This Taco Soup recipe is made with fridge and pantry staples, such every bit ground beef, canned tomatoes, beans and corn. It is besides made in i pot and ready in 45 minutes, making it perfect for those busy weeknights when y'all are craving something warming. Packed with all the flavors that yous would find in a ground beef taco, only healthier!

While this soup can't be called Mexican, it is definitely inspired by Mexican flavors that we all beloved and crave. If y'all are looking for more Mexican and Tex-Mex inspired meals, make sure to also go my recipes for Mexican Beef and Rice Casserole, Ground Beef Burritos and Chicken Taquitos.

A bowl of taco soup, garnished with sour cream, cilantro, a lime wedge and tortilla chips.

The grocery stores near me have been looking a little blank recently. This past calendar week was even worse, considering nosotros got hit with a snowfall storm, so people panicked and bought pretty much all the food available!

Only I did not despair! Afterward all, if recent times taught me something, it was to keep my pantry, fridge and freezer stocked. And so this Taco Soup recipe came to be!

Timing couldn't have been meliorate. Aught like eating a basin of hot soup while the snowfall falls outside.

Funny as it sounds, I am glad that the circumstances led me to this soup. It is at present a family unit favorite and it will definitely be on our rotation!

A pot of taco soup with toppings served on the side.

Why I love this Taco Soup recipe?

I mean, I'm pretty sure just looking at this soup answers this question. Simply I thought I'd list all the reasons I love this soup! ❤️

  1. It is made in 1 pot, so cleaning upwardly is a breeze.
  2. It is made with ingredients that are probably already in your pantry and fridge/freezer, making this the perfect meal for when a snowfall storm hits and you lot can't get to the grocery shop!
  3. Information technology tastes like a taco, only with less carbs and calories.
  4. It's highly customizable, and so y'all can substitute ingredients and adapt estrus.
A photo of the ingredients you'll need to make this taco soup recipe.

Ingredients

To brand this Taco Soup recipe, you lot will need:

  • Footing Beef – Choose lean ground beef (fifteen to 20% fat). A mid-range lean-to-fat ratio ensures the beef is tender and flavorful, just the soup won't be besides fatty. You lot tin also make this soup with basis chicken or basis turkey!
  • Onion and Garlic – Also known equally the aromatics. They make the season base of operations for the soup.
  • Canned Tomatoes – I utilise a tin of petite diced tomatoes and a can of Rotel fire roasted tomatoes with green chilies, for a kick. This soup is not spicy at all, so if you want some more heat, consider adding a small-scale tin can of hot greenish chiles or some jalapeño.
  • Love apple Paste – The tomato paste adds a deeper tomato flavor and more intensity to this taco soup.
  • Beans – I use a large can of black beans, only pinto beans (or a combination of both) would work too.
  • Corn – I honey the little bursts of sugariness from the corn in this soup. You tin employ frozen, canned or fresh corn kernels. If using frozen, no need to thaw! Just add it to the soup equally-is and information technology will thaw while it cooks. You're welcome!
  • Taco Seasoning – It's what makes this soup a "taco soup". Use store-bought (mild or hot) or homemade.
  • Beef Goop – I use beefiness broth, as I prefer this soup on the lighter side. For a heartier, more intense taco soup, you can substitute for equal parts of beef stock.
  • Oil – For browning the beef. Use vegetable oil, which is neutral, as olive oil doesn't actually go with Mexican flavors.
  • Table salt and Pepper – Exist conscientious with the salt in this recipe, especially if using store-bought taco seasoning. Some taco seasonings already contains salt, and then exist bourgeois with the table salt and adjust at the cease as needed.
A close up of a ladleful of taco soup.

How to Brand Taco Soup

Quick, like shooting fish in a barrel (fool-proof, really!) and made in i pot. What could be better than that?

Prep is also minimum, with very footling chopping involved. Lots of opening cans, but that doesn't really count, does information technology?

You volition notice I recommend using a Dutch oven, but if yous don't own one, any big pot will practice.

I am also including instructions for the Instant Pot and the slow cooker, simply in case you prefer cooking information technology similar that! 😊

Recommended tools and equipment: Dutch oven, wooden spoon, basis meat chopper (non really necessary but I do honey mine!).

