Name: Taco Soup Recipe | One-Pot Tex-Mex Comfort Food
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: ½ tablespoon olive oil; 1½ pounds ground beef; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 packet taco seasoning (or 3 tbsp homemade); ½ cup green bell pepper, diced; 2 cups beef broth (low sodium preferred); 1½ cups frozen corn; 1 can (15 oz) black beans, drained & rinsed; 1 can (15 oz) pinto beans, drained & rinsed; 1 can (15 oz) tomato sauce; 1 can (10 oz) Rotel tomatoes (with green chilies); 1 can (4 oz) diced green chilies

Bold, zesty, and loaded with Tex-Mex flavor—this one-pot wonder is everything you love about tacos in cozy soup form. Perfect for busy weeknights, potlucks, or game day gatherings, this hearty Taco Soup is guaranteed to be a family favorite. With tender ground beef, colorful vegetables, beans, and just the right kick of spice, every spoonful is pure comfort.

Why You’ll Love This Taco Soup

When the weather cools down or you’re craving something filling but easy to make, taco soup is the answer. Here’s why this recipe deserves a spot in your dinner rotation:

Big Flavor, Minimal Effort – Using simple pantry staples and one pot, you’ll have a restaurant-quality soup on the table in under 45 minutes.
Versatile & Family-Friendly – Everyone can customize their bowl with toppings like shredded cheese, sour cream, avocado, or tortilla chips.
Nutrient-Packed – With lean protein, fiber-rich beans, and colorful vegetables, this soup is both delicious and nourishing.
Meal Prep & Freezer Friendly – Make a large batch and enjoy it for days or freeze portions for quick, reheatable meals.
Tex-Mex Comfort in a Bowl – All the flavors of a taco night, but in a warm, hearty, and spoonable version that satisfies every craving.

Spotlight on Key Ingredients

Ground Beef

Ground beef brings hearty richness to the soup. For a lighter twist, you can substitute lean ground turkey or chicken without losing that satisfying flavor.

Beans (Black & Pinto)

Beans are the backbone of this soup, adding creaminess, protein, and fiber. The combination of black beans and pinto beans creates a satisfying texture. You can swap them for kidney beans or even chickpeas if that’s what you have on hand.

Taco Seasoning

This blend of spices is what gives the soup its signature Tex-Mex kick. You can use a store-bought packet for convenience or make your own mix of chili powder, cumin, paprika, garlic powder, and oregano for a fresher, more customizable flavor.

Tomatoes & Green Chilies

The combination of tomato sauce, Rotel tomatoes, and green chilies infuses the soup with tangy brightness and a touch of heat. This trio is key to balancing the richness of the beef.

Ingredients List

Here’s everything you’ll need for the perfect Taco Soup:

½ tablespoon olive oil
1½ pounds ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or homemade mix)
½ cup green bell pepper, diced
2 cups beef broth
1½ cups frozen corn
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) tomato sauce
1 can (10 oz) Rotel tomatoes (with green chilies)
1 can (4 oz) diced green chilies

Optional Add-Ins & Toppings:

Shredded cheddar or Mexican blend cheese
Sour cream or Greek yogurt
Sliced avocado
Fresh cilantro
Tortilla chips or strips
Jalapeño slices for extra heat

Step-by-Step Instructions

Follow these simple steps to make your Taco Soup:

Brown the Beef – In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Sauté the Vegetables – Stir in the onion, garlic, and diced bell pepper. Cook for 5 minutes until softened and fragrant.
Season the Base – Add taco seasoning and stir well, letting it bloom for 1 minute to deepen the flavor.
Add Liquids & Beans – Pour in the beef broth, corn, black beans, pinto beans, tomato sauce, Rotel tomatoes, and green chilies. Stir until combined.
Simmer – Bring the soup to a boil, then reduce heat and let simmer uncovered for 20–25 minutes, stirring occasionally.
Taste & Adjust – Taste the soup and adjust seasoning if needed with salt, pepper, or an extra dash of chili powder.
Serve & Garnish – Ladle into bowls and top with cheese, sour cream, avocado, or crushed tortilla chips.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 6–8 bowls

Pro Tips for Perfect Taco Soup

Drain the beans thoroughly to avoid excess liquid watering down the soup.
Toast the spices (when adding taco seasoning) for richer, smokier flavor.
Use fire-roasted tomatoes for a deeper, slightly smoky note.
Add broth gradually if you prefer a thicker, chili-like consistency.
Make it in the slow cooker: Brown beef and sauté veggies first, then transfer to your crockpot and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Delicious Variations to Try

Taco soup is endlessly customizable. Whether you’re cooking for dietary needs or just want to switch things up, here are some fun twists:

Chicken Taco Soup – Swap ground beef for shredded rotisserie chicken or ground chicken for a leaner, lighter version.
Vegetarian Taco Soup – Leave out the meat and add an extra can of beans (kidney, chickpeas, or white beans) along with extra corn or zucchini. Use vegetable broth instead of beef.
Spicy Taco Soup – Kick up the heat with jalapeños, chipotle peppers in adobo sauce, or a dash of cayenne pepper.
Creamy Taco Soup – Stir in 4 ounces of softened cream cheese, or add a splash of heavy cream for a luscious, rich texture.
Low-Carb/Keto Taco Soup – Replace beans and corn with extra bell peppers, zucchini, or cauliflower rice. Use heavy cream and shredded cheese to make it extra filling.
Slow Cooker Taco Soup – Perfect for busy days! Brown the beef and sauté onions first, then dump everything in the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Instant Pot Taco Soup – Use the sauté function for browning, then pressure cook on HIGH for 10 minutes and quick release.

