Best Taco Soup Recipe

Why You’ll Love This Recipe

I love how this taco soup gives me all the flavor of tacos in a cozy, spoonable format. It’s incredibly simple to prepare—most of the ingredients come straight from the pantry—and it’s customizable based on whatever I have on hand. Whether I’m feeding a crowd or saving leftovers for lunch, this recipe always delivers. And the toppings? That’s where the fun really begins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef (or ground turkey for a lighter version)

• 1 medium onion, diced

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (15 oz) can diced tomatoes

• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)

• 1 (4 oz) can diced green chilies (optional, for extra heat)

• 1 packet taco seasoning (or homemade)

• 1 packet ranch dressing mix

• 2 cups beef broth (or chicken broth)

• 1 tablespoon olive oil

• Salt and pepper, to taste

Toppings (optional but highly recommended):

• Shredded cheddar cheese

• Sour cream

• Diced avocado

• Chopped cilantro

• Tortilla chips or strips

• Sliced jalapeños

• Lime wedges

Directions

Brown the Ground Beef:
In a large pot or Dutch oven, I heat the olive oil over medium heat. I sauté the diced onion for about 3–4 minutes until it softens. Then I add the ground beef and cook it until browned, breaking it up as it cooks. If there’s excess fat, I drain it off before continuing.

Add Seasoning and Liquids:
Once the beef is cooked, I stir in the taco seasoning and ranch dressing mix, making sure everything is evenly coated. Then I add the diced tomatoes, Rotel tomatoes with green chilies, optional green chilies, both types of beans, corn, and beef broth. I give it a good stir to combine all the ingredients.

Simmer:
I bring the soup to a gentle simmer, then reduce the heat to low and let it cook uncovered for 20–25 minutes. I stir it occasionally to make sure the flavors meld and nothing sticks to the bottom of the pot.

Serve:
When the soup is done, I taste and adjust with salt and pepper if needed. Then I ladle it into bowls and top each serving with my favorite toppings—cheese, sour cream, avocado, and plenty of crushed tortilla chips always make it extra special.

Servings and timing

This taco soup recipe makes about 6 hearty servings and takes a total of 40 minutes—10 minutes for prep and 30 minutes to cook and simmer. It’s perfect as a full meal with toppings or paired with cornbread or a green salad.

Variations

• Spicy version: I add extra green chilies, jalapeños, or a pinch of cayenne pepper to dial up the heat.

• Veggie-packed: I toss in bell peppers, zucchini, or even spinach near the end of cooking for added nutrition.

• Slow cooker version: I brown the meat first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

• Vegetarian option: I skip the meat and use extra beans or lentils with vegetable broth instead of beef broth.

• Cheesy twist: I stir in shredded cheese at the end for a creamy, cheesy base.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave. This soup also freezes well—I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge and reheat gently before serving.

FAQs

Can I use homemade taco seasoning?

Yes, I often use a blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt if I don’t have a packet on hand.

What can I use instead of ranch dressing mix?

If I’m out, I make a quick mix with dried parsley, dill, garlic powder, onion powder, salt, and a little buttermilk powder (if available). It’s not exact, but it adds great flavor.

Can I use ground chicken or turkey?

Absolutely. I’ve used both, and they work great. I just make sure to season well, as leaner meats need a little more flavor boost.

How thick is this soup?

It’s somewhere between a soup and a chili—rich and hearty but still spoonable. I add extra broth if I want it thinner.

Do I need to drain the tomatoes?

Nope, I add the diced tomatoes and Rotel with their juices—it’s part of what makes the broth so flavorful.

Conclusion

This Best Taco Soup Recipe is one of those meals I can count on when I want something fast, flavorful, and filling. It’s loaded with protein, fiber, and flavor, and it’s endlessly adaptable to whatever I have in my pantry. With just one pot and a few simple steps, it’s a warm, satisfying dinner I love coming back to week after week.