This easy taco soup is hearty, full of flavour, and on the table in under 30 minutes. Made with simple pantry staples, it’s just as good simmered on the stovetop, slow-cooked in the crockpot, or made ahead and frozen for later. Serve it with taco chips and shredded cheese for a fun, crowd-pleasing meal the whole family will love.
The first time I ever had taco soup was at my Grandma Jennie’s darling little apartment, back when I was in college. She served it to me like it was no big deal, just a simple pot of soup, but I was completely hooked from the first bowl. It has been part of my recipe repertoire since the start of our married life.
What I love most about this soup is how flexible it is. I put the whole thing together in a large stockpot once the hamburger is browned. It really is just a matter of opening cans and pouring everything in. From there you can simmer it on the stove for about 10 to 15 minutes and eat it right away, or pour it into the crockpot and let the flavours meld all day on low. I often make a big batch, let it cool, and freeze it. Then on a busy day I pull it straight from the freezer into the crockpot. Dinner takes care of itself!
Ingredients You’ll Need for Easy Taco Soup:
One of the best things about this recipe is that it uses simple pantry staples you probably already have on hand! For exact measurements, see the recipe card below. Here’s what you’ll need:
- Ground beef
- Onion
- Canned diced tomatoes
- Canned corn (with juice)
- Canned tomato sauce
- Red kidney beans (or black beans, either works!)
- Taco seasoning mix
- Grated cheddar cheese
- Taco chips
- Optional toppings: fresh diced tomatoes, sour cream
Why You’ll Love This Taco Soup
- It comes together quickly. Once the hamburger is browned, it’s simply a matter of opening cans and stirring everything together. You can have supper on the table in under 30 minutes.
- It’s incredibly flexible. Simmer it on the stovetop, pop it in the crockpot, or freeze it for a future busy day. This soup works with whatever your week looks like.
- The toppings make it fun. Crushed taco chips, grated cheddar, fresh tomatoes, and a dollop of sour cream let everyone customize their own bowl, which makes it a hit with kids and adults alike.
- It’s a great freezer meal. Make a double batch and freeze half for later. It reheats beautifully straight from frozen in the crockpot. It’s also on my list of favorite hamburger freezer meals.
More Easy Dinner Recipes
- 5 Quick & Healthy Weeknight Meals
- Crock Pot Potato Pizza Bake
- Chicken Tortilla Bake
- Minestrone Italian Soup
- Crock Pot Chicken Alfredo
- Hawaiian Shredded Chicken, Crock Pot Version
Easy Taco Soup Recipe
Warm, cozy, and bursting with flavor, this taco soup is the ultimate comfort food. It’s ready in no time and can be made on the stovetop, slow-cooked, or frozen for later. Top it with your favorite taco chips and shredded cheese for a weeknight meal the whole family will love.
Ingredients
Method
- In a large stockpot, brown the ground beef with the onion until the beef is no longer pink. Drain off the excess grease and liquid.
- The recipe calls for 2 cans of red kidney beans, but sometimes I switch it up and add 1 can of black beans just for something different.
- Once the beans are drained and rinsed, add them to the browned ground beef, along with all the other canned items.
- Season with salt and pepper to taste, and add 1 package of taco seasoning mix.
- You can eat this right away by simmering it on the stove for about 10 minutes. But if you want to fix it and forget about it, pour it into the crock pot and cook on low for about 6 hours.
- The fun part is serving it with taco chips and cheese! We like to crush the chips into the bottom of our bowls, add grated cheese, and ladle the soup over the top. Sprinkle on a few diced tomatoes and a dollop of sour cream if you’d like.
