Taco Soup Recipe
So here’s the thing—taco soup might honestly be the most dependable dinner in my rotation. I first stumbled across this idea one rainy afternoon when my pantry was pretty bare, and let’s just say my kids were not about to eat scrambled eggs for the third night running. Plus, soup is basically a hug in a bowl, right? (Even if my youngest still insists on eating it with a fork. Kids.)
If you’ve never tried taco soup, imagine everything wonderful about taco night, but in a bowl, easier, and, at least for me, fewer crumbs sneaking down the couch cushions. I think I started making this after I saw something sort of similar on Allrecipes, but honestly, I’ve mangled the methods enough over time it’s barely recognizable. Anyway, let’s get to it before I start rambling about our old hand-me-down soup pot (maybe another time).
Why I Keep Coming Back to This Soup (and Maybe You Will Too?)
I throw together this taco soup whenever the week’s gotten a bit outta hand (so, most weeks), or those nights when nobody can agree on dinner. My family legit cheers when they smell it simmering. It’s so forgiving—let’s say you forgot sour cream or only have that random bag of cheese, it’ll still work. I used to get annoyed chopping onions, but actually, the recipe is pretty chill if you just toss in some frozen pre-chopped ones. Love that for us.
Bonus: it’s naturally gluten-free (if you don’t throw in those crispy tortilla strips like I do, oops), but anyway—good for sharing with friends who have those sorts of concerns.
Here’s the Stuff You Need (Feel Free to Fudge It)
- 1 lb ground beef (or turkey—honestly, half the time I use whatever’s on sale)
- 1 medium onion, chopped (frozen pre-diced onions are a huge time-saver and taste almost identical)
- 2 cloves garlic, minced (I used jarred once and it was fine!)
- 1 (15 oz) can black beans, drained & rinsed (pinto beans work too or, in a pinch, kidney beans are okay but not my fave)
- 1 (15 oz) can corn, drained (or skip it if you’re not sweet-corn people—my grandma would always toss in hominy, which is, honestly, not my thing)
- 1 (15 oz) can diced tomatoes, undrained (fire-roasted are amazing if you find them, but don’t lose sleep over it)
- 1 (8 oz) can tomato sauce (sometimes I just use extra diced tomatoes because who opens a can for 2 tablespoons?)
- 2 cups beef or chicken broth (or even water and bouillon cubes in a pinch; I’ve done it and survived)
- 1 packet taco seasoning (or make your own—seriously, I forget and have just used chili powder, cumin, and a little garlic powder…works fine)
- Salt and pepper, to taste
How I Actually Make It (Let’s Be Real Here)
- Grab your biggest pot (I sometimes use a Dutch oven, but a deep skillet works too if you’re careful). Toss in the ground beef and cook over medium heat until browned, breaking it up as you go. For me, this is when the dog starts circling the kitchen—apparently, beef’s irresistible to more than just humans.
- Add the onions and garlic next. Don’t worry if the garlic slightly browns; it adds more flavor (or so I tell myself).
- Drain excess grease. Or don’t, if you like a richer taste. I usually try, but I’m not perfect; sometimes I spill half the meat into the sink. Rookie move.
- This is where I plop in the beans, corn, diced tomatoes (with all their juice), tomato sauce, and broth. Stir it all together. Yes, it looks like a mess. That’s fine. Actually, I find it works better if you give the broth a quick stir with the seasoning first, but who’s keeping track?
- Sprinkle in your taco seasoning. Stir. Bring to a boil, then reduce heat and let it simmer uncovered for about 20 minutes or so. I sometimes sneak a taste here and add more chili powder or a dash of hot sauce if I’m feeling feisty (my family doesn’t love it spicy, but I try every now and then…)
- Salt and pepper at the end—sometimes I forget and nobody notices, so, I think you’re probably safe too.
Notes From My Swings and Misses
- Don’t skimp on the simmer—it really does taste better after it’s hung out for a bit (plus, you can “forget” about it for 10 extra minutes and it’s still fine).
- Once, I tried browning the onions before the meat, but honestly, I think it makes no difference here—just toss ’em in all together.
- If you use super-lean ground beef, you might want to up the seasoning or add a splash more broth, otherwise it can get a bit dry and sad.
