Easy Taco Soup Recipe


5 from 6 votes
Jump to RecipeJump to Video

This post may contain affiliate links. Please read my disclosure policy.

This easy Taco Soup recipe is hearty and delicious, uses my homemade taco seasoning, and is ready in under 30 minutes! Make it on the stovetop, slow cooker, and Instant Pot!

Looking for more easy and tasty soups? I think you’ll love Chicken Noodle Soup, Pasta Fagioli, French Onion Soup, or Classic Chili.

Taco Soup in a white bowl topped with sour cream, cheese, and green onions.

I love to serve tacos with all the fixings in a taco bar style. This easy taco soup recipe captures all the flavors of meaty, cheesy, and spicy tacos we all enjoy. It’s a satisfying soup that is simple to make, ready in under 30 minutes, and always a favorite. I included instructions on how to make this favorite soup three ways – on the stovetop, in a slow cooker, or in an Instant Pot! It’s excellent for casual suppers with friends and a fun weekend night with the family.

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!)

Ladle filled with meaty soup in a white Dutch oven with ground beef, corn, tomatoes and beans.

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!)

I use my homemade taco seasoning, and ranch seasoning mixes for my taco soup. I generally have big containers of these seasoning mixes mixed and stocked with my spices in my pantry. That way, I can quickly amp up any dish by adding a little bit of these seasonings. I love that I know what is in them, and it is much cheaper to make my own than to buy those packets in the store!


You’ll need the following ingredients to make it:

  • 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

  • Tortillas – tortilla chips or your favorite tortillas
  • Chopped Green Onion – top with a bit of this for extra heat!
  • Shredded Cheese – isn’t everything better with a bit more?!
  • Sliced Avocados – cool, creamy slices are delicious with this spicy soup!
  • Sour Cream -a dollop on top adds the perfect final touch!

Step-by-Step Instructions

I’ve included three methods for making this yummy taco soup:

Stovetop Instructions

It’s ready in 30 minutes when cooking on the stovetop.

Brown the meat. Using a Dutch oven, brown the ground beef or other meat and drain any excess fat.

Add the seasoning blends. Add the taco seasoning and ranch seasoning and stir until well combined. Add water and mix well. Next, stir in all of the remaining ingredients for the soup.

Let it simmer. The soup should cook at a simmer d about 15 to 20 minutes.

Serve and enjoy. Use your favorite optional toppings and enjoy.

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. Since you can do all the work well before your guests arrive, pull out the toppings and serve piping hot soup whenever your guests are ready to eat!

I love to use this method when serving taco soup when we are entertaining. The slow cooker keeps the soup warm and is perfect for serving a crowd.

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.

Bowl of meaty soup in a white bowl with blue rim topped with sour cream, shredded cheddar cheese, and sliced green onions.

How to Make Ahead, Store, and Freeze

To make ahead and store. Cook the soup and cool. Cover with wrap or add cooled soup to airtight storage containers and store in the refrigerator for up to 3 days.

To freeze. Allow the soup to cool and store it in a freezer-safe container for up to 3 months.

What to Serve with this Soup

We love to serve this soup with white rice. It’s also tasty with my Cilantro Lime Rice as a side.

Simple and delicious sides like quesorestaurant-style salsa, guacamole, and some tortilla chips are perfect for serving with this soup!

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

Here’s my Taco Soup recipe. I hope you love it as much as we do!

Taco Soup Recipe

5 from 6 votes
This easy Taco Soup recipe is hearty and delicious, uses my homemade taco seasoning, and is ready in under 30 minutes! Instructions included to make this THREE ways – on the stovetop, in a slow cooker or in an Instant Pot!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 2 pounds ground beef, or ground chicken or ground turkey
  • 1 tablespoon taco seasoning
  • 1-1/2 cups water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-1/4 ounce) can whole kernel corn, drained, or use frozen whole kernel corn
  • 1 (16-ounce) can mild chili beans, undrained
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 (14 1/2-ounce) can stewed tomatoes
  • 2 1/2 tablespoons ranch seasoning mix
  • 1 (4-ounce) can green chiles, optional
  • Salt and pepper , to taste when serving

Optional toppings:

  • tortilla chips
  • Sour cream
  • Green onions, chopped
  • Cheddar cheese, shredded


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. 


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. 
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. 



Calories: 390kcal | Carbohydrates: 19g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 707mg | Potassium: 490mg | Fiber: 4g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 6 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Cheri says:

    Your recipe looks fabulous! Can you tell me what the carb and fiber counts are for this recipe. Many thanks😊

    1. Robyn Stone says:

      Nutritional values have been updated on this recipe, Cheri. Hope you enjoy!

  2. Christine Guerriero says:

    Can ground turkey be used?

    1. Robyn Stone says:

      You can use turkey if you prefer, Christine.

  3. Barbara says:

    I’ve made this soup twice in the past month, both times to share with friends for lunch. It’s been a hit from day one and it’s even better the next day. No need to change a thing! So simple, so perfect in every way. Love all your recipes, thank you Robyn!

    1. Robyn Stone says:

      Thanks so much, Barbara. I’m so happy everyone loves the soup.

  4. Bea McDaniel says:

    This is a terrific soup..My old co-worker gave me this recipe several years back. and when I moved we lost contact and I some how misplaced the recipe book ..I been trying to remember all the items but I kept missing something..Only difference was his mom used 2-3 different kinds of beans and the whole pack of Taco an Ranch without the water added..I’ve made it with a little kick to it..I love this soup..Thank you for bringing this one up. YES! I’m making it this wkend..Now I’m not going to misplace it again..I HOPE!

    1. Robyn Stone says:

      I hope you enjoy the soup, Bea! Thanks.

  5. Tiffany says:

    This was so delicious. I also added more taco seasoning and cayenne pepper. Family loved it! I agree with other reviewer, this is cleaner than chili. And my new go-to recipe.

    1. Robyn Stone says:

      I’m so glad you and your family loved this, Tiffany. Thanks!

  6. James Urbaniak says:

    5 stars
    I’ve made this many times. Very good! I also passed this recipe to friends and family.

    1. Robyn Stone says:

      I’m so glad you liked this, James. Hope your friends and family love it as much as you do. Thanks so much!

  7. Greta says:

    5 stars
    Delicious!! I am so happy that I found this recipe. It was quick to make. Thank you for sharing!

    1. Robyn Stone says:

      So glad you enjoyed it, Greta! Thanks! xo

  8. Tia says:

    5 stars
    I’m adding this one to our family cookbook. It’s delicious and so smooth. I don’t know how to describe it. Better texture than chili. Better flavor than bean soup. I love the ridiculous amount of veggies and how easy it was to out together. I added a little chili powder and cayenne powder to spice it up a bit more. Thanks so much for sharing!

    1. Robyn Stone says:

      Yay, Tia! So glad you and your family liked it so well! Thanks so much! xo

  9. Mary C says:

    Love this! Please give suggestion if I can not have tomatoes or corn. Still possible to pull together?

  10. Reba Chamblee says:

    Can you Free your Taco Soup?

    1. Robyn Stone says:

      Hi Reba,
      Yes, you can freeze this taco soup. I’ve updated the recipe to include that information in the recipe notes! xo