Taco Soup is a quick and easy dinner recipe the whole family will enjoy! It has all the delicious taco flavors you know and love… in a delicious soup that’s perfect for the cold months of winter. Best of all, it’s one of the easiest recipes ever! Ready in just 10 minutes, it’s ideal for busy weeknights and literally so easy ANYONE can make it!
Every family has those dinner recipes that are on permanent rotation, and for us, Taco Soup is one of them. Not only does it combines two of our favorites (tacos and soup) but it’s one of those recipes that’s SO easy you almost can’t believe it.
I first tried it about 10 years ago at my sister’s house, and ever since then I’ve been hooked. Of course, I’ve made changes to it over the years, but the basic recipe has remained the same.
It’s one of my kids’ FAVORITE dinners, and they especially love getting to choose their own toppings. And to be honest? I can’t blame them! A perfect bowl of soup with all your favorite toppings? You seriously can’t go wrong!
Ingredients
One of the best things about this recipe is how incredibly easy it is to make. It really is a matter of browning the meat, opening a bunch of cans, and adding some broth. And the end result couldn’t be more delicious!
I used a combination of black beans and Great Northern beans, but you can feel free to substitute your favorites.
You might also consider adding some additional chopped veggies like green pepper or jalapenos!
- 1 pound ground beef
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 2 packages taco seasoning
- 2 cups chicken broth
- 2 cans Rotel (diced tomatoes with peppers)
- 1 can corn, undrained
- 1 can refried beans, undrained
- 1 can black beans, undrained
- 1 can Great Northern beans, undrained
Instructions
This soup can actually be made all in one pot, but I often prefer to brown the ground beef in a separate skillet. While the beef is browning, I let the other ingredients heat up so the flavors can start combining and developing. Then I drain the beef and add it to the soup at the end.
- Brown ground beef in a medium skillet.
- While beef is browning, heat olive oil in a soup pot. Add chopped onion and saute 3-5 minutes.
- Add remaining ingredients and heat over medium-high heat, stirring occasionally.
- Drain ground beef and stir it into the soup.
Once the ingredients are all combined, you can eat the soup immediately or let it simmer on the stove top until dinnertime. To serve, ladle individual servings into bowls and top with shredded cheese, diced tomatoes, fresh cilantro, avocado, tortilla strips, and any of your other favorite toppings.
Recipe variations
This recipe is delicious as is, and it’s also incredibly easy to make changes to. Here are some of our favorite additions/substitutions:
- Substitute ground turkey or veggie crumbles for the ground beef
- Substitute quinoa for the ground beef and use vegetable broth to make it vegetarian/vegan
- I used 1 c. uncooked quinoa, brought all the ingredients to a boil, then simmered (covered) for 20-30 minutes
- Use any of your favorite beans (kidney, pinto, and garbanzo are some of our favorites)
- Add chopped red or green pepper and saute it with the onion
- Add diced green chilies
- Add minced jalapeno
- Be creative with your toppings! Some of our favorites include shredded cheese, sour cream, diced tomatoes, avocado, tortilla strips, sliced jalapeno, fresh cilantro, and chopped onion
Storing & reheating
This soup is easy to store and reheats well! To store, I would suggest transferring it to an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 6 months.
For best results when reheating, transfer cold soup back to a saucepan and reheat on medium until its completely heated through. Top as desired and enjoy!
Side dishes
Taco Soup can be a complete meal all on its own, or you can serve it with any of your other favorite Mexican dishes. It would also make a great addition to your Cinco de Mayo menu! Here are some of our favorites to round out your meal:
- Roasted Vegetable Echiladas
- Creamy Chicken Enchiladas
- Pico de Gallo
- Guacamole
- Chicken Fajita Salad
- Enchilada Tostadas
- Mango Margaritas
- Palomas
Taco Soup
Ingredients
- 1 lb. ground beef
- 1 Tbsp. olive oil
- 1 medium onion chopped
- 2 packages taco seasoning
- 2 c. chicken broth
- 2 cans Rotel diced tomatoes with peppers
- 1 can corn
- 1 can refried beans
- 1 can black beans
- 1 can Great Northern beans
Instructions
- Brown ground beef in a medium skillet.
- While beef is browning, heat olive oil in a soup pot. Add chopped onion and saute 3-5 minutes.
- Add remaining ingredients and heat over medium-high heat, stirring occasionally.
- Drain ground beef and stir it into the soup.
- Top with sour cream, tortilla strips, shredded cheese, or any toppings of your choice.
Erin | Dinners,Dishes and Dessert says
This Taco Soup is seriously making me hungry!
Cynthia says
This would be a good soup except three packages of taco seasoning is way too much, too strong taco season taste and way too salty. It I make again, I will put only 1 and 1/2 or 2 at the most. 3 is almost not edible, in my opinion.