soups-salads · easy
Easy Taco Soup (20 Minutes, One Pot)
Hearty taco soup with browned halal ground beef, black and kidney beans, corn and tomatoes in a taco-spiced broth, ready in one pot in 20 minutes.
Nutrition per serving (estimate): 350 calories · 23 g protein · 16 g fat · 32 g carbs
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Filed under easy soups and hearty salads, easy beef dinner recipes, bean, chickpea and lentil dinners and Tex-Mex dinners.
Taco soup is everything you love about taco night in a bowl: seasoned ground beef, two kinds of beans, sweet corn and tomatoes in a spiced broth, piled with cheese, avocado and crunchy tortilla chips. This easy taco soup recipe takes one pot and 20 minutes.
“Taco soup recipe” is one of the rising US recipe searches in Google Trends this month as soup season starts. It is popular for good reason: it is almost entirely pantry ingredients, feeds a crowd and reheats beautifully.
Why it is so fast
Unlike chili, taco soup does not need a long simmer. Canned beans and tomatoes are already cooked, so the pot only needs about 8 minutes for the flavors to come together. Browning the beef with the spices does most of the work.
Ingredient notes
Ground beef. Halal 85% lean ground beef has enough fat to brown well without making the soup greasy. Ground turkey works too.
Taco seasoning. A packet is fine, or use the homemade mix in the ingredient list.
Tomatoes with green chiles. These add mild heat and tang. Use plain diced tomatoes plus a chopped jalapeno if you prefer.
Beans. Black plus kidney or pinto beans give different textures. Any two cans work.
Step by step
Brown the beef and onion. Get some real color on the meat.
Bloom the spices. Thirty seconds in the hot fat makes the taco seasoning taste deeper.
Simmer. Everything else goes in and bubbles for about 8 minutes.
Finish and top. Lime brightens the pot; toppings make it a meal.
Variations
- Ranch-style: Stir in 1 tbsp dry ranch seasoning with the taco seasoning, a popular twist.
- Creamy: Melt in 4 oz cream cheese at the end.
- Vegetarian: Skip the beef, use vegetable broth and add a third can of beans.
- Spicier: Add a diced jalapeno with the onion or a pinch of cayenne.
Common mistakes
Not draining excess fat. With 80 or 85% lean beef, spoon off most of the fat after browning, leaving about a tablespoon to toast the spices.
Watery soup. If the soup tastes thin, simmer it uncovered for a few more minutes, or mash a few spoonfuls of the beans against the side of the pot.
Toppings stirred in. Keep the cheese, sour cream and chips for the table. Stirred in, they make leftovers greasy and soggy.
Substitutions and halal swaps
- Meat: halal ground turkey or chicken works. Add a teaspoon of oil and an extra 1/2 tsp cumin.
- Taco seasoning: some packets contain additives or flavorings that are not halal-certified. The homemade spice mix in the ingredient list is a reliable alternative.
- Broth: use halal-certified beef or chicken broth, or vegetable broth.
- Tomatoes: plain diced tomatoes plus a 4 oz can of diced green chiles replace the canned tomatoes with green chiles.
- Low-carb: leave out the corn and one can of beans and add a diced zucchini.
Freezing and make-ahead
Taco soup freezes very well for up to 3 months. Cool it completely and freeze it in portion containers, leaving some room for expansion. Reheat it from frozen in a covered pot over medium-low heat, or thaw it overnight in the fridge.
What to serve with it
Tortilla chips, warm cornbread or veggie quesadillas are perfect for dipping. For more Tex-Mex soups, try the quick chicken tortilla soup or the 20-minute white chicken chili. If you love taco flavors, the turkey taco bowls are another fast dinner. Browse more easy soup recipes and Tex-Mex dinners.
Storing leftovers
Keep the soup (without toppings) in the fridge for up to 4 days. It thickens as it sits, so add a splash of broth when reheating.
Taco soup or turkey chili?
Taco soup is thinner and meant to be eaten like soup with toppings and chips. If you want something thick enough to pile on rice or a baked potato, make the ground turkey chili.
Quick supper
Recipe card
Ingredients
- 1 tbsp olive oil
- 1 lb (450 g) halal ground beef (85% lean)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tbsp taco seasoning (or 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt)
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 can (8 oz) tomato sauce
- 2 cups halal beef or chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney or pinto beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 tbsp lime juice
- Salt and pepper to taste
- To serve: shredded cheddar, sour cream, diced avocado, cilantro, crushed tortilla chips
Instructions
Preparation images are AI-generated illustrations.
- 1
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the beef and onion and cook 5 minutes, breaking up the meat, until browned with no pink left. Spoon off excess fat if needed.
Step 1 · AI-generated illustration - 2
Stir in the garlic and taco seasoning and cook 30 seconds until fragrant.
Step 2 · AI-generated illustration - 3
Add the diced tomatoes, tomato sauce, broth, both cans of beans and the corn. Bring to a boil, then lower the heat and simmer 8 minutes, stirring now and then.
Step 3 · AI-generated illustration - 4
Stir in the lime juice and season with salt and pepper.
Step 4 · AI-generated illustration - 5
Ladle into bowls and add cheese, sour cream, avocado, cilantro and tortilla chips at the table.
Step 5 · AI-generated illustration
Helpful tips
- Brown the beef well before adding liquid; the browned bits are where most of the flavor comes from.
- Taste your taco seasoning first. Store-bought blends vary a lot in salt, so add salt only at the end.
- Want it thicker? Mash a ladle of the beans against the side of the pot and stir them back in.
Frequently asked questions
What is taco soup made of?
Taco soup is ground meat cooked with taco seasoning, then simmered with canned tomatoes, beans, corn and broth. It is topped like a taco, with cheese, sour cream, avocado and tortilla chips.
What is the difference between taco soup and chili?
Taco soup is brothier and uses taco seasoning, corn and two kinds of beans, while chili is thicker, simmers longer and leans on chili powder. Taco soup is also ready much faster.
Can I use ground turkey or chicken?
Yes. Halal ground turkey or chicken works the same way; add an extra pinch of cumin and salt because they are milder than beef.
Is this taco soup halal?
Yes, with halal ground beef and halal broth. Check that your taco seasoning has no added animal fats. There is no pork or alcohol in the recipe.
Can I freeze taco soup?
Yes. Cool it, then freeze without toppings for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
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