This easy taco soup is loaded with seasoned ground beef, black beans, corn, tomatoes, and fresh peppers, all simmered together in one pot. Ready in just 30 minutes, itās a hearty, flavorful weeknight dinner everyone can customize with their favorite taco toppings.
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I still remember trying taco soup for the first time at Girl Scout camp, then going home and immediately asking my mom if we could start making it too. Taco soup quickly became a regular meal in our house growing up, and itās one of those recipes Iāve continued making well into adulthood because it checks all the boxes: simple ingredients, plenty of flavor, minimal cleanup, and leftovers that actually taste good the next day.
My version is packed with ground beef, black beans, corn, tomatoes, poblano, jalapeƱo, and bell pepper. Everything cooks together in one pot with beef broth and my Mexican Seasoning for a soup that has all those familiar taco flavors in a warm, cozy bowl.
And possibly my favorite part? The toppings. Put out some shredded cheese, sour cream, avocado, cilantro, lime, and tortilla chips and let everyone build their own bowl.
Why Youāll Love This Taco Soup
- One pot: Everything cooks in the same pot, which means fewer dishes at the end of the night.
- Ready in 30 minutes: This is an easy weeknight dinner when you need something hearty without spending hours in the kitchen.
- Loaded with protein and veggies: Ground beef, black beans, corn, tomatoes, and several fresh peppers make this soup incredibly satisfying.
- Easy to customize: Swap the meat, beans, peppers, or toppings depending on what you already have.
- Great for leftovers: Taco soup reheats beautifully and the flavors get even better after sitting overnight.
- Freezer friendly: Make a batch now and save some for an easy dinner later.
- Budget friendly: Ground beef, beans, corn, canned tomatoes, and broth turn simple, affordable ingredients into a big pot of soup that feeds the whole family.
Ingredients Youāll Need
You only need a handful of fresh ingredients, canned staples, broth, and seasoning to make this easy taco soup recipe.
Ground Beef
I use 80/20 ground beef because the extra fat adds plenty of flavor to the soup. You can substitute leaner ground beef, ground turkey, ground chicken, or even ground bison if you prefer.
Fresh Peppers and Onion
Red onion, poblano pepper, jalapeƱo, and red bell pepper give this soup much more flavor than relying on canned ingredients alone. The poblano adds a mild earthy flavor while the jalapeƱo brings a little heat.
If you prefer a milder taco soup, remove the jalapeƱo seeds and membranes or leave the jalapeƱo out entirely.
Garlic
Fresh minced garlic adds another layer of flavor to the soup. Add it after the peppers and onion have softened so it doesnāt burn.
Black Beans and Corn
Black beans make the soup heartier while corn adds a little sweetness. Pinto beans or kidney beans can also work if thatās what you have in the pantry.
Diced Tomatoes
Add the entire can of diced tomatoes, juices included. The tomatoes create the base of the soup and add acidity to balance the richness of the ground beef.
Beef Broth
Beef broth gives the soup a rich, savory base. Start with the amount listed in the recipe and add a little more at the end if you prefer a brothier taco soup.
Mexican Seasoning
My salt-free Mexican Seasoning brings together the taco-inspired flavors without needing a long list of individual spices.
If you donāt have it, you can substitute your favorite taco seasoning. Just keep in mind that most store-bought taco seasoning contains salt, so taste the soup before adding any additional salt.
Salt
Because my Mexican Seasoning is salt-free, salt is added separately so you can control exactly how much goes into the recipe.
How to Make Taco Soup
One of the best things about one pot taco soup is how little work it requires. Once the ingredients are prepped, everything comes together quickly in the same pot.
Brown the Ground Beef
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until cooked through.
SautƩ the Vegetables
Add the red onion, poblano pepper, jalapeƱo, and red bell pepper directly to the pot. Cook until they begin to soften.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the Remaining Ingredients
Add the corn, black beans, diced tomatoes and their juices, beef broth, Mexican Seasoning, and salt. Stir everything together well.
Simmer
Bring the soup to a boil, then reduce the heat and let it simmer for 10 to 15 minutes.
This short simmer gives all those taco-inspired flavors time to come together without turning an easy weeknight soup into an all-day project.
Taste and adjust the seasoning before serving.
Tips for the Best Taco Soup
Donāt Skip Browning the Beef
Let the ground beef actually brown instead of simply cooking until it turns gray. Those browned bits add extra savory flavor to the finished soup.
Adjust the Heat to Your Family
For a milder soup, remove the seeds and membranes from the jalapeƱo or leave it out completely. If you like things spicy, keep some of the seeds or add another jalapeƱo.
Adjust the Broth to Your Preference
Some people like taco soup thick and almost chili-like while others prefer plenty of broth. If you want a thinner soup, simply stir in additional beef broth until it reaches the consistency you like.
Taste Before Adding More Salt
This is especially important if you substitute store-bought taco seasoning for my salt-free Mexican Seasoning. Packaged taco seasonings can contain quite a bit of salt.
The Best Taco Soup Toppings
The toppings might be the best part of taco soup. I love setting out several options and letting everyone customize their own bowl.
