Make this Easy Taco Soup for a quick, healthy dinner for the whole family. This soup can be prepped in under 10 minutes. It’s made with beef, onion, corn, tomatoes, and beans and is the perfect quick lunch or easy dinner! Top this soup with cheese, avocado or jalapeños.
Soup is the ultimate comfort food when it’s a bit chilly outside, but truthfully I love this soup all year long. It’s a go to for us when we need a quick, easy dinner that isn’t going to skip out on flavor.
This soup only requires four ingredients plus a spice blend that you can customize for a spicier soup! With little ones in our house, I keep the soup mild and let the adults add extra chili powder, a splash of green chiles or top it with jalapeños.
When I sent out my annual rate or survey to find out what kind of recipes you all wanted, I got tons of responses asking for easy soup recipes. Then taco soup was chosen from a few that I suggested making.
I knew I had the perfect recipe to share! I’ve been making this taco soup since before my oldest son was even eating yet. But now that I’ve made it for the whole family including a toddler and an infant, I’ve figured out how to adjust the recipe to make it totally family friendly.
Tips for Making This Soup Family Friendly
For our infant, I leave off most of the liquid and let him pick up the rest of the soup with his hands after it has cooled in the fridge.
For our toddler, he is able to feed himself with a spoon including the liquid after it has cooled off.
They both love avocado so I am sure to load up their serving with extra!
As much as I may love cooking, these days I need meals that require 5-10 minutes of prep work and can pretty much cook themselves after that. Soup is absolutely perfect for that kind of easy prep, dump and go kind of meal.
How do you make Easy Taco Soup?
To make Easy Taco Soup:
- Brown ground beef in a pan. Drain grease if needed.
- Add in spices.
- Pour in can of tomatoes (with liquid), corn (drained), beans (drained) and water.
- Simmer soup for 25-30 minutes.
- Garnish with cheese, avocado, jalapeño and cilantro, as desired.
What kind of beans do you put in taco soup?
I use black beans for this easy taco soup, but you could add a second variety or use a different kind completely.
Is taco soup spicy?
The base of this soup is not spicy but you can always make it spicier. More chili powder, cayenne pepper will make the base of this soup spicier. Then you can also add in diced jalapeños to the soup or add green chiles.
How to Customize Easy Taco Soup
Make this easy 30 minute taco soup your own by making substitutions that fit your family’s preferences.
- Ground turkey
- Shredded Chicken
- Meatless crumbles
- Extra beans instead of meat
Customize your toppings:
- Diced jalapeños
- Crushed tortilla chips
- Sour Cream
- A spoonful of your favorite spicy salsa
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Can you make taco soup in a slow cooker?
Yes! Simply brown the beef, drain grease and place in slow cooker. Pour spices directly on top then top with remaining ingredients, add only 2 cups of water instead of three. Cook on low for 4-6 hours.
How do you freeze soup?
To freeze soup, let the soup cool to room temperature. Then pour into a plastic freezer bag and lay flat to freeze. You can also freeze in a glass storage container, using plastic will likely stain the container. Thaw in fridge overnight before reheating, then warm on stovetop or in microwave.
What should you serve with taco soup?
The best part about soup is it really is a one pan meal. I always serve some tortilla chips and Five Minute Blender Salsa. But if you want to serve something extra with it, you can serve Chicken Enchilada Sliders, Salsa Verde Pulled Pork Tacos, or an Orange Lime Margarita.
Tools for Easy Taco Soup
- 2 pounds ground beef
- 1 onion, diced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- 1 pinch cayenne pepper
- 2 cans diced tomatoes
- 1 can corn, drained
- 1 can black beans, drained
- shredded cheese, garnish, optional
- avocado, garnish, optional
- chopped cilantro, garnish, optional
- Cook ground beef and onion in a stock pot until browned. Drain grease if needed.
- Add in spice mixture (1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon chili powder, 1 pinch cayenne pepper)
- Add in two cans diced tomatoes, a can of corn (liquid drained) and a can of black beans (liquid drained).
- Top with 3 cups of water.
- Cook on low to medium heat for 20 minutes.
- Ladle into individual soup bowls and garnish as desired.
To make this soup spicy:
- Add ½ teaspoon extra of chili powder and cayenne pepper
- Add a diced jalapeño (with seeds) into soup while cooking or garnish with diced jalapeño
- Add a spoonful of your favorite spicy salsa to soup.
To cook in a slow cooker, brown beef and onions, then add to slow cooker and top with remaining ingredients and only 2 cups of water (instead of 3).
To freeze soup, let cool completely, then pour into a ziplock bag and freeze flat. You can also freeze in a glass freezer container (the soup will stain plastic tupperware).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 10.1gSaturated Fat: 3.7gCholesterol: 74.8mgSodium: 460mgCarbohydrates: 30.1gSugar: 8.5gProtein: 31.6g