Easy & Delicious Taco Soup Recipe: Your Ultimate Weeknight Comfort Meal

Experience the ultimate in comfort food with this incredibly easy and flavorful Taco Soup Recipe. Perfect for chilly evenings, it captures all the delicious essence of your favorite tacos in a warm, inviting bowl. This quick-to-prepare soup is destined to become a staple in your family’s dinner rotation.

If you’re anything like us, you adore recipes that bring a taco twist to the table. Beyond this fantastic soup, be sure to explore other fan favorites like our delightful Taco Pie, the quick and satisfying Taco Skillet, or the ever-popular Taco Burgers. Each offers a unique way to enjoy those beloved Tex-Mex flavors.

Why You’ll Love This Easy Taco Soup

While traditional tacos are always a hit, sometimes you crave something a little different, especially when the weather turns cold. This taco soup recipe offers a wonderful alternative, transforming all the vibrant flavors of tacos into a rich, comforting soup. It’s a culinary hug in a bowl, perfect for warming you from the inside out.

A Family Favorite That Everyone Agrees On

One of the biggest challenges in any household is finding a meal that every single person will not only eat but genuinely love. This taco soup effortlessly clears that hurdle. It’s incredibly family-friendly, satisfying even the pickiest eaters with its familiar yet exciting flavors. In our home, there are never any leftovers when this soup is on the menu – a testament to its universal appeal!

Quick, Convenient, and Delicious

Beyond its delicious taste, the simplicity and speed of this recipe make it an ideal choice for busy weeknights. With minimal prep and cooking time, you can have a hearty, flavorful meal on the table in under an hour. It’s the kind of reliable recipe that saves dinner dilemmas and ensures a satisfying meal without a fuss.

Key Ingredients for the Perfect Taco Soup

Crafting a truly memorable taco soup starts with quality ingredients. Here’s a breakdown of what you’ll need and why each component is essential for that signature Tex-Mex flavor profile:

• Oil: A good quality extra virgin olive oil is my go-to for sautéing the aromatics, providing a subtle depth. However, any neutral oil like vegetable, canola, or avocado oil will work perfectly to brown your beef and onions without overpowering the other flavors.
• Onion & Garlic: These aromatic powerhouses form the foundational flavor base of the soup. Sautéing the onion until tender and then adding the garlic to cook until fragrant unlocks a complex and savory essence that permeates the entire dish.
• Ground Beef: For the best balance of flavor and texture without excessive grease, I recommend using 85% to 90% lean ground beef. This ensures a rich, meaty taste while keeping the soup from becoming too oily. If you prefer a lighter option, ground turkey is an excellent substitute, which we’ll discuss further in the FAQs.
• Taco Seasoning: The secret to that authentic taco flavor lies in a robust seasoning blend. While store-bought options are convenient, I highly recommend trying my homemade taco seasoning. It allows you to control the spice level and ensures a fresh, vibrant taste that truly elevates the soup.
• Broth: Beef broth or beef stock provides the liquid foundation for our soup, enriching the overall flavor. If you prefer a heartier, chili-like consistency, you can easily reduce the amount of broth to 2 cups instead of 3, yielding a thicker, more robust stew.
• Beans: A combination of chili beans and kidney beans adds wonderful texture, protein, and depth. It’s crucial not to drain the beans, as their liquid contributes significant flavor and body to the soup. Feel free to experiment with other bean varieties like black beans or pinto beans, but remember that chili beans often come with added spices, so adjust your taco seasoning accordingly if substituting.
• Tomatoes: This recipe calls for both fire-roasted tomatoes and tomato sauce. The fire-roasted tomatoes are key for their smoky depth, which adds a unique dimension to the soup. If fire-roasted isn’t available, diced tomatoes can be used, but you’ll miss that delightful smoky nuance. The tomato sauce provides a rich, concentrated tomato flavor and helps to thicken the broth.
• Green Chiles: Diced green chiles introduce a mild, tangy kick and a touch of color. They complement the other Tex-Mex flavors beautifully. If you’re not a fan of even a hint of spice, or simply prefer to omit them, the soup will still be delicious.
• Corn: Frozen corn is my preference for its vibrant color and slightly sweet burst of flavor. It integrates seamlessly into the soup. However, canned corn (drained) is a perfectly acceptable alternative if that’s what you have on hand.