Ways I’ve Tweaked This (Some Wins, One Fail)
- Vegetarian? Swap beef for extra beans (or even lentils). For the record, I tried tofu once and…eh, wouldn’t really recommend. It looked odd and nobody ate seconds.
- Spicy Version: Add a can of diced green chiles or slice up a jalapeño before simmering (my brother-in-law claims this is the only way to eat it, but he also drinks hot sauce straight, so consider the source).
- Creamy Style: Toss in a handful of shredded cheese at the end, or a splash of cream. It’s pretty decadent. Maybe not every day, though.
What You’ll Need (But Don’t Panic if You Don’t Have It)
- A big soup pot or Dutch oven (I’ve just used a massive saute pan in a pinch—worked, but it was precarious)
- Cutting board & knife (or pre-chopped veggies save the day, truly)
- Can opener (I once used a screwdriver…wouldn’t recommend, but desperate times)
How To Store Leftovers (If You Actually Get Any)
I keep leftovers in a big Tupperware or just in the pot covered with foil. It’ll last up to 3 days in the fridge (though honestly, in my house it never lasts more than a day!). Oh, and it reheats way better the next day—the flavors, I don’t know, they just mingle. If you wanna freeze it, pour into freezer bags and lay flat; just don’t forget to label. Otherwise you’ll defrost “mystery dinner” like me every so often. Simply Recipes has good freezer tips too.
All My Favorite Ways To Serve (And One Slightly Odd Tradition)
We always top ours with a dollop of sour cream, shredded cheddar (loads), and a handful of crushed tortilla chips. Sometimes I get wild and squeeze half a lime over my bowl, but that’s optional. The kids love dipping crusty bread, and every once in a blue moon, someone adds hot sauce—usually after a dare. If I’m feeling extra, I’ll serve with avocado slices, too. Oh, and for some reason, we always eat this soup in mugs while watching reruns—no clue how that started, but it stuck.
Taco Soup Pro Tips (a.k.a. Things I Totally Messed Up So You Don’t Have To)
- Don’t skip draining the beans—otherwise, your soup’s going to taste weirdly metallic. Ask me how I know. Actually, please don’t.
- I once tried rushing the simmer step because I was starving, and it really didn’t give the flavors enough time; it was just, you know, disjointed. Aim for at least 20 minutes even if you’re hangry.
- If you forget the taco seasoning, you can play flavor catch-up with chili powder, cumin, a splash of lime, and even a little salsa. Worked in a pinch.
FAQ—Straight from My Messy Kitchen Inbox
- Can I make taco soup in a slow cooker? Yup! Brown the meat and onion first, then toss everything into the cooker low and slow for 4-6 hours (or high for about 2 hours). But keep it under control—don’t let it dry out.
- What if I don’t have taco seasoning? Eh, honestly, sprinkle in some chili powder, cumin, paprika, and garlic powder. Tastes great. Nobody ever complained.
- Can I double this for a crowd? Absolutely. Just grab a bigger pot and remember to taste as you go; doubling the seasonings right away can get heavy-handed.
- Does this freeze well? It freezes beautifully. Unless you put in potatoes—I tried that once, and it went a bit gluey after thawing. Lesson learned; stick to the basics for freezer batches.
- Can I make this dairy-free? Sure thing. Just skip the cheese and sour cream toppings. Actually, it’s pretty good with just some lime and cilantro if you wanna get all fresh.
And if you want to see someone else’s take, Gimme Some Oven has a spicier rendition. Anyway, hope you enjoy my go-to taco soup recipe, weird family serving habits and all. Let me know if you come up with a twist I should try—unless it’s tofu, I’m still not ready for that again.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups beef broth
- 2 tbsp taco seasoning
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips
Instructions
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1In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
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2Add the diced onion and minced garlic, and sauté until the onion is softened, about 3-4 minutes.
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3Stir in black beans, kidney beans, corn, diced tomatoes, tomato sauce, and beef broth.
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4Mix in the taco seasoning, salt, and pepper. Bring the soup to a boil, then reduce heat to low.
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5Simmer uncovered for 20-25 minutes to allow the flavors to blend.
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6Serve hot with optional toppings such as shredded cheese, sour cream, chopped cilantro, and tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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