This easy taco soup recipe is full of hearty Mexican flavor! It’s a one-pot meal made on the stovetop, crockpot or Instant Pot with ground beef, corn, beans and seasonings.
Comforting ground beef soup recipes are the best during cooler weather! Try hamburger soup and stuffed pepper soup, too!
Table of Contents
The Best Taco Soup Recipe
This simple taco soup has all the flavors of crowd-pleasing ground beef taco recipe, taco bake or taco salad but in a warm bowl of soup perfect for fall and winter! It’s easy to customize and make in your slow cooker or even Instant Pot taco soup.
Why I Love This Soup Recipe
- Easy to make. Only one pan and this easy taco soup recipe preps is ready in 30 minutes; it will become a favorite one pot meal like my frito pie recipe!
- Customizable. Adapt the simple ingredients for taco soup based on what you have in your fridge and pantry, then make on the stove top, Instant Pot or crockpot!
- Crowd-pleasing comfort. I always have everything on hand for this zesty soup recipe making it perfect for any occasion from football parties to snowy days.
Taco Soup Ingredients
This recipe has all of my favorite taco and chili flavors combined into one bowl! It’s hearty, comforting and has zesty authentic Mexican flavor.
Find the full printable recipe with measurements below.
- Lean ground beef: Ground hamburger or turkey will both work.
- Veggies: Chopped onions, bell peppers and corn.
- Beans: Black beans, kidney beans and pinto or white beans.
- Tomatoes: Tomato sauce, diced tomatoes, Rotel (or an extra can of tomatoes and add diced green chilies) and salsa.
- Spices: Homemade taco seasoning adds great flavor, you can use a packet of taco seasoning instead. Feel free to add in some extra chili powder, ground cumin and garlic powder.
- Toppings: This soup tastes like a taco so any of your favorite ways to load it up work here!
How to Make Taco Soup
Brown hamburger in a large soup pot over medium-heat. Add in the onions, bell peppers and saute for a few minutes. Stir in the beans, tomatoes, salsa, corn and seasonings
Continue to simmer for about 20 to 30 minutes, stirring occasionally. Season to taste.
Top with cilantro, sour cream and cheese. Serve with tortilla chips. Enjoy!
Simple Taco Soup Tips and Variations
- Easy shortcut. Make this taco soup recipe even easier by using frozen cooked taco meat from the freezer. It also works great with leftover Instant Pot Mexican chicken.
- Other protein. Use rotisserie chicken or shredded chicken instead of beef or turkey to make a chicken taco soup instead. You could even skip meat and make this vegetarian.
- Adjust heat. For more spice, add chopped jalapenos with the peppers. For less heat, substitute canned tomatoes for Rotel.
- Consistency. Adjust soup thickness for your liking. For a thinner soup, add in 1/2-1 cup beef broth or chicken broth.
- Let simmer. The longer the soup simmers, the more flavor it will have. If you have the time to let it simmer longer – you won’t regret it!
- Toppings. Garnish with favorites like cheddar cheese, sour cream, green onions, cilantro, tortilla strips or cornbread croutons and avocado or guacamole.
More winter soup recipes include cabbage soup, broccoli and cheese soup and green enchilada chicken soup!
More Easy Soup Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Taco Soup Recipe
Video
Ingredients
- 1 pound ground beef , or ground turkey
- 1 medium sweet onion , finely chopped
- 1 red bell pepper , chopped
- 1 green bell pepper , chopped (optional)
- 1-2 Tablespoons taco seasoning , to taste
- ½ teaspoon garlic powder
- 1 (15-ounce) can black beans , drained and rinsed
- 1 (15-ounce) can kidney beans , drained and rinsed
- 1 (15-ounce) can pinto or white beans , drained and rinsed (optional)
- 1 (15-ounce) can corn
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can Rotel tomatoes
- 1 (15-ounce) can diced tomatoes
- 1/4-1/2 cup fresh salsa
- ¼ cup chopped cilantro
- Salt , to taste
- Pepper , to taste
Optional toppings: Sour cream, Shredded cheese, Avocado, Lime, Tortilla strips
Instructions
- Brown beef with veggies. In a large pot, add 1 pound ground beef and cook over medium-heat for a few minutes. Add 1 onions and green and red bell peppers and sauté 3 minutes, or until softened. Drain any grease, then stir in 1-2 Tablespoons taco seasoning and 1/2 teaspoon garlic powder. Salt and pepper, to taste.
- Add in beans and tomatoes. Add in 1 can black beans, 1 can kidney beans, 1 can pinto beans, if using, corn, 1 can tomato sauce, 1 can Rotel, 1 can diced tomatoes, and 1/2 cup salsa until combined.
