April 14, 2022
Review RecipeTaco Soup
Table of Contents
This easy taco soup is the perfect alternative for Taco Tuesday! Ground beef, plenty of veggies, and flavorful seasonings combine for a hearty meal that can be served mild or spicy for a guaranteed family favorite.
Taco Soup Ingredients
You’ll need:
- 1½ pounds of ground beef
- One small yellow onion, diced
- ½ cup green pepper, diced
- 2 cloves garlic, minced
- ½ tablespoon olive oil
- 1 package of taco seasoning
- 2 cups beef broth
- 1½ cups frozen corn
- 1 can of black beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1 (15-ounce) can of tomato sauce
- 1 (10-ounce) can of Rotel tomatoes
- 1 (4-ounce) can of green chilies
- 1 cup of water, optional
SUBSTITUTIONS AND ADDITIONS
LOW-CARB: Make low-carb taco soup by leaving out the beans and adding more meat.
VEGETARIAN: Make this easy taco soup recipe vegetarian by skipping the meat and only using beans. Switch the beef broth to vegetable broth and you are all set.
BEANS: Red kidney beans could be substituted in this hearty soup for either the pinto or black beans.
GROUND MEAT: Ground turkey, ground chicken, or ground pork all work well in this hearty soup recipe.
How To Make This Taco Soup Recipe
OUR RECIPE DEVELOPER SAYS
This recipe can also be made or kept warm in your slow cooker.
STEP ONE: In a large pot or Dutch oven, drizzle the olive oil and brown the ground beef along with the diced onions until no pink remains in the meat. Drain off any excess fat.
PRO TIP:
You can cook ground beef ahead of time and keep it in the fridge or freezer until you are ready to add it to your recipe.
STEP TWO: Add the garlic and taco seasoning and stir for one minute.
STEP THREE: Add the rest of the ingredients to the soup pot and bring to a boil. Depending on how thick you like your soup, you can add 1 cup of water to the soup.
STEP FOUR: Once it comes to a boil reduce heat and simmer for 25 to 30 minutes. This is made on the stovetop, but you could easily transfer it to your crockpot to simmer or keep warm for serving a crowd.
How To Serve
Taco night just got even better with this amazing soup. Serve your beef taco soup with any of your favorite taco toppings including sliced red or green onions, a dollop of sour cream, jalapeños, Mexican blend cheese, cheddar cheese, avocado, corn chips, tortilla strips, or chopped cilantro.
Bake a pan of our delicious cornbread to serve on the side as well.
If you’re looking for other great Tex-Mex recipe ideas, you definitely want to try our taco bake and chicken enchiladas.
MORE SOUP RECIPES
Storage
IN THE FRIDGE: You can store leftovers of this great recipe in the fridge in an airtight container for three to four days.
IN THE FREEZER: This easy recipe is a great meal to make a double batch and store half in an airtight, freezer-safe container. It will last for four to six months in the freezer.
PRO TIP:
I love freezing soup in gallon-size freezer bags because it’s so easy to store flat and then thaw and reheat without taking up a lot of space in my freezer.
REHEATING: You can reheat individual portions of this flavorful soup in the microwave or pour it back into a pot and warm back through on the stovetop.
This delicious taco soup can be served mild or spicy. A one-pot meal, it’s loaded with pantry staples and topped with your favorite toppings for a fast, yet hearty, meal.
FREQUENTLY ASKED QUESTIONS
Could I make this in the slow cooker?
This easy soup recipe could be made and left to simmer away in your slow cooker until you are ready to serve it. Once you brown the ground beef, all of the ingredients can be added to the slow cooker and cooked on low for about 6 hours.
Can I use ground pork instead of ground beef?
You could use any ground meat or even Italian sausage in this soup.
Can I freeze taco soup?
This great recipe can be frozen in an airtight container for up to six months.
More Recipes You’ll Love
Taco Soup
Quick and simple, this authentic homemade taco soup is loaded with flavor.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 1½ pounds ground beef
- 1 small yellow onion, diced
- ½ cup green pepper, diced
- 2 cloves garlic, minced
- ½ tablespoon olive oil
- 1 package taco seasoning
- 2 cups beef broth
- 1½ cups frozen corn
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 15 ounces tomato sauce
- 10 ounces Rotel tomatoes
- 4 ounces green chilies
- 1 cup water, optional
Instructions
- In a large pot or Dutch oven, drizzle the olive oil and brown the ground beef along with the diced onions until no pink remains in the meat. Drain off any excess fat.
- Add the garlic and taco seasoning and stir for one minute.
- Add the rest of the ingredients to the soup pot and bring to a boil. Depending on how thick you like your soup, you can add 1 cup of water to the soup.
- Once it comes to a boil reduce heat and simmer for 25 to 30 minutes.
- Serve with your favorite toppings.
Notes
- This recipe can also be made or kept warm in your slow cooker.
- You can cook ground beef ahead of time and keep it in the fridge or freezer until you are ready to add it to your recipe.
- I love freezing soup in gallon-size freezer bags because it’s so easy to store flat and then thaw and reheat without taking up a lot of space in my freezer.
Nutrition
Sodium: 624mg | Calcium: 38mg | Vitamin C: 19mg | Vitamin A: 318IU | Sugar: 4g | Fiber: 3g | Potassium: 612mg | Cholesterol: 60mg | Calories: 284kcal | Saturated Fat: 7g | Fat: 18g | Protein: 17g | Carbohydrates: 13g | Iron: 3mg
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Comments
Emilie Menard says
Hello there! I was wondering if I could substitute pinto beans for red kidney beans? Have a great day!!!
Layne Kangas says
Yes, for sure – experiment and enjoy! 🙂 Have a great day!