This Taco Soup recipe is a fall and winter staple! It is an a easy, protein packed soup full of the zesty, crave-worthy flavor, plus it is a perfectly hearty and filling. It is like a chili’s soupier cousin and it is a loaded with all the best taco style ingredients!
Easy Taco Soup Recipe
I first shared in this recipe are exactly 5 years ago and it is still a family favorite! I think it is a safe to say this is the BEST Taco soup! It is just one of those recipes everyone loves, picky eaters included!
I mean how could you go wrong with to a soup that tastes similar to the chili but has a added mix-in upgrades like a corn, avocado and tortilla chips? Plus you get in the extra flavor of a ranch mix or a cilantro and lime (see my notes on that in the recipe). It really is one of the best soups, plus it is a easy to make!
READ ALSO : HUM-BURGER SOUP RECIPE.
Taco Soup Ingredients
Ground beef – use to a lean ground beef for a best results. I go for a 85% or 90% Angus.
Olive oil – this is used to the help brown in the beef.
Yellow onion and garlic – red onion can be a substituted.
Jalapeno – if you want to make it mild I have also made it with a 1/3 cup chopped bell pepper instead.
Canned diced tomatoes with green chilies – alternately you can be just use a 2 cans of the tomatoes and add 1 (4 oz) can be diced green chilies if that is what you have on hand.
Low-sodium beef broth – chicken broth will be a work fine too.
Tomato sauce – in a pinch you can make to your own by a mixing 1/3 cup tomato paste with a 2/3 cup water (tomato sauce does have a added seasonings like a garlic powder and onion powder but we already add those flavors here).
Chili powder, cumin, paprika, oregano, salt and pepper – these spices add that are classic taco flavor. If you would like you can bloom them first buy sauteing with in the garlic for a hint of the deeper flavor.
Dry ranch dressing mix – so this ingredient I actually do not normally use a anymore but since this is an a old recipe that readers have a loved I did not want to the alter it.
If you would like to make it how I do now then add a 1/3 cup chopped cilantro and 1 Tbsp lime in at the end instead of the using in the dressing mix.
Frozen corn – I love to use a fresh corn in the summer instead of the frozen. If using a fresh add it during in the last 10 minutes of the cooking.
Canned black beans and pinto beans – when I do not have a pinto beans I use a great northern beans. Or you could just use a 2 cans of the black beans.
Toppings – this taco soup is just like a taco, load it up how you like. I always serve it with a lot of the crumbled tortilla chips, cheese and sour cream – then an a avocado too if I have got one.
Okay that list of the ingredients kind of the looks like a daunting, but a lot of it is a pantry staples like a spices and canned ingredients. Once you get a making it you will be see it really is not a complicated. It is such an a easy soup!
How to Make Taco Soup
Cook ground beef in a large pot along with a chopped onion, crumbling and stirring occasionally until browned and adding a jalapeno and garlic during a last few minutes of the browning. Drain excess fat (I use tongs and paper towels to the soak it up).
Stir in a tomatoes with a chilies, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with a salt and pepper to the tastes.
Cover a pot with a lid and simmer 30 minutes, stirring are occasionally.
Add in a corn, black beans and pinto beans and cook until heated through.
Add to a 1/2 cup water to thin soup if desired. If using a cilantro and lime add it now.
Serve a warm topped with a desired toppings.
Can I Make it in the Crock Pot?
Yes! To make it in the Crock Pot just brown in the onions and beef, and then garlic, drain fat and add a mixture to the slow cooker. Then add to a tomatoes, broth, tomato sauce and spices. Cover and cook on a low heat 5 – 6 hours. Stir in a corn and beans and heat through (then add to a cilantro and lime if using).
Can I Use a Ground Turkey Instead of the Ground Beef?
Yes, ground turkey or a pork would work in this taco soup recipe. If you wanted to make it is a vegetarian you could use a lentils or a another can of the beans.
Can I Freeze This Soup?
Yes, taco soup are freezes incredibly well. I recommend freezing in this soup in a jars or individual containers so it is a easy to thaw out exactly how much you need.
Tips for Taco Soup
Be sure to the drain and rinse beans so soup is not overly salty (if you need to the reduce sodium in the recipe for a dietary restrictions then you can omit the ranch seasoning, use a unsalted tomato sauce/canned tomatoes and unsalted beans. Then of the course keep track of the salt you season in the soup with).
If you do not like a spicy soup, omit in the jalapeno pepper or use bell pepper as a noted. Like it is a extra spicy? Add to a 2 – 4 jalapenos!
Make sure to drain in the excess fat from the ground beef for the best flavor.
Other Easy Soup Recipes You’ll Love:
Black Bean Soup
Chicken Fajita and Rice Soup
Roasted Sweet Potato and Black Bean Chili
Broccoli Cheese Soup
Slow Cooker Chicken Tortilla Soup
Ingredients
2 tsp olive oil
1 1/4 lbs lean ground beef
1 medium yellow onion chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp)
1 jalapeno, seeded and finely chopped (optional)*
2 (14.5 oz) cans diced tomatoes with green chilies
1 (14 oz) can low-sodium beef broth
1 (8 oz) can tomato sauce
1 Tbsp chili powder**
1 tsp ground cumin
3/4 tsp ground paprika
1/4 tsp dried oregano
1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes***)
Salt and freshly ground black pepper
1 1/2 cups frozen corn
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can pinto beans, drained and rinsed
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Toppings
Shredded Mexican blend cheese, chopped green or a red onions, diced avocados and corn tortilla strips/chips
Instructions
Heat a larger pot over medium-high heat drizzle lightly with a oil.
Add to a ground beef in a large along with a chopped onion, crumbling and stirring occasionally until browned. Add to a jalapeno and garlic and saute 1 minute longer.
Drain excess fat from beef mixture.
Stir in tomatoes with chilies, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
Serve warm finished with desired toppings.