Best Taco Soup Recipe
The Best Taco Soup Recipe — a hearty, one-pot Tex-Mex soup loaded with ground beef, beans, corn, tomatoes, and bold taco seasoning. Perfect for meal prep, family dinners, and cozy nights. Ready in just 40 minutes!
Ingredients
- 1 lb ground beef or ground turkey for a lighter option
- 1 medium onion diced
- 1 tablespoon olive oil
- 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 10 oz can diced tomatoes with green chilies (such as Rotel)
- 1 4 oz can diced green chilies (optional for heat)
- 1 packet taco seasoning or homemade mix
- 1 packet ranch dressing mix
- 2 cups beef broth or chicken broth
- Salt and black pepper to taste
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Chopped cilantro
- Jalapeño slices
- Tortilla chips or strips
- Lime wedges
Instructions
Brown the Ground Beef:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Add Seasoning and Liquids:
- Stir in the taco seasoning and ranch mix until the meat is fully coated.
- Add diced tomatoes, Rotel, green chilies (if using), black beans, kidney beans, corn, and broth. Stir well to combine.
Simmer the Soup:
- Bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally so the flavors meld together.
Serve:
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top with cheese, sour cream, avocado, cilantro, tortilla chips, or your favorite toppings.
Notes
Customize the Protein: Ground chicken, ground turkey, or even shredded rotisserie chicken all work well.
Boost the Heat: Add jalapeños, cayenne pepper, or hot sauce.
Add More Veggies: Zucchini, bell peppers, or diced potatoes make great additions.
Thicker Texture: Allow soup to simmer longer or add less broth.
Storage
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely and freeze up to 3 months. Thaw overnight before reheating.
Reheat: Warm on the stovetop or microwave until heated through.
FAQs
Can I make this taco soup in the slow cooker?
Yes! Brown the beef first, then add everything to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Is this recipe gluten-free?
Check labels on taco seasoning and ranch mix—they vary by brand. Can I make it dairy-free?
Yes, simply skip dairy toppings or use dairy-free alternatives.
Yes! Brown the beef first, then add everything to a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Is this recipe gluten-free?
Check labels on taco seasoning and ranch mix—they vary by brand. Can I make it dairy-free?
Yes, simply skip dairy toppings or use dairy-free alternatives.