Taco Soup: A Comforting, One-Pot Meal That’ll Warm Your Heart

If you’re looking for a hearty, easy-to-make dish that’s full of flavor and perfect for any occasion, Taco Soup is exactly what you need. Imagine combining the bold flavors of tacos with the comfort of a warm, filling soup. This dish is a true crowd-pleaser that’s not only delicious but also simple to prepare, making it the perfect meal for busy weeknights, cozy weekends, or even a family get-together.

Whether you’re serving it with crispy tortilla chips or topping it with a dollop of sour cream, Taco Soup never disappoints. Its versatility and rich flavors have made it a staple in many households, and once you try it, you’ll understand why.

What Is Taco Soup? A Comforting Tex-Mex Classic

Taco Soup is a one-pot dish that combines the best parts of a taco and a warm, comforting soup. The foundation is typically a savory mix of ground beef or turkey, beans, corn, tomatoes, and taco seasonings, simmered to perfection. It’s a dish that marries the familiar spices of Tex-Mex cuisine with the cozy, filling texture of a soup.

This soup is perfect for any season—whether you’re craving something hot in the winter or in the mood for a light meal that still satisfies in the summer. Its bold flavors and easy preparation make it a versatile option for a variety of occasions, from casual family dinners to potluck parties.

Taco Soup

---

• Author: Maha Al-Sayed
• Total Time: 30 minutes (Stovetop), 6-8 hours (Slow Cooker), 20 minutes (Instant Pot)
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Taco Soup combines ground beef, beans, corn, and spices into a savory, one-pot dish that’s perfect for family dinners or casual get-togethers. It’s hearty, customizable, and can be made in a stovetop, slow cooker, or Instant Pot.

---

Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef (or turkey)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (14.5 oz) diced tomatoes

• 1 small onion, chopped

• 1–2 cloves garlic, minced

• 1 packet taco seasoning

• 1 packet ranch dressing mix

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 2 cups beef or chicken broth (vegetable broth for vegan version)

• Optional: 1 block cream cheese (for extra creaminess)

• Optional: 1-2 jalapeños, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

• Stovetop Method: Brown the ground beef in a large pot over medium heat, breaking it apart as it cooks. Drain excess fat.

• Add the onion, garlic, taco seasoning, ranch mix, chili powder, cumin, garlic powder, and salt and pepper. Cook for 2-3 minutes.

• Stir in the beans, corn, diced tomatoes, and broth. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally. If using cream cheese, add it in and stir until it melts.

• Slow Cooker Method: Layer all ingredients in the slow cooker and cook on low for 6-8 hours. Stir in cream cheese during the last 30 minutes.

• Instant Pot Method: Brown the meat in the Instant Pot on sauté mode. Add all ingredients and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.

Notes

For extra creaminess, add cream cheese during cooking.

This soup is great for meal prep and freezes well for up to 3 months.

Feel free to adjust seasonings to suit your preferred spice level.

• Prep Time: 10 minutes
• Cook Time: 20 minutes (Stovetop), 6-8 hours (Slow Cooker), 10 minutes (Instant Pot)
• Category: Soup, Main Dish
• Method: Stovetop, Slow Cooker, Instant Pot
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: Approximately 300 kcal per serving (varies based on ingredients)
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 9 g
• Protein: 20 g
• Cholesterol: 45 mg

Essential Ingredients for the Best Taco Soup

To make the best Taco Soup, you only need a few key ingredients. Each one adds a layer of flavor and texture, making the soup rich, hearty, and incredibly satisfying. Here’s what you’ll need:

Proteins

• 1 lb (450 g) ground beef (or turkey for a leaner option)
• Optional: Plant-based meat for a vegan version

Beans

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed

Vegetables

• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, chopped
• 1-2 cloves garlic, minced

Seasonings

• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Broth

• 2 cups beef or chicken broth (vegetable broth for a vegan version)

Optional Add-ins

• 1 block cream cheese (for extra creaminess)
• 1-2 jalapeños, chopped (for a spicy kick)

These ingredients come together to create the perfect balance of flavors—savory, tangy, and just the right amount of heat. Now that you know the basics, let’s get cooking!