  • A pot of browned ground beef.
  • A pot of browned ground beef seasoned with taco seasoning and tomato paste.
  • The pot of soup, before cooking for 30 minutes.
  • It's ready! A pot of taco soup ready to serve.

Here's how I make this Taco Soup recipe. As always, you lot will find the printable (and more than complete) version of the recipe at the end of this mail!

Footstep i: Dark-brown the Footing Beef.

  • Heat the oil and brownish the ground beef until cooked through. If the footing beefiness renders a lot of fat, I recommend draining some so your soup don't cease up likewise greasy.

Pace ii: Sauté the aromatics.

  • Add together the onions and garlic, sautéing until softened.
  • Stir in the love apple paste and taco seasoning.

Step 3: Cook the soup!

  • Add the remaining ingredients. Flavor with a pinch of salt and pepper.
  • Cover and simmer for 25-30 minutes.
  • Sense of taste and adjust seasoning as needed.
  • Serve with your favorite toppings!

Making Taco Soup in the Instant Pot

Using the sauté function of your Instant Pot, estrus the oil and chocolate-brown the ground beef. Drain excess grease if needed. Then, add together the onion and sauté until translucent. Add the garlic and sauté for a minute, or until fragrant.

Next, you will add together the tomato paste + taco seasoning and let it cook for a infinitesimal or two. And so, finally, add the remaining ingredients. I recommend adding one less loving cup of broth, making it iii cups total.

Once the soup is simmering, place and lock the lid in place. With the steam release knob on the sealing position, melt on high pressure level for 5 minutes. Information technology volition take about 10-xv minutes for the pressure to build.

Utilize the quick-release method to release the pressure level, about 5 minutes. Unlock, remove the chapeau and give the soup a good stir. Then serve with toppings!

Making Taco Soup in the Slow Cooker

To make this soup in the slow cooker, you will want to start by browning the beefiness, sautéing the veggies and stirring the tomato paste + taco seasoning on the stove, as per the main recipe's instructions.

You volition and so transfer everything to your slow cooker and add together the remaining ingredients. I recommend adding one less cup of broth, making it 3 cups total.

Melt on high for 4 hours, or depression for eight hours. Then, stir and serve with toppings!

Olivia'southward Tips

  • Fifty-fifty with the fire roasted tomatoes with green chilies, this soup is quite mild. However, it is easy to add heat by calculation a can of hot green chiles and using hot taco seasoning. A compression of cayenne is another alternative if you similar spicy nutrient.
  • If the ground beef renders a lot of fat when browning, make sure to bleed the excess so the soup doesn't stop up greasy.
  • This soup is supposed to exist goop-y. If you like it thicker, only permit it boil uncovered at the end, to thicken it upward. Simply one might contend that it won't be taco soup anymore, becoming chili instead! 😉
Two bowls of ground beef taco soup on a wood board. Toppings are seen on the side, in bowls, as well as the taco soup pot and two spoons.

Serving Suggestions

What'due south the fun in eating tacos? The toppings, obviously! And with this soup it is not different.

I like to serve the toppings on the side, then each person can assistance themselves and customize their taco soup co-ordinate to their likings.

Here are my favorite toppings for taco soup:

  • Shredded cheese. Cheddar, Monterey Jack or a Mexican Blend all piece of work hither! Crumbled cotija is also a good option, if yous are craving something saltier.
  • Sour foam or Mexican crema.
  • Cilantro.
  • Lime wedges.
  • Sliced ruddy onions and/or sliced jalapeños.
  • Tortilla strips or crushed tortilla chips.
  • Diced avocado.
  • Hot sauce.

Variations

This taco soup is highly customizable, and then the variations are endless.

You can:

  • Brand information technology with ground chicken, pork or turkey, instead of beef. Gee, you can even brand information technology vegan with constitute-based "footing beefiness" and vegetable broth.
  • Make it creamy past adding cream cheese.
  • Add together whatever veggies you accept sitting in the fridge. Bell peppers and zucchini go slap-up here!
  • Substitute the black beans for pinto or cherry-red beans.
  • Make it depression carb by omitting the beans and corn.
  • To make this soup gluten-complimentary, make sure to buy gluten-free taco seasoning.
  • Spice things upwards by adding hot green chiles, jalapeños, hot taco seasoning or a pinch of cayenne.
An overhead photo of two bowls of the ground beef soup.
A close up photo of the taco soup recipe, with toppings.

