Best Taco Soup Recipe

Introduction

This Best Taco Soup Recipe is a comforting and flavorful dish perfect for any day of the week. Loaded with seasoned ground beef, beans, corn, and a hint of spice, it’s easy to make and sure to please the whole family. Customize with your favorite toppings for an extra special meal.

Ingredients

• 1 lb ground beef (or ground turkey for a lighter version)
• 1 medium onion, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (4 oz) can diced green chilies (optional for extra heat)
• 1 packet taco seasoning (or homemade seasoning)
• 1 packet ranch dressing mix
• 2 cups beef broth (or chicken broth)
• 1 tablespoon olive oil (for sautéing)
• Salt and pepper, to taste
• Toppings (optional but recommended):
  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Chopped cilantro
  • Tortilla chips or strips
  • Sliced jalapeños
  • Lime wedges

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Step 2: Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
3. Step 3: Stir in the taco seasoning and ranch dressing mix, coating the beef mixture evenly.
4. Step 4: Add the diced tomatoes, diced tomatoes with green chilies, green chilies (if using), black beans, kidney beans, corn, and beef broth. Stir everything together and bring to a simmer.
5. Step 5: Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally to allow the flavors to meld together.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Ladle the taco soup into bowls and top with your favorite toppings like shredded cheddar, sour cream, diced avocado, cilantro, or tortilla chips.

Tips & Variations

• For a lighter version, substitute ground turkey for ground beef and use low-sodium broth.
• Add extra heat by including diced jalapeños or a dash of hot sauce.
• Make it vegetarian by omitting the meat and using vegetable broth.
• Serve with warm tortillas or over rice for a heartier meal.

Storage

Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day after the flavors have melded. Prepare it ahead and simply reheat before serving.

What can I use instead of taco seasoning?

You can use a homemade mix of chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper to season the soup if you don’t have a taco seasoning packet.

Best Taco Soup Recipe

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★★★★★

4.8 from 487 reviews

This Best Taco Soup recipe is a hearty and flavorful dish combining ground beef, beans, corn, and tomatoes with bold taco and ranch seasonings. Perfect for a cozy weeknight meal, it simmers to meld the flavors and can be customized with toppings like cheese, sour cream, avocado, and tortilla chips for a delicious southwestern-inspired soup.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb ground beef (or ground turkey for a lighter version)
• 1 medium onion, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (15 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (4 oz) can diced green chilies (optional for extra heat)
• 1 packet taco seasoning (or homemade seasoning)
• 1 packet ranch dressing mix
• 2 cups beef broth (or chicken broth)
• 1 tablespoon olive oil (for sautéing)
• Salt and pepper, to taste

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Chopped cilantro
• Tortilla chips or strips
• Sliced jalapeños
• Lime wedges

Instructions

1. Brown the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
2. Add Seasoning and Liquids: Stir in the taco seasoning and ranch dressing mix, coating the beef mixture evenly. Add the diced tomatoes, diced tomatoes with green chilies, green chilies (if using), black beans, kidney beans, corn, and beef broth. Stir everything together and bring to a simmer.
3. Simmer: Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally to allow the flavors to meld together.
4. Serve: Once the soup is ready, taste and adjust seasoning with salt and pepper as needed. Ladle the taco soup into bowls and top with your favorite toppings like shredded cheddar, sour cream, diced avocado, cilantro, or tortilla chips.

Notes

• You can substitute ground turkey for a lighter, leaner option.
• Drain and rinse canned beans to reduce sodium content.
• Adjust the heat by adding or omitting the diced green chilies and jalapeños.
• For a vegetarian version, omit the meat and use vegetable broth.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Taco soup, ground beef soup, Mexican soup, easy dinner, weeknight meal, hearty soup, southwestern soup