Whenever I need something warm, filling, and ridiculously easy to throw together, taco soup is my go-to.
It has all the bold flavors of a taco—seasoned ground beef, beans, corn, and tomatoes—simmered into one cozy, one-pot meal.
And the best part? It comes together in under 30 minutes.
This easy taco soup is perfect for weeknight dinners, game day gatherings, or lazy Sundays. Just cook, top with your favorite garnishes, and dig in!
Why You’ll Love This Easy Taco Soup
One-pot wonder – fewer dishes, more flavor
Bold Tex-Mex taste – seasoned beef, beans, tomatoes, and corn
Customizable toppings – sour cream, cheese, avocado… go wild
Quick to make – dinner is ready in 30 minutes or less
Freezes beautifully – ideal for meal prep
Family-friendly – even picky eaters will love it
What You’ll Need (Ingredient Highlights)
Ground beef – lean ground beef gives flavor and texture
Taco seasoning – store-bought or homemade works great
Onion and garlic – for an aromatic base
Black beans & kidney beans – protein-packed and hearty
Corn – adds sweetness and texture
Rotel or diced tomatoes with green chilies – for a tangy kick
Beef broth – ties everything together and adds depth
Olive oil, salt & pepper – pantry staples for sautéing
Pro Tips Before You Start
Drain canned beans and corn to avoid excess liquid
Brown the beef well to build deep flavor before adding other ingredients
Adjust spice level by choosing mild or hot taco seasoning
Add more broth if you prefer a soupier consistency
Let it simmer 15–20 minutes to blend flavors, even if you’re in a rush
How to Make Easy Taco Soup
Cook the beef
In a large pot over medium heat, add olive oil and brown the ground beef until fully cooked.
Break up any large chunks with a wooden spoon.
Add aromatics
Stir in diced onion and minced garlic. Cook until the onion softens, about 3–4 minutes.
Season
Sprinkle in taco seasoning and stir to coat the beef evenly.
Cook for another 1–2 minutes to toast the spices.
Add canned ingredients
Pour in black beans, kidney beans, corn, diced tomatoes (with juices), and beef broth.
Stir everything together.
Simmer
Bring to a boil, then reduce heat and let the soup simmer for 15–20 minutes uncovered, stirring occasionally.
Serve hot
Ladle into bowls and top with your favorite taco toppings like shredded cheese, sour cream, avocado, or tortilla chips.
What to Serve It With
Tortilla chips – scoop it up like chili
Cornbread – for a southern-style side
Avocado slices or guacamole – creamy and cooling
Fresh lime wedges – squeeze over the top for zing
Mexican rice – makes it extra hearty
Variations / Substitutions
Make it spicy – use hot Rotel, add jalapeños or chili flakes
Swap the protein – use ground turkey, chicken, or plant-based beef
Go vegetarian – skip the meat and double the beans
Add bell peppers – for more veggies and sweetness
Stir in cooked rice or quinoa – for a thicker, chili-like consistency
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze in portioned containers for up to 3 months
Reheat: Warm on the stove or in the microwave, add broth if needed
Meal prep: Perfect for making ahead and portioning for lunches
FAQs
Can I use homemade taco seasoning?
Yes! A mix of chili powder, cumin, paprika, garlic powder, and oregano works beautifully.
What kind of broth should I use?
Beef broth gives the most flavor, but chicken or vegetable broth work in a pinch.
Can I cook this in a slow cooker?
Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on LOW for 4–5 hours.
How do I make it creamier?
Stir in a little cream cheese or sour cream at the end for a richer texture.
Is this soup gluten-free?
Yes—just be sure your taco seasoning and broth are labeled gluten-free.
Can I make this with chicken instead of beef?
Absolutely! Cook and shred boneless chicken breasts or thighs, then add in place of beef.
What toppings go best with taco soup?
Shredded cheddar, avocado, sour cream, chopped cilantro, crushed tortilla chips, jalapeños—anything you’d put on tacos!
Final Thoughts
This easy taco soup is everything you want in a cozy, satisfying meal.
It’s bold, comforting, and endlessly flexible.
Best of all, it comes together in one pot with minimal fuss, making it perfect for busy weeknights or feeding a crowd.
Whether you top it with chips and cheese or keep it light with avocado and lime, this is one recipe you’ll find yourself making again and again.
Full Recipe Card
Ingredients
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can corn, drained
1 (10 oz) can Rotel (diced tomatoes with green chilies)
2 cups beef broth
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
Heat oil in a large pot and brown ground beef.
Add onion and garlic; cook 3–4 minutes.
Stir in taco seasoning; cook 1 minute.
Add beans, corn, tomatoes, and broth. Stir well.
Simmer 15–20 minutes.
Serve with toppings of choice.
