it. Happy cooking!
