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Best Taco Soup Recipe
Ben Carraoli

Best Taco Soup Recipe

Let me tell you—when I first made this Taco Soup, I didn’t expect it to become a staple in my home. I whipped it up on a chilly evening, and it instantly warmed up the room and my heart. What I love most is how simple, filling, and flavorful it is. From picky eaters to soup lovers, this recipe never disappoints.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 1 lb ground beef – adds a hearty savory base. You can swap for ground turkey or chicken if preferred.
  • 1 small onion chopped – gives depth and a mild sweetness once cooked.
  • 2 cloves garlic minced – essential for bold, aromatic flavor.
  • 1 packet taco seasoning or 2 tbsp homemade – infuses the soup with zesty, taco-style spices.
  • 1 can 15 oz black beans, drained and rinsed – adds creaminess and protein.
  • 1 can 15 oz pinto beans, drained and rinsed – creates texture and complements the black beans.
  • 1 can 15 oz corn, drained – adds a sweet crunch and balances the spices.
  • 1 can 14.5 oz diced tomatoes – brings acidity and freshness.
  • 1 can 10 oz Rotel tomatoes with green chilies – adds a spicy, smoky kick.
  • 2 cups beef or chicken broth – gives the soup body and enhances the flavor.
  • 1 cup tomato sauce – ties everything together with richness.
  • Salt and black pepper to taste – enhances all the flavors.
  • Optional Toppings:
  • Shredded cheddar cheese sour cream, avocado slices, chopped cilantro, jalapeño slices, and tortilla chips or strips.

Method
 

  1. Start by heating a large pot over medium heat. Add your ground beef and break it apart as it cooks. It should take about 5–7 minutes to brown evenly. Once it’s nearly done, toss in the chopped onion and minced garlic. Cook for another 2–3 minutes until the onion softens and the garlic smells amazing. If there’s extra grease, go ahead and drain it out.
  2. Now stir in the taco seasoning. Make sure it coats the meat well—that's where all the taco flavor comes from! Then pour in the black beans, pinto beans, corn, diced tomatoes, Rotel, broth, and tomato sauce. Give it all a big stir to combine.
  3. Turn the heat down slightly and bring your soup to a gentle simmer. Let it bubble away uncovered for 20–25 minutes. Stir it now and then to prevent sticking. As it simmers, the flavors will deepen, and the soup will thicken up beautifully.
  4. Ladle the soup into bowls while it's hot. Now comes the fun part—top it with shredded cheese, sour cream, fresh avocado, jalapeños, or crunchy tortilla chips. Whatever you like on tacos works great here!