Y’all know I’m all about those recipes that are quick, easy, and bursting with flavor, right? Well, get ready for my Easy Taco Soup! Seriously, this isn’t just *any* soup; it’s the kind of meal that makes weeknights feel like a cozy celebration. And if you’re anything like me, scrolling through Pinterest for dinner inspiration, you’re gonna LOVE how simple and satisfying this is.
As a Texas home cook, I’ve learned a thing or two about making delicious food without spending hours in the kitchen. This taco soup? It’s inspired by family traditions and a love for bold flavors. It’s like a warm hug in a bowl, perfect for chilly evenings or when you just need a comforting meal. I’m Casey Mitchell, and I’m so excited to share this recipe and bring a little Texas sunshine to your dinner table!
Why You’ll Love This Easy Taco Soup
Okay, so why is this taco soup recipe about to become your new BFF? Let me break it down:
- Super Quick: Seriously, from start to finish, you’re looking at maybe 30 minutes. Perfect for those crazy weeknights!
- Easy Peasy: If you can brown ground beef, you can make this. Trust me.
- Flavor Explosion: We’re talking all the yummy taco flavors you crave, but in a cozy soup. Yes, please!
- Family-Approved: Even picky eaters will slurp this up. Plus, it’s fun to customize toppings!
- Meal Prep Rockstar: Taco soup tastes even BETTER the next day. Make a big batch and thank yourself later.
Ingredients for the Best Taco Soup
Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing taco soup. Don’t worry, it’s all stuff you can easily find at your local grocery store. And hey, feel free to tweak it to your liking – that’s what cooking’s all about!
- 1 pound ground beef – I usually go for 80/20 ’cause, hello, flavor!
- 1 onion, chopped – Yellow or white, whatever you have on hand works.
- 1 green bell pepper, chopped – Adds a nice little crunch and sweetness.
- 1 (15 ounce) can black beans, rinsed and drained – Gotta rinse ’em or they get a lil’ foamy, ya know?
- 1 (15 ounce) can kidney beans, rinsed and drained – Adds a different texture and flavor that I love.
- 1 (15 ounce) can corn, drained – Sweet corn is the BEST in this!
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel) – This is where that yummy zing comes from!
- 1 (15 ounce) can tomato sauce – Makes the soup nice and saucy.
- 1 packet taco seasoning – My secret weapon for quick flavor!
- 4 cups beef broth – Low sodium’s a good call if you’re watching the salt.
How to Make Taco Soup: Step-by-Step Instructions
Alright, darlin’, let’s get cookin’! This taco soup recipe is so easy, even if you’re a beginner, you’ll nail it. Just follow these simple steps, and you’ll have a pot of deliciousness in no time. And don’t worry if you mess up a little – that’s how we learn! 😉
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First things first: **Brown that ground beef!** Grab your largest pot (a Dutch oven works great if you have one) and crank the heat to medium-high. Toss in that ground beef and start breakin’ it up with a spoon. You want it nice and browned, but not burnt, y’all. Make sure to drain off any excess grease – nobody wants a greasy soup!
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Next up: **Veggies!** Add that chopped onion and green bell pepper to the pot with the browned beef. Cook ’em until they’re softened, about 5 minutes or so. They should be fragrant and starting to look a little translucent. This is where the magic starts to happen, trust me!
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Okay, now it’s time for the good stuff: **Beans, corn, and tomatoes!** Stir in the black beans, kidney beans, corn, diced tomatoes and green chilies (that Rotel!), and tomato sauce. Give everything a good stir to make sure it’s all mixed up nicely.
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**Taco Seasoning Time!** Sprinkle in that packet of taco seasoning. Now, I usually use a whole packet, but if you’re sensitive to spice, start with half and add more to taste. Stir it in well to coat everything.
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**Beef Broth Bonanza!** Pour in the beef broth. Give it another good stir to make sure everything’s combined. Bring the soup to a simmer – that means little bubbles are gently rising to the surface.
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Almost there! **Simmer, Simmer, Simmer!** Reduce the heat to low, cover the pot, and let that taco soup simmer for at least 15-20 minutes. The longer it simmers, the more the flavors will meld together and get all happy and delicious. I sometimes let mine go for 30 minutes if I have the time – it just gets better and better!
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**Serve it up!** Ladle that glorious taco soup into bowls and get ready to load it up with your favorite toppings. Shredded cheese, sour cream, a dollop of Greek yogurt or even some crumbled tortilla chips are ALWAYS my favorite!
Tips for the Perfect Taco Soup
Want your taco soup to be the *best*? Of course, you do! Here are a few little secrets I’ve learned over the years to really make it shine:
- Don’t skimp on browning the beef: That little bit of extra browning really adds a depth of flavor to the whole soup. Just don’t let it burn!
