Easy Taco Soup Recipe
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Best easy taco soup recipe ready in 30 minutes! Hearty ground beef, beans, corn, homemade seasonings—stovetop, slow cooker or Instant Pot. Perfect weeknight dinner!
This best easy taco soup recipe is the ultimate hearty, flavorful comfort food that’s packed with bold taco flavors and ready in under 30 minutes! Made with simple pantry staples like ground beef, beans, corn, and my homemade taco seasoning, it’s perfect for busy weeknights, game days, or cozy family dinners. Plus, I’ve included stovetop, slow cooker, and Instant Pot instructions for ultimate convenience. Whether you’re searching for a quick taco soup, healthy taco soup option, or the best taco soup recipe ever, this one tops them all—it’s customizable, freezer-friendly, and always a crowd-pleaser!
This taco soup has been a staple in my Georgia kitchen for years. Growing up in the South, I love meals that are effortless yet full of that zesty, comforting flavor—like a taco and chili had a delicious baby! I first whipped this up on a hectic weeknight when my family craved something warm and satisfying without the fuss. Now, it’s our go-to for football watch parties or when friends drop by. What I adore most is how it uses my homemade taco and ranch seasonings (cheaper and fresher than store-bought packets!). Trust me, once you try this easy taco soup, it’ll become your family’s favorite too. Let’s dive in!
Taco Soup Night!
Hi friends! I’ve been making this easy taco soup recipe on repeat at my house for more years than I can even remember! It is always a family favorite and well-loved when I serve it for dinner with friends as well. It is the perfect easy bowl of soup to make for busy weeknights or for easy weekends! I can’t wait to hear how you like it!
Why You’ll Love This Easy Taco Soup Recipe
- Quick and Simple: Prep in 5 minutes, ready in 30—ideal for busy families!
- Versatile Cooking Methods: Stovetop for speed, slow cooker for hands-off, or Instant Pot for pressure-cooked perfection.
- Healthy and Customizable: Loaded with protein, fiber, and veggies. Make it vegetarian, low-carb, or spice it up!
- Budget-Friendly: Uses affordable canned goods and ground meat—under $2 per serving.
- Crowd-Pleaser: Top with your favorites for a fun, interactive meal. Kids and adults rave about it!
- Make-Ahead Magic: Stores well in the fridge or freezer, with flavors that get even better over time.
This recipe ranks high because it’s not just tasty—it’s optimized for what you need: easy, delicious, and full of real flavor without unnecessary steps.
Taco Soup Recipe
Hearty like a favorite chili, this Taco Soup also has the spicy flavor of a taco. What a great combination! And it’s always a popular dish when I serve it. (I can tell because they always go back for a second bowl!)
This simple yet tasty soup comes together quickly and is on the table in about 30 minutes.
I love recipes like that for busy weeknights or even on the weekends when we know we’ll have friends over to watch football games. And while it is ready to enjoy so quickly and easily, I’ve also included a slow cooker and Instant Pot method for you!
I’ve heard it called so many names, too, when I’ve served it: taco soup, taco chili, good chili, and my favorite was “it’s like a taco and chili and something else altogether.” In other words, it doesn’t matter what you call it – just make it and enjoy it!
How to Make Taco Soup (THREE Ways!)
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
You’ll need mostly refrigerator and pantry staples for this quick taco soup recipe. Here’s everything for 8 generous servings:
- Ground beef – I prefer to use lean ground beef. You can also substitute ground chicken or ground turkey or my vegetarian taco chili option included in the recipe notes.
- Taco seasoning – I generally keep my homemade taco seasoning on hand to use in recipes like this. You can also use your favorite store-bought in a pinch.
- Black beans – I drain and rinse my black beans before adding them to the soup.
- Whole kernel corn – You can also use canned or frozen corn if you like.
- Mild chili beans – The canned chili beans add an extra bit of spicy flavor to this soup. Still, you can also substitute it with another favorite bean.
- Diced tomatoes with green chilis
- Stewed tomatoes
- Ranch seasoning – Like my taco seasoning, I love to use homemade ranch seasoning that I keep on hand. You can also use your favorite store-bought if you prefer.
- Chopped green chilis – Optional
- Salt and pepper – Use to taste when serving.
Optional Toppings for Taco Soup
Make it your own with these fun add-ons:
- Crushed tortilla chips or strips
- Shredded cheddar cheese or Mexican blend
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Chopped green onions or fresh cilantro
- Diced jalapeños or red onions
- Lime wedges for a zesty squeeze
These toppings turn this healthy taco soup into a customizable feast!
How to Make Easy Taco Soup: Step-by-Step Instructions
This best taco soup recipe is foolproof. Follow these detailed steps for perfect results every time.
Step by Step Instructions
- Brown ground beef and add all of the ingredients to Dutch oven.
- Simmer for about 15 to 20 minutes. Serve warm with optional toppings.
Recipe Variations
Slow Cooker Instructions
Add all the ingredients in the morning and let it simmer all day! Perfect for busy days. The slow cooker method is also great when you are entertaining.
- Brown the ground meat. In a skillet on the stovetop, brown the meat and then drain away any excess fat.
- Add ingredients to the slow cooker. Place the browned ground beef in the slow cooker with all the remaining ingredients for the soup. Cover with the lid.
- Cook the taco soup. Set the temperature to Low and set the timer for 6 hours.
- Serve and enjoy. Along with your favorite optional toppings, allow guests to serve themselves buffet style.
Instant Pot instructions
If you love your Instant Pot as much as I do, you know it rarely leaves the kitchen counter! This soup comes together in a snap in the Instant Pot and is perfect for a quick lunch or supper!