Serving Suggestions

This soup is satisfying on its own, but the toppings and sides are what make it fun! Try serving with:

Crunchy Tortilla Chips or Strips – A must-have for scooping and dipping.
Warm Cornbread or Dinner Rolls – Adds a touch of sweetness that pairs beautifully with the savory soup.
Fresh Avocado Slices or Guacamole – Creamy, cooling contrast to the spice.
Shredded Cheese & Sour Cream – Melty, tangy additions that turn the soup into comfort in a bowl.
Fresh Lime Wedges – A squeeze of lime brightens every bite.
Cilantro & Green Onions – Fresh herbs add a burst of freshness.

Storage & Reheating

One of the best things about taco soup is how well it stores.

Refrigeration – Store cooled soup in an airtight container for up to 4 days.
Freezing – Portion soup into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating – Warm on the stovetop over medium heat until hot, or microwave individual bowls in 1–2 minute bursts, stirring in between. For best texture, add fresh toppings after reheating.

Nutrition & Health Benefits

Taco soup is not only delicious—it’s also packed with nutrients:

Protein – Thanks to ground beef and beans, each serving is high in protein to keep you full.
Fiber – Beans and vegetables provide gut-friendly fiber.
Vitamins – Corn and bell peppers add vitamin C, while tomatoes provide lycopene, an antioxidant.
Balanced Meal – With protein, carbs, and healthy fats (if topped with avocado or cheese), this soup is a complete, satisfying meal.

FAQs About Taco Soup

Q1: Can I make taco soup ahead of time?
Yes! Taco soup actually tastes better the next day as the flavors deepen. Just reheat before serving.

Q2: What’s the best meat to use?
Ground beef is classic, but ground turkey, chicken, or even plant-based crumbles work beautifully.

Q3: How do I thicken taco soup?
Simmer uncovered a bit longer, mash some beans into the broth, or stir in a spoonful of tomato paste.

Q4: Is taco soup spicy?
It’s usually mild to medium. You control the heat by choosing mild or spicy taco seasoning, and adjusting the green chilies or Rotel.

Q5: Can I serve this soup at a party?
Absolutely! Set up a “taco soup bar” with toppings (shredded cheese, avocado, sour cream, tortilla chips) so guests can customize their bowls.

Final Thoughts

If you love tacos (and who doesn’t?), then this Taco Soup Recipe is going to be your new favorite comfort meal. It’s simple, hearty, and packed with Tex-Mex flavor in every spoonful. With endless ways to customize it—spicy, creamy, vegetarian, or keto-friendly—you can enjoy it again and again without ever getting bored.

So grab your pot, gather those pantry staples, and let this taco-inspired soup warm your table. Don’t forget to top it with plenty of cheese, crunchy chips, and maybe a slice of avocado for the ultimate cozy meal.

Taco Soup Recipe | One-Pot Tex-Mex Comfort Food

Author: Freya Allen
Total Time: 40 minutes
Yield: 6–8 servings 1x
Diet: Gluten Free

Print Recipe

Description

Bold, zesty, and loaded with Tex-Mex flavor—this one-pot Taco Soup is everything you love about tacos in a cozy, slurpable bowl. It’s weeknight-easy, pantry-friendly, and perfect for game day or meal prep.

Instructions

Heat a large pot over medium and add olive oil. Add ground beef; cook, breaking it up, until browned. Drain excess fat if needed.
Stir in onion, garlic, and bell pepper; cook 4–5 minutes until softened and fragrant.
Sprinkle in taco seasoning; cook 1 minute to bloom spices.
Add beef broth, corn, black beans, pinto beans, tomato sauce, Rotel, and diced green chilies; stir to combine.
Bring to a boil, then reduce heat and simmer uncovered 20–25 minutes to meld flavors.
Taste and adjust seasoning with salt, pepper, or extra chili powder as desired.
Ladle into bowls and garnish with shredded cheese, sour cream or Greek yogurt, avocado, cilantro, lime, and crushed tortilla chips.

Notes

For thicker texture, simmer longer or mash some beans into the broth.
Swap beef for ground turkey or chicken to lighten it up.
Use low-sodium broth and seasoning if watching sodium.
Make it spicier with jalapeño, chipotle in adobo, or cayenne.
Slow Cooker: brown beef and sauté aromatics first; then cook on LOW 6–7 hours or HIGH 3–4 hours.
Instant Pot: use Sauté to brown; add remaining ingredients; Pressure Cook HIGH 10 minutes, quick release.
Great for meal prep—keeps 4 days refrigerated or 3 months frozen.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex