Easy Taco Soup Recipe 

Taco Soup is the kind of comfort food that delivers bold flavors with minimal effort. Whether you’re cooking for a busy weeknight or feeding a hungry crowd, this one-pot wonder packs all the savory goodness of your favorite tacos—without the mess. Loaded with protein, fiber, and classic Tex-Mex spices, it’s an easy meal that you can whip up on the stovetop, in the crock pot, or even in your Instant Pot. With just a few pantry staples and fresh toppings, Taco Soup becomes a customizable dish everyone loves. Plus, it stores and freezes beautifully, making it a smart choice for meal prep too.

Table of Contents

Why You’ll Love This Taco Soup Recipe

• One Pot, No Hassle: Everything simmers together in one pot—easy prep, easy cleanup.
• Customizable Heat & Toppings: Mild or spicy, it’s up to you. Load it with avocado, tortilla chips, sour cream, or cheese.
• Meal Prep Friendly: Stores well in the fridge or freezer, making it perfect for batch cooking.
• Wholesome & Hearty: Packed with lean protein, fiber-rich beans, and veggies to keep you full and satisfied.
• Flexible Cooking Methods: Make it on the stovetop, in your slow cooker, or let your Instant Pot do the work.

This Taco Soup is your go-to weeknight dinner that feels like a fiesta every time.

Ingredients

• 1 lb lean ground turkey or beef
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup low-sodium chicken or beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Optional toppings: avocado, shredded cheese, tortilla chips, sour cream, chopped cilantro, jalapeños

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add diced onion and garlic. Cook for 2–3 minutes, until fragrant and slightly softened.
2. Brown the meat
   Add ground turkey or beef. Break it apart with a spoon and cook until browned and fully cooked, about 5–7 minutes. Drain any excess fat if needed.
3. Add the rest of the ingredients
   Stir in black beans, kidney beans, corn, diced tomatoes, tomato sauce, broth, and all the spices (chili powder, cumin, paprika, salt, pepper).
4. Simmer
   Bring everything to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally to let the flavors develop.
5. Taste and adjust
   Taste your soup and adjust seasoning if needed. Add more broth if you prefer a thinner consistency.
6. Serve and top
   Ladle into bowls and add your favorite toppings like avocado, shredded cheese, tortilla chips, or sour cream.

Slow Cooker Version

• Brown meat and aromatics first, then transfer everything to a slow cooker.
• Cook on low for 6–8 hours or high for 3–4 hours.

Instant Pot Version

• Use sauté mode for onions, garlic, and meat.
• Add all ingredients, seal, and cook on Manual (High) for 10 minutes, followed by a quick release.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6 bowls

Nutrition Facts (per serving — approximate)

• Calories: 310
• Protein: 25g
• Carbohydrates: 28g
• Fiber: 8g
• Fat: 12g
• Saturated Fat: 3g
• Sugar: 5g
• Sodium: 640mg

Note: Nutrition may vary depending on the meat and toppings used.

Tips & Variations

🔁 Ingredient Swaps

• Protein: Substitute ground turkey with ground chicken or plant-based crumbles for a vegetarian option.
• Beans: Mix and match beans—pinto or white beans work just as well.
• Broth: Use vegetable broth for a meatless base or bone broth for added richness.

🌶️ Make It Spicier

• Add diced jalapeños, chipotle peppers in adobo, or extra chili powder to increase heat.

🧊 Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze in individual portions for up to 3 months.

🍲 Reheating

• Warm on the stovetop over medium-low heat, or microwave in 1-minute intervals, stirring between each.

🌮 Creative Serving Ideas

• Serve over rice or quinoa for a heartier meal.
• Use it as a topping for baked potatoes or nachos for a fun twist.

FAQs

❓Can I make Taco Soup vegetarian?

Absolutely! Just swap the ground meat for an extra can of beans or use a plant-based ground meat alternative. Be sure to use vegetable broth instead of chicken or beef broth.

❓How do I thicken Taco Soup?

To thicken, simmer uncovered for an additional 10–15 minutes. You can also mash some of the beans in the pot or stir in a tablespoon of tomato paste.

❓Is Taco Soup spicy?

This version is mildly spiced, but it’s easy to adjust. Add more chili powder, hot sauce, or diced jalapeños if you want extra heat.

❓Can I freeze Taco Soup?

Yes! Taco Soup freezes very well. Let it cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

❓What toppings go best with Taco Soup?

Popular toppings include shredded cheese, avocado slices, crushed tortilla chips, sour cream, chopped green onions, and fresh cilantro.

Conclusion

Taco Soup is the kind of meal that checks all the boxes—easy to make, hearty, flavorful, and endlessly flexible. Whether you’re serving it fresh off the stove or pulling a frozen batch from the freezer, it delivers comfort and nutrition in every spoonful. Keep it simple or pile on your favorite toppings—either way, this is one recipe that’ll make it into your regular rotation.