This easy taco soup recipe is hearty, full of flavor, and ready in under 30 minutes. Made from simple pantry staples, it works on the stovetop, in the slow cooker, or frozen for later. Serve with taco chips and shredded cheese for a comforting, family-friendly meal everyone will enjoy.
I first tasted taco soup at my Grandma Jennie’s cozy apartment while I was in college. She served it like an everyday dish, but one bowl and I was hooked. Since then it’s been a reliable weeknight favorite and a staple in my meal rotation.
What makes this recipe so useful is how flexible it is. After browning the ground beef, it’s mostly a matter of opening cans and combining ingredients. Simmer on the stove for 10–15 minutes for a quick dinner, transfer to a slow cooker for all-day flavor melding, or freeze a batch for an easy future meal. On busy days I often freeze half and reheat it directly in a crockpot—dinner takes care of itself.
Ingredients You’ll Need for Easy Taco Soup:
This recipe calls for common pantry and fridge staples. Exact measurements are listed below in the ingredient list. Simple swaps are easy if you want to adjust flavors or try a variation.
- Ground beef
- Onion, diced
- Canned diced tomatoes
- Canned corn (with juice)
- Canned tomato sauce
- Red kidney beans (or black beans)
- Taco seasoning mix
- Grated cheddar cheese
- Taco chips
- Optional toppings: fresh diced tomatoes, sour cream
Easy Taco Soup Recipe
Warm, cozy, and packed with flavor, this taco soup is quick to prepare, easy to customize, and perfect for weeknights or make-ahead freezer meals. Top with crushed taco chips and shredded cheese for a crowd-pleasing bowl.
Ingredients
- 1 1/2 pounds ground beef
- 1 small onion, diced
- 1 (28 oz) can diced tomatoes
- 1 (12 oz) can corn, with juice
- 1 (13 oz / 398 ml) can tomato sauce
- 2 (19 oz) cans red kidney beans, drained and rinsed
- 1 packet taco seasoning mix
- 1 cup grated cheddar cheese
- Taco chips (Doritos or your favorite variety)
- Fresh diced tomatoes and sour cream for garnish (optional)
Instructions
Step 1: Brown the beef and onion
In a large stockpot over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink. Drain off any excess grease and return the meat to the pot.
Step 2: Prepare the beans
Drain and rinse the kidney beans. If you prefer, substitute one can with black beans for a different texture and flavor.
Step 3: Add the canned ingredients
To the browned beef, add the drained beans, diced tomatoes, corn (including the juice), and tomato sauce. Stir to combine.
Step 4: Season the soup
Add the taco seasoning packet, then salt and pepper to taste. Stir well so the seasoning blends into the liquid.
Step 5: Simmer or slow cook
For a quick meal, simmer on the stovetop for about 10–15 minutes to let the flavors meld. For hands-off cooking, transfer the mixture to a slow cooker and cook on low for about 6 hours.
Step 6: Serve with taco-style toppings
Serve the soup over crushed taco chips with grated cheddar on top. Add fresh diced tomatoes, a dollop of sour cream, or any other preferred toppings. Let each person customize their bowl for extra fun.
Nutrition Information (per serving):
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 766
Total Fat: 29g
Saturated Fat: 12g
Cholesterol: 121mg
Sodium: 2130mg
Carbohydrates: 74g
Fiber: 21g
Sugar: 18g
Protein: 57g
Why You’ll Love This Taco Soup
- Quick to prepare. After browning the hamburger, the rest is mostly opening cans and stirring. You can have dinner ready in under 30 minutes.
- Very adaptable. Simmer it on the stovetop, cook it slowly in a crockpot, or freeze a batch for a fast meal later—this recipe fits your schedule.
- Customizable toppings. Crushed taco chips, grated cheddar, fresh tomatoes, and sour cream let everyone build their own perfect bowl.
- Great as a freezer meal. Double the recipe and freeze half for a future busy night. Thaw in the refrigerator overnight or reheat from frozen in the slow cooker.
Tips, Variations, and Serving Ideas
To lighten the soup, substitute lean ground turkey or use a smaller amount of beef paired with extra beans. For more heat, add a splash of hot sauce, a chopped jalapeño, or a pinch of cayenne. Try adding bell peppers or a can of green chiles for more depth. Serve with avocado slices, cilantro, lime wedges, or pickled onions for bright contrast.
More Easy Dinner Ideas
- 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)
