I'm Bored, Let's Go...

Taco Soup

by

This post may contain affiliate links.

Jump to Recipe·Print Recipe

Looking for a quick, cozy dinner that satisfies everyone at the table? This easy Taco Soup is packed with flavor, warmth, and a little spice to make any meal feel special!

Nothing says comfort like a big bowl of taco soup! It’s the kind of meal that’s cozy enough for a chilly evening but quick enough to whip up on a busy weeknight. This taco soup has all the Tex-Mex flavors you love — seasoned meat, beans, corn, and a hint of spice — all simmered together in one pot. The best part? You can top it however you like! Go for shredded cheese, a dollop of sour cream, or even a handful of tortilla chips or Fritos for a little crunch. This recipe is super flexible, so don’t hesitate to tweak it to your taste!

One of my favorite things about taco soup is how easy it is to make and how filling it is. You can use beef or turkey, throw in extra veggies, or even make it vegetarian by swapping the meat for more beans or some chopped veggies. Leftovers taste even better the next day as the flavors have time to meld. So grab your toppings and get ready for a delicious, no-fuss meal that’ll keep you coming back for seconds!

Print

Taco Soup

Print Recipe

  • Author: Judy

Ingredients

Units Scale
  • 1 lb ground beef or turkey
  • 1 small onion, chopped
  • 3 Tbls. taco seasoning blend (or 1 packet taco seasoning)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
  • 1 can (15 oz) tomato sauce
  • 1 can (4 oz) diced green chilies (optional for extra heat)
  • 1 cup water or beef broth (adjust for desired thickness)
  • Salt and pepper to taste

Optional toppings:

  • Shredded cheese
  • Sour cream
  • Chopped green onions
  • Fresh cilantro
  • Diced avocado
  • Tortilla chips

Instructions

  1. Cook the meat: In a dutch oven or large pot, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
  2. Add onion: Add the chopped onion to the pot, cooking until it’s softened, about 3-4 minutes.
  3. Season: Stir in the taco seasoning, mixing well to coat the meat and onions.
  4. Add remaining ingredients: Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, green chilies, and water or broth. Stir to combine.
  5. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. Stir occasionally, adding more water or broth if you prefer a thinner soup.
  6. Serve: Ladle the soup into bowls and add your favorite toppings.

Equipment