Easy Taco Soup Recipe with Video!

Published: Mar 28, 2020 · Updated: Oct 19, 2023 by Laura Fuentes · This post may contain affiliate links

Easy taco soup in 30 minutes, and it's loaded with all our favorite taco flavors and toppings!

5 from 20 votes

I love everything about tacos. Mostly, the ease of eating a meal with my hands -we’re all kids at heart, right? This easy taco soup is the next best thing, everything you love about tacos, in a bowl!

Simple Taco Soup

When you need a hot bowl of healthy comfort food, soup is the way to go! This Taco Soup has everything we love in a taco served in a cozy bowl to enjoy by the spoonful. It’s flavorful, nutritious, and one of the simplest recipes to make!

All the ingredients you need to prepare this soup are already in your kitchen: corn, salsa, black beans, and broth. This recipe includes ground beef, but you can swap it for turkey, chicken, or even more beans to make it meatless. No beans? Add veggies instead!

Pulling together this taco soup couldn’t be any easier. You simply brown the beef, add the other ingredients, and let it cook! Before you notice, your house will smell amazing, and everyone will be waiting for their soup bowl.

Ingredients

Go take a look in your pantry what do you see? Most likely there are a couple of cans of corn, black beans, broth, a lonely jar of salsa, and diced tomatoes. How about the freezer? Yup, just what I thought, that pound of ground beef you brought for tacos is still there.

But the good news is you have everything you need to make this taco soup! I’ll put it in list form so you can take a picture with your phone:

Lean ground beef: swap it for ground turkey, shredded chicken meat from last night’s roasted chicken, or beans.
Taco seasoning: store-bought or my epic homemade recipe.
Corn: canned or frozen. If frozen, thawed before using it.
Canned green chilis: add a little more heat!
Jarred salsa: another taco classic that goes great in this soup.
Canned black beans: drained and rinsed.
Beef broth: the liquid this soup needs.

You’ll find the measurements in the recipe card below.

How to Make Taco Soup

If you can open cans and stir stuff, you can make this taco soup. All joking aside, it’s a fool-proof recipe that’s a crowd pleaser and leftovers taste better the next day or two days later.

Here are the three simple steps:

Brown the beef
In a large Dutch oven or soup pot, brown the beef with taco seasoning.

Add the remaining ingredients
Once the beef is cooked, add the corn, green chilis, salsa, black beans, and broth. Stir and simmer for 10 minutes, until thickened, and the veggies are tender.

Serve up!
All that’s left is to grab the largest bowl you’ve got, fill it with soup, top with cheese and sour cheese, and enjoy!

Watch how easy it is to make in this recipe video:

What to put on top

Taco soup is best enjoyed dressed like a beef taco; cheese, sour cream, avocado- the works! Bonus points if you add tortilla chips, they soak up all that taco infused broth. EPIC.

My family enjoys it set up as a build-your-own-bowl dinner, with all the toppings like sour cream, cheese, tortilla chips set out so they can top their soup to their liking.

Making it healthier

Thanks to simple pantry staples like beans, corn, and tomatoes, this recipe is full of protein and fiber. If you want to cut down on the fat, use lean ground beef or swap it for ground turkey or diced chicken breast.

This is one recipe my entire family can agree on, which doesn’t happen all the time. If you want to make it low-carb, swap the black beans and corn for diced zucchini and carrots, it will similar one of my most popular recipes, the Healthy Chili but taco-fied.

How to Freeze This Soup

Taco soup tastes even better the next day AND if freezes beautifully! Keep it on hand for a quick lunch idea you can quickly reheat and pack into thermoses.

To freeze this or any other soup, allow it to cool down to room temperature. Once cold, pack it into a large, freezer-safe zip bag. Label the zip bag with the date and reheating instructions to save yourself time later.

Place the taco soup zip bag on a large sheet pan and transfer to the freezer for 2 hours. Once frozen, remove it from the sheet pan, and store for up to 2-3 months.