Keywords: Taco Soup, easy taco soup, weeknight dinner soup, ground beef soup, taco seasoning soup, bean and corn soup, quick dinner recipe
Taco Soup is the kind of recipe I’ll make on a chilly weeknight when I want something fast, filling, and full of flavor. This easy taco soup brings together ground beef (or turkey), beans, corn, and a packet of taco seasoning for a no-fuss meal that tastes like a warm bowl of taco night. It’s great for busy families, meal prep, or when you want comforting leftovers that reheat beautifully.
Why you’ll love this dish
This taco soup is quick to pull together, budget-friendly, and adaptable — a perfect weeknight dinner that doesn’t skimp on flavor. Using pantry staples and one packet of taco seasoning keeps things simple, while the beans and corn add fiber and texture to keep everyone satisfied. It’s also kid-approved, easy to stretch for guests, and customizable with toppings like shredded cheese or avocado.
“So comforting and easy — a new family favorite for our busy school nights!”
How this recipe comes together
You’ll brown the meat and onion, add canned beans, corn, tomatoes, and tomato sauce, then season and simmer until the flavors meld. The whole process takes about 30 minutes from start to finish, so it’s ideal when you want a hearty meal without a lot of fuss. If you love bold, savory Mexican-style flavors, try pairing this with a handheld taco like birria tacos for a fun combo night.
What you’ll need
1 lb ground beef or turkey, 1 onion, chopped, 1 can kidney beans, rinsed and drained, 1 can black beans, rinsed and drained, 1 can corn, drained, 1 can diced tomatoes with green chilies, 1 can tomato sauce, 1 packet taco seasoning, 2 cups beef broth, Salt and pepper to taste, Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Substitution tips:
- Use ground turkey to reduce fat and calories, or swap for a plant-based crumbled meat for vegetarian-friendly protein.
- Replace beef broth with vegetable broth for a lighter base.
- If you prefer more heat, use a can of diced tomatoes with green chilies plus a pinch of cayenne or a chopped jalapeño.
Directions to follow
- Heat a large pot over medium heat. Add the ground beef or turkey and the chopped onion. Cook, breaking the meat up, until no pink remains and the onion is softened (about 6–8 minutes). Drain excess fat if needed.
- Add kidney beans, black beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, and beef broth to the pot.
- Stir everything together well and bring the mixture to a gentle simmer.
- Reduce heat to low and let the soup cook uncovered for about 20 minutes, stirring occasionally so it doesn’t stick.
- Taste and season with salt and pepper as needed.
- Serve hot and top with shredded cheese, sour cream, avocado, and crushed tortilla chips as desired.
Best ways to enjoy it
This taco soup pairs beautifully with crisp, simple sides: a green salad with lime vinaigrette, warm cornbread, or chips and salsa for scooping. For a heartier meal, serve it over rice or with a warm flour tortilla on the side. If you’re hosting taco night, serve bowls of this soup alongside handheld options like birria tacos to let guests mix and match textures and flavors.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezing: Cool completely, then freeze in portioned freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over low to medium heat, stirring occasionally, or microwave in 1–2 minute intervals until hot. If the soup thickens after refrigeration, stir in a splash of broth or water when reheating.
Pro chef tips
- Brown the meat well: develop a little caramelization on the beef/turkey for deeper flavor.
- Skim excess fat if more than a tablespoon remains — it keeps the broth brighter.
- Let it rest: If you have time, simmer 10–15 minutes longer than directed; the flavors will meld even better.
- For a thicker soup, mash a few beans against the side of the pot or simmer uncovered a bit longer.
Different ways to try it
- Spicy version: Add a chopped jalapeño with the onion or stir in chipotle in adobo for smoky heat.
- Slow-cooker: Brown meat and onion, then transfer everything to a slow cooker and cook on low for 3–4 hours.
- Vegetarian: Omit the meat and increase beans to three cans; use vegetable broth and add extra veggies like bell pepper and zucchini.
- Cheeseburger-style: Stir in a tablespoon of mustard and a pinch of sugar for a burger-like spin.
Helpful answers
Q: Can I make this in a slow cooker?
A: Yes. Brown meat and onion first, then dump all ingredients into the slow cooker and cook on low for 3–4 hours or high for 1.5–2 hours. Add a little extra broth if you prefer a soupier texture.
Q: Is taco soup good for meal prep?
A: Absolutely. It refrigerates and freezes well, and flavors often improve after a day. Portion into individual containers for quick lunches or dinners.
Q: How can I reduce sodium in this recipe?
A: Use low-sodium broth and no-salt-added canned beans and tomatoes, and check the taco seasoning (or use a low-sodium homemade blend).
Birria Tacos
Birria Tacos
Taco Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This easy taco soup is a quick, filling, and flavorful meal made with ground beef, beans, corn, and taco seasoning, perfect for busy weeknights.
Ingredients
- 1 lb ground beef or turkey
- 1 onion, chopped
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 can tomato sauce
- 1 packet taco seasoning
- 2 cups beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Heat a large pot over medium heat. Add the ground beef or turkey and the chopped onion. Cook, breaking the meat up, until no pink remains and the onion is softened (about 6–8 minutes). Drain excess fat if needed.
- Add kidney beans, black beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, and beef broth to the pot.
- Stir everything together well and bring the mixture to a gentle simmer.
- Reduce heat to low and let the soup cook uncovered for about 20 minutes, stirring occasionally to prevent sticking.
- Taste and season with salt and pepper as needed.
- Serve hot and top with shredded cheese, sour cream, avocado, and crushed tortilla chips as desired.
Notes
Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg