Taco Soup is like a warm hug in a bowl, packed with all the flavors you love in tacos—juicy ground beef, beans, corn, and that perfect blend of taco seasoning. It’s thick, hearty, and full of little bursts of spice and sweetness that make every spoonful satisfying.
I love making this soup when I want something quick but still full of flavor. What’s great is how simple it is to throw together, and you can customize it easily by adding your favorite toppings like shredded cheese, sour cream, or some crunchy tortilla chips. It’s always a big hit, whether I’m cooking for family or friends.
One of my favorite ways to serve Taco Soup is with warm cornbread on the side—there’s something about dipping that soft, buttery bread into the spicy soup that feels just right. Plus, leftovers taste even better the next day, which makes this recipe a real winner in my kitchen.
Key Ingredients & Substitutions
Ground Beef or Shredded Chicken: Both work well here. Ground beef adds richness, but shredded chicken makes a lighter soup. For vegetarians, swap with cooked lentils or plant-based meat substitutes.
Beans: Black beans give a nice hearty texture. If you can’t find them, pinto or kidney beans are tasty alternatives.
Tomatoes: Using diced tomatoes with green chilies adds a bit of heat. If you prefer milder flavors, go with regular diced tomatoes.
Spices: Chili powder, cumin, and smoked paprika are the heart of the flavor. If smoked paprika is missing, regular paprika works fine but adds less smokiness.
Broth: Beef or chicken broth adds depth, but vegetable broth keeps it vegetarian-friendly.
How Do I Build Flavor in Taco Soup?
Start by sautéing diced onions and garlic in a bit of oil. This softens the veggies and brings out their sweetness.
- Brown the meat well (or warm shredded chicken) to add savory depth.
- Add beans and other ingredients, then seasoning — chili powder, cumin, smoked paprika, and oregano bring the taco taste.
- Simmer uncovered for at least 20 minutes. This helps flavors mingle and the soup slightly thicken.
My tip: Taste toward the end. You might want to add a little more chili powder or salt to match your preference!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all ingredients in one pot and simmering the soup evenly.
- Wooden spoon or spatula – easy for stirring without scratching your pot.
- Can opener – essential for opening canned beans, tomatoes, and corn.
- Measuring spoons – help you add the right amount of spices for balanced flavor.
- Knife and cutting board – handy for chopping onions, garlic, and fresh toppings like cilantro or green onions.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten it up while keeping protein rich.
- Add black olives or diced bell peppers for extra color and a slight crunch.
- Mix in a can of diced green chilies or jalapeños if you like more heat.
- Top with crumbled queso fresco or shredded Monterey Jack instead of cheddar for a different cheese flavor.
How to Make Taco Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef or shredded cooked chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (14.5 oz) can Mexican-style diced tomatoes with green chilies, undrained (optional)
- 1 (8 oz) can tomato sauce
- 1 (14 oz) can beef broth or chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
- Cooking oil (for browning meat)
Toppings (Optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh chopped cilantro
- Cornbread pieces or tortilla chips
Time Needed
This recipe takes about 10 minutes to prepare and brown the meat, plus about 25 minutes of simmering time. Total time is roughly 35 minutes from start to finish, making it a quick, hearty meal.
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat a bit of cooking oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Then add the minced garlic and cook for another minute until you can smell the aroma. Next, add the ground beef and cook until browned, breaking it up with a spoon as it cooks. If you’re using shredded cooked chicken, you will add that later.
2. Add the Soup Ingredients:
Drain any excess fat if needed. Then stir in the black beans, corn, diced tomatoes (both plain and with green chilies if you like a little extra spice), tomato sauce, and the broth. If you are using shredded chicken, add it now instead of ground beef.
3. Season and Simmer:
Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir everything well so the spices blend into the soup. Bring the pot to a boil, then lower the heat and let it simmer uncovered for 20-25 minutes. This will deepen the flavors and slightly thicken the soup.
4. Serve:
Taste your soup and adjust salt or seasonings if you want. Serve it hot, adding toppings like shredded cheese, a dollop of sour cream, chopped green onions, cilantro, and some cornbread or tortilla chips on the side for crunch.
Can I Use Frozen Meat for Taco Soup?
Yes, you can use frozen ground beef or chicken, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave to speed things up.
Can I Make Taco Soup in a Slow Cooker?
Absolutely! Brown the meat and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for the best flavor.
How Long Does Taco Soup Keep in the Fridge?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Freeze Taco Soup?
Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
