Taco soup recipe: the fast answer
This taco soup recipe turns browned ground beef, beans, corn, tomatoes, broth and taco seasoning into a hearty one-pot dinner. It is halfway between chili and taco filling, which is exactly why it works on a busy night. Serve it thick with chips and cheese, or add extra broth for a lighter bowl. For fresh cilantro, scallions or chives, a Medicinal Garden Kit for growing kitchen herbs at home can supply small, useful additions without a supermarket run. toughestblogger readers looking for a punchier finish can also try crushed chili lime chips as a taco soup topping.
For six dinner portions, gather 1 pound ground beef or turkey, 1 diced yellow onion, 1 diced bell pepper, 2 minced garlic cloves, 2 tablespoons taco seasoning, one 15-ounce can each of black beans and pinto beans, one 15-ounce can corn, one 14.5-ounce can diced tomatoes, one 10-ounce can diced tomatoes with green chiles, one 15-ounce can tomato sauce, and 3 cups chicken or beef broth. Rinse the beans and drain the corn. Keep lime wedges, cilantro, shredded cheese, sour cream and avocado for the table.
How do you make taco soup in one pot?
Heat a Dutch oven or large soup pot over medium-high heat. Brown the meat, breaking it into small pieces, then drain excess fat if needed. Add onion and bell pepper and cook until softened, about five minutes. Garlic needs only about 30 seconds, otherwise it can turn sharp. A sharp blade makes the prep less tedious, which is the practical appeal of a Matsato Osuren knife for quick vegetable chopping.
Stir in the taco seasoning, then add beans, corn, tomatoes, tomato sauce and broth. Bring the pot just to a boil, lower the heat, and simmer uncovered for 20 to 25 minutes. Stir once or twice so the tomato sauce does not catch at the base. Ground beef should reach 160°F, the safe minimum temperature cited by the USDA Food Safety and Inspection Service. Taste before adding salt because canned beans, broth and seasoning blends vary widely.
| Choice | What to use | What changes |
|---|---|---|
| Classic | Ground beef and beef broth | Deep, familiar taco flavor |
| Leaner | Ground turkey and chicken broth | Lighter body, still filling |
| Meatless | Extra beans and vegetable broth | Thicker bean-forward soup |
| Spicier | Hot green chiles or jalapeno | More heat, not more salt |
Easy swaps when the pantry is uneven
Taco soup forgives substitutions. Kidney beans can replace pinto beans. Frozen corn can go into the pot straight from the freezer. Crushed tomatoes make a smoother soup, while fire-roasted tomatoes bring a smoky note. A teaspoon of cumin and chili powder can stand in for some taco seasoning, though a packaged blend also contains salt and other spices.
For a creamy bowl, stir a spoonful of sour cream into each serving. People avoiding lactose can use a dairy-free topping or borrow the idea behind lactose-free cottage cheese options for creamy meals. Rice is useful when the soup needs to stretch farther. Spoon it over cooked long-grain rice, or use the guidance in Lundberg Family Farms rice choices for home cooking to choose a grain that suits the meal.
Which toppings make taco soup feel like tacos?
Toppings change the whole bowl. Shredded cheddar or Monterey Jack melts into the hot soup. Avocado adds softness, lime adds brightness, and pickled jalapenos bring acid and heat. Crushed tortilla chips give the crunch that soup cannot create alone. Regular tortilla chips work, while chipotle chips for a smoky crunchy garnish can push the flavor toward smoke and spice.
This is also a sensible game-night pot because everyone can build a bowl their own way. Put toppings in small dishes beside the stove before an AP Top 25 football game-night spread or a Cubs baseball watch party meal. Taco soup has Mexican-inspired flavors, but it is not a traditional Mexican dish. For cultural context around the holiday often linked to tacos in the United States, read about Mexican Independence Day and its real meaning.
How do you fix, store and reheat taco soup?
If taco soup looks thin, simmer it uncovered for another 10 minutes or lightly mash some beans against the pot wall. If it gets too thick, add broth a quarter cup at a time. If the flavor tastes flat, lime juice often helps more than extra salt. A dash of hot sauce or chopped jalapeno can add heat without changing the texture.
Cool leftovers promptly and refrigerate them in a covered container. Reheat only the portion you plan to eat until steaming hot, then add fresh toppings. The soup often tastes fuller the next day because the spices have more time to mingle. Freeze it without dairy toppings for an easy future meal. Finish dinner with pumpkin cream cheese muffins for a fall dessert, or choose So Delicious ice cream for a dairy-free sweet finish. One big pot, a toppings bar and leftovers for tomorrow is a pretty good deal.
Taco soup questions people ask
Can I make taco soup in a slow cooker?
Yes. Brown the meat and soften the onion first for better flavor, then cook the remaining ingredients on low for 6 to 8 hours or high for 3 to 4 hours. Add delicate toppings only when serving.
Do you drain the beans for taco soup?
Drain and rinse canned beans to reduce excess salt and keep the broth from becoming muddy. Leave the tomatoes and their juices in the pot because they add body and flavor.
How can I make taco soup thicker?
Simmer it uncovered, mash a small amount of beans, or reduce the broth by about one cup. Avoid adding flour unless you want a noticeably different texture.