How to Make Homemade Taco Soup: A Step-by-Step Guide

Preparing this flavorful taco soup is straightforward and yields incredibly satisfying results. Follow these simple steps for a delicious meal:

1. Sauté Aromatics: Begin by heating a tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften and become translucent, typically for 3-5 minutes. Then, stir in the minced garlic and cook for another 30 seconds until it becomes fragrant, being careful not to burn it.
2. Brown the Beef: Add the ground beef to the pot with the onions and garlic. Cook the beef, breaking it up with a spoon, until it is thoroughly browned and no pink remains. Once cooked, drain any excess grease from the pot to ensure a less oily soup.
3. Season the Meat: Sprinkle the taco seasoning over the browned ground beef. Stir well to ensure the meat is evenly coated. Allow the seasoning to cook with the beef for about 1-2 minutes. This step is crucial as it helps to toast the spices, awakening their full aroma and flavor before the liquids are added.
4. Combine Liquids and Beans: Pour in the beef broth. Then, add the undrained chili beans and kidney beans, the fire-roasted tomatoes, tomato sauce, and diced green chiles. Stir all the ingredients together until well combined.
5. Simmer to Perfection: Bring the soup to a gentle boil, then reduce the heat to a low simmer. Cover the pot and let the soup cook for at least 20 minutes. This simmering time allows all the flavors to meld together beautifully, creating a rich and harmonious taste.
6. Add Corn and Finish: Finally, stir in the frozen corn. Continue to simmer the soup for another 5 minutes, or until the corn is heated through.
7. Serve and Enjoy: Ladle the hot taco soup into bowls and serve immediately. Top with your favorite taco garnishes, such as shredded cheese, avocado, sour cream, or crushed tortilla chips, for an ultimate flavor experience.

Effortless Slow Cooker Taco Soup: Set It and Forget It!

For those days when you need a truly hands-off meal, this taco soup recipe adapts beautifully to the slow cooker. Slow cooking allows the flavors to deepen and meld over hours, resulting in an even more robust and satisfying soup. While it requires a quick initial stovetop step, the rest is pure convenience.

Here’s how to prepare your taco soup in a crock pot:

1. Sauté and Brown: Begin by following the stovetop instructions for cooking the onion and garlic in olive oil until softened and fragrant. Then, add the ground beef and cook until thoroughly browned, breaking it apart as it cooks. Drain any excess grease.
2. Transfer to Slow Cooker: Once the beef mixture is ready, transfer it to your slow cooker insert.
3. Add Remaining Ingredients: To the slow cooker, add all the remaining ingredients listed in the main recipe, with the exception of the corn. This includes the taco seasoning, beef broth, chili beans, kidney beans, fire-roasted tomatoes, tomato sauce, and green chiles. Stir everything together to combine.
4. Slow Cook: Cover the slow cooker and cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours. The longer simmering time on low allows the flavors to truly develop and marry.
5. Add Corn and Finish: About 30 minutes before you plan to serve, stir in the frozen corn. Replace the lid and continue to cook until the corn is heated through.
6. Serve: Ladle into bowls and garnish with your favorite taco toppings. Enjoy the rich, slow-cooked flavors!

Frequently Asked Questions About Taco Soup

Have questions about making the best taco soup? We’ve got answers to help you perfect this easy and delicious meal.

Can you freeze taco soup?

Absolutely! Taco soup freezes exceptionally well, making it ideal for meal prep or saving leftovers. To freeze, allow the soup to cool completely to room temperature. Then, pour it into gallon-sized freezer-safe ziplock bags or airtight containers. If using bags, freeze them flat to save space, and once solid, they can be stacked. The soup will keep well in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

Can I use ground turkey instead of ground beef?

Yes, ground turkey is an excellent substitute for ground beef if you’re looking to reduce calories and fat without sacrificing flavor. When using ground turkey, ensure it is thoroughly browned and crumbled before adding other ingredients. You might find that ground turkey absorbs more seasoning, so taste and adjust as needed.

What are good toppings for taco soup?

