This Beef Taco Soup is a comforting one-pot meal packed with familiar taco flavors in a hearty, spoonable form. It’s incredibly forgiving, comes together quickly, and fills your kitchen with an incredible aroma. You’ll love how this beef taco soup brings everyone to the table ready to dive in.
Looking for Beef Taco Soup inspiration? You'll love what we have! Explore more Soup Recipes recipes or discover our Burgers favorites.
Why You’ll Love This Beef Taco Soup
- One-pot wonder: Everything cooks in a single pot for easy cleanup.
- Deep, layered flavor: Tastes like it simmered for hours but ready fast.
- Endlessly adaptable: Swap beans or adjust heat to your preference.
- Fantastic leftovers: Flavors meld overnight and it freezes beautifully.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef (I prefer 85/15 for flavor)
- 1 packet (about 2 tablespoons) taco seasoning, or homemade blend
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can corn kernels, drained
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth (low-sodium if possible)
- 1 teaspoon chili powder (optional, for extra heat)
- To serve: shredded cheese, sour cream, diced avocado, fresh cilantro, tortilla chips, lime wedges
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a can opener.
Notes: Using good-quality beef broth makes a difference, and don’t skip the toppings for fresh, cool, and crunchy contrasts.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 25 g |
| Fat: | 14 g |
| Carbs: | 40 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What kind of ground beef works best? I find 85% lean gives you a great balance of flavor without being overly greasy. If you use a higher fat content, you might want to drain a little excess fat after browning.
- Can I make my own taco seasoning? Absolutely! A simple blend of 1 tablespoon chili powder, 1 ½ teaspoons cumin, 1 teaspoon each of paprika and garlic powder, and ½ teaspoon each of onion powder, oregano, and a pinch of cayenne works wonderfully. You control the salt, which is a nice bonus.
- Don’t skip rinsing the beans. Giving your canned beans a quick rinse under cold water removes that starchy canning liquid and helps keep your broth clear and flavorful, rather than thick and gloopy.
- Why use diced tomatoes with green chilies? They add a little built-in zest and mild heat that complements the taco seasoning perfectly. If you can’t find them, use a can of regular diced tomatoes and add a small diced jalapeño.
How to Make Beef Taco Soup
Step 1: Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. Once the oil is shimmering, add the diced onion and red bell pepper. Sauté for about 5–6 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice a lovely sweet aroma starting to develop. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it can turn bitter.
Step 2: Add the ground beef to the pot, breaking it up with your wooden spoon. Cook until the beef is thoroughly browned, which should take about 6–8 minutes. The trick here is to get some nice browning on the meat for extra flavor, not just steam it. Once the beef is no longer pink, sprinkle the taco seasoning (and optional chili powder) over the meat and vegetable mixture. Stir well to coat everything and cook for another minute. This toasts the spices and really wakes up their flavors.
Step 3: It’s time for the canned goods! Add the rinsed black beans, kidney beans, drained corn, diced tomatoes with green chilies, and the tomato sauce to the pot. Pour in the beef broth and give everything a really good stir, scraping the bottom of the pot to lift any of those delicious browned bits. Those bits are pure flavor gold.
Step 4: Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15–20 minutes. This simmering time is crucial—it allows all the flavors to meld together beautifully. You’ll notice the broth will darken slightly and thicken just a touch. Give it a taste and adjust seasoning if needed—sometimes a pinch more salt or a squeeze of lime juice right in the pot does wonders.
Step 5: Your soup is ready! Ladle it into deep bowls and get ready for the best part—the toppings. Let everyone customize their own bowl with a generous handful of shredded cheese, a dollop of cool sour cream, creamy avocado slices, fresh chopped cilantro, and a big pile of crunchy tortilla chips for dipping and scooping. A final squeeze of fresh lime juice over the top brightens the entire dish and makes the flavors pop.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The slightly sweet, crumbly texture is perfect for dipping into the savory broth and scooping up beans and beef.
- A Simple Green Salad with Cilantro-Lime Dressing — The fresh, crisp greens and zesty dressing provide a light, refreshing counterpoint to the hearty, rich soup.
- Cheesy Quesadillas — A crispy, melty quesadilla on the side turns your soup into a full-on fiesta and is always a hit with kids.
Drinks
- Classic Margarita (or a Mocktail Version) — The bright, citrusy notes and salt rim are a classic pairing for any taco-inspired meal and cut through the richness beautifully.
- Ice-Cold Mexican Lager — A light, crisp beer is incredibly refreshing with the spiced soup and helps cleanse the palate between bites.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are a simple, effervescent way to balance the hearty flavors.
Something Sweet
- Churros with Chocolate Dipping Sauce — The warm, cinnamony, crispy fried dough is a festive and decadent way to end the meal on a sweet note.
- Fresh Fruit Paletas (Mexican Ice Pops) — A light, fruity, and cold treat like a mango or strawberry paleta is a refreshing finish that doesn’t feel too heavy.
- Flan — The creamy, smooth caramel custard is a traditional dessert that provides a lovely, cool, and sweet contrast to the spiced soup.
Top Mistakes to Avoid
- Mistake: Not browning the beef properly. If you just crumble and steam the meat until it’s grey, you’re missing out on a ton of flavor. Take the time to get a good, caramelized sear on the beef for a deeper, richer soup base.
- Mistake: Adding the toppings too early. If you stir the cheese and sour cream directly into the cooking pot, they can break, curdle, or make the soup oily. Always add these fresh and cold to individual bowls right before serving.
