I made this taco soup recipe on a cozy evening when I was too tired to cook something fancy—but still wanted comfort food that felt like a warm hug. And let me tell you, it delivered in the most delicious way.
Every spoonful reminded me of taco night but in a soul-soothing broth form. It’s hearty, rich in flavor, and surprisingly easy. Trust me, if you’re a fan of Crockpot Tortellini Soup or any comfort-filled bowl, you’re going to love this.
Ingredients You’ll Need (And Why They Matter)
Each ingredient in this taco soup adds texture, flavor, or depth. Don’t worry, most of them are pantry staples, and I’ll walk you through why they work best.
- 1 lb ground beef or turkey – Lean ground beef gives the soup a rich, meaty flavor. Turkey works great for a lighter version.
- 1 medium onion, chopped – Adds sweet and savory depth when cooked with the meat.
- 1 packet taco seasoning – The magic mix that transforms everything into taco-flavored heaven.
- 1 packet ranch seasoning (optional) – Adds a creamy, tangy twist. I use it when I want an extra flavor punch.
- 1 can (15 oz) diced tomatoes – Brings a natural acidity and richness to the soup.
- 1 can (15 oz) corn, drained – Adds sweetness and a pleasant pop in every bite.
- 1 can (15 oz) kidney beans, drained and rinsed – These bring hearty texture and extra protein.
- 1 can (15 oz) black beans, drained and rinsed – For earthy flavor and fiber.
- 1 can (4 oz) green chilies – Mild heat and tanginess without overwhelming spice.
- 1 can (10 oz) diced tomatoes with green chilies (optional) – Use this if you like it spicy and bold!
- 2 cups beef broth or chicken broth – Adds savory depth; beef broth is my go-to for richness.
- 1 cup water – Helps balance the saltiness and stretch the soup.
- Salt and pepper to taste – Just enough to balance all flavors.
Toppings (Optional but Highly Recommended):
- Shredded cheese
- Sour cream
- Tortilla chips
- Chopped cilantro
- Sliced jalapeños.
Note: This recipe makes 4 to 6 hearty servings, perfect for family dinner or meal prepping lunches.
Variations to Suit Every Diet and Craving
This recipe is flexible, so feel free to make it yours! You can adjust for dietary preferences or get creative.
- Swap ground beef with ground chicken or plant-based meat.
- Use low-sodium beans and broth for a heart-healthier option.
- Skip the ranch seasoning for a dairy-free version.
- Add chopped zucchini, bell peppers, or spinach for extra veggies.
- Craving creamy? Stir in a splash of heavy cream or coconut milk at the end.
Whether you’re into light veggie soup recipes or bold Tex-Mex flavors, there’s plenty of room to adapt this dish your way.
Cooking Time Breakdown
Just how long will this cozy bowl take? Not much—perfect for weeknights!
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You’ll Need in Your Kitchen
Keep it simple—nothing fancy required here:
- Large soup pot or Dutch oven – For browning the meat and simmering everything in one go.
- Wooden spoon or spatula – To stir and break up the meat.
- Can opener – There are a lot of canned goodies involved.
- Knife and cutting board – To chop your onion and optional garnishes.
- Ladle – For easy serving without spills.
How to Make Taco Soup Recipe?
This recipe is truly beginner-friendly. You don’t need to be a chef—just follow along, and you’ll end up with something delicious.
Brown the Meat
Start by heating a large pot over medium heat. Add the ground beef or turkey and break it apart as it cooks. Let it brown for about 5–7 minutes. Once fully cooked, drain the excess fat. Then toss in the chopped onions and cook for another 2–3 minutes until softened and fragrant.
Add Seasonings
Now, sprinkle in your taco seasoning. If you’re using the ranch packet too, add that as well. Mix everything thoroughly so that the meat is fully coated in spices. This step brings out all those classic taco flavors we crave.
Dump in the Good Stuff
Time to make it a real soup! Add all your canned ingredients—diced tomatoes, corn, beans, green chilies, and those fire-roasted tomatoes with chilies if you like heat. Stir it all together until it starts to look like something special.
Add Broth and Water
Pour in your beef or chicken broth, then add a cup of water. Stir again and bring the pot to a gentle simmer. This is when the flavors really start to combine and deepen.
Let it Simmer and Serve
Let the soup simmer for 15 to 20 minutes. Keep it uncovered and stir occasionally. You’ll notice the broth getting richer and the ingredients melding beautifully. Taste and add salt and pepper if needed. Then grab a bowl, add your toppings, and dig in!
Additional Tips for Making This Recipe Better
From my experience, a few small changes can make this dish even better. Here’s what worked best for me:
- Use fresh onions and garlic if you have them—adds more depth.
- Brown the meat well; don’t rush it. That caramelized flavor is unbeatable.
- Always rinse the canned beans to reduce excess salt and starch.
- Crushed tortilla chips in the soup (not just on top) give a taco-in-a-bowl experience.
- I let the soup rest for 10 minutes before serving—it thickens and tastes even better.
How to Serve Taco Soup Recipe?
Presentation matters, even for soup! Here’s how I love to serve it for max flavor and fun.
Spoon the hot soup into wide bowls. Add a generous sprinkle of shredded cheese so it melts right away. Then a dollop of sour cream in the center, crushed tortilla chips on the side, fresh cilantro on top, and sliced jalapeños for heat lovers.
It looks colorful and tastes like a taco party in every bite. And if you’re also a Curry Soup lover? Think of this as the Tex-Mex version—bold spices, warm broth, and soul-warming ingredients.
Nutritional Information (Per Serving)
Here’s a quick breakdown of what you’re eating in one bowl:
- Calories: ~320
- Protein: ~22g
- Carbohydrates: ~35g
- Fat: ~14g
It’s filling without being heavy, and the protein keeps you full for hours.
How to Store Taco Soup the Right Way
- Storing in the Fridge: Place leftovers in an airtight container. It will stay fresh for up to 4 days.
- Freezing for Later: Freeze in individual portions using zip-top freezer bags or containers. It lasts up to 3 months.
- Reheating Tips: Thaw overnight in the fridge, then reheat on the stove over medium heat or microwave in 1-minute bursts, stirring in between.
Why You’ll Love This Recipe?
There’s a reason this is one of my go-to soup recipes. Here’s why you’ll love it too:
- Easy to make – No fancy skills or tools required.
- Incredibly flavorful – Tastes just like tacos, but in soup form!
- Highly customizable – Make it spicy, creamy, meaty, or vegan.
- Meal prep friendly – Store and reheat anytime without losing flavor.
- Family-approved – Kids and adults both go back for seconds.
FAQs
Can I make taco soup in a slow cooker?
Absolutely. Brown the meat first, then dump everything in your Crockpot. Cook on low for 6 hours or high for 3 hours.
Is ranch seasoning necessary?
Not at all. It’s optional. If you’re dairy-free or don’t like the tangy flavor, skip it!
What toppings go best with taco soup?
I love shredded cheese, sour cream, crushed tortilla chips, jalapeños, and fresh cilantro. Avocado slices are great too.
Can I make it vegetarian?
Yes! Skip the meat and use a second can of beans or crumbled tofu instead.
