There’s something deeply comforting about a pot of taco soup simmering on the stove.
The air fills with the warm scent of chili, cumin, and garlic, and before long, you’ve got a hearty, one-pot meal that feels like a hug in a bowl.
Your family will love topping their bowls with cheese, avocado, and crunchy tortilla strips — and you’ll love how quick and easy it is to make.
Simple ingredients, bold Tex-Mex flavor, and ready in under an hour — this taco soup is the kind of cozy dinner everyone looks forward to.
For the Taco Soup
- Olive Oil – A drizzle helps the beef brown beautifully and adds a touch of richness.
- Lean Ground Beef – The hearty base of the soup; use lean beef for great flavor without too much fat.
- Yellow Onion – Adds sweetness and depth as it cooks with the beef.
- Garlic – Brings that irresistible, savory aroma every great soup needs.
- Jalapeño – For a little kick of heat; optional, but adds amazing flavor.
- Diced Tomatoes with Green Chiles – Adds zest, texture, and a subtle spicy edge.
- Beef Broth – Keeps the soup rich and flavorful; low-sodium is best so you can control the salt.
- Tomato Sauce – Helps tie everything together into a hearty, comforting base.
- Chili Powder, Cumin, Paprika & Oregano – The Tex-Mex flavor foundation that gives the soup its warm, smoky spice.
- Ranch Dressing Mix – Adds a tangy, herby note (or swap for cilantro and lime juice for a fresher taste).
- Frozen Corn – A pop of sweetness and color in every spoonful.
- Black Beans – Adds creaminess and extra protein.
- Pinto Beans – For a soft, hearty texture that balances perfectly with the beef.
- Salt & Pepper – Adjust to taste; don’t skip this final seasoning touch.
Optional Toppings
- Shredded Mexican Blend Cheese – Melts perfectly into the warm soup.
- Green or Red Onions – Adds a fresh, crisp bite.
- Diced Avocado – Creamy, cool contrast to the spices.
- Tortilla Strips or Chips – For that satisfying crunch on top.
- Can I make this in a slow cooker?
Absolutely! Just brown your beef and onion first (because flavour!), then throw everything into your slow cooker — beans, corn, tomatoes, broth, and all. Cook on low for 6 hours or high for 3 hours, and boom: taco soup magic with almost zero effort. - What if I don’t have ground beef?
No worries — ground turkey, chicken, or even leftover roast chicken all work beautifully. Turkey gives it a lighter twist, and shredded chicken makes it feel extra hearty. Basically, use what you’ve got! - How spicy is it, really?
Not very! The heat is mild unless you leave the jalapeño seeds in or use spicy diced tomatoes. If you like a little kick, go wild with extra chili powder or a dash of hot sauce. If not, skip the jalapeño and it’s totally family-friendly. - My soup’s too thick (or too thin!) — help!
If it’s too thick, just stir in a splash of broth or water. If it’s too thin, let it simmer uncovered for a few minutes until it reduces. It’s a forgiving recipe — you really can’t mess this one up. - Can I freeze it?
You sure can! Let the soup cool completely, then portion it into containers or freezer bags. It freezes like a dream and reheats perfectly. Great for meal prep — or future you on a busy weeknight.
Taco Soup Recipe
This hearty and flavorful taco soup is the ultimate comfort food. Packed with beef, beans, corn, and warm spices, it’s filling, deliciously spiced, and sure to satisfy. Top it with cheese, avocado, and tortilla strips for the perfect finishing touch.
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Servings: 7
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Ingredients
- 2 tsp olive oil
- 1¼ lbs lean ground beef
- 1 medium yellow onion, chopped (about 1½ cups)
- 2 cloves garlic, minced (2 tsp)
- 1 jalapeño, seeded and finely chopped (optional)
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 (14 oz) can low-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 Tbsp chili powder**
- 1 tsp ground cumin
- ¾ tsp paprika
- ¼ tsp dried oregano
- 1½ Tbsp dry ranch dressing mix or
⅓ cup chopped cilantro + 1 Tbsp fresh lime juice (see notes) - Salt and freshly ground black pepper, to taste
- 1½ cups frozen corn
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
Toppings (optional)
- Shredded Mexican blend cheese
- Chopped green or red onions
- Diced avocado
- Corn tortilla strips or chips
Instructions
- Brown the beef:
Heat a large pot over medium-high heat and drizzle lightly with olive oil.
Add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until browned. - Add aromatics:
Stir in the jalapeño and garlic. Sauté for about 1 minute more, until fragrant. Drain any excess fat. - Simmer the soup:
Stir in the diced tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix.
Season with salt and pepper to taste.
Cover and simmer for 30 minutes, stirring occasionally. - Add beans and corn:
Stir in the corn, black beans, and pinto beans. Cook until heated through.
If you prefer a thinner soup, add about ½ cup of water.
If using cilantro and lime instead of ranch mix, stir them in at this point. - Serve:
Ladle into bowls and top with your favorite garnishes. Serve warm.
Notes
- Milder option: Substitute ⅓ cup chopped bell pepper for the jalapeño or simply omit it.
- Spice it up: Double the spices for a bolder, more robust flavor.