- Simmer, simmer, simmer! The longer you let it simmer, the more those flavors get to know each other and become best friends. Trust me, it makes a difference.
- Taste and adjust the seasoning: Everyone’s taste buds are different! Add more taco seasoning, a pinch of salt, a dash of cumin – whatever makes *your* heart sing.
- Load it up with toppings! Seriously, toppings are half the fun. Shredded cheese, sour cream, avocado, cilantro, a squeeze of lime… the possibilities are endless!
Variations for Your Taco Soup Recipe
Okay, so you’ve made the basic taco soup… now let’s get a little wild! Here are a couple of ideas to shake things up and make it your own:
- Turkey Taco Soup: Swap out the ground beef for ground turkey! It’s a lighter option that’s still super flavorful. And hey, if you’re looking for even more turkey inspo, I’ve got a whole treasure trove of ground turkey recipes over here!
- Spice it Up: Want a kick? Add a pinch of cayenne pepper or some extra diced green chilies. You can even throw in a chopped jalapeño for some serious heat!
- Veggie Power: Toss in some extra veggies like diced zucchini, more bell peppers (red or yellow!), or even some spinach at the end. More veggies = more good stuff!
Serving Suggestions for Taco Soup
Alright y’all, taco soup is amazing on its own, but let’s make it a *feast*, okay? Here are some of my favorite things to serve alongside a steaming bowl:
- Cornbread: Honey cornbread, jalapeño cornbread… you name it! It’s the perfect sweet-and-savory combo.
- Side Salad: A light and refreshing salad with a simple vinaigrette cuts through the richness of the soup.
- Load Up the Toppings!: Sour cream (or Greek yogurt!), shredded cheese, diced avocado, a sprinkle of cilantro… don’t be shy! The more, the merrier!
Storing and Reheating Your Taco Soup
Got leftovers? Lucky you! This taco soup keeps like a dream. Just let it cool down a bit, then pop it into an airtight container and stash it in the fridge. It’ll be good for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Just thaw it out completely before reheating. Speaking of reheating, you can either microwave it (easy peasy!) or warm it up in a pot on the stove over medium heat until it’s nice and hot again. And hey, don’t forget those toppings!
Frequently Asked Questions About Taco Soup
Got questions about this amazing taco soup? I’ve got answers! Here are some of the most common things folks ask, so you can make this recipe with total confidence. And hey, if you’re still wondering about something, just drop me a comment – I’m always happy to help!
Can I make this taco soup in a slow cooker?
Absolutely! Slow cooker taco soup is SO easy. Just brown the beef like usual, then toss everything into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. You might wanna reduce the amount of beef broth by a cup or so, since the slow cooker keeps more moisture in. And if you’re looking for more slow-cooker inspo, check out my Slow Cooker Chicken Chili – it’s another family favorite!
Is this taco soup recipe freezer-friendly?
You betcha! Taco soup freezes like a champ. Just let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat, thaw it out overnight in the fridge or use the defrost setting on your microwave. Reheat it on the stovetop or in the microwave, and you’re good to go! Perfect for those days you need a quick and easy meal.
What are the best toppings for taco soup?
Oh, the toppings! This is where you can really get creative. Some of my faves include shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, chopped cilantro, a squeeze of lime juice, and crumbled tortilla chips. But honestly, anything goes! Get the family involved and have a topping bar – it’s a fun way to customize your soup. Also, if you like mexican soup recipes, check out more here
Can I use different beans in this taco soup easy recipe?
Definitely! Feel free to swap out the black and kidney beans for whatever you have on hand or prefer. Pinto beans, great northern beans, or even cannellini beans would all work great. Just make sure to rinse and drain them before adding them to the soup.
Nutritional Information Disclaimer
Okay y’all, just a little disclaimer here: the nutritional info I provide is an estimate, okay? It can vary depending on the exact ingredients you use (brands, cuts of meat, etc.). So, it’s not an exact thing, just a helpful guide. For more details, check out my full disclaimer.
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Easy Taco Soup
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This taco soup recipe is quick to make and full of flavor. It’s a simple meal perfect for a weeknight dinner.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (15 ounce) can tomato sauce
- 1 packet taco seasoning
- 4 cups beef broth
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- Brown ground beef in a large pot over medium-high heat. Drain any excess grease.
- Add onion and green bell pepper to the pot and cook until softened, about 5 minutes.
- Stir in black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, and taco seasoning.
- Pour in beef broth and bring to a simmer.
- Reduce heat and let simmer for 15-20 minutes to allow flavors to meld.
- Serve hot with your favorite toppings.
Notes
- For a vegetarian option, omit the ground beef and add an extra can of beans or vegetables.
- You can adjust the amount of taco seasoning to your preference.
- This soup tastes even better the next day, so it’s great for meal prepping.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
