Taco soup is a great, filling and always popular dinner recipe! Our version is packed with flavor and protein and is ready to serve in 30 minutes.

Why You’ll Love This Taco Soup Recipe

Taco soup is always a favorite in our house, with family and guests! It’s simple and plain, but packed with flavor! We make it at least once a month. What makes this recipe the best ever?

  • One pot rice! Very easy and minimal cleanup.
  • I always make it with staples I have in my freezer or pantry.
  • You can have it on the table in 30 minutes, so it’s perfect for busy weeknights!
  • Leftovers are delicious – and it freezes great too!
  • The combination of seasonings makes for an unimaginable taste!
  • Highly nutritious and rich in protein.
  • Customizable
  • After you try it, everyone will want to be your best friend.
A ladle full of taco soup in a soup pot

Taco soup ingredients:

  • onion– Use sweet yellow onions, but red or white can easily be substituted
  • garlic– I always use a tablespoon of minced garlic, but you can use a pinch of 1/2 teaspoon of garlic powder
  • Ground beef– I like to use super-lean ground beef in my soups. If you use ground beef with a lot of fat, be sure to drain the grease before adding the rest of the ingredients. !
  • diced tomato– My kids actually prefer smaller, diced tomatoes, but you can use whatever you like.
  • chicken soup– I like to keep bouillon paste on hand for recipes like this!
  • tomato paste– thicker and more flavorful
  • Chili powder– It doesn’t add heat, but it does add a lot of delicious flavor!
  • cumin
  • paprika
  • oregano
  • ranch dressing seasoning packet– This is the secret to making this taco soup delicious.is here homemade recipe It makes a great substitute.
  • corn– I always have frozen corn on hand, but canned corn works too.
  • pinto beans– Black soybeans are also good here!

What to serve with taco soup:

  • shredded cheese– I use a Mexican shredded cheese blend, but cotillas and queso fresco are also great!
  • Avocado– I love the creamy texture that the diced avocado brings to this soup.
  • Fresh diced tomato– Yes, there are diced tomatoes in the soup. But I love the freshness it brings!
  • tortilla strips– I often serve this taco soup with tortilla chips.
  • sour cream– Plain Greek yogurt works well.
  • lime slice– Lime juice cuts the richness and is a must in my opinion!
taco soup ingredients

How to make taco soup:

  1. dice– Chop the onion and mince the garlic.
  2. brown– Fry the ground beef, onions and garlic over medium heat until the meat is cooked and the onions are soft.
  3. garbage– Add remaining ingredients.
  4. simmer– Bring to a boil, then simmer over low heat to let the flavors meld.
  5. Up– Set all toppings. This is our favorite part! My kids love being in charge of adding their own toppings to their taco soup bowls.
  6. fun!
Process shot of how to make taco soup

that’s it! Simple, satisfying and so delicious. Taco soup will last 3-5 days in an airtight container in the refrigerator. Frozen is also great! Freeze individually or in large storage containers for 4-6 months. I often double up on recipes so I can plan leftovers for the future. Perfect for a busy weeknight or lunch!

A bowl of the best taco soup ever in a white bowl

Other soup recipes:

  • 1/2 Moderate onion
  • 2 cloves garlic
  • 1 lb Ground beef or turkey
  • 28 ounce diced tomatoes, canned
  • 14 ounce chicken soup, low salt
  • 6 ounce tomato paste, canned
  • 1 tablespoon Chili powder
  • 1 tea spoon cumin, powder
  • 3/4 tea spoon paprika
  • 1/4 tea spoon dried oregano
  • 1 1/2 tablespoon Ranch Dressing Seasoning Pack
  • 1/2 tea spoon sea ​​salt
  • 1/4 tea spoon black pepper, powder
  • 1 cup Corn, frozen
  • 15 ounce pinto beans, canned

serve together

  • Four ounce Cheddar cheese
  • 1/2 cup sour cream
  • 1 Moderate Avocado
  • 1 Moderate tomato diced
  • Four ounce tortilla chips
  • 1 small lime sliced
  • Chop the onion and garlic. Spray a large pot with cooking spray and place over medium heat. Add ground beef, onions, and garlic; Crush, stirring, until browned.

  • Add tomatoes, broth, tomato paste, and seasonings. Mix. Bring to a boil, then reduce heat to simmer. Simmer for 30 minutes, stirring occasionally.

  • Add the corn and the drained and rinsed beans. heat up. Top each serving with grated cheese and diced avocado.

calorie: 500kcal | | carbohydrate: 52g | | protein: 29g | | thick: twenty twog | | saturated fat: 6g | | cholesterol: 72mg | | sodium: 987mg | | fiber: 13g | | sugar: 17g

Natalie Monson

I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.

Learn more about Natalie