Taco soup is the perfect comfort food for chilly nights. Packed with ground beef, beans, corn, and bold taco spices, this easy taco soup recipe delivers all the flavors of your favorite tacos in a warm, cozy bowl. It’s quick to prepare, easy to customize, and perfect for meal prep. Whether you cook it on the stove, in a slow cooker, or in an Instant Pot, this soup will become a go-to family favorite!
Why You’ll Love This Taco Soup
✅ One-Pot Meal – Easy cleanup with minimal dishes.
✅ Bold and Flavorful – Taco seasoning, fire-roasted tomatoes, and green chilies add depth.
✅ Hearty and Filling – Loaded with protein, fiber, and veggies.
✅ Versatile Cooking Methods – Make it on the stovetop, slow cooker, or Instant Pot.
✅ Great for Meal Prep – Freezes beautifully for future meals.
Ingredients for Taco Soup
This recipe is made with simple pantry staples that come together for an amazing, rich flavor.
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 pound lean ground beef (or ground turkey for a lighter option)
- 4 cloves garlic, minced
- 28 ounces fire-roasted crushed tomatoes
- 2 cups low-sodium beef broth (or chicken broth)
- ½ cup water
- 1 (7-ounce) can mild diced green chiles, with liquid
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn)
Taco Seasoning
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
Optional Toppings
- Shredded cheese
- Sour cream
- Diced avocado
- Crumbled tortilla chips
- Fresh cilantro
- Chopped onions
How to Make Easy Taco Soup
Step 1: Sauté the Aromatics
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the diced onion and bell pepper, cooking for 2 minutes until slightly softened.
Step 2: Brown the Meat
- Add the ground beef, breaking it up with a spoon.
- Cook until browned and the vegetables are soft.
- Stir in minced garlic and cook for 30 seconds until fragrant.
Step 3: Add the Remaining Ingredients
- Stir in crushed tomatoes, broth, water, diced green chiles, black beans, kidney beans, corn, and seasonings.
- Mix well to combine.
Step 4: Simmer the Soup
- Bring the soup to a gentle simmer, then reduce the heat.
- Cover and cook for 20-30 minutes, stirring occasionally.
Step 5: Serve and Enjoy!
- Ladle the soup into bowls and top with shredded cheese, sour cream, avocado, tortilla chips, or cilantro.
- Serve hot and enjoy!
Slow Cooker & Instant Pot Instructions
Slow Cooker Method
- Sauté the onion and bell pepper, brown the meat, and stir in garlic.
- Transfer everything to a slow cooker, adding all remaining ingredients.
- Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot Method
- Use the sauté function to cook the onion, bell pepper, and brown the meat.
- Add broth, scraping up any browned bits.
- Stir in all other ingredients, placing tomatoes, corn, and beans on top without stirring.
- Pressure cook on high for 15 minutes, followed by a 10-minute natural release.
Tips for the Best Taco Soup
🌶 Make it Spicy – Add diced jalapeños, cayenne pepper, or hot sauce.
🥑 Make it Creamy – Stir in cream cheese or heavy cream for a rich, velvety texture.
🌱 Go Vegetarian – Replace the beef with diced sweet potatoes and use vegetable broth.
🍲 Double the Batch – This soup freezes well, so make extra for easy meals!
Storage & Reheating Instructions
🥡 Refrigerate: Store in an airtight container for up to 3 days.
❄️ Freeze: Cool completely and freeze in sealed containers for up to 3 months.
🔥 Reheat: Warm on the stove over medium heat or microwave in 30-second intervals.
FAQs About Taco Soup
Q: Can I use ground turkey instead of beef?
A: Yes! Ground turkey or chicken works just as well.
Q: How can I thicken my taco soup?
A: Let it simmer longer, or mash some beans to create a thicker texture.
Q: Can I make this soup dairy-free?
A: Absolutely! Just omit cheese and sour cream or use dairy-free alternatives.
Q: What goes well with taco soup?
A: Serve it with cornbread, tortilla chips, or a side salad for a complete meal!
Final Thoughts
This Easy Taco Soup is a must-try recipe for anyone who loves bold flavors and hearty meals. It’s packed with protein, fiber, and delicious taco-inspired goodness, making it perfect for a cozy dinner or meal prep. With stovetop, slow cooker, and Instant Pot options, this recipe is versatile, simple, and absolutely delicious. Try it today and enjoy a warm bowl of comforting taco flavors!
Short version
Easy Taco Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 pound lean ground beef
- 4 cloves garlic minced
- 28 ounces fire-roasted crushed tomatoes
- 2 cups low-sodium beef broth or low-sodium chicken broth
- ½ cup water
- 1 7-ounce can mild diced green chiles, with liquid
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 15-ounce can corn, drained (or 1 ½ cups frozen corn)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Optional toppings for serving: shredded cheese sour cream, diced avocado, crumbled tortilla chips, chopped fresh cilantro, chopped red or green onion, etc.
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and bell pepper and cook, stirring, for 2 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned and the vegetables have softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the crushed tomatoes, broth, water, diced green chiles, black beans, kidney beans, corn, chili powder, cumin, paprika, dried oregano, and salt. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to maintain a gentle simmer. Cover and cook for 20-30 minutes, stirring occasionally.
- Serve warm, with your favorite toppings such as shredded cheese, sour cream, diced avocado, crumbled tortilla chips, fresh cilantro, or chopped onions.
Notes
Vegetarian Option:
Omit the ground beef and use vegetable broth instead of beef broth.
To add more substance, include diced sweet potato, adding it when sautéing the onion and bell pepper.
Crockpot Instructions:
On the stove, sauté the onion and bell pepper, brown the meat, and stir in the garlic.
Transfer everything to a slow cooker and add the remaining ingredients.
Cook on low for 6-8 hours or high for 3-4 hours.
Instant Pot Instructions: Use the sauté function to cook the onion and bell pepper and brown the meat.
Add the broth and stir well, scraping up any browned bits from the bottom.
Stir in the remaining ingredients, except for the tomatoes, corn, and beans.
Add the tomatoes, corn, and beans last, placing them on top without stirring.
Pressure cook on high for 15 minutes, followed by a 10-minute natural release.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in a sealed container for up to 3 months.
