Taco soup is one of those comforting dishes that transforms a simple weeknight dinner into a flavorful feast the whole family will love. Packed with protein and vibrant vegetables, this hearty soup creates a warm embrace on chilly evenings. Not only is it delicious, but it also comes together quickly and requires just a handful of ingredients. Whether you’re having friends over for game night or looking for a satisfying meal after a busy day, taco soup is the answer.
Why you’ll love this dish
When it comes to quick and satisfying meals, taco soup checks all the boxes. It’s budget-friendly, kid-approved, and versatile enough to adapt to whatever you have on hand. Plus, it’s a one-pot wonder, making cleanup a breeze! Perfect for a cozy weeknight or even a weekend family dinner, this dish can easily become a household favorite.
“I’ve made taco soup three times in one month! It’s become our go-to dinner, and my kids can’t get enough of it!” – Emily J.
The cooking process explained
Creating taco soup is a straightforward process that’s as enjoyable as it is delicious. You will start by browning ground beef—an essential step to add depth of flavor. Then, simply toss in your onions and bell peppers, letting them soften before mixing in your beans, corn, tomatoes, and seasoning. After adding broth, it simmers to perfection. In roughly 30 minutes, you’ll have a wholesome meal ready to serve.
What you’ll need
Gather these ingredients to whip up your taco soup:
- 1 lb ground beef
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 3 cups vegetable or chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- Salt and pepper to taste
Feel free to swap the ground beef for ground turkey or even make it vegetarian by omitting the meat altogether and adding more beans!
Directions to follow
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and bell pepper to the pot, stirring and cooking until they’re soft and fragrant, about 4-5 minutes.
- Stir in the black beans, kidney beans, corn, diced tomatoes, and taco seasoning. Mix well to coat everything in seasoning.
- Pour in the broth and bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally.
- Season with salt and pepper to taste. Adjust seasoning based on preference.
- Serve hot, garnished with your favorite toppings, such as cheese, cilantro, or avocado.
Best ways to enjoy it
Taco soup is versatile when it comes to serving options. Consider topping it with shredded cheese, sour cream, or fresh cilantro for added flavor and texture. For a complete meal, pair it with crunchy tortilla chips or fresh cornbread. You could even serve it over rice for a heartier version.
Storage and reheating tips
Leftover taco soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, simply warm it gently on the stove or in the microwave. You can also freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating for the best flavor and texture.
Tips for success
- Browning the ground beef properly enhances the soup’s flavor. Don’t rush this step!
- Don’t hesitate to adjust the spices to suit your family’s taste preferences.
- For a creamier texture, stir in a bit of cream cheese or sour cream just before serving.
Creative twists
Feel free to put your spin on this taco soup! Swap out the ground beef for shredded chicken or use lentils for a meatless option. You might also try different beans, like pinto or navy beans, or add your favorite herbs and spices, such as smoked paprika or cumin, to elevate the flavor.
Common questions
How long does it take to make taco soup?
This recipe takes about 30 minutes from start to finish, making it perfect for a quick weeknight dinner.
Can I substitute the ground beef?
Absolutely! Ground turkey, chicken, or a plant-based meat alternative would work great here.
Is taco soup good for meal prep?
Yes! Taco soup stores well and makes for great leftovers, perfect for meal prepping lunches for the week.
Can I freeze taco soup?
Definitely, taco soup can be frozen for up to 3 months. Just cool it completely before transferring it to a freezer-safe container.
What are some good toppings for taco soup?
Toppings can include shredded cheese, sour cream, diced avocado, chopped cilantro, jalapeños, or crispy tortilla strips.
How can I make taco soup spicier?
Add diced jalapeños, hot sauce, or extra taco seasoning to kick up the heat in your soup.
What types of beans can I use?
Black beans, kidney beans, pinto beans, or even chickpeas can be used depending on your preference.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be diced and added as a substitute for canned diced tomatoes. You’ll need about 2 cups of fresh tomatoes for this recipe.
Print
Taco Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-vegetarian
Description
A comforting, protein-packed taco soup that’s perfect for weeknight dinners or cozy family gatherings.
Ingredients
- 1 lb ground beef
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 3 cups vegetable or chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and bell pepper to the pot, stirring and cooking until they’re soft and fragrant, about 4-5 minutes.
- Stir in the black beans, kidney beans, corn, diced tomatoes, and taco seasoning. Mix well to coat everything in seasoning.
- Pour in the broth and bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 minutes, stirring occasionally.
- Season with salt and pepper to taste. Adjust seasoning based on preference.
- Serve hot, garnished with your favorite toppings, such as cheese, cilantro, or avocado.
Notes
For a creamier texture, stir in a bit of cream cheese or sour cream just before serving. Leftover taco soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
