Love chili? Give our easy taco soup recipe a try. Filled with ground beef, chiles, beans and stewed tomatoes, this one-pot meal is a snap to put together. Everyone in the family will have fun adding their favorite toppings!
Taco Soup
Updated on Jan. 30, 2025
Cozy taco soup is the recipe you didn’t know you needed. One of the best easy soup recipes, this soup borrows much from classic chili, a forever favorite of ours, but makes it more taco-like with extra zippy seasonings, corn and chiles. It’s not quite as thick as chili either; it’s more brothy like a soup.
The resulting taco soup is a delightful, hearty dish that works for lunch or dinner. It’s great for families, solo diners (who love leftovers—it freezes well!) and functions. Find plenty of ideas for toppings, side dishes and customizations in our recipe too.
Ingredients for Taco Soup
- Ground beef: Ground beef makes an affordable, protein-rich base for this soup. Use any fat content you prefer, but know that you don’t have to go super lean since it’s cooking in a soup. An 80/20 blend, meaning 80% lean meat to 20% fat content, is a good middle-of-the-road ground beef for this soup.
- Taco seasoning: Our recipe calls for a packet of store-bought taco seasoning, but you can also use homemade taco seasoning mix. Keep it handy for all your other taco and/or spicing needs!
- Chili and pinto beans: Two varieties of beans add filling protein to the soup. Black beans or other canned beans will also taste great in this recipe.
- Canned corn: Sweet, crunchy canned corn is an easy, starchy vegetable in the soup. You can also use frozen corn if you’d like; no need to defrost.
- Ranch dressing packet: A packet of powdered ranch seasoning adds a pleasant, unexpected tang to the spicy soup. This is one of many recipes that start with ranch dressing mix, which is a sure-fire boost for extra flavor.
Directions
Step 1: Cook the beef
In a Dutch oven, cook the beef over medium heat until it is no longer pink, breaking it into crumbles with a wooden spoon or spatula as it cooks. Drain some or all the excess fat. Add the taco seasoning to the beef and mix well.
Step 2: Season and simmer the ingredients
Stir in the water, beans, corn, tomatoes and optional chiles.
Stir in the ranch dressing mix. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, stirring occasionally for 15 minutes or until heated through.
Step 3: Serve the soup and top bowls
Serve the soup. If desired, garnish bowls with sour cream and green onions.
Recipe Variations
- Make chicken taco soup: Lighten up the soup by using ground chicken instead of beef. Ground turkey also works well.
- Try creamy taco soup: Gild the lily with a decadent creamy taco soup. Add Velveeta and a cup of sour cream to the pot, stirring well, for a thick and incredibly rich broth.
- Tweak the spice: Make the taco soup milder by reducing or even skipping the green chiles, or use a can of plain diced tomatoes rather than tomatoes with chiles. Alternatively, you can dial up the heat by adding hot sauce or cayenne pepper to your bowl or directly into the pot. A sprinkle of fresh cilantro is a bright finish.
How to Store Taco Soup
Store leftover taco soup in the refrigerator, sealed in an airtight container. It will keep for three to five days. Reheat in the microwave or on the stovetop.
Can you freeze taco soup?
Follow our general tips for freezing soup: Allow the taco soup to cool completely, then transfer it to an airtight container. You can also ladle single servings into freezer bags, seal them tightly and freeze them laid flat.
When you’re ready to eat the easy taco soup recipe again, partially thaw it in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if it’s thickened up.
Taco Soup Tips
What goes well with taco soup?
Classic taco toppings such as tortilla strips, shredded cheese, cubed avocado, shredded lettuce, chopped tomato and sour cream pair well with this easy taco soup recipe. You can also try offbeat taco toppings, such as pickled onions. As a bonus, everyone can top their own bowls with their favorites. For a side dish, try guacamole tossed salad or a zippy cabbage slaw. Warm corn tortillas make a nice dippable side as well.
How do you thicken taco soup?
You shouldn’t need to thicken this taco soup since the meat and vegetables make it pretty chunky. However, if you like extra-thick, rib-sticking soup, try adding refried beans, other mashed beans or rice to thicken it up.
Watch How to Make Simple Taco Soup
Simple Taco Soup
Prep Time
5 min
Cook Time
20 min
Yield
8 servings (about 2 quarts)
Ingredients
- 2 pounds ground beef
- 1 envelope taco seasoning
- 1-1/2 cups water
- 1 can (16 ounces) mild chili beans, undrained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 can (10 ounces) diced tomato with green chiles
- 1 can (4 ounces) chopped green chiles, optional
- 1 envelope ranch salad dressing mix
- Optional: Sour cream and green onions
Directions
- In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. If desired, garnish with sour cream and green onion.
Nutrition Facts
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
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We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
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