A warm bowl of taco soup with beans, corn, and tasty toppings.
This Taco Soup is cozy, hearty, and perfect for busy nights. It tastes like tacos in a bowl—savory, a little spicy, and loaded with beans and corn. It’s a one-pot meal that’s meal prep friendly and always a crowd-pleaser.
The Weeknight Soup That Feeds Everyone
You’ll love how easy Taco Soup is: brown the meat, dump in the cans, simmer, and you’re done. The standout feature is the seasoning base—taco spices plus a little cumin—so every spoonful tastes bold and comforting.
This is a fan-favorite because you can customize toppings for everyone at the table. My family always sets up a toppings bar, and the pot is usually empty.
Why You’ll Love This Taco Soup
- One-pot dinner: Minimal dishes, maximum comfort.
- High-protein & filling: Beans plus ground turkey or ground beef.
- Better than restaurant: Big taco flavor at home.
- Meal prep friendly: Tastes even better the next day.
- Easy to customize: Make it mild or spicy.
- Great for gatherings: A toppings bar makes it fun.
Ingredients for the Best Taco Soup
- Ground turkey or ground beef: Hearty base; ground chicken works too.
- Onion and garlic: Flavor foundation; don’t skip if you can help it.
- Taco seasoning: Main flavor; use store-bought or homemade.
- Cumin: Adds warm depth and makes it taste “slow-simmered.”
- Diced tomatoes and tomato sauce: Broth base and richness.
- Beans: Black beans and pinto beans add creaminess and protein; kidney beans work too.
- Corn: Sweet pop of texture; frozen corn works great.
- Broth: Helps thin to the perfect soup texture; low-sodium is best.
- Toppings: Shredded cheese, sour cream, avocado, cilantro, and crushed tortilla chips.
How to Make Taco Soup
- 1. Brown the meat. Heat a large pot over medium-high heat. Cook ground turkey (or ground beef) with diced onion for 6–8 minutes until cooked through.
- 2. Bloom the spices. Add garlic, taco seasoning, and cumin. Stir 30 seconds until fragrant. This wakes up the spices so the soup tastes bold.
- 3. Add the pantry ingredients. Stir in diced tomatoes, tomato sauce, drained beans, corn, and broth.
- 4. Simmer. Bring to a gentle simmer and cook 15–20 minutes. If it thickens too much, add a splash more broth until it’s cozy and spoonable.
- 5. Taste and adjust. Add salt if needed, and a little extra seasoning if you like it punchier.
- 6. Serve with toppings. Ladle into bowls and let everyone build their perfect taco soup.
Tips for Perfect Taco Soup
- Drain and rinse beans to control salt.
- Simmer long enough for flavors to blend.
- If it’s too thick, add broth; if too thin, simmer uncovered.
- Use low-sodium broth and season at the end.
- Add toppings right before eating for best texture.
- Make a double batch—it freezes well.
Variations & Substitutions
- Vegetarian: Skip meat and add extra beans and diced bell peppers.
- Spicy: Add diced green chiles or hot sauce.
- Creamy: Stir in a spoonful of sour cream at the end.
- Low-carb: Skip corn and serve with extra avocado.
- Leftovers: Use as a filling for burritos or rice bowls.
- Slow cooker: Brown meat first, then cook on low until hot and flavorful.
Make-Ahead & Freezing
- Fridge: Store for up to 5 days.
- Freeze: Freeze for up to 3 months in airtight containers.
- Reheat: Warm on the stove over medium, adding broth if needed.
Serving Suggestions
- Serve with tortilla chips or cornbread.
- Pair with a simple green salad.
- Add a toppings bar for parties.
- Great for lunch meal prep.
- Top with extra cheese and avocado for a hearty bowl.
Reader Review
This taco soup is the definition of cozy. The spice bloom step made it taste so much richer, and the toppings bar was a hit.
Taco Soup Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: One-pot
Cuisine: Mexican-inspired
Diet: Gluten-Free option
If you make this Taco Soup, leave a rating and a comment. What’s your must-have topping—cheese, avocado, or crunchy chips?