Introduction
Taco Soup is a warm, simple soup with ground beef, beans, corn, and tomatoes. It cooks in one pot and fills the house with good smells. If you like easy weeknight soups, try this 4-ingredient potato soup for another quick meal idea.
Why make this recipe
Make this recipe because it is fast, cheap, and feeds a crowd. You use pantry cans and simple spices. Kids and adults usually like it. It also makes good leftovers and freezes well.
How to make Taco Soup
Brown the beef and cook the onion first. Add the beans, corn, tomatoes, taco seasoning, and broth. Let the soup simmer so the flavors mix. Taste and add salt and pepper at the end. Top each bowl with cheese, sour cream, avocado, or chips if you like.
Ingredients :
- 1 lb ground beef
- 1 onion, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 packet taco seasoning
- 2 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Directions :
- In a large pot over medium heat, cook ground beef and onion until the beef is browned. Drain excess fat.
- Stir in black beans, kidney beans, corn, diced tomatoes, taco seasoning, and beef broth.
- Bring to a simmer and cook for about 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
How to serve Taco Soup
Ladle the soup into bowls. Let people add toppings they like. Serve with tortilla chips or warm tortillas. A simple green salad or cornbread works well on the side.
How to store Taco Soup
Cool the soup to room temperature within two hours. Store in a sealed container in the fridge for up to 4 days. To freeze, put soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat.
Tips to make Taco Soup
- Brown the beef well for more flavor. Drain fat so the soup is not greasy.
- Use low-sodium broth if you want to control salt.
- Stir the soup now and then while it simmers.
- For a vegetarian version, skip the beef and add extra beans or a meat substitute.
- For another bold soup idea, try this Cajun okra soup.
Variation
- Use ground turkey or chicken instead of beef.
- Add a can of green chiles for more heat.
- Make it in a slow cooker: brown beef and onion, then add all ingredients and cook on low 6–8 hours.
- For a creamier soup, stir in a little cream or cream cheese at the end.
FAQs
Q: Can I make this vegetarian?
A: Yes. Skip the beef and use extra beans or a plant-based ground meat. Use vegetable broth.
Q: How long does the soup keep in the fridge?
A: It will keep 3–4 days in a sealed container in the fridge.
Q: Can I use fresh corn instead of canned?
A: Yes. Use about 1 to 1 1/2 cups fresh corn. Add it during the simmer so it cooks through.
Q: Can I make this spicier?
A: Yes. Add chopped jalapeño, hot sauce, or a pinch of cayenne when you add the taco seasoning.
Conclusion
For another easy take on taco soup, see this Easy Taco Soup Recipe – Tastes Better From Scratch for more ideas. If you want a slightly different twist, check this Easy Taco Soup – Southern Bite for extra tips and variations.
Taco Soup
Ingredients
Main ingredients
- 1 lb ground beef Use lean ground beef for less grease.
- 1 onion, chopped Any onion variety can be used.
- 1 can (15 oz) black beans, drained and rinsed Canned beans save time.
- 1 can (15 oz) kidney beans, drained and rinsed Use any type of beans you prefer.
- 1 can (15 oz) corn, drained Canned corn can be substituted with fresh corn.
- 1 can (28 oz) diced tomatoes Use fire-roasted for extra flavor.
- 1 packet taco seasoning Homemade seasoning can be used for customization.
- 2 cups beef broth Use low-sodium broth to control sodium levels.
- to taste salt and pepper Adjust seasoning at the end after tasting.
Optional toppings
- to taste shredded cheese Cheddar or Mexican blend works well.
- to taste sour cream Can be replaced with Greek yogurt.
- 1 avocado, sliced Adds creaminess.
- to taste tortilla chips For crunch.
Instructions
Preparation
- In a large pot over medium heat, cook ground beef and onion until the beef is browned. Drain excess fat.
- Stir in black beans, kidney beans, corn, diced tomatoes, taco seasoning, and beef broth.
- Bring to a simmer and cook for about 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls. Let people add toppings they like.
- Serve with tortilla chips or warm tortillas.