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A hearty one-pot taco soup recipe made with ground beef, beans, and bold Tex-Mex spices. Easy to make in just 30 minutes, family-friendly, and perfect for customizing with your favorite toppings! You’ll also love my white chicken chili and Mexican chicken soup. Serve with our famous sweet cornbread recipe.
Why you’ll love this family favorite!
This taco soup is a go-to in our home during the cooler months. It’s cozy, flavorful, and easy for everyone to make their bowl their own. My kids load on cheese and sour cream, while I love extra lime and cilantro. It always brings us to the table, happy and satisfied. Try my Italian chili recipe for an Italian version.
Made With Amore,
Table of Contents
What are the ingredients for taco soup?
A few fresh ingredients and pantry staples make this your new easy weeknight soup.
- Olive oil – adds richness and helps brown the meat.
- Ground beef – or swap with ground chicken, pork, or turkey for a lighter version.
- Garlic – finely chopped for aromatic depth.
- Onion – a must-have base for flavor.
- Chili powder – gives the soup that classic taco kick.
- Ground cumin – warm, earthy spice that ties it all together.
- Diced green chiles – mild heat and tangy flavor.
- Mexican oregano – or Italian oregano if that’s what you have on hand.
- Paprika – smoky sweetness.
- Lime (zest + juice) – bright, fresh finish.
- Salt and black pepper – season to taste.
- Crushed tomatoes – the base of the soup.
- Kidney beans + pinto beans – hearty and filling.
- Corn (optional) – adds a touch of sweetness and color.
- Beef broth (low sodium) – for simmering all the flavors together.
See the recipe card for exact quantities.
Substitutions and Variations
- Protein: Swap ground beef for ground turkey, chicken, or pork. For a vegetarian version, use 2 extra cans of beans or lentils. Try my Italian lentil soup.
- Beans: Use black beans or chickpeas instead of kidney/pinto beans.
- Broth: Use homemade chicken broth or vegetable broth for beef broth.
- Heat Level: Use hot green chiles, add cayenne, taco seasoning, or stir in chipotle in adobo for smoky spice. Try my slow cooker chipotle pork carnitas.
- Tomatoes: Fire-roasted tomatoes add a smoky depth; diced tomatoes can replace crushed if you prefer a chunkier texture.
- Corn: Fresh off the cob or canned corn works in place of frozen. You’ll love my corn chowder recipe.
- Thicker Soup: Stir in ½ cup cooked rice or quinoa, or add crushed tortilla chips while simmering.
How To Make Taco Soup
This is a step-by-step photo overview of this easy taco soup recipe; the full instrcutions are in the recipe card below.
Step #1: Cook the Meat. Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat. Add 1 ½ pounds ground beef and cook until browned and fully cooked, about 5–6 minutes. Don’t skip this part it gives the soup extra flavor.
Step #2: Add Aromatics. Stir in 2–3 cloves chopped garlic and 1 finely chopped onion. Cook until softened, about 3–4 minutes.
Season. Sprinkle in 2–3 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon oregano, and 1 teaspoon paprika. Stir well to coat the meat and onion mixture. Adjust spices to taste.
Step #3: Combine Ingredients. Add the zest and juice of 1 lime, 1 (28-ounce) can crushed tomatoes, 2 (4-ounce) cans diced green chiles, 1 can kidney beans, 1 can pinto beans, 1 cup corn (if using), and 3 cups beef broth. Season with salt and pepper to taste. Stir to combine. Optional: For a thicker soup, lightly mash some of the beans against the side of the pot while simmering.
Step #4: Simmer. Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the flavors come together and the soup slightly thickens.
Taste & Serve. Adjust seasoning with more salt, pepper, or lime juice if desired. Ladle into bowls and top with jalapeños, tortilla chips, a dollop of sour cream, cheddar cheese, avocado, cilantro, or any toppings you love.
My Pro Tip
Recipe Tips
- Brown well: Don’t rush the browning step—the caramelized bits add a deeper flavor base.
