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Taco Soup is an easy one pot dinner loaded with seasoned meat, beans, and bold taco flavors. A hearty, family-friendly meal perfect for busy nights.
If you love taco night but want something cozy and a little different, Taco Soup is the perfect solution. It’s packed with seasoned meat, beans, corn, and bold Tex-Mex flavor that is all simmered together in one easy pot. This is the kind of hearty, comforting dinner that’s perfect for busy weeknights or chilly evenings.
The best part? Taco Soup is so easy to customize and almost impossible to mess up. You can top it with shredded cheese, sour cream, crushed tortilla chips, or avocado, and let everyone build their own bowl. It’s simple, filling, and guaranteed to become a regular in your dinner rotation.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Oil
- Ground Beef – ground turkey works great too
- Onion
- Garlic
- Taco Seasoning – a store bought packet or Homemade Taco Seasoning works great.
- All-Purpose Flour
- Tomato Sauce
- Diced Tomatoes with Green Chiles – such as Rotel
- Enchilada Sauce – a can of store bought or Homemade Enchilada Sauce works great as well.
- Corn – I use frozen corn, but if you use a can of corn drain it first.
- Beans – I use black beans, but you can use pinto beans as well. I always drain and rinse canned beans.
- Chicken Broth – you can use low sodium if you want to cut down on the salt
Easy Taco Soup
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef, or ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 oz taco seasoning
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 15 oz tomato sauce
- 15 oz black beans, drained and rinsed
- 10 oz diced tomatoes with green chilies
- 10 oz enchilada sauce
- 1 cup corn kernels
Instructions
- In a large pot heat oil over medium high heat. Add ground meat and onions, break apart and cook until browned and onions are soft. Drain away any excess grease. Add garlic, and cook for about 1 minute, until you can just start to smell it.1 Tablespoon olive oil, 1 pound ground beef, 1 small onion, 3 cloves garlic
- Stir in taco seasoning and flour and cook for about 2 minutes. You want to cook and stir long enough to make sure there are no white streaks remaining from the flour.1 oz taco seasoning, 1/4 cup all-purpose flour
- Pour in chicken broth, tomato sauce, diced tomatoes, enchilada sauce, beans and corn. Bring to a simmer, and cook for 20 minutes.15 oz tomato sauce, 15 oz black beans, 10 oz diced tomatoes with green chilies, 10 oz enchilada sauce, 1 cup corn kernels, 4 cups chicken broth
- Serve topped with favorite taco toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Taco Soup
- Brown Meat. Using a large pot add the oil to the pot. Once it is hot add in the ground beef and onions, breaking apart let it cook for 6-7 minutes until the meat is no longer pink and the onions are soft. Drain any excess grease. Add in the garlic and let is cook for about a minute until you can start to smell it.
- Add Seasoning. Stir in taco seasoning and flour and cook for about 2 minutes. You want to cook and stir long enough to make sure there are no white streaks remaining from the flour.
- Make Soup. Pour in the chicken broth, tomato sauce, diced tomatoes, enchilada sauce, corn kernels and beans. Bring to a simmer, and cook for 20 minutes.
- Serve. Once the soup is cooked, divide into bowl and top with your favorite taco toppings.
Recipe Tips & Suggestions
- Protein. I usually use ground beef or ground turkey when I make this, but you really can use any protein you like. Chicken, either chicken breasts or ground chicken. You could even stir in some leftover pulled pork or roast turkey after the holidays.
- Serving Suggestions. This is great topped with a little shredded cheese, sour cream, cilantro, diced tomatoes or whatever taco type toppings you like. And i love to serve with a big slice of Cornbread on the side too.
- Spice Level. As written this is probably a mild to medium spice level. It really depends on the kind of enchilada sauce and diced tomatoes you use. They sell hot, medium and mild of both. So if you want it spicy, use the hotter version. And you could even add in diced jalapeno with the onions if you wanted.
Storage
This makes for great leftovers. Store in an airtight container in the fridge for 4-5 days. You can reheat in the microwave or on the stovetop until it is warmed through.
Freezing
You can make a double batch of this soup and have it in the freezer for another day. Just let it cool and store in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge before reheating to serve.
I tried this rectfor the 1st time today. Delicious. I decreased the chicken broth to 2 &1/2cups. This is deya keeper.