taco soup recipe

This taco soup recipe is a fall and winter staple! This is an easy, protein-packed soup that’s packed with tangy, crave-worthy flu it’s totally hearty and filling. It’s like the soupier cousin of chili and it’s loaded with-style the best taco soup recipe-style ingredients.

Easy Taco Soup Recipe I first shared this recipe exactly 5 years ago and it is still a family favorite! I think it’s safe to say this is the best taco soup ever! This is one of those recipes that is loved by everyone, picky eaters included! I mean how can you go wrong with a soup that tastes similar to chili but has added mix-in upgrades like corn, avocado, and tortilla chips? Plus you get the added flavor of Ranch Mix or Cilantro and Lime see my notes o in the recipe). This is one of the best soups out there, plus it’s easy to make.

taco soup recipe
taco soup recipe

Can I make this in the crock pot?

Yes! To make this in the crock pot, simply brown the onions and beef, and then the garlic, drain the fat, and pour the mixture into the slow cooker. Then add tomatoes, broth, tomato sauce, and spices. Cover and cook on low flame for 5-6 hours. Stir in corn and beans and heat through (then add cilantro and lime, if using).

Can I use ground turkey instead of ground beef?

Yes, ground turkey or pork will work in this taco soup recipe. You can use another can of lentils or beans if you want to make it vegetarian.

taco soup recipe

taco soup recipe

This taco soup recipe is a fall and winter staple! This is an easy, protein-packed soup that's packed with tangy, crave-worthy flu it's hearty and filling. It's like the soupier cousin of chili and it's loaded with style the best taco soup recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Cuisine American
Servings 4
Calories 387 kcal


  • 2 ground beef
  • 1 envelope taco seasoning
  • ½ cup water
  • 1 (16oz) mildchili beans, undrained
  • 1 (15-1/4oz) wholekernel corn, drained
  • 1 (15oz) pinto beans, rinsed and drained
  • ¼ (14-1/2oz) stewed tomatoes
  • 1 (10oz) diced tomatoes with green chilies
  • 1 (4oz) choppedgreen chilies, optional
  • 1 envelopeRanch Salad Dressing Mix


  • guidelines
    In a Dutch oven, cook beef over medium heat until it no longer pink, breaking it into pieces; drain. Add taco the seasoning and mix well. Mix the remaining ingredients. bring to a boil. reduce heat; Simmer, uncovered, for 15 minutes or until hot, stirring occasionally.
    Taco Soup Recipe Tips
    What goes well with Taco Soup?
    Of course, taco toppings like tor, tortilla chips, cheese, avocado, and sour cream go well with taco soup. For a side dish, try this guacamole Tossed Salad.
    How long is taco soup good for?
    You can keep taco soup in the refrigerator for 3 to 5 days if it's in an airtight container. You can also freeze the soup after it cools down. When you're ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.
    How do you thicken taco soup?
    You don't need to thicken this taco soup—the meat and vegetables make it too chunky. If needed, you can add refried beans, other mashed beans, or rice to thicken it.
    Can I use homemade taco seasoning?
    Absolutely! Homemade taco seasoning works great as a substitute for store-bought seasoning.
    Research contributed by Rashanda Cobbins, Taste of Home food editor
  • Instruction
    Heat a large pot over medium-high heat; drizzle with oil.
    Put ground beef in a large skillet with chopped onions, crumble, and stir occasionally until browned. Add jalapeno and garlic and fry for 1 more minute.
    Skim off excess fat from the beef mixture.
    Stir in tomatoes with chili, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, Ranch Dressing Mix, and salt and pepper to taste. Cover the pot with a lid and simmer for 30 minutes, stirring occasionally.
    Add corn, black beans, and pinto beans and cook until heated through. Add 1/2 cup water to thin soup, if desired. Add coriander and lime, if using.
    Serve hot with desired toppings.
  • notes
    It's also good to replace the jalapeño with 1/3 cup chopped bell pepper if you want it milder. Or just skip and don't replace and it will be fine.
    Double all spices for a spicier flavor.
    I first shared this recipe 5 years ago and since people have loved it, I didn't want to tweak it. But personally now I skip the ranch mix and add 1/3 cup of chopped cilantro and 1 tablespoon at the end.
    I add a lot of lime and I like it that way.
    Toppings are not included in nutrition estimates.

nutrition Facts 1 cup: 370 calories, 14 g fat (5 g saturated fat), 70 mg cholesterol, 1369 mg sodium, 35 g carbohydrates (7 g sugars, 7 g fiber), 27 protein.

    Tips for Taco Soup

    Be sure to drain and rinse beans so soup is not over-salted (if you need to reduce sodium in the recipe for dietary restrictions you can omit ranch seasoning, use unsalted tomato sauce/canned tomatoes and unsalted beans Then of course keep track of the salt you season the soup with).

    If you don’t like spicy soups, omit the jalapeño pepper or use bell pepper as suggested. Like it extra spicy? Add 2 – 4 jalapenos!

    Be sure to skim off excess fat from ground beef for the best flavor.

    Hi, I’m Foods LoVeR

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating