This easy taco soup is packed with bold Mexican flavors, tender beef, fresh veggies, and beans—all simmered together in a rich broth.
It’s comforting, satisfying, and comes together in just one pot.
Perfect for busy weeknights, cozy weekends, or whenever you crave a taco… in soup form.
Why You’ll Love This Easy Taco Soup
One pot meal – minimal cleanup, maximum flavor
Bold taco flavor in every spoonful
Customizable toppings – make it your own
Great for leftovers – tastes even better the next day
Naturally gluten-free – easy to adapt for different diets
Quick & hearty – ready in under 30 minutes
What You’ll Need (Ingredient Highlights)
Ground beef – lean and flavorful base
Onion & bell peppers – for sweetness and texture
Garlic – adds aromatic depth
Taco seasoning – homemade or store-bought
Beans – kidney or pinto, for heartiness
Corn – adds a touch of sweetness
Fresh diced tomatoes – or canned as a shortcut
Beef broth – ties everything together with savory richness
Pro Tips Before You Start
Brown the beef well – it deepens the flavor of the broth
Use fire-roasted tomatoes for extra smokiness
Adjust the seasoning to your spice preference
Use frozen corn straight from the freezer – no need to thaw
Make it in advance – it tastes even better after sitting a while
How to Make Easy Taco Soup
Sauté the meat and veggies
In a Dutch oven, heat olive oil over medium heat.
Add ground beef, diced onion, and both bell peppers.
Cook, breaking up the meat, until beef is browned. Drain any excess fat.
Add seasoning and garlic
Stir in minced garlic and taco seasoning.
Cook for 1 minute until fragrant.
Simmer the soup
Add beans, corn, diced tomatoes, and beef broth.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Taste and adjust
Add salt, pepper, or more taco seasoning if needed.
Serve hot
Ladle into bowls and serve with toppings of your choice.
What to Serve It With
Tortilla chips or cornbread
Shredded cheese, sour cream, and avocado
Sliced jalapeños or hot sauce
Fresh lime wedges
Simple green salad on the side
Variations / Substitutions
Use ground turkey or chicken instead of beef
Make it vegetarian – skip meat and use veggie broth
Add black beans or chickpeas for variety
Use canned tomatoes if fresh aren’t available
Add rice or quinoa to make it even more filling
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze for up to 2 months; thaw and reheat gently
Meal prep: Divide into containers for easy lunches
Reheat on stovetop or microwave until piping hot
FAQs
Can I use canned tomatoes instead of fresh?
Yes—use one 14.5 oz can of diced tomatoes.
Is this soup spicy?
Not unless you use spicy taco seasoning or toppings like jalapeños.
Can I make it in a slow cooker?
Yes! Brown the beef first, then cook on low for 4–6 hours.
Can I add pasta or rice?
Sure! Stir in cooked rice or pasta at the end.
What toppings go best?
Shredded cheese, sour cream, tortilla strips, cilantro, and lime.
Can I double the recipe?
Yes—just use a larger pot and freeze leftovers.
How do I thicken the soup?
Simmer uncovered a bit longer or mash some beans into the broth.
Final Thoughts
This easy taco soup is hearty, flexible, and full of zesty flavor—like your favorite taco night in a cozy bowl.
It’s perfect for meal prepping, family dinners, or sharing with friends on game day.
You’ll want to keep this one in your weekly rotation!
Full Recipe Card
Ingredients
1 lb lean ground beef
1 Tbsp olive oil
1 medium onion, finely diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 garlic cloves, minced
2 Tbsp taco seasoning (or to taste)
16 oz canned beans (kidney or pinto), drained
1 cup corn (canned, fresh, or frozen)
1 1/2 cups diced tomatoes (from about 1 lb fresh tomatoes)
2 cups beef broth
Instructions
In a Dutch oven, heat oil. Add beef, onion, and bell peppers.
Sauté until browned. Drain fat.
Add garlic and taco seasoning. Cook 1 minute.
Stir in beans, corn, tomatoes, and broth.
Bring to a boil, reduce to simmer for 15 minutes.
Taste and season. Serve hot with toppings.
