Taco Soup Recipe is your new weeknight favorite—hearty, healthy, and packed with bold flavor in every spoonful. Whether you’re making it on the stovetop, in a slow cooker, or using your Instant Pot, this simple dish delivers all the Tex-Mex goodness of tacos in cozy, comforting soup form. No fancy ingredients or complicated prep—just wholesome pantry staples like beans, tomatoes, corn, and seasoned ground meat coming together in a savory broth.
What makes this recipe stand out is how customizable and meal-prep friendly it is. You can freeze it, double it, spice it up, or keep it mild. Let’s dive into the ultimate taco soup experience.
Table of Contents
Why You’ll Love This Recipe
- One Pot Wonder: Minimal cleanup and maximum flavor—perfect for busy nights.
- Three Cooking Methods: Choose between stovetop, Crock Pot, or Instant Pot.
- Meal Prep Magic: Make a big batch and freeze leftovers for another day.
- Family-Friendly: Loved by picky eaters and spice lovers alike.
- Healthy & Hearty: Loaded with lean protein, fiber, and veggies—without the guilt.
- Budget Friendly: Uses affordable pantry ingredients you likely already have.
Ingredients
Here’s what you’ll need to make this delicious Taco Soup Recipe:
- 1 lb lean ground beef or ground turkey
- 1 tablespoon olive oil (if using lean meat)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes (with green chilies, if preferred)
- 1 (6 oz) can tomato paste
- 3 cups low-sodium beef or chicken broth
- 2 tablespoons taco seasoning (store-bought or homemade)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla strips
Instructions
This Taco Soup Recipe is flexible—you can cook it on the stovetop, in the slow cooker, or in the Instant Pot. Here’s how:
Stovetop Method
- In a large pot, heat olive oil over medium heat.
- Add diced onions and garlic; sauté for 2–3 minutes until softened.
- Add ground meat and cook until browned, breaking it up with a spoon.
- Stir in taco seasoning, salt, and pepper.
- Add beans, corn, diced tomatoes, tomato paste, and broth.
- Stir well, bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Taste and adjust seasoning. Serve with your favorite toppings.
Crock Pot Method
- Brown ground meat with onions and garlic in a skillet.
- Transfer to slow cooker. Add all remaining ingredients and stir.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Stir before serving and garnish as desired.
Instant Pot Method
- Turn Instant Pot to sauté mode. Add olive oil, onions, garlic, and ground meat.
- Cook until meat is browned. Turn off sauté mode.
- Add all remaining ingredients and stir.
- Seal the lid and cook on high pressure for 10 minutes.
- Allow natural release for 10 minutes, then quick release.
- Stir and serve hot with toppings.
Recipe Details & Nutrition
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes (varies by method)
- Total Time: 40 minutes
- Servings: 6 generous bowls
Estimated Nutrition (per serving)
(Values may vary depending on toppings and ingredients used)
- Calories: ~350
- Protein: 25g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 8g
- Sugar: 6g
- Sodium: 650mg
Tips & Variations
Here are some expert tips and tasty twists to make this Taco Soup Recipe your own:
💡 Pro Tips
- Drain and rinse your beans to reduce sodium and improve texture.
- Simmer longer for deeper flavor if you have time, especially on the stovetop.
- Double the batch and freeze half—this soup freezes beautifully.
- Add toppings right before serving to avoid sogginess (especially tortilla chips or strips).
🔄 Recipe Variations
- Vegetarian Version: Skip the meat and add extra beans or lentils. Use vegetable broth.
- Spicier Kick: Add chopped jalapeños, a dash of cayenne, or use hot diced tomatoes.
- Low-Carb: Swap beans and corn with diced zucchini and bell peppers.
- Creamy Twist: Stir in a dollop of cream cheese or heavy cream at the end.
Taco Soup Recipe
Ingredients
Equipment
Method
- ### Stovetop
- Heat oil in a large pot. Sauté onion and garlic until fragrant.
- Add ground meat and cook until browned.
- Stir in taco seasoning, beans, corn, tomatoes, tomato paste, and broth.
- Bring to a boil, reduce heat, and simmer for 20–25 minutes.
- Serve hot with desired toppings.
- ### Crock Pot
- Brown meat with onion and garlic in a skillet.
- Transfer to slow cooker with all other ingredients.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Stir and serve.
- ### Instant Pot
- Sauté onion, garlic, and meat using sauté mode.
- Add all other ingredients. Stir to combine.
- Seal and cook on high pressure for 10 minutes.
- Let pressure release naturally for 10 minutes, then quick release.
- Stir and serve.
Notes
– Make it vegetarian with extra beans and veggie broth
– Great for freezing and reheating
FAQs
Can I freeze taco soup?
Absolutely! Let the soup cool completely, then store in airtight containers or freezer-safe bags. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
How can I make taco soup thicker?
Simmer uncovered to reduce the liquid, or mash some of the beans right in the pot for a naturally thicker texture. You can also stir in a spoonful of tomato paste.
Can I make this vegetarian?
Yes! Just omit the meat and replace it with extra beans or a plant-based crumble. Use vegetable broth instead of beef or chicken.
What’s the best way to reheat taco soup?
Reheat on the stovetop over medium heat until warmed through. For quicker reheating, use the microwave in 60–90 second intervals, stirring in between.
Conclusion
This hearty Taco Soup Recipe proves that comfort food can be both simple and nutritious. Whether you’re whipping it up on a busy weeknight or batch-cooking for later, it’s a crowd-pleasing dish you’ll come back to again and again. Top it off with your favorites—cheese, avocado, chips—and make it your own.