If you love the bold flavors of tacos but want something cozy and one-pot, this Taco Soup is just what you need.
Packed with lean ground meat, beans, corn, tomatoes, and warm spices, it’s a satisfying, protein-rich meal that comes together quickly and tastes even better the next day.
Whether you’re meal prepping, feeding a crowd, or craving comfort in a bowl, this taco-inspired soup is a weeknight hero.
Why You’ll Love This Taco Soup
One pot meal – minimal cleanup
Quick and easy – ready in 30 minutes
High in protein and fiber
Naturally gluten-free and dairy-free
Freezer-friendly – great for batch cooking
Loaded with taco flavor – without the shell
What You’ll Need (Ingredient Highlights)
Ground turkey or beef – lean protein base
Onion and garlic – for aromatic depth
Diced tomatoes & tomato sauce – creates a rich base
Black beans and kidney beans – add fiber and texture
Corn – a hint of sweetness and crunch
Taco seasoning – for that signature flavor
Broth or water – adjust thickness to your preference
Olive oil – for sautéing
Salt and pepper – to taste
Pro Tips Before You Start
Use homemade taco seasoning for more control over sodium and spice
Drain and rinse beans to reduce saltiness
Simmer longer for deeper flavor – even 10 extra minutes helps
Add extra broth if you prefer a thinner soup
Top with your favorite taco fixings for fun customization
How to Make Taco Soup
Cook the aromatics
In a large pot or Dutch oven, heat olive oil over medium heat.
Add chopped onion and garlic, and sauté until soft and fragrant, about 3–4 minutes.
Brown the meat
Add ground turkey or beef to the pot.
Cook, breaking up the meat with a spoon, until fully browned and no longer pink.
Add remaining ingredients
Stir in diced tomatoes, tomato sauce, corn, black beans, kidney beans, taco seasoning, and broth or water.
Mix until well combined.
Simmer
Bring the soup to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally to blend flavors.
Serve and enjoy
Ladle into bowls and top with your favorite taco toppings—like shredded cheese, avocado, cilantro, or crushed tortilla chips.
What to Serve It With
Tortilla chips or cornbread
Shredded cheese, sour cream, and avocado
Rice or quinoa for a hearty base
Side salad with lime vinaigrette
Diced jalapeños or hot sauce for extra heat
Variations / Substitutions
Use ground chicken or bison as a leaner protein
Make it vegetarian – skip the meat and double the beans
Add bell peppers or zucchini for extra veggies
Use fire-roasted tomatoes for smoky flavor
Swap taco seasoning with fajita spice or chili powder mix
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze for up to 3 months in single or family-size portions
Reheat: On the stovetop or microwave, stir occasionally until hot
Great for meal prep – make once and enjoy all week!
FAQs
Can I use a slow cooker or Instant Pot?
Yes! Brown the meat first, then add everything and cook on low for 4–6 hours or pressure cook for 10 minutes.
Can I make this spicy?
Absolutely. Add chili flakes, hot sauce, or spicy taco seasoning.
Can I make this dairy-free?
The soup is dairy-free—just skip cheese or sour cream toppings.
Can I use frozen corn or fresh?
Yes, frozen or fresh both work. Canned is also fine if drained.
What if I don’t have taco seasoning?
Mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, and a pinch of salt.
Can I double the recipe?
Yes, just use a larger pot and adjust seasonings to taste.
Is this good for kids?
It’s mild and kid-friendly—skip the spice and let them add their own toppings!
Final Thoughts
This Taco Soup is proof that comfort food can be healthy, hearty, and incredibly easy to make.
It’s bold, flavorful, and endlessly customizable.
Whether served at a weeknight dinner, a tailgate party, or meal-prepped for busy days, it’s always a hit.
Taco Soup
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey or lean beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 2 tbsp taco seasoning
- 1 –2 cups broth or water
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot. Sauté onion and garlic until soft.
- Add ground meat and cook until browned.
- Stir in tomatoes, sauce, beans, corn, seasoning, and broth.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Serve hot with toppings of your choice.
- See full steps with tips & photos → https://wimpysdiner.net/taco-soup/
Notes
- Adjust the spice level by adding diced jalapeño or hot sauce.
- Use ground chicken or meatless crumbles for a variation.
- Leftovers store well and taste even better the next day—perfect for meal prep!
