I can never resist a bowl of taco soup loaded with bold flavor, hearty ingredients, and weeknight dinner magic. This one is fast, filling, and always leaves everyone asking for seconds.

Jump to Recipe

I’m obsessed with this easy taco soup because it tastes bold without acting fancy. Every spoonful hits with that taco-night flavor I crave: savory ground beef, tender black beans, a little tang, a little spice, and enough richness to make dinner feel handled.

I love how thick and loaded it is, like the kind of bowl I keep going back to “just one more bite” until, somehow, it’s gone. And the leftovers?

Even better. But honestly, I never count on many.

Fast, filling, messy in the best way. This is my weeknight dinner when I want big flavor right now.

Ingredients

Print Recipe (No Advertisments)

Ground beef makes it hearty, filling, and weeknight-dinner approved.
Olive oil helps everything start rich instead of dry.
Yellow onion adds that cozy, savory base you’d miss without it.
Garlic brings the bold little kick that makes soup smell amazing.
Green bell pepper adds crunch, color, and a fresh bite if you’re into it.
Diced tomatoes keep it juicy, tangy, and not too heavy.
Tomato sauce makes the broth thicker and extra comforting.
Corn adds sweetness, pop, and a little kid-friendly fun.
Black beans bring protein, fiber, and that classic taco soup feel.
Pinto or kidney beans make it extra filling without much effort.
Beef broth keeps everything savory, warm, and slurpable.
Taco seasoning does the heavy lifting, basically instant flavor.
Plus cumin, chili powder, paprika, and oregano add homemade-style depth.
Salt and pepper pull everything together, because bland soup is sad.
Lime juice and cilantro make it fresh, bright, and less canned-tasting.

Ingredient Quantities

1 pound ground beef

1 tablespoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 medium green bell pepper, diced (optional)

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

1 (15 ounce) can corn, drained

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can pinto beans or kidney beans, drained and rinsed

3 cups beef broth

1 (1 ounce) packet taco seasoning or 2 tablespoons homemade taco seasoning

1 teaspoon ground cumin (if using homemade seasoning)

1 tablespoon chili powder (if using homemade seasoning)

1 teaspoon paprika (if using homemade seasoning)

1/2 teaspoon dried oregano (if using homemade seasoning)

Salt and black pepper to taste, about 1 teaspoon salt and 1/2 teaspoon black pepper

1 tablespoon lime juice (optional)

Fresh cilantro for garnish, chopped (optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes.

2. Add minced garlic and diced green bell pepper, if using, and cook 1 to 2 minutes more until fragrant.

3. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if desired.

4. Stir in taco seasoning or homemade seasoning (taco packet or 2 tablespoons plus cumin, chili powder, paprika, and oregano), and cook 30 seconds to bloom the spices.

5. Add diced tomatoes, tomato sauce, drained corn, drained and rinsed black beans, and drained and rinsed pinto or kidney beans.

6. Pour in beef broth, season with about 1 teaspoon salt and 1/2 teaspoon black pepper, and bring the soup to a simmer.

7. Reduce heat to low, cover, and simmer 15 to 20 minutes to meld flavors.

8. Taste and adjust seasoning, adding lime juice if using for brightness and more salt or pepper as needed.

9. Ladle soup into bowls and garnish with chopped fresh cilantro if desired.

10. Serve hot with optional toppings like shredded cheese, sour cream, avocado, or tortilla chips.

Equipment Needed

1. Large pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine mesh strainer
8. Ladle
9. Mixing bowl for rinsing beans or holding ingredients
10. Serving bowls and spoons

FAQ

Can I make this soup vegetarian? Yes. Replace the ground beef with extra beans, lentils, or a plant-based ground meat and use vegetable broth instead of beef broth.

Can I freeze leftovers? Yes. Cool completely, transfer to airtight containers or freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

How can I make the soup spicier or milder? To increase heat, add chopped jalapeno, cayenne, or extra chili powder. To mellow it, reduce the chili powder or remove spicy toppings and serve with sour cream or avocado.

Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, brown beef and sauté vegetables first, then combine everything and cook on low 4 to 6 hours. For Instant Pot, brown meat using the Sauté function, add remaining ingredients, then cook on Manual for 10 minutes and quick release.

Do I have to rinse canned beans? Rinsing reduces sodium and removes packing liquid for a cleaner taste. If you prefer a thicker broth and slightly more bean flavor, you can leave some liquid.

What toppings and sides work well with this soup? Popular toppings are shredded cheese, sour cream, diced avocado, cilantro, chopped green onions, and tortilla chips or strips. Serve with cornbread or warm tortillas for a fuller meal.

Taco Soup Recipe Easy: Delicious And Quick Dinner Substitutions and Variations

1 pound ground beef: swap with ground turkey or chicken for a lighter option, shredded rotisserie chicken for a different texture, or plant based crumbles for a vegetarian version.
1 medium green bell pepper: substitute diced poblano or anaheim pepper for more smoke and mild heat, or use diced zucchini for similar bulk without the pepper flavor.
1 (15 ounce) can black beans: replace with kidney beans, pinto beans, or drained chickpeas; for a lower carb option use cooked lentils.
3 cups beef broth: use chicken broth or vegetable broth instead, or dilute 1 cup tomato sauce with 2 cups water plus a bouillon cube to keep flavor if you are out of broth.

Pro Tips

1. Brown the beef well and let it develop some caramelized bits on the bottom of the pot before deglazing with a splash of broth. Those browned bits add a lot of flavor to the broth. If there is excess fat, drain most of it but leave a little for mouthfeel.

2. Bloom the spices by stirring them into the meat for about 30 seconds before adding liquids. That quick toasting wakes up the flavors and makes the seasoning taste fresher and more complex.

3. Use low, gentle simmering once the liquids are added so the beans keep their texture. A vigorous boil can break them down and make the soup cloudy and mushy.

4. Brighten the final bowl with acid and fresh herbs. A squeeze of lime and a handful of chopped cilantro brought in at the end lifts the heaviness and balances the seasoning.

5. For leftovers, refrigerate in an airtight container. The flavors improve overnight, and when reheating add a splash of broth or water to loosen the soup and refresh the texture.

Taco Soup Recipe Easy: Delicious And Quick Dinner

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist a bowl of taco soup loaded with bold flavor, hearty ingredients, and weeknight dinner magic. This one is fast, filling, and always leaves everyone asking for seconds.

Servings

servings

Calories

421

kcal

Equipment: 1. Large pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine mesh strainer
8. Ladle
9. Mixing bowl for rinsing beans or holding ingredients
10. Serving bowls and spoons

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium green bell pepper, diced (optional)
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans or kidney beans, drained and rinsed
3 cups beef broth
1 (1 ounce) packet taco seasoning or 2 tablespoons homemade taco seasoning
1 teaspoon ground cumin (if using homemade seasoning)
1 tablespoon chili powder (if using homemade seasoning)
1 teaspoon paprika (if using homemade seasoning)
1/2 teaspoon dried oregano (if using homemade seasoning)
Salt and black pepper to taste, about 1 teaspoon salt and 1/2 teaspoon black pepper
1 tablespoon lime juice (optional)
Fresh cilantro for garnish, chopped (optional)

Directions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes.
Add minced garlic and diced green bell pepper, if using, and cook 1 to 2 minutes more until fragrant.
Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if desired.
Stir in taco seasoning or homemade seasoning (taco packet or 2 tablespoons plus cumin, chili powder, paprika, and oregano), and cook 30 seconds to bloom the spices.
Add diced tomatoes, tomato sauce, drained corn, drained and rinsed black beans, and drained and rinsed pinto or kidney beans.
Pour in beef broth, season with about 1 teaspoon salt and 1/2 teaspoon black pepper, and bring the soup to a simmer.
Reduce heat to low, cover, and simmer 15 to 20 minutes to meld flavors.
Taste and adjust seasoning, adding lime juice if using for brightness and more salt or pepper as needed.
Ladle soup into bowls and garnish with chopped fresh cilantro if desired.
Serve hot with optional toppings like shredded cheese, sour cream, avocado, or tortilla chips.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.