Recipe

Easy Taco Soup Recipe

A hearty, flavorful one-pot taco soup with tender beans, cozy spice, and all the best toppings. Weeknight-friendly, pantry-driven, and basically impossible to mess up.

By Matt Campbell

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4.8

A steaming bowl of taco soup topped with shredded cheese, sliced jalapeños, and cilantro on a wooden table

Jump to Recipe

If your weeknight brain is running on fumes but you still want dinner that tastes like you tried, this easy taco soup is your move. It is the kind of one-pot situation that starts with a quick sizzle of onions and beef, then turns into a bubbling, tomatoey, bean-packed pot of comfort that makes the whole kitchen smell like taco night.

What I love here is the flexibility. Use what you have. Swap the beans. Crank the heat. Go heavy on the lime. The soup is hearty enough to be a meal on its own, but it also plays very nicely with chips, cornbread, or a big bowl of rice when you want to stretch it.

And yes, toppings are not optional. They are the personality.

A bowl of taco soup surrounded by small dishes of toppings like sour cream, diced avocado, tortilla chips, and chopped cilantro

Why It Works

Big flavor with minimal effort: Browning the beef with onion and spices builds a deep base fast, no slow simmer required.
Hearty and filling: Beans, corn, and tomatoes make it thick, cozy, and genuinely satisfying.
Pantry-friendly: Most ingredients are canned or shelf-stable, so it is an easy “what can I make right now” dinner.
Better the next day: The spices settle in overnight, which means leftovers taste even more taco-y.

Pairs Well With

Storage Tips

Refrigerate: Cool soup to room temp, then store in an airtight container for up to 4 days.

Freeze: Freeze in freezer-safe containers or bags for up to 3 months. Leave a little headspace because soup expands.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in bursts. If it thickens a lot, add a splash of broth or water to loosen it up.

Topping tip: Store toppings separately so everything stays fresh and crunchy.

Common Questions

Can I make taco soup in a slow cooker?

Yes. Brown the beef and onion first for best flavor, then add everything to the slow cooker and cook on LOW 4 to 6 hours or HIGH 2 to 3 hours. Stir, taste, and adjust seasoning at the end.

Can I make it with ground turkey or chicken?

Absolutely. Use the same method. Turkey is a little leaner, so add an extra tablespoon of oil if the pot looks dry while browning.

How do I thicken taco soup?

Option 1: simmer uncovered for 10 minutes. Option 2: mash about 1 cup of the beans against the side of the pot and stir. Option 3: add a small handful of crushed tortilla chips.

How do I make it spicier?

Add diced jalapeño with the onion, use hot Rotel, add chipotle in adobo (start with 1 teaspoon), or finish with your favorite hot sauce. Taste as you go and do not fear the lime at the end.

Is this gluten-free?

It can be. Most ingredients are naturally gluten-free, but check your taco seasoning and broth labels to be safe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or soup pot (5 to 7 quart is ideal)
Wooden spoon for breaking up meat and scraping browned bits
Can opener
Measuring spoons
Ladle

This taco soup is my go-to when I want dinner to feel like a little party but I do not want to host one. It started as a “clean out the pantry” pot on a cold night, and now it is the thing I make when friends text, “What are you doing for dinner?” because the answer can be “Come over, bring chips.” The best part is watching everyone build their own bowl: one person goes full cheese blanket, someone else turns it into a nacho situation, and there is always that one brave soul adding jalapeños like they are getting paid for it.