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
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 OF BEANS?
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!
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!
LEFTOVERS
We also use the leftovers to top salads, make tacos or burritos, and it’s also good with an egg on top for a hearty 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 mix to give it creamy and herby flavor
- 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
- 2 tbsp taco seasoning
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!
Video
Notes
Nutrition
DON’T FORGET TO PIN THE RECIPE TO SAVE IT!
If you are using canned beans and tomatoes how can the sodium per serving be so low?
Use low sodium beans and tomatoes when possible!
Have you made this in an instant pot yet? If so, what settings do you use?
I have a chicken taco soup recipe in the instant pot! You can check it out here.
This is a great recipe!
I make this recipe frequently, (ok I confess, almost weekly) with a few revisions. I add beef broth, canned chick peas, 2 lbs. of Ground Beef, 2 cans of Petite Diced Tomatoes,
2 Pouches of Taco Seasoning.
I skip the sour cream but I sprinkle Crushed Red Pepper to taste in the bowl upon serving. Crumble some Tortilla Chips and enjoy.
2 lbs. lean ground beef
1 small onion, chopped
1 (15oz) chick peas (Garbanzos) undrained
1 (15oz) can kidney beans, undrained
1 (15oz) can black beans, undrained
1 (15oz) can corn kernels, undrained
2 (15oz) can diced tomatoes
1 (16oz) can tomato sauce
2 pouches dry taco seasoning
1 32oz Beef Broth Box
Super easy, and equally delicious! Soon to be repeated as the weather cools a bit.
Shawn, your website has made me ask my wife for permission to make dinner once in a while…for the first time in 41+ years of marriage! I’m having fun and building confidence.
That’s so great to hear Greg! I appreciate your comment and that’s awesome that you’re building confidence in the kitchen! Keep it up!
This was fantastic! Made it for me and my ex-gf sister and we both went crazy over it!
Wonderful! I’m so glad you enjoyed it Danny!
Make this soup quite often since finding this recipe, it is a family favorite and so quick and easy to make…..Thanks so much for sharing…
Wonderful to hear John! I’m so glad you all are enjoying it!
Question regarding quantities that I see some asking, but haven’t seen a response. What are the sizes for the diced tomatoes and sauce. Beans and corn are usually 15oz, but tomatoes are all different sizes. Will you clarify?
The cans should all be 15oz, but the tomato sauce is just 8oz. I’ve updated the recipe to reflect that and make it more clear. Thanks!
What size can of tomato sauce? 8 or 15oz?
So good. I modified a little to fit what I had and my personal taste. Instead of hamburger I used 99% fat free turkey because it was on sale. Threw it in the pot with the whole package of taco seasoning, one onion diced, garlic salt, a little cumin, some chili powder, dried parsley, and about 2 teaspoons of olive oil so it didn’t dry out while cooking due to lack of fat. Used frozen corn instead of canned because it is what I had, so I threw in about 2/3 of a cup of water to make up for the liquid you’d have in the canned corn. Threw all other canned ingredients in and simmered. So freaking good.
Great way to use what you have on hand! So glad you enjoyed it Rebecca!
How much is a serving size?
Hi Jess, one serving will be about 1 cup.
Can this be made and put in the freezer?
Yes! We do this all the time. Just let it cool completely first.
I love your easy taco soup!! I could eat it every day of the week and it’s so easy to make. Really fills you up and stays with you. Thanks for sharing
So glad you enjoyed it Toni!
I love this quick and simple recipe but wonder why some drain the beans and others don’t? Is there a big difference in taste?
I do not drain the beans or corn because I use that liquid to help build the soup base. If you did drain, you would have to compensate for the liquid by adding extra tomato sauce or broth.
Tastes great and it’s easy to make!!
So glad you enjoyed it!
I made this recipe vegan & it turned out awesome!! Thanks
So glad you enjoyed it!
Can you use left over taco meat from the night before a tacos ?
Definitely! That will make the recipe even quicker.
Can you substitute the diced tomatoes with something else ?
Are you wanting something other than tomatoes? Or are you just out of diced tomatoes? You could use crushed tomatoes… but if you don’t want tomatoes you could use an extra can of corn or beans in it’s place.
It was so good i made a big pot and it was all gone it was the best dish I have done off of her by fare
Nice! So glad you enjoyed the soup Steve!
I can’t seem to find the link to print out the recipe. I’ve wrote down the ingredients, but I’m unsure how much ground beef you used?
Thanks!
There is a pink print button in the top right hand corner of the recipe. Clicking on that button will print the full recipe for you.
It says 1 pound.
I love this fish not only because it’s full of flavor but mainly cause it’s so easy and Gluten free! Makes great leftovers so I stay away from gluten.
*dish
So glad you enjoyed it Betty!
This was delicious! Passed this recipe on to my family. I added a green bell pepper and fresh garlic to the meat. I also added noodles at the end for a hearty meal. My husband loves noodles in everything.