- Simmer, stirring occasionally, 20 to 40 minutes, or longer if time allows. Add 1/2 to 1 cup warm water if starts to thicken. Stir in cilantro. Salt and pepper, to taste.
- Ladle into bowls and top with desired toppings. We love to serve with tortilla chips.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
If you don’t have time to cook this on the stove, you can easily make a crock pot taco soup in the slow cooker! Simply brown the hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. So easy!
Yes! In saute mode, brown hamburger, onions and peppers for about 5 minutes. Add remaining ingredients. Secure lid and set timer for 3 minutes. After, natural release for 10 minutes then release remaining pressure.
Taco soup tastes great topped with tortilla chips and a slice of sweet cornbread, cornbread muffins or Mexican cornbread. To serve a crowd add jalapeno poppers recipe on the side and tres leches cake for dessert.
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also makes a great freezer meal. Cool completely, then place in a zip top bag or freezer container (leaving room for it to expand) and add a freezer label. Store in the freezer for up to 6 months. Thaw then reheat by simmering in a pot over low heat.
Categorized as: 30 Minute Meals, Beef, Beef, Cinco De Mayo, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Mexican, One Pot, Reader Favorites, Soups, Stovetop, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is the best one I have tasted! I also substituted this last time for sausages cut up and it was still delicious!
I’m so glad you enjoyed it! :)
Incredible recipe! Loved making it, eating it & sharing it!!😍
I’m so glad you enjoyed it! :)
This soup is in my rotation of tried and true recipes. It is a 5 star soup as the recipe is written but is so simple to modifiy as well for a bit of variety – such as different colored peppers for even more color, 1/8 – 1/4 cup of bbq sauce for a slight tang and thicker soup, or add some crushed garlic cloves. I’ve also made it using veggie crumbles and it was great. Never disappointed. Thank you!
Thank you so much for your comment! I’m so happy to hear you have loved it!
This recipe is full of wonderful flavor and is filling! Great on a cold winter night!! It’s a favorite at this house!!
Made a double batch and it was fantastic.
Love this taco soup! Can I double this recipe?
Yes, definitely!
Tried this tonight and it was great! My only modifications were I used a can of chicken broth to extend the soup, I used quite a bit more of El Paso taco seasoning, and a small amount of habanero powder. Delicious and healthy recipe. Thanks!
I’m so glad you enjoyed it! Thanks for sharing your substitutions. :)
I love it taco soup that my cousin make that .
My cousin make that taco soup today for supper for my family. And it really good and I will make taco soup.
Love it!
Instead of groun beef I used chicken that my husband cooked in his smoker with a chicken rub on it! I also made it stretch to make more adding chicken, beef, and vegetable stock. Also made an avocado salad to go with. Garnished with tortilla chip, Mexican blend cheese and sour cream. Almost forgot the fresh jalapeños! It is definitely something I will make again!
Sounds delicious!! Thanks for your comment Keisha! :)
Before I retired, we had a nearby soup and sandwich shop. Once a week she made Taco Soup. A new experience for me, but it was incredible! I learned to be there early, or there would be none left. I used to buy two large cups, one for now, one for tomorrow.
One day she closed and was gone! I tried so many variations, but none measured up…until this recipe. It now ranks high on our family best list. And it’s #1 on the “soup” list.
I literally just made this last night and it was an amazing and delicious meal. We’re taco people (lol) so whatever to do with tacos is an absolute 10 in our book!😂🥰 Thanks so much.
I’m so glad you liked it! We are taco people too! :)
I have made this several times – it is excellent – my whole family loves it! Thank you for sharing!
I’m so glad you enjoyed it! :)
Do I use all the water in the cans? Beans, tomatoes, etc since it’s soup or do you drain??
Great question, Jessica. It is best to drain and rinse the beans since the liquid in the can is usually rather salty. No need to drain the tomatoes, corn, etc. Hope this helps!
“EXCELLENT “
Made this tonight and my my husband, father-in-law and myself loved it. Father-in-law was very happy to take home the leftovers. Will definitely be a keeper for the winter.
I’m so glad you enjoyed it! Thanks for leaving a comment! :)
This is the best taco soup I have ever eaten…..I have made it at least 4 times in the last two months…..can’t get enough of it…..have you ever tried it adding cumin to give it almost a chili taco taste…..it is also good that way too…..keep em coming and thanks so much for this recipe…..it turned cool this morning so naturally I thought of this recipe…..
I’m so glad you love it!! I think cumin would be a great addition. :)
Every member of our dairy free, gluten free eating family loves this soup! Thank you for such a yummy, healthy soup for all of us.