Taco Soup Recipe
A hearty one-pot taco Taco soup made with ground beef, beans, and bold Tex-Mex spices. Easy to make, family-friendly, and perfect for customizing with your favorite toppings!
Servings: 6 servings
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
Serving: 6g | Calories: 342kcal | Carbohydrates: 11g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 298mg | Potassium: 707mg | Fiber: 2g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 3mg
