Taco soup is the kind of weeknight magic everyone needs in their back pocket.
When ground beef, beans, tomatoes, and spices come together in one pot, the result is a bowl of pure comfort — hearty, flavorful, and ready in just 30 minutes.
It’s the easiest way to bring taco night to the table without any fuss.
Your family will love topping their bowls with cheese, tortilla chips, and a squeeze of lime, and you’ll love how simple it is to make.
Warm, cozy, and full of bold flavor — this taco soup is a guaranteed crowd-pleaser.
For Taco Soup
- Ground Beef – Use lean ground beef for rich flavor without excess grease. You can also swap in ground turkey or chicken for a lighter option.
- Onion – Adds a sweet, savory base that deepens the flavor of the soup.
- Tomato Paste – Gives the broth a rich, concentrated tomato flavor.
- Chili Powder – Brings classic taco spice and warmth to every bite.
- Ground Cumin – Adds that earthy, smoky flavor that makes taco seasoning irresistible.
- Garlic Powder – Simple but essential for depth and aroma.
- Kosher Salt – Balances and enhances all the spices in the soup.
- Diced Tomatoes with Green Chiles – These canned tomatoes add a tangy, slightly spicy kick.
- Black Beans – Add hearty texture and protein. Be sure to rinse and drain before adding.
- Chili Beans – Come with a flavorful sauce that thickens and enriches the soup.
- Corn Kernels – Add a pop of sweetness and color to each spoonful.
- Water – The liquid base that ties everything together; you can substitute broth for more depth.
For Serving
- Shredded Cheese – Melts perfectly into the hot soup for creamy richness.
- Tortilla Chips – Add crunch and that authentic taco-night feel.
- Avocado – Brings creaminess and freshness to balance the spice.
- Cilantro & Chopped Onion – Brighten up the flavors right before serving.
- Sour Cream – Adds a cool, tangy contrast to the warm soup.
- Lime Wedges – A squeeze of lime juice lifts and freshens the entire dish.
- Can I use ground turkey or chicken instead of beef?
Yep! This recipe works beautifully with ground turkey or chicken. It’s a little leaner, so I usually add an extra drizzle of oil or a spoonful of tomato paste to keep things rich and flavorful. - Can I make this in a slow cooker or Instant Pot?
Absolutely. Brown the beef and onion first (that’s where the flavor starts!), then throw everything into your slow cooker. Cook on low for 6 hours or high for 3–4. For the Instant Pot, pressure cook for 8 minutes, then let it naturally release for 15 minutes. Dinner done. - How do I make the soup thicker or thinner?
Want it thicker? Just simmer it a bit longer to let the liquid reduce. Too thick? Add a splash of water or broth until it’s just how you like it. Easy fix either way. - How long does it keep — and can I freeze it?
Taco soup is a storage dream. It’ll keep up to 5 days in the fridge, and it freezes perfectly for up to 2 months. Reheat on the stove or microwave and top with fresh garnishes — it tastes just as good as day one. - How spicy is it — and can I tone it down (or turn it up)?
It’s got a little kick, but nothing wild. For a milder version, use mild diced tomatoes and skip the green chiles. Want more heat? Stir in a few dashes of hot sauce or a chopped jalapeño — your call!
The Best Taco Soup Recipe
A quick and flavorful soup with pantry staples! This easy ground beef taco soup takes just 30 minutes on the stove or can be prepped ahead in your slow cooker or Instant Pot.
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Servings: 6
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Shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, lime wedges
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Ingredients
(Use the slider below to adjust for ½x, 1x, 2x, or 3x batches)- 1 lb lean ground beef
- 1 cup chopped onion
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 2 tsp kosher salt
- 2 (10-oz) cans diced tomatoes with green chiles (Mexican flavor)
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can chili beans, with liquid
- 1 cup frozen corn kernels
- 4 cups water
Shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, lime wedges
Instructions
Stovetop Method
- In a large stockpot over medium heat, brown the ground beef, breaking it into small pieces until no longer pink.
- Add the chopped onion and cook for about 3 minutes, until softened.
- Stir in the tomato paste, chili powder, cumin, garlic powder, and salt. Cook for another 2 minutes, stirring often.
- Add the diced tomatoes, black beans, chili beans, corn, and water.
- Bring to a boil, then reduce to a gentle simmer. Cook for 20–25 minutes, stirring occasionally. For a thicker soup, simmer longer.
- Serve hot with your favorite taco toppings.
Slow Cooker Method
- In a skillet, brown the ground beef over medium heat until no longer pink.
- Add the onion and cook until softened, about 3 minutes. Stir in the tomato paste, chili powder, cumin, garlic powder, and salt; cook for 2 more minutes.
- Transfer the beef mixture to your slow cooker. Add the tomatoes, black beans, chili beans, corn, and 3 cups of water. Stir to combine.
- Cover and cook on Low for 6 hours or High for 3 hours.
- Taste and adjust seasoning, then serve with taco toppings.
Instant Pot Method
- Set the Instant Pot to Sauté mode. Cook the ground beef, onion, and tomato paste until the beef is browned.
- Add the chili powder, cumin, garlic powder, and salt; cook for 1–2 minutes.
- Stir in the tomatoes, corn, and 3 cups of water.
- Lock the lid and set to Pressure Cook for 8 minutes.
- Allow a 15-minute Natural Release, then carefully perform a Quick Release using a wooden spoon handle.
- Stir, adjust seasoning, garnish, and serve.
Notes
- This soup freezes beautifully for up to 2 months.
- Reheat gently on the stovetop or in the microwave before serving.
