Taco soup that’s hearty, budget-friendly, and takes inspiration from my favorite chili. With a tomato-salsa base, taco-seasoned beef, and a little crunch from corn and black beans, it’s a satisfying twist on classic tacos in soup form. Perfect for cozy meals without breaking the bank.
Hearty Taco Soup with Ground Beef
This taco soup is one of those recipes you can throw together in no time, using pantry staples you probably already have at home. Whether you’re looking for a quick stove-top meal or want to set it up in the slow cooker for later, this soup works either way. It’s perfect for when you want a hearty meal without a ton of effort.
It’s packed with bold, taco-inspired flavors that make it feel satisfying and comforting. Plus, it comes together super quickly, which is a lifesaver on busy nights. I love how versatile it is—whether you serve it with toppings or just as is, it always hits the spot.
One of my favorite things about this soup is how customizable it is. Add whatever you like, from sour cream to shredded cheese, or even a handful of Fritos for extra crunch.
Why I Love This Recipe
- It’s made with pantry staples, so no special trip to the store is needed.
- The slow cooker option makes it even easier for busy days.
- It’s totally customizable—add your favorite toppings to make it your own.
Ingredients
Here’s what you’ll need to make this easy taco soup:
- Ground Beef: The base of the soup, packed with flavor and gives it that hearty, taco feel.
- Onion: Adds savory sweetness and depth to the soup.
- Garlic: Because garlic makes everything better, adding that extra punch of flavor.
- Jalapeño: For a little kick—adjust the amount depending on how spicy you like it.
- Rotel: A combo of diced tomatoes and green chilies that brings a bit of heat and extra flavor to the soup.
- Tomato-Salsa Base: Gives the soup that rich, tangy flavor that makes it so comforting.
- Corn: A nice pop of sweetness and texture to balance the flavors.
- Black Beans: Adds fiber and heartiness to the soup, making it more filling.
- Taco Seasoning: This is what brings all the taco flavor without needing to mix a bunch of spices yourself.
- Cumin: Adds a warm, earthy flavor that’s essential in taco-style dishes.
- Fritos (Optional): For that perfect crunch on top, but you can use any topping you like.
How to Make Taco Soup On the Stove
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One (Cook the Beef) In a large skillet, brown the beef, onion, garlic, and jalapeño until the beef is cooked through and no longer pink. Once it’s done, drain the beef to remove any excess oil. Then, transfer the beef mixture to a large soup pot or Dutch oven.
- Step Two (Add the Ingredients) Add the remaining ingredients to the beef mixture and stir everything together.
- Step Three (Simmer and Let It Rest) Let it simmer on medium heat, uncovered, for about 20-25 minutes. Once it’s done, remove from heat and let the soup rest with the lid on for 20 minutes before serving.
- Step Four (Garnish and Serve) Top each bowl with your favorite taco toppings.
Making Taco Soup in a Crockpot (alternative)
You can easily make this soup in a crockpot if you want a meal that’s ready when you get home. However, you’ll still need to brown the ground beef and a few other ingredients in a skillet before adding them to the crockpot.
Find the full instructions for making this taco soup in the crockpot in the recipe card at the end of this post.
Recipe Tips
Here are a few tips to help you customize the soup and make it your own:
- You can easily swap ground chicken, ground turkey, or plant-based meat for the ground beef.
- Feel free to use beef or vegetable broth instead of chicken broth.
- If you don’t have black beans, try using pinto or kidney beans instead.
- There are a lot of different flavors of Rotel, so switching it up will change the flavor of the soup.
- For extra texture, you can add rice or elbow macaroni to the soup.
- Garnish with your favorite toppings—there’s no wrong choice: sour cream, cheese, Fritos, jalapeños, cilantro, green onion, olives, red onion, and fresh tomatoes are just a few.
- This recipe is easy to double if you’re feeding a larger crowd.
Storage and Freezing Instructions
Here are the storage and freezing instructions for leftovers:
- Leftovers: Store any leftover taco soup in an airtight container in the fridge for up to 3-4 days. When reheating, you may want to add a little more broth if it thickens up.
- Freezing: This soup freezes well. Let it cool completely before transferring it to a tightly sealed container or freezer bag. It will stay good for 4-6 months in the freezer. To reheat, simply thaw in the fridge overnight and warm it up on the stove or in the microwave.
Frequently Asked Questions
- How can I make the soup spicier? To add more heat, consider adding more diced jalapeños, a dash of cayenne pepper, or a spoonful of hot sauce. Adjust the spice level to your liking.
- What toppings are best for taco soup? Toppings can really elevate your taco soup. Consider adding shredded cheese, sour cream, chopped cilantro, diced avocado, sliced jalapeños, or a handful of tortilla chips or Fritos for crunch. Get creative with your favorites.
- How do I thicken taco soup? If you prefer a thicker consistency, you can add a cornstarch slurry (mix equal parts cornstarch and cold water) to the soup and stir until it thickens. Alternatively, adding more beans or reducing the amount of broth can also achieve a thicker texture.
More Taco-Inspired Recipes
If you’re loving this taco soup, check out these other taco-inspired dishes that bring all the flavor without the shell!
- Taco Rice Casserole
- Corn and Salsa Tortilla Soup
- Cherry Cheesecake Tacos
- Easy Baked Taco Dip
- Cheesy Taco Skillet
- Shrimp and Avocado Taco Salad
- Taco Noodle Casserole
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Taco Soup
Equipment
- measuring cups and spoons For accurate measurements.
- skillet For browning the beef and veggies.
- large pot or Dutch oven. To simmer the soup.
- strainer To drain excess oil from the beef.
Ingredients
- 1 lb. ground beef (93/7)
- 1 cup diced, white onion
- 2 cloves garlic, grated
- 1 medium jalapeno, seeds removed, deveined and diced
- 2 cups low-sodium chicken broth
- 3 cans black beans rinsed and drained
- 2-1/2 cups (28 ozs.) jarred salsa (your favorite brand)
- 2 (10 oz.) cans original Rotel
- 2 cups frozen corn
- 2 (1 oz.) packages taco seasoning
- 1 tbsp. ground cumin
Instructions
- In a large skillet, brown the beef, onion, garlic, and jalapeño until the beef is cooked through and no longer pink. Drain the beef to remove any excess oil, then transfer the mixture to a large soup pot or Dutch oven.1 lb. ground beef (93/7), 1 cup diced, white onion, 2 cloves garlic, grated, 1 medium jalapeno, seeds removed, deveined and diced
- Add the remaining ingredients to the beef mixture.2 cups low-sodium chicken broth, 3 cans black beans, 2-1/2 cups (28 ozs.) jarred salsa , 2 (10 oz.) cans original Rotel , 2 cups frozen corn, 2 (1 oz.) packages taco seasoning , 1 tbsp. ground cumin
- Simmer on medium heat, uncovered, for 20-25 minutes. Remove from heat and let the soup rest for 20 minutes with the lid on before serving.
- Garnish each bowl with your favorite taco toppings.
Notes
- Step One (Brown the Beef and Veggies) In a skillet, brown the ground beef, onion, garlic, and jalapeños. Once cooked, drain any excess oil.
- Step Two (Transfer to Crockpot) Add the beef mixture and the remaining ingredients to the crockpot. Stir everything together.
- Step Three (Cook) Cook on low for 6-8 hours or on high for 3-4 hours.
- Step Four (Garnish and Serve) Top with your favorite taco toppings
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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cynthia L says
this is so easy….. and a stellar recipe! I make it every other week family and friends adore it ! thank you for all your recipes i use them all the time
Cathy Pollak says
I am so happy to hear that!