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The Best Taco Soup Recipe
Like our Slow Cooker Beef Chili, this is the perfect bowl of comfort for cooler weather, and it also has the same crowd-pleasing flavors as our irresistible Taco Salad. This Taco Soup is the best of both! We love Mexican foods around here. Whether it’s Chicken Fajitas, Fish Tacos, or even Ceviche, Mexican-inspired recipes are always on our regular rotation. This taco soup is a great substitute for Taco Tuesday when you want tacos but want to cozy up to a bowl of something hot and cozy. But if you need more reasons to try this easy taco soup, here are some convincing points:
Easy, 30-minute meal and a 1-pot recipe for fast cleanup Simple ingredients found in your pantry and versatile (you can change it up) Make-Ahead – Reheats and freezes well (see storage tips below)
Ingredients for Taco Soup
These taco soup ingredients are mostly found in your pantry, and then we just add a quick homemade taco seasoning for that authentic Mexican flavor:
Taco Seasoning – Prepare our homemade taco seasoning (which is easy and the perfect blend of spices), or use your favorite store-bought taco seasoning packet Ground Beef – Use lean ground beef 85-90% for best taste. Since we’re using lean ground beef, add a little oil to keep it from sticking to the pan Onion – White or yellow. White onion is often used in Mexican cooking, but white and yellow onions are generally interchangeable Bell Pepper – 1/2 of each of red and green peppers, gives great flavor and color to the soup, but you can use 1 whole pepper of either color in a pinch. Garlic – adds great flavor and aromatics Beans – We prefer kidney beans or pinto beans, but you can use black beans or even garbanzo beans if you prefer Corn – canned, fresh, or frozen will work Tomatoes – diced tomatoes work great here, but you can substitute canned diced tomatoes or 2 jars of Rotel (canned tomatoes with green chilis) depending on how spicy you like your soup Beef Broth – We use low sodium to control the salt in the soup
How to Make Taco Soup
In the original version of this recipe, we browned the beef first and then added veggies, but I found it’s better to add them while cooking the meat to save a step and ensure the onions and peppers are tender. You’ll love how easy this soup is, and it’s made in about 30 minutes from start to finish.
For added heat, chop jalapeños to add with the garlic, or afterward, add Sriracha or hot sauce at the end Adjust the thickness of the soup by adding or reducing the amount of broth, or adding an extra can of beans for a thicker soup. Also, you could even use refried beans Swap the protein – instead of ground beef, try ground turkey, pork, or chicken. For shredded chicken, check out this recipe for our Chicken Tortilla Soup Canned tomatoes – Instead of fresh tomatoes, add two cans (10 oz each) of Rotel tomatoes and green chilis.
Taco Seasoning – Mix the taco seasoning ingredients and set aside. Heat oil in a Dutch oven or soup pot and sautee the ground beef, onion, and bell peppers until the beef is cooked and browned. Spoon out any excess fat if desired. Season – Add garlic and taco seasoning and stir for another minute. Add beans, corn, tomatoes and broth. bring to a boil then reduce the heat to low, cover and simmer for 15 minutes. Season to taste with salt, pepper and taco seasoning. Serve Hot with your desired toppings.
What is the difference between chili and taco soup?
Taco soup and chili have similar ingredients, but the main differences are in consistency and seasonings. Taco soup is thinner than chili. We use Taco Seasoning for taco soup because it lends a traditional Mexican flavor.
Can I make Taco Soup in a slow cooker?
Sure! After sautéing the meat in step two, transfer the cooked meat and the rest of the ingredients to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours for a delicious crock pot taco soup.
Is Taco Soup low carb?
This Taco Soup recipe isn’t low-carb, but with a few tweaks, it could fit a low-carb, keto diet. Omit the beans and any carb-heavy toppings, like tortilla strips.
Toppings for Taco Soup
We love adding all our favorite taco toppings when serving taco soup, and we like serving the toppings in individual bowls on the table just like you would with tacos. Here are a few toppings to try:
Tortilla chips or crushed Doritos A dollop of sour cream Diced avocado or guacamole Cheddar or Mexican cheese, shredded Fresh cilantro or chopped green onions Lime wedges Warm Homemade Tortillas
This taco soup recipe brings together two amazing recipes in one: Beef Tacos and soup, a perfect combination. You are totally in for a treat with this quick taco soup.
More Easy Soup Recipes
If you loved this taco soup recipe, check out these fan-favorite soup recipes for your next meal:
To Refrigerate: Store in an airtight container in the fridge for 4 to 5 days Freezing Taco Soup: Transfer the soup into freezer-friendly containers or use freezer zip-top bags. In fact, we like to freeze in single-serving portions for easy defrosting. To Reheat: Thaw in the fridge overnight, and then reheat in the microwave or on the stove. You can also reheat from frozen in a saucepan, stirring occasionally for even heating.
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