Save My neighbor showed up at my door one October afternoon with a pot of this soup, steam still rising from the lid, and I've been making it ever since—though mine tends to be a bit spicier than hers because I can never resist adding extra jalapeños. There's something about a bowl of taco soup that just works, especially when you're too tired to think about dinner but don't want anything boring. The beauty of it is how quickly it comes together, yet tastes like you've been simmering it all day.
I made this for my book club once, and someone actually asked for the recipe before they finished their bowl—which rarely happens at my house. What struck me was how it brought everyone together around the table, all of us customizing our bowls with different toppings, laughing about who could handle the most jalapeños. That's when I realized this soup has a way of making people linger a little longer.
Ingredients
- Ground beef: One pound gives you that hearty, satisfying base without overwhelming the broth—go for 80/20 if you can, as it browns better and adds just the right amount of flavor.
- Onion and red bell pepper: These three minutes of sautéing are where the real magic happens; don't skip it or rush it.
- Garlic: Fresh minced garlic makes a noticeable difference compared to jarred, though I won't judge if that's what you reach for on a Tuesday.
- Black and kidney beans: Rinse them well under cold water to remove the canning liquid, which keeps the soup from tasting tinny.
- Corn kernels: Frozen works just as well as canned if that's what you have on hand—I've done both without anyone noticing the difference.
- Diced tomatoes and tomatoes with green chilies: The combination gives you depth and a gentle heat that builds as you eat.
- Chicken broth: Use good quality broth here; it's the foundation everything else builds on, and you'll taste it in every spoonful.
- Taco seasoning, cumin, smoked paprika, chili powder: These five minutes of blooming the spices in the pan releases their oils and makes them actually taste like something, not just dusty powder.
Instructions
- Brown the beef:
- Heat your pot over medium and let the ground beef sizzle until it's no longer pink, breaking it into small pieces as it cooks. Drain off any excess fat—you want flavor, not grease pooling on top.
- Sauté the aromatics:
- Toss in your diced onion, bell pepper, and garlic, giving them a good 3 to 4 minutes until they soften and release their fragrance into the pot. You'll notice the kitchen suddenly smells like dinner is happening.
- Bloom those spices:
- Add your taco seasoning, cumin, paprika, and chili powder, stirring constantly for about 1 minute—this transforms them from powdery to fragrant and deeply flavored. If you skip this step, your soup will taste flat and one-dimensional.
- Build the soup:
- Pour in your beans (drained and rinsed), corn, both cans of tomatoes, and the chicken broth, stirring everything together until it's evenly combined. The pot will suddenly look full and promising.
- Simmer gently:
- Bring everything to a simmer, then turn the heat down to low and let it bubble away quietly for 20 to 25 minutes, stirring now and then. The longer it sits, the more the flavors marry together into something cohesive.
- Taste and adjust:
- This is your moment—sample a spoonful and decide if it needs more salt, heat, or anything else to make it feel right to you. Everyone's palate is different, so don't be shy about making it yours.
- Serve with style:
- Ladle it into bowls and let people pile on whatever toppings call to them, whether that's cheese, cilantro, tortilla chips, or all of the above.
Save There was one evening when my teenage son actually put down his phone and asked for a second bowl, then offered to set the table without being asked—and that's when I knew this soup had won him over. It's those quiet moments that remind me cooking isn't really about the food at all.
When to Make This
Taco soup is the kind of dish that feels right on a cool evening when you want something warm and substantial, but also works beautifully at a casual party or potluck where people can customize their own bowls. I've served it at everything from Sunday family dinners to impromptu gatherings with friends, and it's never failed to hit the spot. The best part is how it gets better as it sits—leftovers often taste richer the next day once the spices have had more time to settle into the broth.
Customizing Your Soup
This is really the beauty of taco soup—it's a framework, not a rulebook. I've made it with ground turkey instead of beef when I was trying to eat lighter, and I've also added diced jalapeños directly into the pot when I knew my crowd could handle the heat. Some people stir in cream at the end to make it richer, others load it with fresh lime juice right before eating. The recipe is flexible enough to bend to whatever your kitchen has available or whatever your mood demands.
Storage and Make-Ahead Tips
This soup keeps beautifully in the refrigerator for up to four days, and honestly tastes even better after sitting overnight once all the flavors have had time to meld together. You can also freeze it in portions for up to three months—just leave out the toppings, and add those fresh when you reheat it. The one thing I always separate is the tortilla chips and sour cream, which I add only at serving time to avoid sogginess and maintain that cool contrast against the hot soup.
- Cool the soup completely before refrigerating to avoid condensation and flavor degradation.
- Freeze in individual containers or freezer bags for easy grab-and-go meals on hectic days.
- Reheat gently on the stove with a splash of broth if it's thickened too much as it cooled.
Save This soup has become one of my go-to recipes because it's simple, forgiving, and always tastes like you put in more effort than you actually did. There's real comfort in that kind of dish.
Recipe FAQ
- → Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- → What can I substitute for ground beef?
Ground turkey, chicken, or even plant-based crumbles work wonderfully. For a vegetarian version, simply add an extra can of beans or some diced sweet potato.
- → How do I adjust the spice level?
Use mild diced tomatoes with chilies for less heat, or add extra chili powder and fresh jalapeños for more kick. You can also serve with hot sauce on the side.
- → Can I freeze leftovers?
Absolutely! Let the soup cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What are the best toppings for taco soup?
Popular choices include shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced green onions, crushed tortilla chips, and a squeeze of fresh lime juice.
- → Do I need to drain the canned beans and corn?
Yes, draining and rinsing the beans removes excess sodium and improves texture. Drain the corn to prevent the soup from becoming too watery.