When you need a meal that delivers all the bold, spicy flavors of taco night in a comforting, warming bowl, this Taco Soup is exactly what your dinner table needs. Imagine ground beef swimming in a rich, flavorful broth loaded with beans, corn, tomatoes, and all those wonderful taco seasonings that make every spoonful taste like your favorite Mexican restaurant. This hearty soup is like eating tacos with a spoon, complete with all the classic toppings piled high on top for texture and freshness. It’s the perfect answer for busy weeknights because everything cooks together in one pot in less than forty minutes, yet it tastes like it simmered all day long. Whether you’re feeding a crowd, meal prepping for the week, or simply craving something satisfying and warming, this taco soup delivers incredible flavor with minimal effort. Plus, everyone can customize their bowl with their favorite toppings, making it perfect for picky eaters and adventurous diners alike.
Serving Quantity: 6 servings
Cooking Time: 35 minutes (10 minutes prep, 25 minutes cooking)
Nutritional Information per serving:
1. Calories: 445
2. Protein: 32g
3. Carbohydrates: 42g
4. Fat: 16g
5. Fiber: 10g
6. Sugar: 8g
7. Sodium: 1285mg
Ingredients You Need:
For the Soup:
1. 1.5 pounds ground beef (or ground turkey)
2. 1 medium onion, diced
3. 3 garlic cloves, minced
4. 1 can (15 ounces) black beans, drained and rinsed
5. 1 can (15 ounces) pinto beans, drained and rinsed
6. 1 can (15 ounces) corn, drained
7. 1 can (14.5 ounces) diced tomatoes with juice
8. 1 can (10 ounces) diced tomatoes with green chilies
9. 1 can (8 ounces) tomato sauce
10. 3 cups beef broth
11. 1 packet (1 ounce) taco seasoning
12. 1 packet (1 ounce) ranch dressing mix
13. 1 tablespoon olive oil
14. Salt and pepper to taste
For Toppings:
15. 1 cup shredded cheddar cheese
16. 1 cup sour cream
17. 1 avocado, diced
18. Tortilla chips, crushed
19. Fresh cilantro, chopped
20. Lime wedges
21. Sliced jalapeños (optional)
Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef. Break it up into small crumbles using a wooden spoon or spatula. Cook for about 6 to 8 minutes, stirring occasionally, until the beef is completely browned with no pink remaining. You want nice caramelized bits throughout for maximum flavor. The beef should be crispy and fragrant.
Drain Excess Fat
Once the beef is fully cooked, carefully drain off most of the excess fat from the pot, leaving just a tablespoon or two for flavor. You can tilt the pot and spoon it out or pour it into a heat-safe container. This step prevents the soup from being greasy and ensures a cleaner, more balanced flavor.
Cook the Aromatics
Return the pot with the beef to medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. The garlic should be fragrant and the onion tender. These aromatics create the flavor foundation for your soup.
Add the Seasonings
Sprinkle the taco seasoning and ranch dressing mix over the beef and onion mixture. Stir everything together for about a minute, allowing the spices to toast slightly and coat all the meat. This blooming process releases the essential oils in the spices and intensifies their flavors. The mixture should smell incredibly aromatic with all those warm taco spices.
Add All the Canned Ingredients
Pour in both cans of beans, the corn, both cans of diced tomatoes including all their juices, and the tomato sauce. Don’t drain the tomatoes because that liquid adds flavor and body to the soup. Stir everything together, scraping up any browned bits from the bottom of the pot. Those bits are pure flavor and will enrich your soup.
Add the Broth
Pour in the beef broth and stir to combine everything thoroughly. The soup should be thick and chunky but still have plenty of liquid. Bring the mixture to a boil over high heat, stirring occasionally. Once it reaches a boil, reduce the heat to low and cover the pot partially with a lid.
Simmer and Develop Flavors
Let the soup simmer gently for 15 to 20 minutes, stirring occasionally. This simmering time allows all the flavors to meld together and creates that rich, developed taste that makes this soup so satisfying. The beans will soften slightly, the flavors will concentrate, and the soup will thicken a bit as it reduces. The kitchen will smell absolutely incredible.
Taste and Adjust
After simmering, taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or even a pinch more taco seasoning depending on your preference. If the soup seems too thick, add a bit more broth or water. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Prepare the Toppings
While the soup finishes simmering, prepare all your toppings. Shred the cheese, dice the avocado, chop the cilantro, and arrange everything in small bowls. Crush some tortilla chips into bite-sized pieces. Having all the toppings ready makes serving easy and allows everyone to customize their bowl exactly how they like it.
Serve Hot
Ladle the hot taco soup into large bowls, filling them generously. This soup is hearty and substantial, so you don’t need huge portions. Top each bowl with a generous handful of shredded cheddar cheese so it melts slightly from the heat of the soup. Add a dollop of sour cream right in the center.
Add Fresh Toppings
Scatter diced avocado over the top for creaminess and healthy fats. Crush some tortilla chips and sprinkle them over the soup for that essential crunch. Add fresh cilantro for brightness and color. Place a lime wedge on the side of each bowl for squeezing over the soup just before eating. The lime juice brightens all the flavors and adds a fresh citrus note.
Customize Each Bowl
Set out all the remaining toppings so everyone can add what they love. Some people like extra cheese, others want more heat from jalapeños, and some prefer extra crunch from more chips. This customization is part of what makes taco soup so fun and family-friendly. Everyone gets exactly what they want.
Helpful Tips for Success:
1. Use ground turkey or chicken instead of beef for a leaner version that’s equally delicious.
2. The ranch dressing mix is the secret ingredient that adds unexpected depth and creaminess to the broth.
3. This soup tastes even better the next day after the flavors have had more time to develop overnight.
4. Make a double batch because this soup freezes beautifully for up to 3 months in airtight containers.
5. Add a can of kidney beans or white beans for even more protein and heartiness.
6. Use fresh or frozen corn instead of canned for a sweeter, fresher flavor.
7. Add diced bell peppers along with the onions for extra vegetables and color.
8. For a spicier soup, use hot taco seasoning or add diced jalapeños with the aromatics.
9. Stir in a cup of salsa along with the tomatoes for extra flavor and chunkiness.
10. Make it in a slow cooker by browning the beef first, then adding everything to the slow cooker for 4 hours on high or 6 hours on low.
11. Add a cup of cooked rice or quinoa to make the soup even more filling and substantial.
12. Top with crumbled queso fresco or cotija cheese instead of cheddar for authentic Mexican flavor.
13. Serve with cornbread, quesadillas, or warm flour tortillas on the side for a complete meal.
14. Use homemade taco seasoning if you prefer to control the sodium and spice levels.
15. Leftovers keep in the refrigerator for up to 5 days and reheat beautifully on the stovetop or in the microwave.
