Easy Taco Soup Recipe

Hearty serving of taco soup with yellow and blue place mats underneath it.

For those days when you need a filling meal but have no motivation to cook, this quick and easy taco soup recipe is here to help! All you need are some canned vegetables, ground beef, and a spare packet of taco seasoning. 

Easy Taco Soup Recipe

Taco Soup Ingredients: 

  • 1 lb ground beef
  • 1/4 cup taco seasoning
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can sweet corn
  • 2 cans diced tomatoes
  • 1 can Ro-tel diced tomatoes and green chiles
  • 1 can chopped green chilies

Instructions:

Brown the beef over medium-high heat in a skillet, draining off excess fat as desired. Pour all undrained canned ingredients into a large pot along with the browned beef, and bring the mixture to a boil.

Once everything is boiling, reduce the heat and stir in the taco seasoning. Add salt and pepper if needed, and serve your taco soup hot with crushed Fritos, sour cream, and shredded cheddar cheese.

About This Easy Taco Soup Recipe

Fall is in the air, and that means two things: 1.) Pumpkin spice lattes will be making their triumphant return to Starbucks storefronts across the nation, and 2.) It’s officially soup season! 

(We’re going to be focusing on the latter here, but the arrival of pumpkin spice lattes is definitely worth noting!) Making soup from scratch is a real undertaking– chopping the vegetables, preparing the broth, boiling the noodles…it’s a pretty involved process! 

With an eye towards the busy school days ahead, I wanted to create a soup that was filling and delicious but didn’t require a ton of prep time. The solution? Canned ingredients, and lots of them!

Because they’re untrained, the canned vegetables will quickly create a nice broth, and just need to be boiled together to cohere as a soup. Couple that vegetable base with some browned ground beef and a packet or two of taco seasoning, and you’ve got a no-stress taco soup!

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Substitutions

There are tons of wonderful bean possibilities out there if you don’t enjoy kidney beans– we recommend pinto, navy, or black beans as substitutes. 

Ro-tel can also be swapped out for an additional can of diced tomatoes. 

It’s possible to make homemade taco seasoning if you don’t have any packets on hand. A combination of onion powder, garlic salt, paprika, and chili powder makes a pretty good imitation taco seasoning!

Finally, for a leaner protein option, you can use ground turkey as opposed to ground beef. 

Variations

Another way to prepare this soup is by browning the meat in a skillet and then adding it and the remaining ingredients to an instant pot. Everything can be cooked on low for 6 hours, or on high for 4 hours.

For a slow cooker or crock pot, the soup will take about 8 hours to cook on the low setting. I really like this method because it allows all of the flavors to blend together over time!

This recipe can also be made both vegetarian and vegan by omitting the ground beef. If you would like a little extra substance, navy beans, sauteed onions, and sliced poblano chiles will really round out a vegan rendition of this soup! 

Serving Suggestions

Serve your taco soup nice and hot, topping it with crumbled Fritos, shredded cheese, and sour cream. I love a squeeze of lime juice for the tangy flavor it lends the soup, and you are welcome to add some chipotle powder if you want a spicier taste. 

This soup is especially tasty with warm tortillas and a little rice on the side! 

FAQ

1.) How long does taco soup last in the fridge? – Taco soup will keep in the refrigerator for about four days. When in a sealed container in the freezer, taco soup can last for up to three months. To re-heat from a frozen state, you can cook your soup over medium heat until it simmers. 

2.) What side goes well with taco soup? – Besides rice, taco soup is really good with sliced avocadoes, tortilla chips, and cornbread!

3.) What are the health benefits of taco soup? – In the case of this recipe, the beans, corn, and tomatoes offer plenty of great vitamins and minerals like Vitamin C and folic acid. The ground beef does introduce some saturated fat, but this soup is otherwise pretty health-friendly!

Printable Recipe

Yield: 6 Servings

Easy Taco Soup

Hearty serving of taco soup with yellow and blue place mats underneath it.

For those days when you need a filling meal but have no motivation to cook, this easy taco soup recipe is here to help! All you need are some canned vegetables, ground beef, and a spare packet of taco seasoning.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 lb ground beef
  • 1/4 cup taco seasoning
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can sweet corn
  • 2 cans diced tomatoes
  • 1 can Ro-tel diced tomatoes and green chilies
  • 1 can chopped green chilies
  • To serve: shredded cheddar, sour cream, and Fritos

Instructions

  1. Brown the beef over medium-high heat in a skillet, draining off excess fat as desired.
  2. Pour all undrained canned ingredients into a large pot along with the browned beef, and bring the mixture to a boil.
  3. Once everything is boiling, reduce the heat and stir in the taco seasoning.
  4. Add salt and pepper if needed, and serve your taco soup hot with crushed Fritos, sour cream, and shredded cheddar cheese.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 423Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 73mgSodium: 945mgCarbohydrates: 35gFiber: 9gSugar: 7gProtein: 31g

Please double-check this information with your favorite nutrition calculator.

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