Easy Taco Soup Recipe: Happy & Hearty!

Oh, friends, let me tell you about my Taco Soup. Just the smell of it simmering on the stove takes me right back to chilly autumn evenings, the leaves swirling outside, and the whole family gathered around the table, eager for a warm, comforting meal. I can almost feel the steam on my face and the happy chatter filling the air. It’s funny, isn’t it, how a simple bowl of Taco Soup can hold so many memories?

This isn’t just any Taco Soup recipe; it’s our Taco Soup. It’s the one I’ve tweaked and perfected over the years, the one that even my pickiest eater (I’m looking at you, little Timmy!) happily gobbles down. It started as a desperate attempt to use up leftover taco meat, actually. I remember that day so clearly! We’d had a huge taco night, and I was determined not to let anything go to waste. I threw everything into a pot – beans, corn, tomatoes, the seasoned ground beef – added some broth, and crossed my fingers. Let’s just say, it wasn’t pretty at first. It was bland, watery, and definitely not something I’d serve to guests. But, hey, we all start somewhere, right?

But there was potential, and I knew it. I experimented with different spices, added a secret ingredient (shhh, it’s a touch of smoked paprika!), and finally landed on a Taco Soup that was bursting with flavor and so easy to make, even on the busiest weeknights.

And that’s the beauty of this Taco Soup, really. It’s forgiving, adaptable, and totally delicious. It fits into my crazy, busy life because it’s a one-pot wonder that requires minimal effort but delivers maximum flavor. Plus, it’s packed with veggies and protein, so I feel good about feeding it to my family. I discovered this gem back when the kids were smaller and time was even more precious than it is now (if that’s even possible!). Seriously, it was a lifesaver.

My cooking philosophy has always been about making food that nourishes both body and soul, food that brings people together and creates lasting memories. And this Taco Soup does exactly that.

So, grab your apron, pull up a chair, and let’s make some Taco Soup together! Trust me, you’re going to love it. You can find great tips on ingredient shopping over at 30-Minute Whole30 Creamy Taco Soup – The Movement Menu as well!

What You’ll Need for This Taco Soup

Alright, let’s gather our ingredients! Here’s what you’ll need to make my family’s favorite Taco Soup:

• 1 pound ground beef: I always use lean ground beef (90/10) for my Taco Soup to keep it healthy, but you can use ground turkey or even ground chicken if you prefer.
• 1 large onion, chopped: Yellow or white onion works great.
• 2 cloves garlic, minced: Freshly minced garlic is always best, but you can use garlic powder in a pinch.
• 1 (15-ounce) can black beans, rinsed and drained: I like to use black beans, but you can also use pinto beans or kidney beans.
• 1 (15-ounce) can kidney beans, rinsed and drained: Again, feel free to swap these out for your favorite type of bean.
• 1 (15-ounce) can corn, drained: I usually use regular canned corn, but frozen corn works just as well.
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel): This adds a nice kick of flavor and heat. If you don’t like spicy food, you can use regular diced tomatoes.
• 1 (15-ounce) can tomato sauce: This helps to thicken the Taco Soup and add richness.
• 1 packet taco seasoning: I usually use a low-sodium taco seasoning to control the salt content.
• 4 cups beef broth: You can also use chicken broth or vegetable broth.
• 1 teaspoon smoked paprika: This is my secret ingredient! It adds a smoky flavor that really elevates the Taco Soup.
• Salt and pepper to taste
• Optional toppings: Shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions

When making Taco Soup, you can often find great deals on canned goods at your local grocery store, especially if you check the weekly ads. That’s a Taco Soup trick I learned from my grandma!

For ingredient prep shortcuts, I sometimes buy pre-chopped onions and garlic to save time. It’s a lifesaver on busy weeknights when making Taco Soup. For a great recipe to use with leftover ingredients, check out this chicken avocado melt sandwich.

To save money, consider buying dried beans and cooking them yourself. It takes a little more time, but it’s much cheaper than buying canned beans. Plus, you can control the salt content.

Store leftover Taco Soup ingredients like canned goods in a cool, dry place. Ground beef should be stored in the refrigerator and used within a few days, or frozen for longer storage.

Let’s Make This Taco Soup Together

Okay, let’s get cooking! Here’s how to make this delicious Taco Soup, step-by-step:

1. Brown the ground beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease. Don’t worry if your Taco Soup meat isn’t perfectly browned; it will all cook together in the end. I learned the hard way with Taco Soup that leaving too much grease in the pot can make the soup greasy. Yuck!
2. Add onion and garlic: Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes. This is when your kitchen should start smelling amazing!
3. Stir in the remaining ingredients: Add the black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, taco seasoning, beef broth, and smoked paprika to the pot. Stir well to combine.
4. Bring to a simmer: Bring the Taco Soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. In my kitchen, Taco Soup usually takes about 45 minutes to reach its full flavor potential.
5. Taste and adjust seasoning: Taste the Taco Soup and add salt and pepper to taste. You may also want to add more taco seasoning or smoked paprika, depending on your preferences.
6. Serve and enjoy: Ladle the Taco Soup into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, tortilla chips, cilantro, and green onions.

