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    Taco Soup

    Updated June 10, 2024 / By Holly Erickson & Natalie Mortimer

    Taco night, but make it soup! Our taco soup recipe features all of the standard taco fixings, including ground beef flavored with our homemade taco seasoning. Don’t forget the toppings!

    a bowl of homemade taco soup made with ground beef and black beans topped with cheddar cheese, sour cream and fresh cilantro

    More soups with ground beef

    Our Original Taco Soup

    There’s many reasons to love this simple taco soup recipe. Taco soup means you only need one pot, which means fast clean-up. This pantry clean out recipe gives your pantry and freezer a real workout. Taco soup packs all of the flavor but a fraction of the dishes of taco night. We recommend baking a batch of cornbread to serve alongside. Once you’ve made homemade taco soup, check out our Tortilla Soup and our many soup recipes.

    ground beef, black beans, bell peppers, onion, green chiles, stock, diced tomatoes, corn and taco seasoning in prep bowls

    The Best Taco Soup Recipe Begins With The Best Ingredients

    • Ground beef

    • Onion

    • Stock

    • Cans! Diced tomatoes, green chilis, black beans

    • Homemade taco seasoning

    • Frozen corn

    • Bell peppers: We like to use one red bell pepper and one green for a cheery pop of color. But, the main reason the peppers are here is to add a crunchy zing of freshness to an otherwise-pantry dependent soup, so any bell pepper will do.

    ground beef and onions being cooked in a in a large soup pot
    ground beef, onion, green chilies, stock, diced tomatoes, taco seasoning, black beans, corn and bell peppers in a soup pot

    How To Make This Easy Taco Soup

    1. Brown the beef and onions in a large soup pot.

    2. Open all your cans! We recommend this can opener for the heavy lifting.

    3. Empty the contents of the cans into the pot, along with the corn, spices, veggies and stock.

    4. Simmer! Let all of those flavors meld.

    5. Garnish! Ladle yourself a big, spicy, beefy bowl of taco soup, and doctor it up however you'd like to! We love a big dollop of sour cream, a sprinkle of cheese, and some avocado.

    a pot of homemade taco soup made with ground beef, black beans, corn and bell pepper being scooped with a ladle

    How to Store Leftover Soup + Tips

    • While you’re making taco seasoning for this soup, our homemade taco seasoning makes an excellent gift for your favorite home chef.

    • If you have extra ground beef, we’ve got plenty of ground beef recipes in our archive. And if it's just tacos you’re looking for, there’s plenty of taco recipes too!

    • Let leftovers cool completely before storing in an airtight container in the fridge for up to four days, or in the freezer for up to 3 months.

    a pot of homemade taco soup made with ground beef, black beans, corn and bell pepper being scooped with a ladle
    a bowl of homemade taco soup made with ground beef and black beans topped with cheddar cheese, sour cream and fresh cilantro

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    Taco Soup Recipe

    Updated June 10, 2024

    By Holly Erickson & Natalie Mortimer

    • Serves:  6
    • Prep Time:  10 min
    • Cook Time:  40 min
    • Calories:  355
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    Description

    Taco night, but make it soup! Our taco soup recipe features all of the standard taco fixings, including ground beef flavored with our homemade taco seasoning. Don’t forget the toppings!

    Ingredients

    • 1 pound ground beef
    • 1 yellow onion, diced
    • 1 (4-ounce) can green chilies
    • 2 cups chicken stock
    • 1 (28-ounce) can tomatoes diced
    • 2 tablespoons taco seasoning, store-bought or homemade
    • 2 (14-ounce) cans black beans, drained
    • 1 cup frozen corn
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced

    For Serving (optional)

    • Shredded cheddar cheese
    • Sour cream
    • Fresh cilantro
    • Sliced green onions
    • Diced avocado

    Method

    1. Place the beef and onion in a large soup pot over medium-high heat. Cook, breaking up the meat with a spoon, until the meat is browned, about 8 minutes.

    2. Add the green chilies, chicken stock, diced tomatoes, taco seasoning, black beans, corn, and bell peppers. Bring the soup to a boil, then reduce the heat to medium low and simmer, stirring occasionally, for 30 minutes.

    3. Serve the soup in bowls topped with any toppings of your choice, as desired.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 355
    • Protein 28 g
    • Carbohydrates 43 g
    • Total Fat 9 g
    • Dietary Fiber 9 g
    • Cholesterol 47 mg
    • Sodium 250 mg
    • Total Sugars 10 g

    Taco Soup

    Questions & Reviews

    Join the discussion below.

    or
    • Sharon

      Can I freeze some of this recipe??

      Absolutely!

    • Crystal

      What heat should this simmer at? Medium, medium/low?

      Medium Low. Make sure it's not boiling. Hope you enjoy Crystal!

    • Marie

      How many cups of soup does this make?

      We do not have yield for this right now.

    • Lynn

      Is this gluten free

      Yes!

    • Brandy

      Is one serving 670 calories or is that divided into 6 servings, also what is a serving??

      Thank you

      One serving.

    • Autumn

      whoa! this was so easy and extremely delicious! only changes i did was added salt and extra heat with a spoonful of sambel oleak at the end. i served with sour cream and jalapeño. so excited for leftovers!

      Thanks Autumn, so glad you loved it!

    • Jennifer

      Very good recipe! 10/10
      I did spice it up a bit with some dried oregano, smoked paprika, and ancho chili powder.

      Thanks Jennifer, we are so happy you loved it!

    • KG

      Excellent and easy recipe. I used 1 1/2 tbsp of taco seasoning because I know the one I have is on the spicy side but it was perfect. Would be great for a crowd or for a potluck. Will make it again.

      Thanks KG, so happy you loved it!

    • Renee

      Awesome! My 13 yr old said it tastes like Chipotle.

      Thanks Renee, glad you loved it!

    • Michelle

      Loved the recipe! So simple and versatile. Tonight I used one can of roasted tomatoes, one regular diced. I had two bone-in chicken breasts so I poached them in the soup (instead of using ground beef) and shredded them after they had cooked through. At the very end I added cilantro, parsley and the juice of half a lemon. Absolutely delicious!

      Thanks Michelle, happy you loved it!