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Enjoy all the flavors of tacos in a single pot with my easy Taco Soup Recipe! With tender, spicy taco meat, hearty beans, fire-roasted tomatoes and all the toppings you could ask for, this 30 minute recipe is a new favorite waiting to be made.
Jump to:
- Taco Soup Recipe
- Easy Taco Soup Ingredients
- Easy Dinner Ideas
- Leftover Taco Meat Recipes
- How to Make Taco Soup
- Can I make Taco Soup in the Instant Pot?
- Can I make Taco Soup in the slow cooker?
- How long does Taco Soup last in the fridge?
- Taco Soup Recipe Easy Tips
- Taco Soup Substitutions
- Taco Soup Recipes FAQ
- Easy Soup Recipes
- Taco Soup
- Reviews
Taco Soup Recipe
Want tacos without the hassle of many dishes and cleanup? I know how you feel. At my house we love tacos, but most days I don't love messy pans, tons of bowls to clean up, and ingredients scattered all over the kitchen!
That's why I love taco-inspired dishes. All the flavor of a delicious plate of tacos, packed into one-pot meals that are quick, easy, and mess-free. Whether you're serving a quick and easy Taco Casserole or a big dish of Mexican Taco Lasagna, there are so many delicious and easy ways to make taco dinners!
And my family's newest favorite? My easy taco soup recipe! This recipe perfectly blends cozy soup with taco flavors and is fast, easy, and highly customizable. Simply combine your favorite taco ingredients in a pot, simmer until the flavors meld, and dinner is ready!
Easy Taco Soup Ingredients
- Ground beef
- Onion
- Garlic
- Taco seasoning - You can also use my homemade taco seasoning mix!
- Pinto beans
- Corn
- Fire-roasted tomatoes
- Bay leaves
- Chicken broth
- Cilantro (optional)
- Salt and pepper
Note: Although this taco soup recipe includes instructions for making the taco meat, if you're wondering what to make with leftover taco meat, try using it in this soup! You can also make the taco meat ahead of time in the slow cooker with my crockpot taco meat recipe.
Easy Dinner Ideas
Leftover Taco Meat Recipes
Transform your taco leftovers with my list of leftover taco meat recipes!
How to Make Taco Soup
- In a large pot, add a small amount of cooking oil. Dice the onions and add them to the pot, sauteing until translucent.
- Add in minced garlic and saute for another minute until fragrant. Then add ground beef and use a spatula to break it up into little pieces.
- Mix in the taco seasoning, then cook until nicely browned.
- Add in the beans, corn, diced tomatoes, cilantro, and bay leaf, and stir well.
- Pour in the chicken broth and cook for an additional 20 minutes. Season with salt and pepper to taste.
- Remove the bay leaf before serving. Dish into bowls, top with cheese and your favorite taco toppings, and enjoy!
Can I make Taco Soup in the Instant Pot?
Yes. Follow these instructions to make Instant Pot taco soup:
- Set your Instant Pot to saute mode, and follow steps 1-4 to prepare the ingredients in the pot.
- Once everything is cooked and stirred together, add the broth, salt, and pepper.
- Cook on HIGH pressure for 10 minutes, then naturally release the pressure for another 10 minutes.
- Serve and enjoy!
Can I make Taco Soup in the slow cooker?
You can also make this taco soup recipe in the slow cooker by following these steps:
- Follow the previous steps 1-4 to prepare the ingredients.
- Once everything is cooked and stirred together, place the contents of the pan in a slow cooker, then add the broth, salt, and pepper.
- Cook on LOW for 4 hours or HIGH for 2 hours.
- Serve and enjoy!
How long does Taco Soup last in the fridge?
- Fridge: Keep taco soup in airtight containers in the fridge for up to five days.
- Freezer: Freeze in portion-sized containers for up to three months. I recommend 1-2 portion sized containers for easy reheating!
- Reheating: Reheat chilled soup in the microwave in 30-second intervals, stirring between. For frozen soup, heat in a pot on low, stirring frequently, until warm.
Taco Soup Recipe Easy Tips
- This soup tastes better the longer it sits. This makes it ideal for make-ahead dinner or leftovers!
