Easy taco soup is a hearty, one-pot dinner with all the flavors of taco night. Ground beef, two kinds of beans, corn and tomatoes simmer with taco seasoning for just 20 minutes. Then everyone piles on their favorite toppings: cheese, sour cream, avocado and crunchy tortilla chips. It is easy, cheap and perfect for feeding a crowd.
A Texas potluck favorite
Taco soup became popular in Texas in the 1980s, served at church suppers, school fundraisers and football parties. Its appeal is simple: open a few cans, brown some beef and dinner is ready.
The ranch secret
Many classic taco soup recipes add a packet of dry ranch seasoning. It sounds unusual, but the herbs, garlic and buttermilk powder add a tangy, savory depth that makes the soup taste special. Leave it out if you prefer.
Homemade taco seasoning
Mix 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano and a pinch of cayenne. It has less salt than store packets.
Beans and corn
Black, pinto and kidney beans all work, and corn adds sweetness. You can use frozen, canned or fresh corn.
Thick or soupy
Add more broth for a soupier version or less for a thick, chili-like soup. It thickens as it sits.
A dump-and-go recipe
After browning the beef, everything else is simply added to the pot. It is one of the easiest dinners to make on a busy evening.
Slow cooker taco soup
Brown the beef and onion, then add everything to a slow cooker and cook on low for 6 hours or high for 3 hours.
Make it with chicken or turkey
Ground turkey or shredded chicken make a lighter taco soup. White chicken taco soup with white beans and green chiles is another tasty variation.
Vegetarian taco soup
Skip the beef, add an extra can of beans and diced zucchini, and use vegetable broth.
Toppings bar
Set out shredded cheddar, sour cream, avocado, cilantro, sliced jalapeños, green onions, black olives and tortilla chips so everyone can build their own bowl.
Feeds a crowd
The recipe doubles easily and stays warm for hours, making it perfect for game days and potlucks.
Serving ideas
Serve with cornbread, quesadillas or rice. For more Tex-Mex soups, try our chicken enchilada soup or the turkey chili.
Storage
Refrigerate for 4 days or freeze for up to 4 months. It reheats perfectly.
Choosing the beef
Ground beef with 85% to 90% lean meat gives good flavor without too much grease. Ground chuck adds extra richness, and a mix of beef and chorizo makes the soup spicier and smokier. Always drain the fat after browning.
Toppings make it fun
Crunchy tortilla chips, cool sour cream and creamy avocado contrast with the hot, savory soup. Lime wedges and pickled red onion add brightness.
Leftover ideas
Thick leftover taco soup makes a great filling for burritos or a topping for nachos and baked potatoes.
Pantry-friendly
Keep a few cans of beans, corn and tomatoes plus a pound of ground beef in the freezer, and you can make this soup any night without a trip to the store. It is a true weeknight lifesaver for busy families and college students.
Frequently asked questions
Is taco soup spicy?
It is mild to medium. Use hot taco seasoning or add jalapeños for more heat.
What is the difference between taco soup and chili?
Taco soup is brothier and seasoned with taco spices; chili is thicker and built on chili powder.
Can I use ground chicken?
Yes. Add a little extra seasoning, since chicken is milder.
