This Taco Soup Recipe is a quick soup that is super easy and has all the flavors of delicious tacos. Perfect for a cold night when the craving for tacos hits!
I always love any recipe with a taco twist. If you do, too, try this Taco Pie, Taco Skillet, or Taco Burgers.
As much as I love to have tacos for dinner, sometimes it is even more fun to change up that taco night. Especially if it’s a cold night.
This taco soup recipe is a great recipe to change up that taco night. All the flavors of tacos in a comforting bowl of soup.
And not only do I love it, but this is super family friendly, as well. This is one of those rare recipes that every person in my family will eat and love it. We never have leftovers when I make this!
Ingredients
- Oil: I use olive oil, but a neutral oil, like vegetable or avocado oil, will work.
- Onion & Garlic: These are both for flavor.
- Ground Beef: I always like to use either 85% – 90% lean ground beef. You still have lots of flavor, but not lots of grease.
- Taco Seasoning: I like to use my homemade taco seasoning, but you can use store bought taco seasoning, as well.
- Broth: You can use either beef broth or beef stock. And if you like a thicker, chili-like soup instead, you can cut back on the broth to 2 cups instead of 3.
- Beans: Use a mixture of chili beans and kidney beans. You do not drain the beans – you’ll want the liquid as well as the beans. Feel free to substitute the beans of your choice, but be aware that chili beans do include spices, so you may need to up the amount of spices to compensate.
- Tomatoes: You need both fire-roasted tomatoes and tomato sauce. You can use diced tomatoes instead of fire-roasted tomatoes, but you won’t get that smoky flavor.
- Green Chiles: I love the addition of green chiles, but if you aren’t a fan, you can leave them out.
- Corn: I prefer frozen corn, but canned corn will work if that is what you have on hand.
How to Make Taco Soup
- Start by cooking your onion in the olive oil. When the onion is softening, stir in the garlic
- Add the ground beef and cook, breaking it up as it browns.
- Stir in the taco seasoning. I like to cook this for a minute or two to toast and wake up the spices.
- Pour in the beef broth.
- Add both of the beans, the tomatoes, tomato sauce, and green chiles. Let the soup simmer for about 20 minutes.
- Stir in the corn and let it cook for 5 more minutes. Serve topped with your favorite taco toppings.
How to Make Crock Pot Taco Soup
Want to make this taco soup recipe in the crock pot? This is a great way to really get the flavors to meld together.
You will first have to start it on the stove, though. Here is how you would make it.
Start by cooking your onions and garlic according to the recipe directions. Add in the beef and cook until browned. Transfer this mixture to your slow cooker.
To the slow cooker, add all of the remaining ingredients except for the corn. Cook the soup on low for at least an hour, or you can let it simmer for several hours.
About 30 minutes before serving, stir in the corn and let it heat through.
Frequently Asked Questions
Yes! This soup freezes well. I like to let it cool completely, then pour it into gallon sized freezer safe ziplock bags. Freeze the bags flat, and then they are easy to stack in the freezer.
You can! If you are wanting to cut back on calories and fat, ground turkey is a great substitution.
I say anything you would normally put on your tacos. I like cilantro, avocados, and cheese, but you could also add diced red onion, sour cream, or jalapenos. You can also serve tortilla chips alongside your soup for dipping.
More Favorite Soup Recipes
Chicken and Gnocchi Soup
Hamburger Soup
Crockpot Corn Chowder
Creamy Chicken Tortilla Soup
Crockpot Cheeseburger Soup
Minestrone
Lasagna Soup
Zuppa Toscana
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Taco Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 3 cups beef broth
- 1 (16 oz) can chili beans, undrained
- 1 (16 oz) can kidney beans, undrained
- 2 (14.5 oz) each cans fire roasted tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion and cook until it starts to soften. Stir in the garlic and let it cook until fragrant, about 30 seconds.
- Add the ground beef and cook until browned and cooked through, breaking it up as it cooks.
- Sprinkle in the taco seasoning, stir to coat the meat, and let it cook for a minute or two.
- Pour in the beef broth, followed by the chili beans, kidney beans, tomatoes, tomato sauce, and green chiles.
- Bring the soup to a boil, then reduce to a simmer and cook for about 20 minutes.
- Stir in the corn and cook for another 5 minutes to warm the corn through.
- Serve topped with your favorite taco toppings.
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