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Yields:
6 - 8 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
If taco night is always a hit at your house, this taco soup is about to earn a spot in your regular rotation. Packed with all the bold Tex-Mex flavors you love, it comes together in just 30 minutes, making it a go-to for busy weeknights. Savory ground beef, hearty beans, sweet corn, and fire-roasted tomatoes simmer together in a perfectly seasoned broth for a meal that’s as comforting as it is satisfying.
What really sets this recipe apart is how customizable it is. Set out a spread of toppings—think diced avocado, shredded cheese, cool sour cream, fresh cilantro, and a splash of hot sauce—and let everyone build their own perfect bowl. You can even add a handful of your favorite crunchy tortilla chips for extra texture. And don’t forget to serve it with a classic margarita or some homemade lemonade to complete the meal. Whether you’re feeding the family on a chilly evening or doubling the batch for a game day gathering, this taco soup is easy, flexible, and guaranteed to please a crowd.
What ingredients go into taco soup?
Taco soup is loaded with ground beef, pinto beans, black beans, corn, fire-roasted tomatoes, and green chiles, along with onion, garlic, and jalapeño for extra flavor. A packet of taco seasoning and the smoky tomatoes give it that signature Tex-Mex kick.
Can you substitute ground turkey in taco soup?
Definitely! For a lighter take on taco soup, 1 1/2 pounds of ground turkey can be used in place of the ground beef.
Is taco soup spicy?
It depends who you ask, but most agree this soup's subtle spice isn't at all overwhelming. If you're worried it'll be too hot, skip the jalapeño. You can always serve the soup with sliced fresh jalapeño and/or hot sauce on the side to please any heat fanatics at the table.
What's the difference between fire-roasted tomatoes and regular tomatoes?
Fire-roasted tomatoes are tomatoes that are charred over a flame before they're diced and canned. They bring a subtle smoky flavor to taco soup that is simply delicious! Of course, if you can't find them or want to use what you already have on hand, regular ol' diced tomatoes work just fine.
How do you thicken taco soup?
Taco seasoning is the secret ingredient for thickening this soup. Most taco seasoning packets contain cornstarch, a common thickening agent. This recipe uses a whole packet of seasoning, which thickens the soup slightly—and fast! The whole meal comes together in under 30 minutes.
Can you make taco soup ahead of time?
Yes! Taco soup is a great make-ahead meal. The flavors deepen as it sits, so it tastes even better the next day.
How long does leftover taco soup last in the fridge?
Stored in an airtight container, this soup will stay fresh for up to four days. If you'd like to keep it longer, store it in the freezer.
Can you freeze taco soup?
Yes, this is a great soup to store in the freezer! It'll keep for up to two months. After step 3, let the soup cool, then transfer it to a freezer-safe container and place it in the freezer. Before serving, let the soup thaw in the refrigerator overnight, then reheat it on the stove over medium-low heat. Add your favorite toppings, and enjoy!
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Ingredients
- 1 1/2 lb. ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped
- 2 (14.5-oz.) cans fire-roasted tomatoes
- 1 (1-oz.) packet taco seasoning
- 1 (4-oz.) can green chiles
- 1 qt. chicken broth
- 1 (15-oz.) can corn, drained
- 1 (15-oz.) can pinto beans, drained and rinsed
- 1 (15-oz.) can black beans, drained and rinsed
- Kosher salt, to taste
- Sour cream, for serving
- Cilantro, for serving
- Grated cheddar cheese, for serving
- Avocado, for serving
Directions
- Step 1Heat a large Dutch oven over medium heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is no longer pink and the onion is softened, 6 to 8 minutes.
- Step 2Stir in the garlic and jalapeño, if using, and cook, stirring, for 2 minutes.
- Step 3Stir in the tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Bring to a boil over medium-high heat. Reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the flavors meld, about 20 minutes. Season with salt to taste.
- Step 4Serve, topped with sour cream, chopped cilantro leaves, cheddar cheese, and avocado, if you like.
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