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 made this recipe for our youth group/bible study (substituted rotisserie chicken for ground beef because it is less expensive right now) and it was the biggest hit!!! Thank you for such a wonderful, budget friendly and VERY delicious recipe!!!
This was excellent! We added tortilla chips and sour cream! YUM! I am putting it in my meal rotation!
This soup is so easy and DELICIOUS! I love all of your recipes but this is one of my favorites!
Quick and easy! Great with toppings. tamed jalapeños, mild cheddar and sour cream. I used tortilla chips for crackers.
ALWAYS the best, easiest & inexpensive recipes! This recipe works great with chicken as well!
Your Taco Soup & Hamburger Soup recipes are my go to recipes for easy, quick & delicious meals. Thank you!
I love this recipe! Sometimes I add a small can of sliced ripe olives. I serve it with Nacho Cheese Chips instead of bread or crackers.
This is really delicious yet fast and easy. My kind of recipe! This will definitely be in regular rotation at my house.
Great recipe, I loved it and often enjoy a lot your recipes. Thank you for sharing!!
Can I make this in a crockpot?
Hi Lexi, If making it in the crockpot I would brown the ground beef then add all the ingredients to the crockpot. Then I would follow the cooking instructions on our Tortilla Soup Recipe. You will have to let us know how it turns out!
I made this with hominy corn,gave it a white corn tortilla hint in soup. More complete taco flavor! Also I used TVP
Instead of beef as I’m vegetarian.
So versatile!!
This looks divine but can I ask with 4oz of green chilli’s, on a scale of 0-10, how hot it is? Many thanks.
That is a tough question, Anne! I enjoy spicy things and don’t find these hot at all, but they would be a mild spice level if any. I hope that helps!
Can I use ground chicken instead of beef?
That sounds like a great substitution, Pam!
Fantastic recipe, easy and fast and taste delicious
Delicious and easy! We added a packet of ranch seasoning because we like the tangy flavor addition!
I made your Easy Taco Soup on 3/11/2023. I recommend the recipe for all for ease of prep and great flavor.
My simple tweaks: After cooking hamburger and draining it, I sweated the onions and bell pepper together in the skillet with a tablespoon of the meat drippings.
I then added everything into the pot as your recipe indicated.
Tip: I used original Ro-Tel tomatoes which have more heat. Use milder version for those who want less heat spice.
We are making another pot next Monday for my husband’s Bible Class.
I chickend out on the green chilis. This was delicious so simple! New twist of chili is how I see it. I added avacto, cheese and onions on the top of serving My picky son said he could eat it everyday.
I made this twice without corn. I can’t stand corn. I added a can of black beans and chili beans instead. I doubled the recipe and took about two bowls to my son when visited a month ago. He loved it to and wanted the recipe. So you have two new fans! Thank you!
Wow! Made this for dinner last night, and was amazed at how good it was, and with those “simple pantry ingredients.” I’m betting the leftovers will be even better, and I’ll still have enough to freeze for a cold and rainy day. I garnished this soup with Mexican blend cheese and tortilla strips.
This will be a regular soup recipe in my house. Thanks Holly! :)
I made this last night and it was fast, easy and delicious.
Just made the Taco soup and it was outstanding love it. Also will make it again.
I had to go to 2 different stores to get the right ingredients but that’s Okay it was worth it