Full of beefy taco flavor, my taco soup is bursting with meat and beans in a seasoned broth and a heap of your favorite toppings for taco perfection in every bite!
One of the best things about this recipe is it’s a no-fuss prep with easy to find ingredients. It brings all of my favorite taco flavors into a hearty, comforting bowl.
If you love these flavors as much as I do, try these yummy soup recipes next! I promise you’ll love each and every one of them!♥
It’s taco perfection in a bowl!
What I Love About This Recipe
- Hearty one-pot of taco goodness
- Meaty and flavorful
- Great for winters
- Unlimited toppings
Taco Soup Ingredients
- Jalapenos: I try to use latex gloves when cutting jalapenos. The oils can be stubborn to get off of your hands and will transfer to wherever you touch yourself- yikes! If you do get the juice on your skin, check out this article for several recommendations on how to break up the capsaicin oils.
- Meat: This recipe calls for ground beef, but you can definitely use ground turkey or ground chicken for this soup recipe!
- Toppings suggestions: Toppings for this soup include tortilla chips, shredded cheese, sour cream, or guacamole. Corn, diced red onions or scallions, and cilantro are also good options. Of course, there’s no right or wrong! If you like something in particular on your tacos, give it a try on your soup!
How To Make Taco Soup Recipe
- Brown the ground beef in a large pot. Remove to a plate
- Add onion, red pepper, jalapeño, and garlic to the pot and sauté in oil until tender.
- Add beef back to pot. Stir in taco seasoning, salt, pepper, and oregano.
- Add the chili bean, the black beans, the Mexican Stewed tomatoes, petite diced tomatoes, diced green chiles, olives, corn, and broth to the pot.
- Simmer, partially covered for 20-30 minutes.
- Ladle soup into individual bowls and top as desired with optional toppings.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? One of the best things about this beef taco soup is it improves with age. It holds well in the fridge for 3-4 days, and the flavors only get better!
- Can You Freeze This? Since this recipe is dairy-free, this soup freezes well. Prepare as instructed, allow to cool completely, and transfer to a freezer container. Don’t add toppings before freezing!
- It should hold for about 2-3 months in the freezer. Consider freezing individual portions for a quick lunch or snack.
- Make-Ahead Tips: My best suggestion to get a head start is to prep the veggies and store them in a container or Ziploc until you’re ready for them. That will save you the most time.
Serving Recommendations
With all the taco trends, it’s no brainer that this recipe is best served with Mexican flavors! I prefer making it with a tangy Mexican corn salad and my jalapeno bacon cornbread as my side dishes, and turn up the meatiness with my easy Mexican meatballs with a dash of spice. Yum!
More Cozy Beef Soup Recipes
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Taco Soup
Full of beefy taco flavor, Taco Soup is bursting with meat and beans in a seasoned broth. Pile on your favorite toppings for taco perfection in every bite!
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 1 red bell pepper, ribs and seeds removed and chopped
- 1 jalapeno, ribs and seeds removed and minced
- 1 tablespoon garlic, minced
- 2 tablespoons vegetable oil
- 1 envelope taco seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons oregano
- 2 (15.5-ounce) cans chili beans, liquid included
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can Mexican-style stewed tomatoes, liquid included
- 2 (14.5-ounce) cans petite diced tomatoes, liquid included
- 2 (4.5-ounce) cans diced green chiles, liquid included
- 1 (4.6-ounce) can sliced black olives, drained and rinsed
- 1 (11-ounce) can corn, drained
- 1 (14-ounce) carton beef broth
Optional Toppings:
- corn chips
- red onions, diced
- cilantro, chopped
- cheddar cheese, grated
- sour cream
Instructions
- Brown the ground beef in a large pot; drain the excess fat and remove to a plate. Add the onion, red pepper, jalapeno, and garlic to the pot and saute in oil until tender. Return the beef to the pot. Stir in taco seasoning, salt, pepper, and oregano.
- Add the chili bean, the black beans, the Mexican Stewed tomatoes, petite diced tomatoes, diced green chiles, olives, corn, and broth to the pot.
- Bring to a boil over medium heat, then reduce the heat and simmer, partially covered for 20-30 minutes.
- To serve, ladle soup into individual bowls and top as desired with optional toppings.
Fans Also Made:
Nutrition
Serving: 1/6 of the recipe | Calories: 578kcal | Carbohydrates: 61g | Protein: 27g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1922mg | Potassium: 784mg | Fiber: 12g | Sugar: 13g | Vitamin A: 675IU | Vitamin C: 30.5mg | Calcium: 33mg | Iron: 1.9mg
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My fam is a big fan of tacos so I tried cooking this last night. Everyone loved it and it became our new favorite!
I love everything taco!!
Same here, Glenn! 😀
I LOVE taco soup!!! Can’t wait to try your version, YUM!
Thank you, Lindsey! 🙂
Looks so good! But, can you clarify how much taco seasoning?
Hi, Patty! Thank you for pointing that out, I already updated it and now it’s 1 envelope Taco Seasoning. Enjoy 🙂
This looks delicious! I’ve never tried making taco soup before but I’ll definitely have to now!
Hi, Hannah! You should and I hope you’ll enjoy 🙂