Easy Taco Soup Recipe

This Easy Taco Soup Recipe is a warm and tasty one-pot meal that’s perfect for lunch or dinner. It’s packed with ground beef, beans, corn, and tomatoes, and has the delicious flavors of tacos in every bite. You can make it in just 40 minutes, and it serves 6 people. Top it with cheese, sour cream, or avocado for extra flavor. This soup is hearty, filling, and easy to cook, making it a great choice for busy days or family meals.

Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground beef (or turkey)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp tomato paste
• 1 Tbsp taco seasoning (or to taste)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3 cups beef or chicken broth
• 2 (10–14 oz) cans diced tomatoes with green chiles
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• Salt and pepper, to taste
• Optional toppings: avocado, shredded cheese, sour cream, cilantro, jalapeños, tortilla chips

Recipe Variations

• Vegetarian Taco Soup: Skip the meat and add extra beans, lentils, or cooked quinoa.
• Spicy Version: Add diced jalapeños or a few dashes of hot sauce.
• Chicken Taco Soup: Use shredded cooked chicken instead of beef.
• Slow Cooker Version: Brown meat first, then combine all ingredients in a slow cooker and cook on low for 4–5 hours.
• Instant Pot Version: Sauté meat, then pressure cook all ingredients for 3 minutes on high. Let it naturally release for 10 minutes.

Hearty Homemade Taco Soup Recipe

Emily Hartwell

This Taco Soup Recipe is easy to make and ready in 40 minutes. It serves 6 people (about 2 cups each) and has around 390 calories per serving. It’s a hearty, tasty soup with a Tex-Mex flavor that’s perfect for a quick and filling meal.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine Tex-Mex

Servings 6 People

Calories 390 kcal

Ingredients

  

• 1 Tbsp olive oil
• 1 lb lean ground beef or turkey
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 Tbsp tomato paste
• 1 Tbsp taco seasoning or to taste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3 cups beef or chicken broth
• 2 10–14 oz cans diced tomatoes with green chiles
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can pinto beans, drained and rinsed
• 1 cup frozen or canned corn drained
• Salt and pepper to taste
• Optional toppings: avocado shredded cheese, sour cream, cilantro, jalapeños, tortilla chips

Instructions

 

• Cook the meat: Heat olive oil in a large pot over medium heat. Add ground beef and onion, cooking until beef is browned and onion is soft (about 6–7 minutes). Drain excess fat if needed.
  
• Add seasonings: Stir in garlic, tomato paste, taco seasoning, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  
• Combine soup ingredients: Add broth, diced tomatoes with chiles, black beans, pinto beans, and corn. Stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
  
• Finish & serve: Taste and adjust seasoning with salt and pepper. Serve warm with your favorite toppings.
  

Notes

Variations & Tips

• Vegetarian: Skip the meat and add extra beans or cooked quinoa.
• Spicy: Add diced jalapeños or a dash of hot sauce.
• Slow Cooker: Brown meat first, then combine all ingredients in a slow cooker. Cook on low for 4–5 hours.
• Instant Pot: Use the sauté function to brown meat, then pressure cook all ingredients on high for 3 minutes. Natural release for 10 minutes.

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