Recipe

Mexican Taco Soup

A one-pot taco-night-in-a-bowl situation: seasoned beef, beans, corn, tomatoes, and chiles finished with lime and topped however your heart says yes.

By Matt Campbell

•

4.8

A steaming bowl of Mexican taco soup topped with shredded cheese, cilantro, and crunchy tortilla strips on a warm-toned kitchen table

Jump to Recipe

If taco night and soup season ever shook hands, this would be the result. Mexican taco soup is my low-drama, high-reward dinner for nights when I want something cozy but still bright, punchy, and layered. It’s got the classics: seasoned ground beef, beans that actually make it filling, tomatoes and green chiles for that little zip, and enough broth to keep everything spoonable.

The best part is how customizable it is. Make it thick like chili or brothy like soup. Add heat or keep it mild. Use the toppings to turn it into dinner that feels fun, even if you cooked it in a hoodie with one eye on the dishwasher.

Bowls of ground beef, canned beans, corn, diced tomatoes, broth, and spices arranged on a tidy kitchen counter with warm lighting

Why It Works

Fast flavor build: Browning the beef with onion and blooming the spices gives you that taco-stand aroma in minutes.
Pantry-friendly: Beans, corn, tomatoes, and broth mean you can make this without a special grocery run.
Balanced and bright: A squeeze of lime at the end wakes everything up and keeps it from tasting flat.
Toppings do the heavy lifting: Crunchy tortilla strips, creamy avocado, and cheese make every bowl feel like a choose-your-own adventure.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days. The soup will thicken as it sits. That’s not a problem, it’s a feature.

Freezer: Freeze in containers or zip-top bags (laid flat) for up to 3 months. For best texture, add fresh toppings after reheating.

Reheat: Warm on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s thickened too much. Microwave works too, just stir halfway through.

Two glass meal prep containers filled with taco soup and snapped-on lids sitting on a kitchen counter

Common Questions

Can I make taco soup thicker?

Yep. Simmer it uncovered for 5 to 10 minutes, or mash about 1 cup of the beans and stir them back in. You can also add a crushed tortilla chip handful at the end for a sneaky thickener.

How do I keep it from tasting bland?

Three fixes: (1) salt in layers, (2) use a broth you actually like, and (3) finish with lime juice. If it still feels shy, add a spoon of salsa, a pinch of cumin, or a tiny splash of vinegar.

Can I make it in a slow cooker?

Yes. Brown the beef and onion first for best flavor, then add everything except lime and toppings. Cook on low 6 to 7 hours or high 3 to 4 hours. Stir in lime at the end.

Is this spicy?

As written it’s mild to medium, depending on your diced green chiles and taco seasoning. To keep it mild, use mild chiles and skip jalapeño. To crank it up, add chipotle in adobo or hot sauce.

Can I use ground turkey or chicken?

Absolutely. Add a bit more oil when browning and don’t be shy with seasoning. Poultry likes extra help from lime, cilantro, and a little smoked paprika.

What toppings are best?

My forever favorites: shredded cheddar or Monterey Jack, sour cream or Greek yogurt, cilantro, avocado, tortilla strips, and a little hot sauce.

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 heavy-bottom pot (5 to 6 quart)
Wooden spoon or spatula
Chef’s knife and cutting board
Can opener
Measuring spoons
Ladle

I started making taco soup when I realized I love tacos, but I don’t always love the assembly line. Some nights I want one pot, one spoon, and a bowl that tastes like I put in more effort than I did. This is that bowl. I keep the ingredients accessible, I let the spices do their thing in the hot pan, and I always finish with lime because it makes the whole pot taste alive. The toppings are where the fun chaos happens. Everyone builds their own, nobody complains, and I get to call it dinner.

Mexican Taco Soup

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb ground beef (85 to 90% lean)
2 tbsp taco seasoning (store-bought or homemade)
1 tsp ground cumin
1/2 tsp smoked paprika (optional, but recommended)
1 (10 oz) can diced tomatoes with green chiles (Rotel style)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can corn, drained (or 1 1/2 cups frozen corn)
1 (15 oz) can diced tomatoes
4 cups beef broth (or chicken broth)
1 tbsp tomato paste (optional, for a richer base)
1 bay leaf (optional)
1 lime, juiced (plus wedges for serving)
Kosher salt and black pepper, to taste

For serving (pick your favorites):

Shredded cheddar or Monterey Jack
Sour cream or Greek yogurt
Avocado, diced or sliced
Fresh cilantro, chopped
Tortilla strips or crushed tortilla chips
Pickled jalapeños or sliced fresh jalapeño
Hot sauce

Instructions

Sweat the aromatics. Heat a large pot over medium heat. Add olive oil, then the diced onion. Cook 3 to 4 minutes until softened. Stir in garlic for 30 seconds.
Brown the beef. Add the ground beef. Cook 6 to 8 minutes, breaking it up, until browned and no longer pink. If there’s a lot of grease, spoon off excess.
Bloom the spices. Sprinkle in taco seasoning, cumin, and smoked paprika. Stir for 30 to 60 seconds so the spices toast a bit and smell amazing.
Add the pantry party. Stir in diced tomatoes with green chiles, black beans, pinto beans, corn, diced tomatoes, broth, and tomato paste (if using). Add bay leaf if using.
Simmer. Bring to a gentle boil, then reduce to a simmer. Cook 12 to 15 minutes, stirring occasionally. Taste and season with salt and pepper as needed.
Finish bright. Turn off the heat. Remove bay leaf. Stir in lime juice. Taste again. If it needs more pop, add another squeeze of lime or a spoon of salsa.
Serve and top like you mean it. Ladle into bowls and go wild with cheese, sour cream, avocado, cilantro, and tortilla strips.