I remember the first time I whipped up this delicious taco soup it was a chilly weeknight, and I wanted something easy, comforting, and full of flavor without spending hours in the kitchen. As a chef turned low-carb food blogger, I knew I could lean on pantry staples and bold Mexican-inspired spices to create something spectacular. With ground beef bubbling away, beans and corn joining in, and taco seasoning doing its magic, the aroma filled my home and the family gathered around the bowl in no time. This taco soup became a go-to for busy evenings, big appetites, and even last-minute meal prep.
Why You’ll Love This Recipe
- Simple pantry-friendly ingredients – Most are staples (ground beef, beans, corn, tomatoes, taco seasoning) making this easy taco soup recipe a go-to for quick dinners.
- Hearty and satisfying – With ground beef and beans, you’ve got protein and fiber which support fullness and satiety.
- Comforting Mexican flavors – It’s a Mexican-style soup recipe that brings taco flavor in a bowl, perfect when you crave something bold but easy.
- Prep ahead & make-it-your-own – You can cook it on the stovetop, slow cooker or Instant Pot; freeze leftovers or portion for lunches.
- Adaptable for lifestyle diets – With tweaks you can make it low-carb or lighter, tailoring the recipe to your nutritional goals (like my keto-inspired meals).
- Family-friendly and crowd-pleasing – Kids and adults both love topping it with cheese, avocado or tortilla chips, and it works for potlucks or weeknight dinners.
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 20–25 minutes | 30–35 minutes |
Ingredients
- 1 lb (≈450 g) lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (14.5 oz) can fire-roasted diced tomatoes with green chiles
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole-kernel corn, drained
- 1 (8 oz) can tomato sauce
- 1 qt (4 cups) low-sodium beef broth
- 1 package (1 oz) taco seasoning mix (or homemade mix of chili powder, cumin, paprika, oregano)
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, chopped cilantro, crushed tortilla chips
Step by Step Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and garlic; sauté until the onion becomes translucent (≈3-4 minutes).
- Add the ground beef. Break it apart and brown thoroughly, about 5-6 minutes. Drain any excess fat if desired.
- Stir in the taco seasoning mix, smoked paprika and dried oregano; cook for about 1 minute to wake up the spices.
- Add the fire-roasted diced tomatoes with chiles, tomato sauce and beef broth. Stir to combine.
- Add the drained pinto beans, black beans and corn into the pot. Bring the mixture to a low boil, then reduce the heat to a simmer.
- Cover and simmer for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken slightly.
- Taste and season with salt and pepper as needed. If you like a thicker consistency, simmer uncovered for a few extra minutes.
- Ladle into bowls and top with your preferred toppings: shredded cheese, sour cream or Greek yogurt, avocado, cilantro, and crushed tortilla chips.
How to Serve
This taco soup really shines when styled like a taco bar in a bowl. Serve it hot in deep bowls and let everyone customize their toppings. Pair it with warm cornbread, garlic bread or tortilla chips for crunch. For a lighter side, try a crisp green salad or steamed broccoli. If you’re prepping for meal-prep bowls, add the toppings individually so they stay fresh until serving. For a fun twist, serve the soup in mini bread bowls or alongside baked tortilla roll-ups.
Additional Tips
- For a low-sodium version: use no-salt-added beans, low-sodium broth and reduce added salt.
- Want low-carb / keto: skip or reduce the beans and corn, use extra beef broth, and top with cheese and avocado instead of tortilla chips.
- Want extra veggies: throw in diced bell peppers, zucchini or spinach in the last 5 minutes of cooking.
- Make it quicker: use pre-chopped onion/garlic or frozen corn.
- Slow cooker or Instant Pot: Brown beef and onion first, then transfer all ingredients into the slow cooker (low for 4-6 hours) or Instant Pot (manual high pressure for 3 min, natural release for 10 min) to make this easy taco soup recipe even easier.
- Adjust spice level: omit jalapeño (if using) for mild, or add chopped fresh jalapeño or hot sauce for extra heat.
Recipe Variations
- Keto Beef & Cauliflower Taco Soup – Replace beans and corn with steamed cauliflower florets and diced zucchini; keep ground beef and tomatoes; finish with cheddar and avocado.
- Chicken Taco Soup – Substitute shredded cooked chicken for ground beef; use chicken broth; skip beans or reduce quantity; keep corn and tomatoes.
