Easy Taco Soup

This Taco Soup Recipe is another delicious pantry type soup recipe that tastes like stuffed tacos but in cozy soup form. It’s a stick to your ribs warm and delicious soup. Perfect anytime but especially chilly evenings. Dress it up with shredded cheese, sour cream, green onions, corn chips for dipping and dunking and enjoy!

Easy Taco Soup

Taco Soup Ingredients

  • ONION & GARLIC: Use either red onion, yellow onion or white onion. Use as much or as little garlic as you prefer
  • JALEPENO PEPPERS: They add loads of flavor to the soup - but if you prefer to use a milder pepper like poblano or a bell pepper that is fine too.
  • GROUND BEEF: I use lean ground beef but this recipe can also be made with ground turkey or ground chicken or feel free to leave the beef out and stir in cooked and shredded chicken at the end or you can do a blend of ground beef and ground pork too
  • TACO SEASONING: Feel free to use store-bought taco seasoning blend or use your own homemade taco seasoning spice blend. If I am not using store-bought packet of taco seasoning I will blend my own spices to add. 2 tablespoons taco seasoning or 1 tsp ground cumin, 1 tsp ground paprika, 1 Tbsp chili powder ½ tsp oregano. If you would like more flavour feel free to add a pinch of garlic powder, onion powder and cayenne pepper.
  • SPICES: Other then the taco seasoning blend I add some red pepper flakes and salt and black pepper to taste
  • TOMATO PASTE: Adds richness to the soup
  • DICED TOMATOES: I like to use fire roasted tomatoes or regular canned diced tomatoes. If you would like you could even use Rotel tomatoes with peppers for even more flavour
  • BEANS: I usually use either black beans or pinto beans
  • CORN: Feel free to use frozen corn, canned corn, or fresh corn
  • GREEN CHILES: Chopped canned green chiles add a ton of flavor to the soup.
  • BROTH: I usually use beef broth or chicken broth for this recipe - feel free to use low sodium broth if desired too

Easy Taco Soup

Taco Soup Topping Options

Below are plenty of ideas for how to top your bowl of chili (pick a few of your favorites!)

  • Sharp Cheddar cheese freshly grated or Tex Mex blend
  • Chopped cherry tomatoes, salsa, or pico de Gallo
  • Freshly chopped cilantro or thinly sliced green onions if you aren’t a cilantro fan
  • Fresh lime wedges
  • Avocado or guacamole
  • Taco sauce or hot sauce
  • Sour cream (fat-free or low-fat work great!)
  • Pickled red onions
  • Jalapeño peppers (fresh or pickled/canned)
  • Crispy tortilla strips or tortilla chips
  • Cornbread or crusty bread

Easy Taco Soup

How To Make This Easy Taco Soup Recipe

  1. Heat oil in large soup pot and SAUTE onion, pepper and ground beef until veggies are tender and beef is cooked
  2. STIR in the tomato paste, garlic taco seasoning and chili flakes
  3. STIR in the broth, beans, corn, tomatoes, and chilies
  4. SIMMER 12-25 min
  5. SERVE with all the fixings

Easy Taco Soup

Easy Taco Soup

Taco Soup Storage & Freezing

  • STORAGE: This soup (without toppings) stores nicely in an airtight container in the fridge for 3-5 days. To reheat, add the soup to a small pot and heat over low heat until warmed to desired preference. Or reheat in the microwave (make sure to cover it so it doesn’t splatter!).
  • FREEZING: Taco soup (without toppings) will freeze well for up to 3 months. Thaw overnight in the fridge and then reheat as stated above.

Easy Taco Soup

Easy Taco Soup

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Servings: 4-6
Prep Time: 10 mins
Cook Time: 35 mins


For the Soup

  • 1 tablespoon olive oil
  • 1 onion, finely chopped (red or yellow)
  • 2 jalapeño peppers or ½ bell pepper, diced
  • 1 lb ground beef (mince), lean
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • ¼ teaspoon chili flakes (optional)
  • 1 tablespoon tomato paste
  • 3 garlic cloves, peeled and minced
  • 28 oz canned diced tomatoes (I like to use fire roasted)
  • 15-19 oz can black beans or pinto beans, drained
  • 1½ cup corn kernels (fresh, frozen or canned)
  • One 4.5 oz canned chopped green chilies
  • 2 cups beef broth
  • Chopped fresh parsley or cilantro

For the Topping Options

  • Shredded cheese (essential!)
  • Sour cream or yoghurt
  • Fresh coriander/cilantro leaves
  • Sliced shallots/scallions
  • Corn chips/tortilla chips
  • Other options: diced avocado, squeeze of lime juice


  1. Heat olive oil in a large pot or Dutch oven over medium heat to medium-high until shimmering.
  2. Add the onion, peppers and beef, and season with the salt and pepper. Cook, using a wooden spoon to break up the meat into small pieces and stirring occasionally, until cooked through and a bit browned, 6 to 8 minutes more.
  3. Drain or discard the excess fat from the pot if needed then return the pot to medium-high heat. (optional- I usually don’t)
  4. Add tomato paste, garlic, taco seasoning and chili flakes - cook stirring 1 minute.
  5. Add the beans, broth, corn kernels, diced fire-roasted tomatoes with their juices, canned chilies, and the corn. Bring to a boil. Then reduce heat to medium
  6. Simmer until flavors meld, about 15-25 minutes. Feel free to add more broth if needed.
  7. Ladel into bowls and top with desired toppings.

Recipe Notes

  • 2 tablespoons taco seasoning or 1 tsp ground cumin, 1 tsp ground paprika, 1 Tbsp chili powder ½ tsp oregano

Easy Taco Soup