This simple taco soup is hearty, flavorful, and ready in under 30 minutes. Made with pantry staples, it can be simmered on the stove, cooked slowly in a crockpot, or made ahead and frozen. Serve with taco chips and shredded cheese for a family-friendly meal everyone will enjoy.
I first tasted taco soup at my Grandma Jennie’s cozy apartment during college. It was presented like an everyday dish, but after the first bowl I was hooked. This soup has been in my rotation since the early days of our married life because it’s comforting, easy, and endlessly adaptable.
What makes this recipe so useful is how flexible it is. After browning the ground beef, the rest is simply opening cans and pouring everything into a pot. You can simmer it on the stove for 10–15 minutes and serve it immediately, or transfer it to a crockpot and let the flavors meld all day. I often make a double batch, cool and freeze half, then reheat it in the crockpot straight from the freezer for an easy weeknight dinner.
Ingredients You’ll Need for Easy Taco Soup
This recipe relies on simple pantry staples. For best results use the quantities listed in the recipe card below, but the ingredient list here gives you a clear idea of what to have on hand:
- 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 can tomato sauce
- 2 — 19 oz cans red kidney beans (drained and rinsed) — or substitute one can black beans for variety
- 1 packet taco seasoning mix
- 1 cup grated cheddar cheese for serving
- Taco chips (Doritos or your preferred chips)
- Optional garnishes: fresh diced tomatoes, sour cream
Easy Taco Soup Recipe
Warm and comforting with a bright taco flavor, this soup is fast to prepare and easy to adapt. Make it on the stove for a quick meal, set it in the slow cooker for a hands-off dinner, or freeze portions for later. Top with crushed chips, shredded cheese, and your favorite garnishes.
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 (we like Doritos, nacho cheese flavor)
- Fresh diced tomatoes and sour cream, optional for garnish
Instructions
Step 1: Brown beef and onion
In a large stockpot, cook the ground beef with the diced onion over medium-high heat until the beef is no longer pink. Drain off excess grease.
Step 2: Drain and rinse beans
Drain and rinse the kidney beans. If you prefer, substitute one can of black beans for one of the kidney beans for a slightly different texture and flavor.
Step 3: Add canned ingredients
Add the drained beans to the browned beef, then pour in the diced tomatoes, corn (including the juice), and tomato sauce. Stir to combine.
Step 4: Season
Stir in the taco seasoning packet and season with salt and pepper to taste. Mix well so the seasoning is evenly distributed.
Step 5: Simmer to blend flavors
For a quick meal, simmer on the stovetop for about 10–15 minutes to heat and marry the flavors. For a hands-off method, transfer to a crockpot and cook on low for 4–6 hours.
Step 6: Serve with taco-style toppings
Serve bowls of soup with crushed taco chips in the bottom, topped with shredded cheddar. Add fresh diced tomatoes, a dollop of sour cream, or any other favorite toppings. Let everyone customize their bowl.
Nutrition Information
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 766
Total Fat: 29g
Saturated Fat: 12g
Trans Fat: 1g
Unsaturated Fat: 13g
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, it’s mostly opening cans and stirring. You can have dinner ready in under 30 minutes.
- Very adaptable. Make it on the stovetop, keep it warm in a slow cooker, or freeze portions for future meals.
- Fun toppings. Crushed taco chips, grated cheddar, fresh tomatoes, and a spoonful of sour cream let everyone personalize their bowl — a hit with both kids and adults.
- Great for freezing. Double the batch, freeze half, and reheat later in the crockpot for an effortless meal on a busy day.
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 version)
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