Name: Taco Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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 )

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.

bowls of Taco Soup Recipe with sour cream and jalapeño on top

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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.

Drain Beef Fat: Drain the fat after browning so the broth stays flavorful without becoming greasy.
Rinse Canned Beans: Drain and rinse the beans to remove some of the starchy canning liquid before adding them to the soup.
Simmer Uncovered: Simmering the soup uncovered allows some liquid to evaporate. If you prefer a thinner soup, you can add additional broth or simmer with the lid on.

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

taking Taco Soup Recipe out of the pot with a ladle and a title

Taco Soup Recipe in the pot and plated in bowls with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of the best selling cookbook “Everyday Comfort,” which delivers hearty, home-cooked meals designed for real life.
See more posts by Holly