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Are you looking for an easy to make, simple ingredient recipe for Taco Soup? Make this classic soup recipe inside one pot with pantry ingredients like canned beans, tomatoes, dried seasonings, fresh onion and garlic, and one pound of ground beef. Don’t forget your favorite taco soup toppings!
For my easy chicken version of the classic soup be sure and make my Easy Chicken Taco Soup.
Simple Taco Soup Recipe (One Pot Soup)
Simple and easy taco soup is always a favorite dinner idea for the family! My kids love topping their soup with their favorite taco soup toppings like tortilla strips or chips, shredded cheese, sour cream, and avocado slices.
This soup recipe is simple to make in one pot on the stove top and it includes convenient ingredients like canned items and a packet of taco seasoning.
For a complete and hearty meal try serving some of my Honey Cornbread Muffins alongside the soup. They’re extra yummy with some honey butter!
Ingredients Needed To Make The Best Taco Soup
- Extra-Virgin Olive Oil : Any neutral flavored will work just fine for this like EVOO, avocado oil, canola oil, or vegetable oil. The oil is what will help cook and soften the diced onion.
- Finely Diced Yellow Onion
- Ground Beef : I use 93/7 ground beef by any fat percentage of ground beed will work fine as you will be draining the excess grease anyways.
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, garlic paste from a tube, or minced garlic from a jar. Just make sure you use the equivalent to 3 cloves of fresh garlic.
- Taco Seasoning Packet : Use regular, mild, reduced-sodium, spicy, etc.
- Beef Broth : Use regular salted or reduced-sodium beef broth depending on dietary needs or preference. One can is just about 1 cup + 3/4 cup of broth so sometimes I will just use one can and then add a splash of water if needed.
- Pinto Beans
- Black Beans
- Tomato Sauce
- Petite Diced Tomatoes
- Diced Green Chilies : My family (me included!) hates the texture of the diced green chilies so I always throw the green chilies and tomato sauce into a blender and blend them up until smooth.
- Frozen Corn
How To Make Taco Soup With Easy Canned Ingredients and Ground Beef (Printable Recipe Card Below)
In a large pot, or dutch oven pot, add the oil and heat over medium-high heat. Add in the diced onions and cook until they’re softened, while stirring occasionally, for about 5 minutes.
Add in the ground beef and cook & crumble until the beef is no longer pink. Drain any excess grease/fat from the pot.
Stir in the garlic and packet of taco seasoning in and mix until fragrant and the meat is coated.
Add the beef broth, beans, tomato sauce, diced tomatoes, diced green chilies, and corn. Stir well.
Bring to a boil, then reduce heat to medium low, and let the taco soup simmer (uncovered) for 20-30 minutes.
Serve immediately with your favorite taco soup toppings.
How To Properly Store & Reheat Taco Soup Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat leftover soup inside a saucepan on the stove top, or in the microwave, until heated through. The soup will thicken once it cools. If needed, add a splash of beef broth or water to achieve your desired consistency.
Taco soup can be frozen for up to 3 months. Allow the soup to cool to room temperature before transferring to freezer bags and freezing. I like to freeze soup inside a gallon size freezer safe Ziploc bag because then it can lay flat in the freezer. Allow the frozen to soup thaw in the fridge overnight before reheating or place the frozen soup inside the crockpot (on low heat) and heated it through for 5-6 hours.
Tips For Success When Making Easy Taco Soup
- Sodium Tip : Because of the canned ingredients, which tend to be higher in sodium, this soup can have high sodium. If you are on a low sodium diet, or just want to watch your salt intake, I recommend using reduced-sodium canned products and/or reduced sodium taco seasoning. You can also add your dried seasonings to control the salt content more.
- Ground Meat : Use a lean ground beef to avoid excess fat settling at the top of the taco soup. You can also replace the ground beef with ground turkey, ground pork, or ground chicken. I use a 93/7 lean ground beef.
- Corn : Use yellow corn, white corn, or a gold n’ white mix corn. You can also use a 15 ounce can of corn instead of frozen corn; make sure to drain it first before adding it into the soup pot.
- Simmer Time : The longer you simmer the soup, the better! You can simmer it with the lid on or leave the lid off. I love simmering soup with a lid on because it really infuses all those flavors together. Uncover the soup towards the end so it can thicken and the excess moisture can evaporate (if wanted).
More Soup Recipes To Try
- One Pot Southwest Chicken Soup
- Creamy & Cheesy Chicken Enchilada Soup
- 7 Can Chicken Taco Soup
- Crockpot Stuffed Pepper Soup
- White Lasagna Soup
Taco Soup Recipe
Equipment
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion finely diced
- 1 pound ground beef
- 3 cloves garlic (minced or pressed)
- 1 packet (1 ounce) taco seasoning
- 2 cups beef broth
- 1 can (15 oz) pinto beans (drained & rinsed)
- 1 can (15 oz) black beans (drained & rinsed)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (4 oz) diced green chilies
- 1½ cups frozen corn
Instructions
- In a large pot or dutch oven pot, over medium-high heat, add the oil and diced onions. Cook until they're softened, while stirring occasionally, for about 5 minutes.1 tablespoon extra-virgin olive oil, 1 small yellow onion
- Add in the ground beef and cook & crumble until the beef is no longer pink. Drain any excess grease/fat from the pot.1 pound ground beef
- Stir in the garlic and packet of taco seasoning in and mix until fragrant and the meat is coated.3 cloves garlic, 1 packet (1 ounce) taco seasoning
- Add the beef broth, beans, tomato sauce, diced tomatoes, diced green chilies, and corn. Stir well.2 cups beef broth, 1 can (15 oz) pinto beans, 1 can (15 oz) black beans, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) petite diced tomatoes, 1 can (4 oz) diced green chilies, 1½ cups frozen corn
- Bring the soup to a boil, then reduce heat to medium low, and let the taco soup simmer (uncovered) for 20-30 minutes.
- Serve immediately with your favorite taco soup toppings like sour cream, avocado slices, shredded cheese, tortilla strips, and chopped cilantro.
Notes
- Sodium Tip : Because of the canned ingredients, which tend to be higher in sodium, this soup can have high sodium. If you are on a low sodium diet, or just want to watch your salt intake, I recommend using reduced-sodium canned products and/or reduced sodium taco seasoning. You can also add your dried seasonings to control the salt content more.
- Ground Meat : Use a lean ground beef to avoid excess fat settling at the top of the taco soup. You can also replace the ground beef with ground turkey, ground pork, or ground chicken. I use a 93/7 lean ground beef.
- Corn : Use yellow corn, white corn, or a gold n’ white mix corn. You can also use a 15 ounce can of corn instead of frozen corn; make sure to drain it first before adding it into the soup pot.
- Simmer Time : The longer you simmer the soup, the better! You can simmer it with the lid on or leave the lid off. I love simmering soup with a lid on because it really infuses all those flavors together. Uncover the soup towards the end so it can thicken and the excess moisture can evaporate (if wanted).
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