While the Taco Soup is cooking, I usually like to chop the toppings and set the table. It makes the whole experience feel more special.

Your Taco Soup should smell like a warm, comforting blend of spices, tomatoes, and beef. It should be thick and hearty, with a slight kick of heat from the diced tomatoes and green chilies. And it should taste absolutely delicious!

Slow Cooker Option: Want to make this easy taco soup recipe even easier? You can easily adapt this recipe for the slow cooker. Simply brown the ground beef and then add all of the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This is a great option for busy weeknights when you don’t have time to stand over the stove. You can find another version of slow cooker taco soup at 10-Ingredient Slow Cooker Taco Soup – Garnish & Glaze.

If you’re looking for other ways to enjoy soup, check out my recipe for slow cooker chili recipe. You might also check out this unique take on taco soup at One Pot Vegan Creamy “Beef” Taco Soup – Rabbit and Wolves.

How I Love to Serve This Taco Soup

My family loves this Taco Soup when I serve it with a big dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of crunchy tortilla chips. It’s the perfect combination of creamy, cheesy, and crunchy!

I usually serve this Taco Soup with a simple side salad or some crusty bread for dipping. Sometimes, I’ll even make a batch of cornbread to go with it. It’s the ultimate comfort food meal!

This Taco Soup is perfect for chilly evenings, potlucks, game day gatherings, or any time you need a quick and easy meal. It’s also great for meal prepping because it reheats well and tastes even better the next day.

For Taco Soup presentation tips, I like to garnish each bowl with a sprig of cilantro and a lime wedge. It adds a pop of color and freshness.

If you have extra Taco Soup, you can store it in the refrigerator for up to 3 days or freeze it for longer storage. It’s also great for leftovers because it tastes even better the next day!

For seasonal Taco Soup variations, try adding roasted sweet potatoes or butternut squash in the fall. In the summer, you can add grilled corn or zucchini.

Friends always ask for this Taco Soup recipe after they try it. It’s become a staple in my recipe rotation, and I’m always happy to share it!

Your Taco Soup Questions Answered

Okay, let’s tackle some of those burning questions you might have about making Taco Soup. I’ve definitely had my fair share of kitchen adventures (and mishaps!) with this recipe, so I’m happy to share my wisdom.

Q: Can I make this Taco Soup vegetarian?

A: Absolutely! To make this vegetarian taco soup, simply omit the ground beef and add an extra can of beans or some chopped vegetables, like bell peppers, zucchini, or mushrooms. You can also use vegetable broth instead of beef broth. The key is to load it up with flavorful veggies and beans to make it hearty and satisfying.

Q: Can I make this Taco Soup in the Instant Pot?

A: Yes, you can! Brown the ground beef using the “Sauté” function, then add the remaining ingredients. Seal the lid and cook on “Manual” or “Pressure Cook” for 10 minutes, followed by a natural pressure release for 10 minutes. Quick release any remaining pressure.

Q: How can I make this Taco Soup spicier?

A: If you want to add more heat to your creamy taco soup, you can add a pinch of cayenne pepper, some diced jalapeños, or a few dashes of your favorite hot sauce. You can also use a hotter variety of diced tomatoes and green chilies.

Q: Can I freeze this Taco Soup?

A: Yes, this Taco Soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it on the stove or in the microwave.

Q: What if my Taco Soup is too thick?

A: If your Taco Soup is too thick, simply add more beef broth until it reaches your desired consistency. You can also add a little water if you don’t have any more broth on hand. You know what I do when my Taco Soup ends up too thick? I add a can of crushed tomatoes. Works every time!

Q: What toppings go best with Taco Soup?

A: The possibilities are endless! Some of my favorite Taco Soup toppings include shredded cheese, sour cream, avocado, tortilla chips, cilantro, green onions, and lime wedges. My family also loves adding a dollop of guacamole.

Q: Can I use ground turkey or chicken instead of ground beef?

A: Definitely! Ground turkey and chicken are great substitutes for ground beef in this Taco Soup recipe. Just make sure to drain off any excess grease after browning.

My Final Thoughts on This Taco Soup

This Taco Soup recipe holds a special place in my heart because it’s a symbol of family, comfort, and deliciousness. It’s a recipe that I know I can always count on to bring a smile to everyone’s face.

My Taco Soup Pro Tips:

• Don’t be afraid to experiment with different toppings. That’s where the real fun begins!
• Make a big batch and freeze some for later. It’s always nice to have a quick and easy meal on hand.
• Add a squeeze of lime juice right before serving. It brightens up the flavors and adds a touch of acidity.

Over the years, I’ve tried so many variations of this Taco Soup. I’ve made it with sweet potatoes, with butternut squash, with different types of beans, and even with a splash of beer!

My son, Timmy, loves the Taco Soup with extra cheese, while my daughter, Lily, prefers it with lots of avocado. My husband, Tom, is a purist and likes it just the way it is – simple and delicious.

I encourage you to make this Taco Soup your own. Don’t be afraid to experiment with different ingredients and toppings to create a recipe that your family will love.

I hope you enjoy making this Taco Soup as much as I do. May it bring you warmth, comfort, and lots of happy memories!

Happy cooking, friends!

 

Print