Oft Asked Questions

What is the divergence between taco soup and chili?

While the ingredients are similar, chili is thicker than taco soup. Taco soup is… well, soupier!

How long will this soup keep?

Taco soup keeps in the refrigerator, stored in an airtight container, for 3-4 days.

Can I freeze Taco Soup?

Yes, this soup freezes well for upward to 6 months!

How do I reheat it?

If soup is frozen, allow to thaw overnight in the fridge.  And so place it in a saucepan and heat information technology up over medium heat, stirring often. You can add together a splash or two of broth if the soup has dried out also much in the fridge/freezer.

More Soup Recipes

  • Brazilian Blackness Bean Soup
  • Zuppa Toscana
  • Pasta eastward Fagioli
  • Flossy Chicken and Rice Soup
  • Turkey, Kale and Rice Soup

Taco Soup

Servings: 10

Prep Time: 10 mins

Cook Time: 35 mins

course: Soup

cuisine: Tex-Mex

This Taco Soup recipe is packed with all the flavors that you lot would find in a footing beefiness taco, but healthier!. It is also fabricated in one pot and ready in 45 minutes, making it perfect for those busy weeknights when you are craving something warming.

  • one tablespoon vegetable oil
  • ii ½ pounds lean ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons taco seasoning, homemade or shop-bough
  • 2 tablespoons lycopersicon esculentum paste
  • 4 cups beefiness goop
  • i 14oz tin can petite diced tomatoes
  • 1 14oz fire roasted tomatoes with green chilies
  • 1 28oz can black beans, drained
  • 1 ½ cups frozen, fresh or canned corn
  • Salt and freshly footing pepper, to gustatory modality
  • Toppings: sour foam, cilantro, lime wedges, shredded cheese, diced avocados, sliced cerise onions, tortilla strips, etc.

  • In a big Dutch Oven, over medium-loftier heat, oestrus the oil until shimmering. Add the ground beef and cook, breaking it apart with a wooden spoon, until cooked through, nearly five-6 minutes. If the ground beef renders too much fatty, drain some before proceeding. Season with a pocket-size pinch of salt and pepper.

  • Lower the heat to medium, then add together the diced onion. Cook until softened, nearly 2 minutes. Add the garlic and proceed cooking for another infinitesimal, or until fragrant.

  • Stir in the taco seasoning and tomato paste. Cook for 1-two minutes or until incorporated. Then, cascade in the broth and add together the tomatoes, beans and corn. Season with a small pinch of common salt and pepper.

  • Bring the soup to a boil, then encompass and lower the heat to a simmer. Cook for 25-30 minutes.

  • Give the soup a skillful stir, then gustation and accommodate seasoning. Y'all tin add more salt, pepper and/or taco seasoning as needed.

  • Serve with desired toppings.

  • Annotation on seasoning: Since store-bought taco seasoning and goop can have added salt, be bourgeois with the salt at first. You can accommodate at the end, earlier serving.
  • Storage: This soup keeps in the fridge for up to 4 days.
  • Freezing: You can freeze this soup for upward to 6 months. Thaw overnight in the fridge before reheating.
  • Reheating instructions:Reheat the taco soup in a bucket on the stove, over medium heat, until warmed through. If the soup has stale out too much in the fridge or freezer, you tin add together more broth to bring it back to the original consistency.
  • Instant Pot and Slow Cooker: Read the blog postal service for instructions on how to brand this soup using these appliances.

Serving: 1 cup , Calories: 198 kcal , Carbohydrates: 9 1000 , Protein: 27 g , Fat: 6 g , Saturated Fat: 3 g , Polyunsaturated Fat: ane one thousand , Monounsaturated Fat: 3 g , Trans Fat: i g , Cholesterol: seventy mg , Sodium: 500 mg , Potassium: 577 mg , Fiber: ane g , Sugar: 1 g , Vitamin A: 97 IU , Vitamin C: 4 mg , Calcium: 24 mg , Fe: three mg

Author: Olivia Mesquita

Class: Soup

Cuisine: Tex-Mex