Try:
- Shredded cheddar or Mexican-blend cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Sliced jalapeƱos
- Green onions
- Lime wedges
- Crushed tortilla chips
- Tortilla strips
- Pico de gallo
- Hot sauce
For a little bit of everything, add cheese, sour cream, avocado, cilantro, a squeeze of lime, and a handful of crushed tortilla chips.
Taco Soup Substitutions and Variations
Use a Different Ground Meat
Ground turkey, ground chicken, or ground bison can all be substituted for the ground beef. Keep in mind that leaner meats may not have quite as much richness as 80/20 ground beef.
Swap the Beans
No black beans? Pinto beans and kidney beans both work well in taco soup.
Make It Milder
Leave out the jalapeƱo and use only the poblano and bell pepper.
Make It Spicier
Keep the jalapeƱo seeds, add an extra jalapeƱo, or serve the soup with sliced fresh jalapeƱos and hot sauce.
Use Taco Seasoning
You can substitute taco seasoning for the Mexican Seasoning. Since taco seasoning often contains salt, start without the additional salt and season to taste at the end.
What to Serve With Taco Soup
This ground beef taco soup is hearty enough to serve as a complete meal, especially once you add your favorite toppings.
For something on the side, try serving it with cornbread, warm tortillas, tortilla chips, quesadillas, or a simple salad.
Itās also a great meal for casual gatherings because you can make one big pot of soup and set up a taco soup topping bar for everyone to build their own bowl.
How to Store and Reheat Taco Soup
Allow leftover taco soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm a larger amount in a saucepan over medium-low heat until heated through.
The soup may thicken slightly as it sits. Add a splash of beef broth while reheating if you want to loosen it back up.
Can You Freeze Taco Soup?
Yes! Taco soup freezes really well.
Allow the soup to cool completely, then transfer it to a freezer-safe airtight container. Freeze for up to 3 months.
Thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave. Add a little extra broth after thawing if needed.
For best results, freeze the soup without toppings and add fresh cheese, sour cream, avocado, tortilla chips, and other toppings after reheating.
Taco Soup FAQs
What is taco soup made of?
Taco soup typically combines seasoned ground meat, beans, corn, tomatoes, broth, and taco-inspired seasonings. This version also includes poblano, jalapeƱo, and red bell pepper for extra fresh flavor.
Is taco soup the same as chili?
Theyāre similar, but taco soup usually contains more broth and has a thinner consistency than chili. Taco soup also leans heavily into taco-inspired seasonings and toppings.
How do you thicken taco soup?
The easiest way to thicken taco soup is to let it simmer uncovered so some of the liquid can evaporate. You can also mash a small amount of the black beans against the side of the pot and stir them back into the soup.
Can I make taco soup ahead of time?
Absolutely. Taco soup is an excellent make-ahead recipe because the flavors continue to develop as it sits. Make it up to 2 days ahead, refrigerate it in an airtight container, and reheat before serving.
Can I make taco soup with ground turkey?
Yes. Ground turkey can be substituted for the ground beef. Because turkey is leaner, the finished soup may have a slightly lighter flavor.
How long does taco soup last in the refrigerator?
Stored properly in an airtight container, leftover taco soup will keep in the refrigerator for up to 4 days.
More Easy Soup Recipes
If you love this easy taco soup, there are plenty more cozy soups, stews, and chilis to try next. From quick weeknight soups to hearty recipes that simmer low and slow, these are the kinds of dinners youāll want on repeat once soup season rolls around:
- Slow Cooker Taco Soup
- Greek Lemon Chicken Soup
- Italian Wedding Soup
- Pasta E Fagioli
- Chicken Noodle Soup
- Lasagna Soup
- Zuppa Toscana
- Spicy Bison Chili
Easy One Pot Taco Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
- Add the red onion, poblano pepper, jalapeƱo, and red bell pepper. SautƩ for about 5 minutes, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds.
- Add the corn, black beans, diced tomatoes with their juices, beef broth, Mexican Seasoning, and salt. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 10 to 15 minutes to allow the flavors to come together.
- Taste and adjust the seasoning as needed. If you prefer a thinner soup, add an additional splash of beef broth.
- Ladle into bowls and serve warm with your favorite taco toppings, such as shredded cheese, sour cream, avocado, cilantro, lime wedges, jalapeƱos, or crushed tortilla chips.
Video
Notes
- Seasoning substitution: If you don't have The Spice Girl Kitchen Mexican Seasoning, substitute your favorite taco seasoning. Because seasoning blends vary in salt content, season the soup to taste before adding additional salt.
- Storage: Store leftover taco soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Cool completely and freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: This soup is a great make-ahead meal because the flavors continue to develop as it sits. Prepare it up to 2 days ahead and reheat gently on the stovetop.
- Substitutions: Ground turkey, chicken, or bison can be substituted for the ground beef. Pinto or kidney beans can also replace the black beans.
- Nutrition (per serving, 6 servings): 368 calories, 19g fat, 31g carbs, 21g protein, 8g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
This post was all about One-Pot Taco Soup.
Did you try this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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