Name: Taco Soup
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 Tablespoon oil (avocado oil or any neutral oil); 1 onion (large, diced); 1 lb ground beef (lean or extra lean); 3 cloves garlic (minced); 1/4 cup cilanto (minced); 2 teaspoon chilli powder; 1 1/2 teaspoons oregano; 1/2 teaspoon cumin; 1 teaspon paprika; 1/2 teaspoon each salt and pepper; 1 Jalapeño (optional); 1 cup canned cherry tomatoes (with the juices); 4 cups vegetable broth (or chicken or beef); 1 can black beans (drained and rinsed); 1 1/2 cups corn (fresh or frozen kernels); 1/3 cup cilantro (leaves); 1 lime (juiced); Taco Soup Toppings:; Sour Cream; Minced Cilantro; Green onions (diced); Avocados; Diced tomatoes; Shredded Cheese; Lime slices; Crushed Tortilla Chips/Doritos

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Taco Soup is a perfect blend of tasty tacos and a heartwarming filling soup💛. An easy one pot recipe that can be served as a full meal. Loaded with Mexican flavors, black beans, ground beef, corn, cilantro, homemade taco spice and tomatoes. We love our taco soup recipe topped with avocados, sour cream, lime and more cilantro–SO GOOD!

This Taco soup recipe is evert Taco lovers dream! We absolutely can’t get enough of our Birria Tacos–a viral recipe that has been made thousands of times! And one that inspired Lamb Birria, Birria Quesadillas, Birria Pizza and the Birria Ramen.

We’ve also been making this Taco Salad for a light weight dinner option, and you can drizzle that with some Nacho Cheese Sauce Recipe. Ground Chicken Tacos are super light as well, and you can use ground turkey for that.

Lamb Tacos is an essential taco recipe as you know we LOVE Lamb 💛 Other weeknight staples are Salmon Tacos, Mahi Mahi Tacos with Fish Taco Slaw. Air Fryer Fish Tacos are anther version worth trying.

So today’s recipe as inspired by ALL of the above delicious recipes!

Why You’ll Love Taco Soup

It tastes like tacos in a soup bowl 💛
You can eat it as a full meal as it has so many hearty nutritious ingredients.
The recipe comes together in 30 minutes start to finish!
It’s a one pot wonder, so no mess and no work cleaning up.
It’s packed with flavor from the spice blend the ingredients and the toppings.
You can top it off however you prefer, it’s up to your taste.
This taco soup recipe can be made well in advance, it tastes great the next day, and can even freeze beautifully.

Taco Soup Ingredients

Ground Beef. We love lean ground beef for this recipe so 85% or more works well. You can use chicken if it’s your preference too.
Onions and Garlic. Adds flavor to the soup.
Spice Blend: Chilli powder, cumin, oregano, salt and pepper. You can also use store bought taco seasoning if you’d like.
Black beans. Canned works well or freshly cooked. If using canned, drain and rinse well.
Cilantro. Lots of it for freshness and flavor.
Jalapeno. Optional-for extra spice kick.
Corn: fresh or frozen.
Crushed Tomatoes. Our favorite is canned cherry tomatoes in their juices.
Stock. Veggies or chicken or beef stock works

How to Make Taco Soup

Start by cooking the onions in some oil in a large soup pot. Make sure not to speed up this process as always, otherwise your soup will taste primarily like raw onions lol And no one wants that!
Once the onions have softened and ready, you’ll add in the ground beef, garlic, tacos spice mix and cilantro.
Now you’ll use a wooden spoon or spatula and keep the heat on high. Stir and cook continuously until the beef is fully cooked through. You can taste and adjust for seasoning at the point.
The taco soup is now ready for the liquid, and here when you add in the canned cherry tomatoes with juices and stock.
Cover the pot and we love sneaking in a jalapeno as well to add an extra spice kick to the taco soup. Bring this mixture to a boil and then lower the heat to medium low.
The soup needs to simmer for about 10 minutes for the flavors to infuse.
Then remove the lid and add in the beans and corn, and allow them to simmer for 20 minutes as the taco soup will be ready after that point.
To finish off the soup, we love adding a handful of fresh cilantro and a squeeze of lime into the pot while it’s still hot.

Taco Soup Toppings:
While the taco soup is DELICIOUS as it is–we LOVE adding a handful of toppings to take it to the next level.
-Sour Cream
-Minced Cilantro
-Green onions, diced
-Avocados
-Diced tomatoes
-Shredded Cheese
-Lime slices
-Crushed Tortilla Chips/Doritos
Now serve the soup among the bowls, and have everyone dollop in their favorite toppings, or go head and top them yourself. Shredded cheese, chips, avocados, tomatoes, green onions, more cilantro, jalapeno and sour cream.

Taco Soup Tips and FAQ

Use ground beef or lamb for this recipe. You can also use leftover cooked chicken (like rotisserie), or leave out meats all together. It works jus as well.
This is a one pot meal, so tart with a larger pot than you think to allow space as you add in the ingredients.
Don’t rush the onion sautéing process otherwise your soup will have an overpowering onion taste.
Cook the meat well before adding in the liquid.
We love canned cherry tomatoes and their juices here however you can use diced, whole, crushed or even fresh tomatoes if seasonal.
Veggie stock or broth is what we use, however you can use what you have on hand.
If you have an aversion towards cilantro, you can definitely use parsley. However we find the flavor of cilantro so vital in Mexican inspired dishes.
Use fresh or frozen corn, avoid using canned.
Beans however can be used canned, as long as you drain and rinse them well.
Be as creative as you want with the toppings! Make sure to only add toppings when you’re ready to serve.

Can I make Taco Soup in a Slow Cooker/Crock pot?

