Easy Taco Soup Recipe

Looking for a quick and hearty dinner that your whole family will love? This easy taco soup is full of flavor, comes together in one pot, and takes less than 30 minutes to make. It’s made with ground beef, beans, corn, and taco spices for a warm, satisfying meal. You can also make it in a Crock Pot or Instant Pot.

Why You’ll Love This Taco Soup

• One-Pot Recipe: Fewer dishes and fast cleanup.
• Simple Ingredients: You likely already have everything in your pantry.
• Versatile Cooking Methods: Includes stovetop, Instant Pot, and slow cooker directions.
• Customizable Toppings: Make it your own with cheese, avocado, chips, and more.

Ingredients You’ll Need

• 1 pound lean ground beef (or use ground turkey)
• 4 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 (4-ounce) can diced green chilies
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (17-ounce) can corn, drained
• 2 cups low-sodium beef broth

Topping Ideas

Add your favorite toppings for extra flavor and crunch:

• Shredded cheese
• Sour cream
• Tortilla chips or Fritos
• Chopped green onions
• Diced avocado
• Hot sauce
• Fresh cilantro

How to Make Taco Soup on the Stovetop

1. Brown the Meat: In a large soup pot over medium heat, cook the ground beef. Break it into small pieces and drain excess grease.
2. Add Ingredients: Stir in garlic, seasonings, tomatoes, green chilies, beans, corn, and broth.
3. Simmer: Bring to a gentle boil. Lower the heat, cover, and simmer for 20 minutes. Stir occasionally.
4. Serve: Spoon into bowls and add your favorite toppings.

Instant Pot Taco Soup

1. Set the Instant Pot to sauté mode. Brown the ground beef and remove grease.
2. Add all remaining ingredients plus 1 extra cup of broth.
3. Close the lid and set to manual/high pressure for 3 minutes.
4. Let pressure release naturally for 15 minutes before opening.

Crock Pot Taco Soup

1. Brown the ground beef in a skillet and drain.
2. Add it to your slow cooker along with all other ingredients.
3. Cook on low for 4 to 6 hours.
4. Serve hot with toppings.

Recipe Variations

• Vegetarian Taco Soup: Skip the meat and add extra beans like pinto or chickpeas.
• Chicken Taco Soup: Use shredded cooked chicken instead of beef.
• Use Taco Seasoning: Replace all dry spices with 1 packet of taco seasoning for a shortcut. Add more to taste if needed.

Storage Tips

• Refrigerate: Keep leftovers in the fridge for up to 4 days in an airtight container.
• Freeze: Let the soup cool completely. Store in a freezer-safe bag or container for up to 3 months. Thaw overnight and reheat on the stove or in the microwave.

Nutrition Information (per serving)

• Calories: 516
• Protein: 36g
• Carbohydrates: 62g
• Fat: 16g
• Fiber: 18g
• Sodium: 1541mg

Nutrition values are estimates and do not include optional toppings.

Conclusion

Taco soup is the perfect weeknight dinner when you want something easy, tasty, and filling. It’s packed with protein, fiber, and flavor, and you can customize it any way you like. Make it on the stove, in your Instant Pot, or let it simmer in the slow cooker.

Save this recipe and try it tonight!

Easy Taco Soup

This easy Taco Soup is a hearty, one-pot meal made with ground beef, beans, corn, and taco spices. It’s perfect for busy weeknights and can be made on the stovetop, in a slow cooker, or using an Instant Pot.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 5 bowls

Course: Main Course, Soup

Cuisine: American

Calories: 516

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 pound lean ground beef or ground turkey
• 4 cloves garlic minced, or 1 teaspoon garlic powder
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.5 teaspoon paprika
• 0.5 teaspoon onion powder
• 0.5 teaspoon black pepper freshly ground
• 28 ounce crushed tomatoes undrained
• 4 ounce diced green chilies
• 15 ounce kidney beans rinsed and drained
• 15 ounce black beans rinsed and drained
• 17 ounce corn drained
• 2 cups low-sodium beef broth

Equipment

• Large Soup Pot

Method

 

1. Heat a large soup pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces. Drain any excess grease.
2. Add the garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper. Stir well.
3. Stir in the crushed tomatoes, diced green chilies, kidney beans, black beans, corn, and beef broth.
4. Bring the soup to a low boil. Reduce heat, cover, and let it simmer for 20 minutes. Stir occasionally.
5. Serve hot with your favorite toppings like shredded cheese, sour cream, tortilla chips, green onions, or avocado.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely and store in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before reheating.