- Brown the ground beef. Using the saute function of the Instant Pot, brown the ground meat. Then drain away any excess fat.
- Stir in the other ingredients. Add the taco seasoning, water, and remaining ingredients until well combined. Secure the lid to the Instant Pot and seal the vent.
- Cook the soup. Set the Instant Pot timer for 10 minutes on the High setting.
- Allow Instant Pot to release. Let the Instant Pot naturally release for 10 minutes, and then carefully allow it to do a quick release. Then remove the lid to the Instant Pot.
- Serve and enjoy. Serve the taco soup with my favorite toppings.
Variations and Substitutions
- Healthy Taco Soup: Swap beef for ground turkey or chicken; add extra veggies like bell peppers or zucchini.
- Vegetarian Taco Soup: Omit meat and double the beans—use vegetable broth instead of water.
- Spicy Version: Add extra cayenne, jalapeños, or chipotle peppers.
- Low-Carb/Keto: Skip corn and use fewer beans; top with cheese and avocado.
- Chicken Taco Soup: Use shredded cooked chicken instead of beef—check my separate recipe!
- 7-Can Taco Soup Style: For ultra-simplicity, use all canned items and skip fresh onion/garlic.
Storage and Freezer Tips
- Refrigerator: Cool completely, store in airtight containers for up to 4-5 days. Reheat on stovetop or microwave, adding a splash of broth if thickened.
- Freezer: Portion into freezer bags or containers; freeze up to 3 months. Thaw overnight in fridge, then reheat gently.
- Make-Ahead: Prep ingredients the night before or cook fully and store—flavors intensify!
Pro Tip: This soup thickens as it sits, so it’s even better as leftovers!
Other Favorite Soups
Slow Cooker Minestrone – It’s meatless yet loaded with veggies and beans.
Chicken Taco Soup – another version of this delicious soup made with chicken!
Chicken Tortilla Soup – make on the stovetop, slow cooker, or Instant Pot
Frequently Asked Questions
Taco soup is a hearty, one-pot meal blending taco flavors (spices, beans, corn, tomatoes) with chili-like texture. It’s quicker than chili and endlessly customizable.
Yes! Substitute with a mix of dried parsley, dill, garlic/onion powder, or omit for a classic taco vibe.
Simmer uncovered longer, mash some beans, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Here’s my Taco Soup recipe. I hope you love it as much as we do!
Taco Soup Recipe
Equipment
Ingredients
- 2 pounds ground beef, or ground chicken or ground turkey
- 1 tablespoon taco seasoning
- 1-1/2 cups water
- 15 ounces black beans, canned drained and rinsed
- 15 1/4 ounces whole kernel corn, canned, drained, or use frozen whole kernel corn
- 16 ounces mild chili beans, canned, undrained
- 10 ounces diced tomatoes with green chiles, canned
- 14 1/2 ounces stewed tomatoes, canned
- 2 1/2 tablespoons ranch seasoning mix
- 4 ounces green chiles, canned, optional
- Salt and pepper , to taste when serving
Optional toppings:
- tortilla chips
- Sour cream
- Green onions, chopped
- Cheddar cheese, shredded
Instructions
Stovetop Taco Soup Recipe
- Cook ground beef in a large Dutch oven over medium heat until browned, about 5 minutes. Drain excess fat.
- Add taco seasoning and stir until well combined.
- Add water and mix well. Add all other ingredients and stir until well combined. Bring to a full boil. Reduce heat to simmer and simmer uncovered until all ingredients are heated well throughout, about 15 minutes.
- Remove from heat. Add salt and pepper to taste. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheddar cheese
Slow Cooker Taco Soup Recipe
- Cook ground beef in a large skillet over medium heat until browned, about 5 minutes. Drain excess fat. Pour the browned meat into the slow cooker. Add taco seasoning, water, black beans, corn, chili beans, tomatoes, ranch seasoning, and the green chilies. Stir until well combined.
- Cook on low setting for 6 hours. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.
Instant Pot Taco Soup Recipe
- Set the Instant Pot to Saute. Add ground beef to the Instant Pot and cook until the ground beef has browned, about 3 minutes. Drain excess fat. Add the taco seasoning, water, black beans, corn, chili beans, tomatoes, ranch seasoning and green chilis to the Instant Pot. Stir until well combined.
- Secure the lid to the Instant Pot and seal the vent. Cook for 10 minutes on High Setting. Allow the pressure to release naturally for 10 minutes and then carefully release the remaining pressure. Remove the lid of the Instant Pot. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.
Notes
Store Taco Soup in an airtight container in the refrigerator for up to 3 days. Freezer Friendly:
Allow the Taco Soup to cool and then store in a freezer-safe container in the freezer for up to 3 months. Vegetarian:
To make this Taco Soup vegetarian friendly, omit the ground beef from the recipe. Additional black beans or another type of bean may be used in place, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
May I print the recipe with my printer here?
You should be able to. Just click on the Print the Recipe tab inside the recipe for a printer friendly page.
Excellent! I received you recipe in an email today. I had all ingredients on hand, minus the green chilies. I used 1/2 beef, 1/2 turkey. Your taco seasoning recipe was scaled to recipe amt., but I used Badia ranch seasoning. My husband and I both enjoyed it, and I wouldn’t change a thing! I used the stove top method. Thanks for a great recipe!
I’m so glad you and your husband enjoyed this taco soup, Carol.
If I only have pinto beans instead of chili beans do I need to add chili seasoning?
I would add a little chili seasoning if I only had pinto beans, Summer. If you want a milder soup, you could omit adding any more seasoning.
So good and easy! I added some chopped up zucchini for an extra vegetable. Was delish!