Yes! It’s super easy and convenient for those who love slow cooker meals💛 You’ll start by sautéing the onions and proceeding to cook the meat until all ready for the liquid. At that point, you’ll the liquid, spices and cook on low heat for 5 hours, then add in the corn last. Garnish and serve as above.

How to Make ahead?

Taco soup can be made well in advance, so it’s a great dinner option for busy days. You can make the soup 6 days in advance.

Storing leftovers

Store leftover taco soup in the fridge for up to 6 days.

Can you Freeze Taco Soup?

Yes! After the soup has cooked through and cooled down entirely, portion the soup into ziploc bags and freeze it for up to 3 months.

How to Reheat Taco Soup?

From the fridge, simply Microwave it in a bowl and enjoy. You can likewise reheat it in a pot over the stove on medium heat adding in 2 tablespoons of water per serving while reheating. If frozen, it’s best t thaw in the fridge overnight and proceed to reheating it as above.

Can I use ground Turkey instead of beef in Taco Soup?

YES! the protein you use is completely up to your taste.

What’s the difference between Chili and Taco Soup?

While the ingredients are similar, taco soup has a different spice profile and of course a different consistency as it’s a soup.

What does Taco Soup taste Like?

It’s similar to tacos, chilli, yet in the for of a soup. Something like our Taco Salad, it has the best of both worlds. Either taco and soup or taco and salad!

Soup Recipes

Baked Potato Soup
Tortellini Soup
Chicken Gnocchi Soup
Chickpea Soup
Best Minestrone Soup
Walnut Squash Soup In Squash Cups
Butternut Squash Soup Recipe
Autumn Squash Soup

5 from 5 votes

Taco Soup

Taco Soup Recipe is the perfect combo of Tacos and Soup and it tastes SO GOOD! One pot meal that's healthy tasty and nutritious! Taco soup is the perfect Mexican fiesta on busy days!

Course chili, Main Course, Main Dish, one pot, Soup

Cuisine American, Mexican, South American, TexMex

Keyword one pot meal, one pot meals, soup, Taco soup, taco soup recipe, tacos

Prep Time 5 minutes

Cook Time 30 minutes

Servings 6 Servings

Calories 335 kcal

Author Mahy

Ingredients

Soup

1 Tablespoon oil avocado oil or any neutral oil
1 onion large, diced
1 lb ground beef lean or extra lean
3 cloves garlic minced
1/4 cup cilanto minced
2 teaspoon chilli powder
1 1/2 teaspoons oregano
1/2 teaspoon cumin
1 teaspon paprika
1/2 teaspoon each salt and pepper
1 Jalapeño optional
1 cup canned cherry tomatoes with the juices
4 cups vegetable broth or chicken or beef
1 can black beans drained and rinsed
1 1/2 cups corn fresh or frozen kernels
1/3 cup cilantro leaves
1 lime juiced

Toppings

Taco Soup Toppings:
Sour Cream
Minced Cilantro
Green onions diced
Avocados
Diced tomatoes
Shredded Cheese
Lime slices
Crushed Tortilla Chips/Doritos

Instructions

Start by cooking the onions in some oil in a large soup pot. Make sure not to speed up this process as always, otherwise your soup will taste primarily like raw onions lol And no one wants that!
Once the onions have softened and ready, you'll add in the ground beef, garlic, tacos spice mix and cilantro.
Now you'll use a wooden spoon or spatula and keep the heat on high. Stir and cook continuously until the beef is fully cooked through. You can taste and adjust for seasoning at the point.
The taco soup is now ready for the liquid, and here when you add in the canned cherry tomatoes with juices and stock.
Cover the pot and we love sneaking in a jalapeno as well to add an extra spice kick to the taco soup. Bring this mixture to a boil and then lower the heat to medium low.
The soup needs to simmer for about 10 minutes for the flavors to infuse.
Then remove the lid and add in the beans and corn, and allow them to simmer for 20 minutes as the taco soup will be ready after that point.
To finish off the soup, we love adding a handful of fresh cilantro and a squeeze of lime into the pot while it's still hot.
While the taco soup is DELICIOUS as it is--we LOVE adding a handful of toppings to take it to the next level.
Now serve the soup among the bowls, and have everyone dollop in their favorite toppings, or go head and top them yourself. Shredded cheese, chips, avocados, tomatoes, green onions, more cilantro, jalapeno and sour cream.

Recipe Video

Recipe Notes

Taco Soup Tips and FAQ

Use ground beef or lamb for this recipe. You can also use leftover cooked chicken (like rotisserie), or leave out meats all together. It works jus as well.
This is a one pot meal, so tart with a larger pot than you think to allow space as you add in the ingredients.
Don't rush the onion sautéing process otherwise your soup will have an overpowering onion taste.
Cook the meat well before adding in the liquid.
We love canned cherry tomatoes and their juices here however you can use diced, whole, crushed or even fresh tomatoes if seasonal.
Veggie stock or broth is what we use, however you can use what you have on hand.
If you have an aversion towards cilantro, you can definitely use parsley. However we find the flavor of cilantro so vital in Mexican inspired dishes.
Use fresh or frozen corn, avoid using canned.
Beans however can be used canned, as long as you drain and rinse them well.
Be as creative as you want with the toppings! Make sure to only add toppings when you're ready to serve.

Can I make Taco Soup in a Slow Cooker/Crock pot?

Yes! It's super easy and convenient for those who love slow cooker meals💛 You'll start by sautéing the onions and proceeding to cook the meat until all ready for the liquid. At that point, you'll the liquid, spices and cook on low heat for 5 hours, then add in the corn last. Garnish and serve as above.