The beauty of taco soup lies in its customizable toppings! Think of anything you’d typically put on traditional tacos. My favorites include fresh cilantro, creamy avocado slices, and shredded cheddar or Monterey Jack cheese. Other fantastic additions are diced red onion for a crisp bite, a dollop of sour cream or Greek yogurt for tang, sliced jalapeños for extra heat, or even a squeeze of fresh lime juice for brightness. Don’t forget a side of crispy tortilla chips for dipping, or crushed Fritos for added crunch!

How can I make this taco soup vegetarian or vegan?

Transforming this soup into a vegetarian or vegan delight is simple! Instead of ground beef, use plant-based ground crumbles, or add an extra can of your favorite beans (like black beans or pinto beans) and some diced bell peppers or zucchini for added texture. Swap beef broth for vegetable broth. For a vegan version, ensure your taco seasoning is dairy-free, and omit any cheese or sour cream toppings, opting for avocado, salsa, and plant-based sour cream alternatives.

What should I serve alongside Taco Soup?

Taco soup is a hearty meal on its own, but a few simple sides can round it out perfectly. A fresh green salad with a light vinaigrette offers a refreshing contrast. A basket of warm cornbread or crusty bread is excellent for soaking up every last drop of the flavorful broth. For something more substantial, consider a simple rice pilaf or a side of cilantro-lime rice. And, of course, plenty of extra tortilla chips for dipping are always welcome!

Unlock More Deliciousness: Tips and Variations

This taco soup recipe is wonderfully flexible, allowing for various customizations to suit your taste and dietary preferences. Here are some ideas to make it uniquely yours:

Spice Level Adjustments

If you love a little extra heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup. For an even bolder flavor, you can include a finely diced jalapeño or serrano pepper along with the onion and garlic. If you prefer a milder soup, ensure your taco seasoning is mild, and feel free to omit the green chiles entirely.

Adding More Veggies

Boost the nutritional content and add more texture by incorporating additional vegetables. Diced bell peppers (any color), zucchini, or even a handful of spinach can be stirred in during the last 10-15 minutes of simmering. Roasted sweet potato chunks or butternut squash added with the beans can also lend a lovely sweetness and creaminess.

Creamy Variations

For a richer, creamier soup, stir in about 1/2 cup of heavy cream, a block of cream cheese, or some shredded Monterey Jack cheese during the last few minutes of cooking, allowing it to melt completely. This adds a luxurious texture and deepens the flavor profile.

More Comforting Soup Recipes to Explore

If you enjoyed this taco soup, you’ll love these other heartwarming soup recipes from our collection:

Chicken and Gnocchi Soup
Hamburger Soup
Crockpot Corn Chowder
Creamy Chicken Tortilla Soup
Crockpot Cheeseburger Soup
Minestrone
Lasagna Soup
Zuppa Toscana

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Classic Taco Soup Recipe Card

Taco Soup

Author: Deborah Harroun

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Course: Soup

Cuisine: Tex-Mex

This Taco Soup Recipe is a quick soup that is super easy and has all the flavors of delicious tacos. Perfect for a cold night when the craving for tacos hits!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 3 cups beef broth
• 1 (16 oz) can chili beans, undrained
• 1 (16 oz) can kidney beans, undrained
• 2 (14.5 oz) each cans fire roasted tomatoes
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can diced green chiles
• 1 cup frozen corn

Instructions

1. Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook until it starts to soften. Stir in the garlic and let it cook until fragrant, about 30 seconds.
2. Add the ground beef and cook until browned and cooked through, breaking it up as it cooks.
3. Sprinkle in the taco seasoning, stir to coat the meat, and let it cook for a minute or two.
4. Pour in the beef broth, followed by the chili beans, kidney beans, tomatoes, tomato sauce, and green chiles.
5. Bring the soup to a boil, then reduce to a simmer and cook for about 20 minutes.
6. Stir in the corn and cook for another 5 minutes to warm the corn through.
7. Serve topped with your favorite taco toppings.

Recipe Notes:

For a more thick, chili-like soup, reduce the beef broth to 2 cups.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/6 of recipe, Calories: 380kcal (19%), Carbohydrates: 40g (13%), Protein: 27g (54%), Fat: 12g (18%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 48mg (16%), Sodium: 989mg (43%), Fiber: 11g (46%), Sugar: 9g (10%)

Keywords: soup recipe, taco soup, taco soup recipe