This easy taco soup is a comforting, one-pot meal packed with bold, savory flavors and hearty ingredients. It comes together quickly, making it perfect for busy weeknights while still being filling and satisfying enough for the whole family.

Why You’ll Love This Recipe

This taco soup is simple to prepare and requires only one pot, which means less cleanup. It is ready in about 30 minutes, yet tastes like it has been simmering for hours. The recipe is highly customizable, allowing you to adjust the spices, beans, or protein to suit your preferences. It also reheats beautifully, making it ideal for meal prep or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef or ground turkey
1 medium sweet onion, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped (optional)
1 to 2 tablespoons taco seasoning, to taste
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans or white beans, drained and rinsed (optional)
1 (15-ounce) can corn, drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes with green chilies
1 (15-ounce) can diced tomatoes
1/2 cup fresh salsa
1/4 cup chopped fresh cilantro
Salt, to taste
Pepper, to taste
1/2 to 1 cup warm water, as needed

Directions

Heat a large pot over medium heat and add the ground beef. Cook for a few minutes until it begins to brown. Add the chopped onion and bell peppers and sauté for about 3 minutes, or until the vegetables soften. Drain any excess fat from the pot.

Stir in the taco seasoning, garlic powder, salt, and pepper until the meat and vegetables are evenly coated. Add the black beans, kidney beans, optional pinto or white beans, corn, tomato sauce, diced tomatoes with green chilies, diced tomatoes, and salsa. Stir well to combine.

Bring the soup to a gentle simmer and cook for 20 to 40 minutes, stirring occasionally. If the soup becomes too thick, add warm water a little at a time until the desired consistency is reached. Stir in the chopped cilantro just before serving and adjust seasoning if needed. Ladle into bowls and serve warm.

Servings and timing

This recipe makes approximately 6 generous servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

You can substitute ground chicken or shredded cooked chicken for the beef for a lighter version. For extra heat, add chopped jalapeños or a pinch of chili powder. If you prefer a thinner soup, add more water or broth while simmering. You can also adjust the beans by using only your favorites or increasing the vegetable content with zucchini or additional peppers.

Storage/Reheating

Store leftover taco soup in an airtight container in the refrigerator for up to 3 days. For longer storage, allow the soup to cool completely, then freeze in freezer-safe containers for up to 6 months. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally until warmed through.

FAQs

Can I make this taco soup ahead of time?

Yes, this soup tastes even better the next day as the flavors continue to develop.

Is this taco soup spicy?

It has a mild to moderate heat, but you can easily adjust the spice level by changing the seasoning or tomatoes used.

Can I use ground turkey instead of beef?

Yes, ground turkey works very well and makes the soup slightly lighter.

What can I use if I don’t have taco seasoning?

You can combine chili powder, cumin, garlic powder, onion powder, and paprika to create a simple substitute.

Can I cook this soup in a slow cooker?

Yes, brown the meat and vegetables first, then add everything to the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

How do I thicken taco soup?

Let it simmer uncovered longer or mash some of the beans directly in the pot.

Can I make this recipe dairy-free?

Yes, the soup itself is dairy-free. Just skip any dairy toppings when serving.

What toppings go well with taco soup?

Chopped cilantro, green onions, avocado, and tortilla chips are all great options.

Can I freeze taco soup?

Yes, it freezes very well and is perfect for future meals.

How long does taco soup last in the fridge?

When stored properly, it will keep for up to 3 days.

Conclusion

This easy taco soup recipe is a reliable, comforting dish that delivers big flavor with minimal effort. Whether you enjoy it fresh off the stove or reheated the next day, it’s a versatile meal that fits perfectly into busy schedules while still feeling homemade and satisfying.

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