Quick and Easy Taco Soup Recipe is filled with ground beef, beans, corn and taco seasoning. It’s a quick dinner that uses lots of pantry staples!
If you love this cozy soup, you’ll really enjoy my Instant Pot Chicken Taco Soup too!
This quick and easy taco soup was one of the very first recipes I made as a married woman. I was actually given this recipe by a friend, and I immediately fell in love.
Quick and Easy Taco Soup Recipe
One of the main reasons I love this recipe so much is that it uses canned beans, corn, tomatoes and tomato sauce. I always keep a hefty stock of canned beans and tomatoes in my pantry, so it’s an easy dinner to whip up.
Ingredients Needed To Make Taco Soup:
Here’s the basic list of ingredients you’ll need in order to make this protein-rich soup. As always, you can find the full list of ingredients in the printable recipe card below.
- Ground Beef – you can substitute ground turkey if desired
- Onion
- Canned Kidney Beans
- Black Beans
- Whole Corn
- Diced Tomatoes
- Tomato Sauce
- Taco Seasoning – try my homemade blend!
How To Make Taco Soup on the Stove Top
Simply brown some ground beef with a little onion, drain any fat and then add some taco seasoning and all the canned goods!
DO YOU DRAIN THE CANS? For this recipe we are going to use the liquid from the beans and corn to help make up the soup consistency. So no need to drain!
*If you prefer to drain the beans and corn, make sure to add in at least 2 cups of beef broth to the soup.
Let the mixture simmer for a few minutes and VOILA! You’re done!
Watch Video: Quick and Easy Taco Soup Recipe
Slow Cooker and Instant Pot Version
Utilize your slow cooker or instant pot to make this delicious taco soup recipe a breeze.
SLOW COOKER- simply brown the beef and onion in a skillet, then drain any fat. Add the beef and onion to the slow cooker along with the remaining ingredients, stir and set to LOW for 4 to 5 hours.
INSTANT POT – use the sauté mode to brown the beef and onion, drain any fat and then add the remaining ingredients, stir and cover with lid. Set to HIGH pressure for 10 minutes followed by a quick release of pressure.
Taco Soup Toppings
I think my absolute favorite thing about this soup is that it’s so easy to make AND you get to top it with all your favorite taco toppings!
We love adding shredded cheese (that’s a must), sour cream (it’s so good when you stir it in the soup), pico de gallo (diced tomatoes work just as well) and sliced avocado!
Don’t forget the lime wedges and corn chips too!
We also use the leftovers to top salads, make tacos or burritos, and it’s also good with an egg on top for a hefty brunch.
My whole family adores this soup. In fact, I served this almost weekly every fall and during the winter months and there are never any leftovers!
You can’t beat a meal that comes together super quick and tastes amazing… PLUS it uses pantry staples! It’s a win-win.
Recipe Variations and Tips for Taco Soup:
- Swap out the ground beef for ground chicken, turkey or pork
- Use pinto beans rather than kidney beans
- Add in a packet of dry ranch dressing to spice it up
- Mix in a small can of diced green chilies for some extra heat
Now I get to pass this recipe on to you. Print it out and share it with a friend, just like my friend did with me, so many years ago!
Quick and Easy Taco Soup
Ingredients
- 1 lb. ground beef
- 1 medium onion, chopped
- 15 oz kidney beans
- 15 oz black beans
- 15 oz corn kernels
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 1 pouch, 2 tbsp taco seasoning (homemade recipe here)
Optional Taco Toppings:
- shredded cheddar cheese
- sour cream
- diced tomatoes
- avocado
- corn chips
- lime wedges
- cilantro
Instructions
- Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
- Add the remaining ingredients to the pot** and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
- Serve with optional taco toppings. Enjoy!
Notes
Nutrition
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Glenda
This is not “Mexican” cuisine either. It’s American cuisine. Taco soup doesn’t exist in Mexico. It only exists in the USA.
Lindsey Evans
Do you need a broth to make it more “soupy”?
Shawn
No, you are going to not drain any of the canned items and that will make the soup base. If you wanted to make it more soupy, you can add extra beef broth. But it’s not needed.
Maria
Your soup recipe was so easy to make. It was delicious!! Thanks!
Shawn
I’m so glad you enjoyed it Maria!
Peggy R
There is no way this soup only has 1 carb and 1 fiber for 150 calories of soup unless it is per teaspoon, even 1/4 cup would have more carbs. Except for the ground beef everything is High Carb items. I am not sure who figured your nutritional info but they did a terrible job. You say it is 8 servings it would have been nice if you included the actual serving size in cups or ounces at least. The soup sounds very good, it is only the nutritional info I have a problem with. I track macros since I do keto is why I know these numbers are incorrect.
Debbi
The recipe doesn’t include any broth? How do you get any “soup”? It looks like hot dish?
Debbi
Hi! Love that this is so easy! Do you drain the beans?
Love your recipes!
Brandy
My family loves this soup. I’m making it tomorrow for taco Tuesday. May add some elbow macaroni.
Shawn
Sounds like a great idea!
Crystal G
It has been really cold today, so I thought I would make something to warm our insides. I came across this recipe & read the reviews & thought I would give it a try. This soup is so good!!! My family loved it! We put Fritos on top with cheese & sour cream!
Shawn
I’m so glad you enjoyed it Crystal!
Jennifer
I fix this in my insta pot. I just brown the ground beef and add everything in and pressure cook for 10 minutes. Everyone loves it.
Stella M
Awesome recipe. Making it soon to share with a family going through a rough patch.