This Taco Soup Recipe is the perfect one-pot meal, packed with seasoned ground beef, beans, tomatoes, corn, and peppers. It comes together quickly and is a delicious way to warm up on a chilly day.
I love serving it with homemade cornbread, Tex Mex rice, and Mexican corn salad.
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Holly’s Recipe Highlights: Taco Soup Recipe
- Flavor: Savory, hearty, and full of bold Tex-Mex flavors, with a little smoky heat from the tomatoes and green chiles.
- Why Make It: This soup is made in one pot for easy cleanup, and canned pantry staples along with frozen veggies keep prep quick and easy.
- Serving Suggestions: Serve it topped with a dollop of sour cream, homemade salsa, crushed tortilla chips, cheese, and avocados.
Total Time: 45 Mins Serves: 4 Cooking Method: Stovetop
Ingredient Notes
- Ground Beef: I use lean ground beef, but you can also substitute ground turkey or ground/chopped chicken.
- Corn: I love to use frozen corn, adding it straight to the pot from frozen. You can also use drained canned corn or cut the kernels off leftover grilled corn on cob.
- Pinto Beans: Drain and rinse the beans before adding. Replace with black beans or kidney beans for a different texture and flavor.
- Broth: Beef broth is the base, while tomato sauce and Rotel tomatoes add zesty flavor and a touch of heat.
- Green Chiles: Mild green chiles add a subtle roasted chile flavor. Replace with green bell pepper for a milder taste.
- Taco Seasoning: A packet keeps the recipe quick and flavorful, while homemade taco seasoning works just as well.
How to Make Taco Soup
- Brown the ground beef with onion, then drain excess fat.
- Add the remaining ingredients to the pot and stir (full recipe below).
- Bring to a boil, reduce to a simmer, and cook uncovered.
- Ladle into bowls and add favorite toppings.
Prefer to let dinner cook while you’re busy? Try my Crock Pot Taco Soup instead.
Storing Taco Soup
Keep leftovers in an airtight container for up to 4 days and in the freezer for up to 4 months. Don’t freeze with toppings.
To reheat, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.
More Taco Night Favorites
Did you enjoy this Taco Soup Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 pound lean ground beef 80/20*
- 1 medium yellow onion diced
- 2 cups beef broth or chicken broth
- 16 ounces canned pinto beans drained and rinsed
- 10 ounces canned diced tomatoes with chilies such as Rotel
- 8 ounces tomato sauce
- 4 ounces canned mild green chiles diced, or additional green bell pepper
- ¾ cup frozen corn kernels
- ½ green bell pepper diced
- 1 ounce taco seasoning 1 packet, or 2 tablespoons homemade
Instructions
- In a large pot, brown ground beef and onion over medium-high heat until no pink remains, breaking it up with a spoon. Drain off any excess fat.
- Add broth, beans, Rotel tomatoes with juices, tomato sauce, green chiles, corn, green pepper, and taco seasoning. Stir to combine.
- Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook uncovered for 15 to 20 minutes or until slightly thickened and the vegetables are tender.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Lunch, Soup
Cuisine American, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I haven’t tried it yet but I spell it already!!
I’ll probably do it tomorrow for Bamas’ game.
I can’t wait for you to try this recipe Jennie!
I followed the recipe exactly and my family and myself just don’t understand the hype. it’s a good soup, but it tastes more like chili than taco soup. I’ll definitely be going back to my old recipe that they all love.
I’m sorry to hear you didn’t love this recipe as much as I do Audrey. Thank you for trying it.
Good recipe, very flavorful, I did make one change because I was out of tomato sauce and didn’t want to go to the grocery store just for that, my wife had picked some tomatillos so I roasted them and made sauce, a different flavor profile but it was still delicious. Thanks for the recipe.
This soup is so simple and so flavorful. Everyone loves it. When I need something quick, this is it. Thank you for this recipe.
This turned out very flavorful! It is a low point soup if you’re on Weight Watchers, too! I didn’t have pinto beans so I used fat free refried and black beans. I also added a packet of ranch. I’m glad I doubled it so it’ll last a while longer!
This is a good meal, besides my regular Goolosh. Tacos arent my favorite homemade. I love hamberger soup. Thank you for the easy to get recipe.
You’re welcome Susan! I’m so glad to hear that you love this soup :)
This soup is so quick and easy and easy to personalize. I like that it uses pinto beans instead of black beans. My husband doesn’t like bell peppers, so I usually use poblanos. I’ve made it many times and shared it with my family.
I don’t know what it is about bell peppers but we can’t eat them.. I can eat other peppers and will cook with them, but not bell peppers. This soup is always so good.. I tweak it to what I have on hand.
Easy and delicious!
Since discovering Spend with Pennies recipes; I use no others recipes. This is my first time making taco soup some many compliments. Thanks so much for sharing your recipes and ideas.
Same!! She’s my go-to! Currently making this now, had some ground beef to use up.