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My all-time favorite soup recipe that you are going to LOVE! Taco Soup is filled with all your taco favorites. This one is a must-try. This soup is loaded with ground beef, beans, and taco seasoning, and it is super easy to make!
This Taco Soup takes all the bold, savory flavors of taco night and turns them into a hearty, one-pot dinner the whole family will love. It’s loaded with seasoned meat, beans, and classic taco ingredients, and comes together with minimal prep and cleanup. Top it with your favorite taco fixings and serve it up for an easy weeknight meal that still feels like something special. For a healthier option try my Ground Turkey Taco Soup!
Why This Recipe Works
This soup uses one pot from start to finish, so cleanup is a breeze. It’s packed with protein and fiber from the meat and beans, making it a filling, well-rounded dinner on its own.
It’s also endlessly customizable with toppings, so everyone at the table can make their bowl exactly how they like it.
Taco Soup Ingredients:
- Ground beef: I like to use lean ground beef. You can also use ground turkey.
- Corn: I use canned corn, drained. You can also use about 1½ cups of frozen corn. No need to thaw it first, just add it straight to the pot.
- Salsa: Whatever salsa you prefer will work. I use mild store-bought salsa. Taco soup with salsa gives this recipe the perfect flavor.
- Green chilies
- Taco seasoning: You can use a store-bought mix or make it homemade.
- Ranch seasoning: The dry ranch mix is one of my favorite parts of this soup. It adds such a good flavor!
- Black Beans: Drained and rinsed. Make sure you don’t skip rinsing them since that could make the soup overly salty.
- Beef broth
How to make Taco Soup:
Step One: In a large pot cook ground beef, crumbling, and stir occasionally until browned. Drain fat as needed and return to stovetop.
Step Two: Next add in your corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
Taco soup with ranch is so good so don’t skip out on the ranch seasoning.
Step Three: Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
Step Four: Serve and top with optional toppings.
Topping Ideas:
We love serving our taco soup with anything we would put in tacos.
Part of the fun of this dinner is serving it up just like you would serve tacos with your favorite toppings. Here are a few ideas.
- Shredded cheese
- Sour cream
- Tortilla strips
- Salsa
- Cilantro
- Jalapeños
How to make Taco Soup in the Slow Cooker:
Yes, you can easily make this in the slow cooker. Just cook your ground beef and add all the rest of the ingredients to the slow cooker.
Super simple to make! I have a full recipe on how to do this here, Slow Cooker Taco Soup.
Can I freeze this soup?
Yes, this soup is really simple to freeze. Once it’s done allow it to cool completely then add it to a large freezer bag or into individual bags or freezer safe containers for a single serving.
Keep in the freezer for 3-4 months. Allow thawing in the fridge then reheat in the stovetop or microwave. It may take 24 hours to thaw.
How long does taco soup last in the fridge?
This soup will last 3 to 4 days in your refrigerator. Store in an airtight container with a sealed lid.
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Taco Soup
Ingredients
- 1 pound Ground beef
- 15 oz Corn, (drained)
- 2 cups Salsa
- 2 can Green chilies, (4 oz each)
- 15 oz Black beans, (rinsed and drained)
- 2 tablespoons Taco seasoning
- 1 1/2 tablespoons Dry Ranch mix
- 2 cups Beef broth
- Optional for topping:, sour cream, shredded cheese, tortilla chips, cilantro.
Instructions
- In a large pot cook ground beef, crumbling, and stir occasionally until browned. Drain fat and return to stovetop.
- Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
- Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
- Serve and top with optional toppings.
This recipe looks so delicious, I can’t wait to make it! I noticed it was 580 calories. Is that for the whole pot or per serving? With the listed ingredients I can’t imagine it would be per serving. I guess my question is how many calories per serving and what is the serving size? Thanks so much!
Hi Beth! The Calorie count is per serving but since I don’t have the calorie card I get my general count from this site. You can plug in what you use and how you divide it up. I hope to be installing the calorie card to my site soon!
This is the site, https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
How many servings does this make do you find?
Hi Mary, I would say this can serve 6-8 people depending on their appetite 😉
This was delicious!!
I only had diced tomatoes with green chilie and I also added a can of pinto beans because I like more beans
Will be making again for sure!
So happy to hear that you liked it Karen! My mom is the same and always adds more beans! Haha!!
Am making your taco soup recipe for the first time. Since you don’t mention whether corn & black beans are drained I didn’t drain them. Hope it’s still ok
Let me know how you liked it Donna! Sorry I did not make that clear. I have made it both ways and love it the same but my husband preferrers the beans to be rinsed.
I made this almost exactly the way you did. The only change I made was before taken it off the stove i stirred in some heavy cream…made it creamy…yum..Thank you for sharing
That sounds amazing Sherry I love the idea of making it creamy! So glad you enjoyed the recipe.
My whole family’s new FAVORITE!! I make A LOT of new recipes all the time. I try at least 1-2 new recipes that I find on Pinterest a week usually, and this is seriously one of my family’s favorites now. I follow the directions EXACTLY and omg THANK YOU!! 😀 😀 We’re having it again tonight 🙂
Woo!! That makes me so happy Heather!! So glad that you and your family enjoy it so much, it’s one of my favorites also!
Do you add any other liquid? Like water or any kind of broth or stock?
Yes the recipe calls for 2 cups of beef broth and that is all I add to it. Hope you enjoy the recipe Gabby!
I made this tonight for dinner and it was sooo good! I added rice to mine & used Rotel tomatoes that had the green chilies in it and was in love! Thank you for sharing this recipe!
So happy to hear that!! Also I will be trying this with rice in it, that sounds so good!
This recipe sounds delicious! I plan to make it tomorrow. My only question is how spicy do the 2 cans of green chilies make it? My son won’t eat anything spicy. Could I only use one or leave them out altogether?
Hi Kristyn!
I personally don’t find this soup spicy but I also love spicy food. So don’t take my word for it! I think you can skip the green chilis or use less.
If you skip them taste the soup and add more seasoning as needed. You could add green bell peppers and allow them to cook a little longer to get soft if you want something else in it’s place.
Hope you and your son enjoy the recipe! My kids love it with shredded cheese and sour cream to help cool down any spice. =)
My favorite soup recipe for sure!! Making it for the third time tonight!!