- Homemade seasoning: Skip taco packets—use your own chili, cumin, oregano, and paprika for fresher, cleaner flavor.
- Boost flavor: Add fire-roasted tomatoes or a spoonful of tomato paste for extra depth.
- Thicker texture: Lightly mash some beans in the pot or stir in crushed tortilla chips while simmering.
- Balance heat & acidity: A squeeze of fresh lime at the end brightens and balances the spices.
- Topping bar idea: Let everyone customize with toppings—perfect for game day or family nights.
FAQ’s
Adaptable to Slow Cooker & Instant Pot: Brown the meat and aromatics first for best flavor, then add everything to your slow cooker (cook on low 6–7 hours or high 3–4 hours) or Instant Pot (pressure cook 3–5 minutes, natural release 10 minutes). Both methods give you the same hearty, flavorful soup with less hands-on time.
Make-Ahead Storage and Reheating
- Make-Ahead: Taco soup tastes even better the next day as the flavors meld. Cook fully, cool, then refrigerate leftovers.
- Storage: Store in an airtight container in the refrigerator for up to 4–5 days or freeze up to 3 months. This freezer-friendly soup is in single portions for easy lunches.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water if it thickens. For quick meals, microwave in 1–2 minute intervals, stirring in between.
More Mexican-Inspired Recipes
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Taco Soup Recipe
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds ground beef, or ground chicken, pork, or turkey
- 2-3 cloves garlic, finely chopped
- 1 medium yellow onion, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 4-ounce can diced green chiles
- ½ teaspoon dried Mexican oregano, Italian oregano also works
- 1 teaspoon paprika
- Zest and juice of 1 lime
- Salt and freshly ground black pepper, to taste
- 1 28-ounce can crushed tomatoes, undrained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained (or black beans)
- 1 ½ cups corn, frozen, canned, or fresh – optional
- 3 cups low-sodium beef broth
Topping Suggestions:
- Jalapeño slices
- Tortilla chips ot tortilla strips
- Sour cream
- Crumbled cotija cheese
- Shredded cheddar cheese
- Green onions, chopped
- Avocado, diced
- Fresh cilantro
- Red onion , chopped
Instructions
- *See notes for slow cooker/instant pot methods.
Cook the Meat
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat. Add 1 ½ pounds ground beef and cook until browned and fully cooked, about 5–6 minutes. Don't skip this part it gives the soup extra flavor.
Add Aromatics
- Stir in 2–3 cloves chopped garlic and 1 finely chopped onion. Cook until softened, about 3–4 minutes.
Season
- Sprinkle in 2–3 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon oregano, and 1 teaspoon paprika. Stir well to coat the meat and onion mixture. Adjust spices to taste.
Combine Ingredients
- Add the zest and juice of 1 lime, 1 (28-ounce) can crushed tomatoes, 2 (4-ounce) cans diced green chiles, 1 can kidney beans, 1 can pinto beans, 1 cup corn (if using), and 3 cups beef broth. Season with salt and pepper to taste. Stir to combine. Optional: For a thicker soup, lightly mash some of the beans against the side of the pot while simmering.
Simmer
- Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the flavors come together and the soup slightly thickens.
Taste & Serve
- Adjust seasoning with more salt, pepper, or lime juice if desired. Ladle into bowls and top with jalapeños, tortilla chips, sour cream, cheddar cheese, avocado, cilantro, or any toppings you love.
Notes
- *Adaptable to Slow Cooker & Instant Pot: Brown the meat and aromatics first for best flavor, then add everything to your slow cooker (cook on low 6–7 hours or high 3–4 hours) or Instant Pot (pressure cook 3–5 minutes, natural release 10 minutes). Both methods give you the same hearty, flavorful soup with less hands-on time.
- Make-Ahead: Taco soup tastes even better the next day as the flavors meld. Cook fully, cool, then refrigerate.
- Storage: Store in an airtight container in the fridge for up to 4–5 days or freeze up to 3 months. Freeze in single portions for easy lunches.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water if it thickens. For quick meals, microwave in 1–2 minute intervals, stirring in between.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
