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.
This was such a delicious and easy soup! I did cook the green pepper (used poblano pepper) along with the onion and beef, and put some shredded cheese on top before serving. Thanks so much for a great recipe.
Can this recipe be doubled or tripled with the same result taste wise? Thank you
Hi Sharon, this soup is easily doubled. If you try it I would love to hear how it turns out!
Great job!
This is just like I make my chili, except better. I love my chili but I adore your Mexican soup. This is the second time I’ve made it this month. I don’t like corn so I substitute it with a can of drained, rinsed black beans. It’s sooo good! Thanks!
Ran across this when doing a google search for taco soup right before I left work. I forgot it on the printer, but it was so easy and simple, I remembered all the ingredients. SO good and so easy and I hate cooking, so this was a win win win. I had extra yellow squash from the garden that I removed the seeds and chopped up small to throw in as well, extra veggies for the win! Served it with shredded cheese and a dollop of sour cream. *chef’s kiss*
I’m so glad you loved it Rachel, I bet that garden squash was perfect in this recipe!
So easy and so delicious! I increased the broth to 4 cups and it tasted great.
We are a plant based household, so I made some changes, and it was delicious. We used the Beyond Ground Beef, heated a Le Cruset and added a little oil and sautéed the grounds with the onions and bell pepper. Used No Beef Beef stock in place of actual beef stock and added more water since the stock was salty. I didn’t use all the tomato sauce and couldn’t find rotel tomatoes so I used diced Italian tomatoes. Spruced it up with some Mexican oregano, garlic and onion powder and YUM YUM!! Thanks so much for a very yummy take on tacos, it was perfect on this very cold and rainy day.
So glad this recipe turned out great for you with your substitutions, Mellissa! We love to hear that ❤️
Can you make this in a crockpot
Hi Sheryl, I would brown the ground beef then add the ingredients to the crockpot. You will have to let us know how it turns out!
I made this for my family and we loved it! I also made it for my neighbors who are sick with Covid. It’s easy to made and very good. I will make it again soon.
Thanks for this recipe
Linda
So glad everyone enjoyed it, Linda!
Oh my word this is amazing!!!! So much flavor! I’m absolutely keeping this recipe.
I’m loving these recipes
Thank you Teresa!
I’ve made this so many times, since finding it!! So simple yet, SO, SO GOOD!! Great to freeze, what more could 1 want!!! THANK YOU!!!
This is delicious! I was skeptical that such a simple soup could be good but it is yummy. I modified it a little by using a can of South Western pinto beans and taco meat that I had in the freezer. Every thing else remained the same except I used a little cayenne. Terrific soup!
Hi Holly. I want to make this delicious looking taco soup but sauce just does me in with my acid reflux. What can I use instead of sauce? Thank you.
Gail T
Any tomato type product should work (diced or crushed tomatoes, salsa etc) or even canned tomato soup if any of those work for you. Let us know how it goes!
So delicious and easy!
This was great. I lost my taco soup recipe, and needed a reminder of how to make it. This did the trick! It was so good, but my husband doesn’t like corn. So we added hominy. Thank you for posting this recipe. I really needed it.
By the way, this is the first time I’ve commented on your site. I use so many of your recipes. I decided it was time to say something. Haha
Thank you so much for coming by and leaving a comment Laura, I appreciate it so much! Glad you’ve loved the recipes!
Great easy reccipes
Best taco soup recipe! Very flavorful and love the homemade taco seasoning. I will definitely make this again and plan on making a jar of the seasoning to keep on hand.
So glad to hear that Sandi!
Your recipes look great
Thank you Jana! Enjoy the recipes!
Your recipes look so delicious
This soup is absolutely delicious and so very simple. I skipped the green peppers because hubby doesn’t like them, and I used drained van corn instead of frozen. I also used Ranch Style Pinto Beans with Jalapeño. My husband loved it. I sent it to my daughter because I just know my grandkids will love it too!