How to Make Taco Soup: Step-by-Step Instructions

Making Taco Soup is simple and can be done in three ways: on the stovetop, in a slow cooker, or using an Instant Pot. Here’s how to prepare it:

Stovetop Method

1. Cook the meat: In a large pot, brown the ground beef (or turkey) over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Add the vegetables and seasonings: Stir in the onion, garlic, corn, diced tomatoes, taco seasoning, ranch mix, chili powder, cumin, and garlic powder. Cook for 2-3 minutes until the onions soften.
3. Simmer: Add the beans and broth. Bring the mixture to a simmer, then reduce the heat and let it cook for about 20 minutes, stirring occasionally. If you want extra creaminess, add the cream cheese and stir until it melts completely.
4. Taste and adjust: Season with salt, pepper, or extra chili powder to taste. Serve with your favorite toppings.

Slow Cooker Method

1. Layer the ingredients: In the slow cooker, add the browned ground beef (or turkey), onions, garlic, taco seasoning, ranch mix, beans, corn, diced tomatoes, and broth.
2. Cook: Set the slow cooker to low and cook for 6-8 hours.
3. Finishing touch: If using cream cheese, stir it in during the last 30 minutes of cooking.

Instant Pot Method

1. Sauté the meat: Set your Instant Pot to sauté mode. Brown the ground meat, breaking it up as it cooks. Drain any excess fat.
2. Add the remaining ingredients: Add the onions, garlic, taco seasoning, ranch mix, beans, corn, tomatoes, and broth. Stir everything together.
3. Pressure cook: Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for about 5 minutes, then quick-release the rest.
4. Finish and serve: Stir in the cream cheese, if using, and let it melt. Taste and adjust seasoning as needed.

Serving Suggestions & Topping Ideas

One of the best parts of Taco Soup is how customizable it is. After you’ve ladled it into bowls, feel free to add any toppings that suit your taste. Here are a few popular ideas:

• Classic toppings: Sour cream, shredded cheese, chopped green onions, fresh cilantro.
• Crunchy additions: Tortilla chips, Fritos, or crushed tortilla strips for an added crunch.
• Fresh enhancements: Sliced avocado, lime wedges, or diced tomatoes to brighten up the flavors.
• Spicy kick: Add sliced jalapeños or a drizzle of hot sauce if you love heat.

These toppings add a fun, personalized touch to each serving, so don’t be afraid to get creative!

Dietary Variations: Adapting Taco Soup for Every Diet

Whether you’re looking to make this recipe vegan, gluten-free, or something else, Taco Soup is easy to modify. Here are some ideas to accommodate different dietary needs:

Vegan

• Replace the ground beef with plant-based ground meat or crumbled tofu.
• Use vegetable broth instead of chicken or beef broth.
• Skip the cheese and sour cream, and instead top with guacamole or vegan sour cream.

Gluten-Free

• Ensure that the taco seasoning and ranch dressing mix are gluten-free (many pre-made options are).
• Serve with gluten-free tortilla chips or skip the chips altogether.

Low-Calorie

• Use lean ground turkey instead of beef.
• Skip the cream cheese or use a low-fat alternative.
• Choose a low-sodium broth and limit the cheese and sour cream.

Keto-Friendly

• Replace the beans with cauliflower rice or extra vegetables.
• Use full-fat cream cheese for richness.
• Serve with low-carb tortilla chips or skip the chips entirely.

By making these simple swaps, you can tailor the soup to fit almost any diet without compromising on taste.

Wrap-Up

Whether you’re making it for a casual weeknight meal, a family gathering, or meal prep for the week, Taco Soup is always a great choice. Its rich flavors, ease of preparation, and adaptability make it a dish that everyone will love. Don’t forget to load it up with your favorite toppings, and enjoy the comforting, Tex-Mex goodness in every bite!

FAQ

Can I use ground turkey instead of ground beef in Taco Soup?

Yes, you can easily substitute ground turkey for ground beef in Taco Soup. Ground turkey is a leaner option and still provides a great flavor. Just be sure to season it well with taco seasoning and ranch mix for the best taste.

How can I make Taco Soup spicier?

To add more heat to your Taco Soup, simply include more chili powder, jalapeños, or a few dashes of hot sauce. If you like it really spicy, consider adding some diced serrano peppers or a drizzle of sriracha.

Can I make Taco Soup ahead of time?

Absolutely! Taco Soup tastes even better after it sits for a few hours, so it’s a great make-ahead meal. You can store it in the refrigerator for up to 4 days or freeze it for later. Just make sure to leave out any dairy toppings until serving.

Is Taco Soup freezer-friendly?

Yes, Taco Soup is freezer-friendly. Let it cool completely before transferring it to an airtight container or freezer bag. It will stay fresh in the freezer for up to 3 months. When ready to eat, just thaw and reheat on the stove or in the microwave.