- Enhance the spice with green chiles, ancho peppers, jalapenos, or red chili flakes.
- Make sure to use fire-roasted tomatoes, as they add a great depth of flavor!
- This soup is perfect for mix-ins! Try adding diced bell pepper and zucchini, which can be added as the onions are sauteing.
- Make a big batch and freeze it in 1-2 serving size portions. It lasts for up to 3 months and can be easily defrosted in a pot on the stove for a quick dinner!
- For extra flavor, serve with fresh avocado slices, a dollop of sour cream, or some cheese!
Taco Soup Substitutions
- Beans: Substitute pinto beans with kidney or black beans. Use your favorite, or just what you have on hand!
- Broth: Both chicken and beef broth work well in this recipe. You can even use vegetable both; they'll all add flavor!
- Taco Seasoning: This uses my blend of cumin, paprika, chili powder, and other spices for taco seasoning. But feel free to use your favorite taco seasoning packet!
- Meat: Use any percentage of ground beef. Alternatively, feel free to use ground chicken for chicken taco soup, turkey, or pork!
Taco Soup Recipes FAQ
Soups use thickeners such as blended beans, flour, or cornstarch; however, just adding beans alone mixes in starches to the soup that help it thicken. If you want to thicken your soup further, add 1 tablespoon of cornstarch to 2 tablespoons of cold water, stir, then mix it into the soup!
Taco soup will last up to five days in the fridge. Frozen it can last up to three months, making it an excellent make-ahead meal easy to defrost for a quick lunch or dinner at any time!
Absolutely! You can use turkey or ground pork, for example. Keep in mind, both will take longer to brown and cook through than beef. For a great ground pork mixture, see my ground pork tacos.
Easy Soup Recipes
- Leftover Ham Soup
- Turkey Carcass Soup
- Soups for Freezing
- Hungarian Mushroom Soup
- Or my personal favorites, Chicken Tortilla Soup and Chicken Noodle Soup!
If you enjoyed the recipe, leave a comment and a rating below!
Taco Soup
Equipment
Ingredients
- Cooking oil - for sauteing
- 1 lb Ground beef
- 1 large Onion - diced
- 2 cloves Garlic - diced
- 2 Tablespoons Taco seasoning
- 15.5 oz Pinto beans - 1 can
- 1 cup Corn - or 1 can
- 15 oz Fire-roasted Tomatoes
- 1 Bay leaf
- 16 oz Chicken broth
- 2 Tablespoons Cilantro - optional
- Salt
- Black pepper
Instructions
- In a large pot, add a small amount of cooking oil. Dice the onions and add them to the pot, sauteing until translucent.1 large Onion,Cooking oil
- Add in minced garlic and saute for another minute until fragrant. Then add ground beef and use a spatula to break it up into little pieces.2 cloves Garlic,1 lb Ground beef
- Add in the taco seasoning, then cook until nicely browned.2 Tablespoons Taco seasoning
- Add in the beans, corn, diced tomatoes, cilantro, and bay leaf, and stir well.15.5 oz Pinto beans,1 cup Corn,15 oz Fire-roasted Tomatoes,1 Bay leaf,2 Tablespoons Cilantro
- Add in the chicken broth and cook for an additional 20 minutes. Season with salt and pepper to taste.16 oz Chicken broth,Salt,Black pepper
- Remove the bay leaf before serving. Dish into bowls, top with cheese and your favorite taco toppings, and enjoy!
Notes
- This soup tastes better the longer it sits. This makes it ideal for make-ahead dinner or leftovers!
- Enhance the spice with green chiles, ancho peppers, jalapenos, or red chili flakes.
- Make sure to use fire-roasted tomatoes, as they add a great depth of flavor!
- This soup is perfect for mix-ins! Try adding diced bell pepper and zucchini, which can be added as the onions are sauteing.
- Make a big batch and freeze it in 1-2 serving size portions. It lasts for up to 3 months and can be easily defrosted in a pot on the stove for a quick dinner!
- For extra flavor, serve with fresh avocado slices, a dollop of sour cream, or some cheese!
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