- Vegetarian Taco Soup – Omit meat entirely; use vegetable broth; add extra beans or lentils; include diced bell pepper and mushrooms for texture.
- Creamy Taco Soup (Lower-Carb Edition) – Use ground beef, replace half of broth with unsweetened almond milk, omit beans or reduce them, finish with a dollop of sour cream and chopped cilantro for richness.
Freezing and Storage
To store leftovers:
- Transfer cooled soup into airtight containers and refrigerate up to 3-4 days.
- For freezing: Allow the soup to fully cool. Portion into freezer-safe containers or zip-top bags (lay flat for quick thaw). Label with date; freeze up to 2-3 months.
- To reheat: thaw in the refrigerator overnight, then warm on the stovetop over medium-low heat until heated through, stirring occasionally. Add toppings after reheating for best texture.
Special Equipment
| Item | Use |
|---|---|
| Large soup pot or Dutch oven | For sautéing and simmering the soup |
| Measuring cups & spoons | For accurate seasoning and ingredient amounts |
| Wooden spoon or heat-proof spatula | To stir and break up ground beef |
| Strainer/colander | To drain and rinse beans and corn |
| Ladle | To serve the soup into bowls |
| Freezer-safe containers or bags | For storing leftovers or meal-prep batches |
Easy Taco Soup Recipe
Ingredients
- 1 lb ≈450 g lean ground beef
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 Tbsp olive oil
- 1 14.5 oz can fire-roasted diced tomatoes with green chiles
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can whole-kernel corn, drained
- 1 8 oz can tomato sauce
- 1 qt 4 cups low-sodium beef broth
- 1 package 1 oz taco seasoning mix (or homemade mix of chili powder, cumin, paprika, oregano)
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese sour cream or Greek yogurt, diced avocado, chopped cilantro, crushed tortilla chips
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and garlic; sauté until the onion becomes translucent (≈3-4 minutes).
- Add the ground beef. Break it apart and brown thoroughly, about 5-6 minutes. Drain any excess fat if desired.
- Stir in the taco seasoning mix, smoked paprika and dried oregano; cook for about 1 minute to wake up the spices.
- Add the fire-roasted diced tomatoes with chiles, tomato sauce and beef broth. Stir to combine.
- Add the drained pinto beans, black beans and corn into the pot. Bring the mixture to a low boil, then reduce the heat to a simmer.
- Cover and simmer for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken slightly.
- Taste and season with salt and pepper as needed. If you like a thicker consistency, simmer uncovered for a few extra minutes.
- Ladle into bowls and top with your preferred toppings: shredded cheese, sour cream or Greek yogurt, avocado, cilantro, and crushed tortilla chips.
FAQs
Is this taco soup keto friendly?
The base version includes beans and corn, which add carbs, so it’s not strictly keto. But with tweaks skip or reduce beans and corn, use extra broth and finish with cheese and avocado it becomes a low-carb version.
Can I make this in a slow cooker or Instant Pot?
Yes. Brown the ground beef and onion on the stove first, then transfer all ingredients into a slow cooker (cook on low for 4-6 hours) or Instant Pot (manual high pressure 3 minutes, natural release 10 minutes) for convenience.
What can I serve instead of ground beef?
You can substitute ground turkey, ground chicken, or even shredded cooked chicken for a lighter option. For vegetarian, omit meat entirely and increase beans or add textured vegetarian crumbles.
How do I thicken the soup if I prefer a thicker consistency?
Simmer the soup uncovered for a few extra minutes to evaporate some liquid, mash a portion of the beans, or reduce added broth slightly. Some taco seasoning packets also contain thickening agents like cornstarch.
Can I make this ahead for meal prep?
Absolutely. The soup stores well in the fridge for up to 4 days and freezes nicely for 2-3 months. Portion it for quick lunches or dinners on busy weeknights.
Conclusion
This taco soup recipe delivers big on flavor, comfort and ease. With bold Mexican influences, lean ground beef, hearty beans and corn, and a one-pot approach, you get a satisfying meal that doesn’t skimp on nutrition or taste. Whether you’re leaning into meal-prep, feeding a hungry crowd, or just craving a cozy soup night, this recipe checks every box. And if you’re following your keto or low-carb journey (like I do on my site), simple tweaks let you enjoy it guilt-free. Serve it up and dive in because this is comfort food you’ll feel good about.