Hi Wendy, I’m so glad your family enjoyed it!
Not my kind of taco soup. Much better without avocados, sour cream. But I guess each to there own.
I’ve been making Taco Soup for several years and there’s not a drop left! The only thing I do different is add 1 can of original Rotel, 1 packet of ranch dressing mix and thoroughly rinse off the beans and corn. If it’s too think I’ll add a little beef or chicken broth to thin it down. I try to let it cook in the crockpot but once everything is mixed together really well everyone is standing in line with their soup mugs and spoons!
However, I’ve not thought about having sliced avocados!!! I can’t wait to try it the next time I make it!
Thank you for sharing!!
I’m happy to hear you enjoyed it!
How long do you initially cook this for? I know you say simmer 10 minutes after it’s done, but how long initially? Thanks
Once the beef is browned, that’s all the initial cooking you need to do. Simmering all the ingredients together will bring out all the flavors!
Is that 2 tbsp taco seasoning or the whole pack
There should be about 2 tbsp in the packet of taco seasoning.
12 Tablespoons of seasoning in every packet I’ve ever bought.. Serving size 2 tablespoons 6 servings in a package. I use the whole thing
Hey what kind of beans could I use instead of black beans? I’m highly allergic to them. I really want to try this it looks so good. I thought about using pintos, would it work? Thanks
You can definitely use pinto beans or any type of beans you would enjoy!
Ranch style beans are the best.
I’ve made this before and it was amazing. I need to make it again but for a whole bunch of people. How much does the original recipe make? I need 6 qts at least.
Thank you
I have this on the stove now, i browned the meat and onion in my cast iron dutch oven, then added everything else. Only thing different is i can’t have kidney beans so i swapped it out with great northern, i drained and rinsed both cans of beans, added a can of rotel tomatoes mild to add exta fluid and used mexican kernel corn (i like the flavors of peppers)
Now just simmering and letting all of it make happy in the pot.. thank you for sharing your recipe
How about crock pot? Can I brian hamburger with seasoning and through the rest in a crockpot on high? Thanks
This would definitely work in the crock pot too. We do this all the time!
I halfed the recipe and added a crushed up corn taco shell while it was simmering. Delicious!
Do you have Nutritional Info for this recipe?
Delicious and easy meal for a potluck. And it was a hit!! I added a can of hominy, 2 sliced jalapeños, minced garlic, and a can of green chilies.
I served with sliced avocado, pico de gallo, Mexican crema, Cotija cheese, lime, and tortilla chips.
This recipe turned out good, my husband liked it which is a plus. Only thing I did was drain the beans and corn and then added beef broth for added flavor
So glad you guys enjoyed it!
In taco soup recipe, why not drain the canned veggies?
You can if you want to, just add an extra cup of liquid to the soup so it isn’t too thick.
Can I sub great northern beans in place of the kidney beans? Right now it sounds gross, but it’s what I have on hand.
You can definitely sub out any beans for what you have on hand!
I am making this as I comment! I took alittle taste and it is going to be yummy!!
Very easy to make and tasty. Not a dashb of black beans, so used dark and light kidney beans. Thanks!
Hi. If I browned the beef n onion first and put in crockpot and added all the rest how long would you suggest I cook n on what temp? Thank you.
I would cook it on low for 3 to 4 hours. Really, you’re just heating it through at that point, so keep it on low for however long you need. 🙂
Soooo you made chili.
Glad you could contribute with a useful comment. The Internet often brings out the best in people… eye roll.
Made this tonight while making the rest of my family tacos. I completely forgot to not drain the corn & beans. I am not a fan of beans, so I skipped the kidney and only added 2/3 can of black beans. I also didn’t have any tomato paste. But I did have some leftover tomato bisque soup.
Surprisingly this is actually delicious! Thank you for an amazing recipe!
I have used a recipe very similar to this. But we dont like black beans that much so I use canned pinto beans. I prefer the brand Hanover.
I have made this several times and it is one of my favorites.
Mine too! Thanks for the comment Trish!
I want to make this but I’m having a hard time getting past not draining the beans first — is there a suggestion for an alternative liquid source, like water or beef broth? The beans just seem so slimy when I don’t drain and rinse them first.
You can definitely drain and rinse the beans. I would just add about 1/2 cup of liquid to the soup whether it’s beef broth or water. Hope you enjoy!
Thank you so much! I’ll do that!!
They really aren’t slimy in this recipe!
I just made it for the first time… I drained everything than added V8 juice….turned out delicious!
is there any liquid other than the can liquid in the receipe? I am not seeing it in the ingredient list. We are going to make this tomorrow for lunch.
Nothing extra than what’s stated in the recipe. Once you get all the ingredients in there they cook down and it’s plenty soupy!
I don’t have any kidney beans. Could I sub a can of mild chili beans? If so, should I drain or not? Thanks!
Yes, you can definitely use chili beans. I wouldn’t drain them.