Easy Taco Soup Recipe

This Easy Taco Soup Recipe is my go-to when I need something hearty and healthy on the table fast. With just 9 simple ingredients and loads of protein, it’s the perfect comfort food that actually fuels your body well.

I started making this taco soup on busy school nights when my family needed a filling meal without the fuss. There’s something magical about tossing everything into one pot and letting it simmer while you catch your breath from the day. The aroma of cumin and chili powder fills the kitchen, and before you know it, dinner is ready. This easy taco soup recipe works in your crock pot, instant pot, or on the stovetop, so you can adapt it to your schedule. It’s become my go-to healthy taco soup that my kids actually ask for by name, especially my youngest who loads hers with crushed tortilla chips.

What You’ll Need for This Taco Soup

I always brown my beef with fresh garlic and onions first because it creates the flavor foundation that makes this soup so good. Pro tip: don’t skip draining and rinsing your canned beans as it reduces sodium and prevents a gummy texture.

• 1 teaspoon olive oil
• 1 lb ground beef (or substitute ground turkey)
• 1 cup onion, chopped (1 medium onion)
• 1½ teaspoons garlic, minced (about 4 cloves)
• 1 (14 oz) can diced tomatoes with green chiles
• 1 quart beef broth (I prefer low or no salt so I can control seasoning)
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 cup frozen corn (no need to thaw)

How to Make Taco Soup Step by Step

I recommend using at least a 4-quart Dutch oven or soup pot because this recipe makes a generous batch. Choose your cooking method below based on how much time you have.

Stovetop Method (About 50 Minutes Total)

Step 1: Heat olive oil in your soup pot over medium-high heat. Add ground beef, chopped onion, and minced garlic. Break up the meat with a wooden spoon and cook for 10 to 12 minutes until the beef is fully browned with no pink remaining. The onions should turn translucent and smell fragrant. Drain excess fat if desired.

Step 2: Add the diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, and cumin to the pot. Stir everything together to combine the spices evenly with the liquid.

Step 3: Pour in the drained black beans, pinto beans, and frozen corn. Stir well to distribute all ingredients throughout the soup.

Step 4: Bring the taco soup mixture to a rolling boil over high heat, then immediately reduce to a gentle simmer. Cover partially and let it cook for 30 minutes, stirring occasionally. The longer simmer allows flavors to meld beautifully. Taste and add salt as needed before serving.

Crockpot Method (6 to 8 Hours)

Step 1: In a large skillet, heat olive oil over medium-high heat. Brown the ground beef, onions, and garlic for 10 to 12 minutes until fully cooked. Drain excess fat if desired.

Step 2: Transfer the beef mixture to your slow cooker. Add diced tomatoes, beef broth, all spices, drained beans, and frozen corn.

Step 3: Stir everything together. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Taste and adjust salt before serving.

Instant Pot Method (About 35 Minutes Total)

Step 1: Set your Instant Pot to sauté mode for 12 minutes. Add olive oil, then brown the ground beef, onions, and garlic for 10 to 12 minutes until fully cooked. Make sure to scrape up any browned bits from the bottom to avoid a burn notice. Drain excess fat if desired.

Step 2: Add the diced tomatoes, beef broth, and all spices. Stir well, scraping the bottom again.

Step 3: Do NOT add the beans yet. Add only the frozen corn at this point. Cover, set the valve to sealing, and cook on manual pressure for 0 minutes (yes, zero). This allows the pot to come to pressure and then immediately release, which takes about 10 minutes total.

Step 4: Quick release the pressure. Open the lid and stir in the drained beans. Let them heat through for 2 to 3 minutes using the residual heat. This prevents mushy beans. Taste and adjust salt before serving.

Important note: The Instant Pot can make canned beans very mushy under pressure. That’s why I add them after cooking for the best texture.

Best Sides and Toppings for Taco Soup

This soup tastes incredible with classic Mexican inspired toppings that add freshness and texture.

Shredded cheese: Melts beautifully into the hot soup and adds creamy richness that balances the spices perfectly.

Sour cream or Greek yogurt: Provides cool, tangy contrast while the Greek yogurt option adds extra protein to this already high protein taco soup.

Fresh avocado: Brings healthy fats and a buttery texture that makes each spoonful more satisfying.

Lime wedges: A squeeze of fresh lime juice brightens all the flavors and adds that authentic Mexican restaurant taste.

Crushed tortilla chips: Creates the perfect crunchy element and turns your soup into a complete meal with great texture contrast.

Fresh cilantro and diced tomatoes: Add color, freshness, and a burst of flavor that complements the warm spices.

Cornbread or crusty bread: Perfect for soaking up every last drop of this delicious taco soup broth.

Complement Your Taco Soup with These Delicious Recipes

This protein-packed taco soup pairs wonderfully with other comforting soups that round out your weekly meal rotation. For a creamy, lighter option, try the velvety Creamy Roasted Veggie Soup with its caramelized vegetables and coconut milk, or explore Mediterranean flavors with the elegant Mediterranean Orzo Soup featuring fresh herbs and tender pasta in a savory broth.

If you love hearty, filling soups, the High Protein Chicken Pot Pie Soup delivers classic comfort food vibes with 25g of protein per serving. For plant-based variety on your menu, the Spinach Lentil and Butter Bean Soup offers 14g of protein with earthy lentils and vibrant greens in every satisfying bowl.

Storing and Reheating Your Taco Soup

This easy taco soup recipe stores beautifully, making it perfect for meal prep. Let the soup cool completely, then transfer to airtight containers. It will keep in the refrigerator for up to 4 days. I actually think it tastes even better the next day after the flavors have had time to develop.

For reheating, simply warm individual portions in the microwave for 2 to 3 minutes, stirring halfway through. On the stovetop, reheat over medium-low heat for 2 to 3 minutes until heated through. Add a splash of broth if the soup has thickened too much during storage.

Pro tip: freeze this soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave for a quick lunch option. I keep several containers in my freezer for those nights when cooking from scratch just isn’t happening.

Common Questions About Taco Soup

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