Taco Soup Recipe

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Taco Soup is an easy 30 minute meal that is jam-packed with flavor!

This soup recipe is fully loaded with ground beef, beans, veggies, and of course taco seasoning. Simply simmer and enjoy!

Two white bowls of Taco Soup with white pot in background

Favorite Soup Recipe

This easy Taco Soup Recipe combines two of my favorite things; ground beef tacos and belly-warming soup!   Ground beef is an inexpensive and delicious protein for soups from Easy Hamburger Soup to Cabbage Roll Soup.

Ingredients & Variations

  • Ground Beef: I prefer to use lean ground beef, simply brown and drain any fat. You can substitute ground turkey or ground or chopped chicken.
  • Vegetables: Add any veggies you have on hand. Peppers, mushrooms, zucchini… the sky’s the limit.
  • Beans: I use canned beans to eliminate the rehydration step. Drain well and rinse before adding. Black or kidney beans can be used in this recipe.
  • Spices: Homemade taco seasoning is a favorite for this recipe but store-bought works as well. If you’d like it spicy, add in a dash of cayenne pepper or extra jalapenos.

Taco soup ingredients in a pot before mixing together

How to Make Taco Soup

This Taco Soup recipe is made on the stovetop and cooks in about 15 minutes making it the perfect weeknight meal (and a great way to use up leftover taco meat)!

  1. Brown ground beef with onion and drain off extra fat.
  2. Add remaining ingredients.
  3. Simmer for 15-20 minutes.

Top it with your choice of taco toppings like sour cream, Homemade Salsa or Pico de Gallo and a sprinkle of cheddar for the perfect dinner!

Closeup of ladle of taco soup

What to Serve With Taco Soup?

Taco Soup can be served with a bun or a slice of bread, tortilla chips and cheese.

If your taco soup is more of an appetizer or the first course for a dinner party, it is perfect served before Chicken Fajitas or Shrimp Fajitas! And don’t forget to include a delicious dessert-like Apple Pie Tacos!

Set out a tray of toppings for everyone to garnish their own bowls! Some of my favorite toppings are:

  • Avocado
  • Green onion
  • Sliced Jalapeno
  • Fresh tomatoes
  • Cilantro
  • Salsa, Sour Cream and Guacamole

Got Leftovers?

FRIDGE: Taco soup will last a few days in the fridge. If you plan to keep it longer than that, this soup freezes perfectly!

FREEZER: I love to freeze it in individual portions so I can take one out for lunch or several out for a family meal!

More Taco Inspired Recipes You’ll Love

Tacos of any kind from Fish Tacos to Chicken Tacos piled high with all of our favorite ingredients are definitely loved by my family.

Did you enjoy this Taco Soup? Be sure to leave a rating and a comment below!

Two white bowls of Taco Soup with white pot in background
5 from 40 votes
Review Recipe

Easy Taco Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Holly Nilsson
Taco Soup is a quick weeknight meal that is always a family favorite!


  • 1 pound ground beef
  • 1 onion
  • 16 ounces pinto beans drained and rinsed
  • 10 ounces Rotel tomatoes
  • 8 ounces tomato sauce
  • 4 ounces green chile peppers
  • 2 cups beef broth
  • ¾ cup frozen corn
  • cup green pepper or ½ small green pepper
  • 1 package taco seasoning mix

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  • In a large pot, brown ground beef with onion till no pink remains. Drain off any excess fat.
  • Add remaining ingredients to pot. Bring to a boil, turn down to simmer for 15-20 minutes.

Nutrition Information

Calories: 202, Carbohydrates: 24g, Protein: 19g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 35mg, Sodium: 553mg, Potassium: 706mg, Fiber: 7g, Sugar: 3g, Vitamin A: 475IU, Vitamin C: 14.5mg, Calcium: 45mg, Iron: 3.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Taco Soup, how to make Taco Soup, taco soup, Taco Soup recipe
Course Soup
Cuisine American, Tex Mex
2 bowls of Taco Soup with writing
bowls of Taco Soup with a title
ingredients to make Taco Soup in a pot with writing
bowls of Taco Soup with writing and another photo of the ingredients in a pot before cooking
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. 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

    Linda5 stars

  2. 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!!!5 stars

  3. 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!5 stars

  4. 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

    1. 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!

  5. 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

    1. Thank you so much for coming by and leaving a comment Laura, I appreciate it so much! Glad you’ve loved the recipes!

  6. 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.5 stars

  7. 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!5 stars