- Mistake: Over-salting before tasting. Taco seasoning, canned tomatoes, and beef broth often contain salt. I’ve messed this up before too… always taste your soup at the end of the cooking time and then season with salt if needed.
- Mistake: Skipping the simmer time. Rushing the 15-20 minute simmer means the flavors won’t have time to fully develop and marry. This short wait is what transforms a bunch of ingredients in a pot into a cohesive, delicious soup.
Expert Tips
- Tip: Bloom your own spices. If you’re using a homemade taco seasoning, add the spice blend to the pot with the aromatics and a tiny bit of oil *before* adding the beef. Toasting the spices for 30-60 seconds until fragrant will unlock an incredible depth of flavor.
- Tip: Make it ahead for better flavor. This soup is a fantastic make-ahead meal. Let it cool completely and store it in the fridge overnight. The next day, the flavors will be even more integrated and delicious. Just reheat gently on the stove.
- Tip: Thicken it up if you like. If you prefer a thicker, stew-like consistency, mash a few of the beans against the side of the pot with the back of your spoon during the last few minutes of simmering. This will release their starch and naturally thicken the broth.
- Tip: Don’t forget the acid. A final squeeze of fresh lime juice over each bowl before serving is non-negotiable in my house. The acid cuts through the richness and makes all the other flavors shine brighter.
FAQs
Can I make this Beef Taco Soup in a slow cooker?
Absolutely! It’s very adaptable. Simply brown the beef and sauté the onions, pepper, and garlic in a skillet on the stove first (this step is important for flavor). Then, transfer everything to your slow cooker, add the remaining ingredients (except toppings), and stir. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer, slower cook on LOW will make the beef incredibly tender and the flavors even more melded.
What’s the best way to store and reheat leftovers?
Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a pot on the stove over medium-low heat, stirring occasionally. If it has thickened too much, you can add a splash of beef broth or water to loosen it up. You can also reheat single portions in the microwave for 2-3 minutes, stirring halfway through.
Can I freeze this soup?
Yes, it freezes beautifully! Cool the soup completely, then portion it into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat it on the stove. The texture of the beans might be a touch softer after freezing, but the flavor will still be fantastic.
How can I make this recipe spicier?
There are a few easy ways to turn up the heat. You could use a “hot” variety of taco seasoning, add a diced jalapeño (seeds and ribs included for maximum heat) when you sauté the onions, include a pinch of cayenne pepper or crushed red pepper flakes with the other spices, or offer a bottle of your favorite hot sauce on the table for everyone to customize their own bowl.
Is there a way to make this soup leaner or with ground turkey?
For a leaner version, ground turkey or even ground chicken works wonderfully as a substitute for the beef. Just be aware that they are leaner, so you might want to add an extra tablespoon of oil when browning to prevent sticking and ensure you still get some fond (those browned bits) on the bottom of the pot for flavor. The cooking method and times remain the same.
Beef Taco Soup
Craving an easy, one-pot meal? This Beef Taco Soup recipe is ready in 45 minutes and packed with flavor. Get the simple, delicious recipe now!
Ingredients
For the Ingredients
-
1 tablespoon olive oil
-
1 large yellow onion (diced)
-
1 red bell pepper (diced)
-
3 cloves garlic (minced)
-
1 pound ground beef (I prefer 85/15 for flavor)
-
1 packet taco seasoning (about 2 tablespoons, or homemade blend)
-
1 can black beans (15-ounce, rinsed and drained)
-
1 can kidney beans (15-ounce, rinsed and drained)
-
1 can corn kernels (15-ounce, drained)
-
1 can diced tomatoes with green chilies (10-ounce, like Rotel)
-
1 can tomato sauce (8-ounce)
-
4 cups beef broth (low-sodium if possible)
-
1 teaspoon chili powder (optional, for extra heat)
-
To serve (shredded cheese, sour cream, diced avocado, fresh cilantro, tortilla chips, lime wedges)
Instructions
-
Heat the olive oil in your large Dutch oven or soup pot over medium-high heat. Once the oil is shimmering, add the diced onion and red bell pepper. Sauté for about 5–6 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice a lovely sweet aroma starting to develop. Add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn, as it can turn bitter.01
-
Add the ground beef to the pot, breaking it up with your wooden spoon. Cook until the beef is thoroughly browned, which should take about 6–8 minutes. The trick here is to get some nice browning on the meat for extra flavor, not just steam it. Once the beef is no longer pink, sprinkle the taco seasoning (and optional chili powder) over the meat and vegetable mixture. Stir well to coat everything and cook for another minute. This toasts the spices and really wakes up their flavors.02
-
It’s time for the canned goods! Add the rinsed black beans, kidney beans, drained corn, diced tomatoes with green chilies, and the tomato sauce to the pot. Pour in the beef broth and give everything a really good stir, scraping the bottom of the pot to lift any of those delicious browned bits. Those bits are pure flavor gold.03
-
Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15–20 minutes. This simmering time is crucial—it allows all the flavors to meld together beautifully. You’ll notice the broth will darken slightly and thicken just a touch. Give it a taste and adjust seasoning if needed—sometimes a pinch more salt or a squeeze of lime juice right in the pot does wonders.04
-
Your soup is ready! Ladle it into deep bowls and get ready for the best part—the toppings. Let everyone customize their own bowl with a generous handful of shredded cheese, a dollop of cool sour cream, creamy avocado slices, fresh chopped cilantro, and a big pile of crunchy tortilla chips for dipping and scooping. A final squeeze of fresh lime juice over the top brightens the entire dish and makes the flavors pop.05
Not what you're looking for?
