This post may contain affiliate links. Please see our disclosure policy.
Add as Google preferred sourceWhen I’m in the mood for a flavorful soup I can put together easily and quickly, this taco soup is my go-to. It’s ground beef, black and pinto beans, frozen corn, and diced tomatoes with green chilies, all simmered in beef broth with taco seasoning. It’s naturally gluten-free and takes about 30 minutes in one pot!
Quick & Easy Taco Soup Recipe
I love a good Taco Tuesday at my house, as you probably already know if you’ve made my crispy oven baked tacos or my buffalo chicken tacos. But sometimes you want to throw everything into one pot and still get all the same flavors (especially when it’s cold out!). That’s this soup. It’s warm and cozy, with all the satisfaction of taco night in soup form. It’s also freezer-friendly, so make a batch for later and warm it up on a busy weeknight!
Many taco soup recipes have you drain the beef, and some add a packet of ranch seasoning. This one skips both. I use lean ground beef, so there isn’t enough fat to bother draining. No strainer, and nothing extra to wash.
Ingredient Notes
- Ground beef. Lean ground beef or ground turkey both work. If you use a fattier blend, you may want to spoon off some of the fat after browning the meat.
- Taco seasoning. Every brand is a little different in salt and heat, so go easy on the salt when you add the seasoning, then taste again at the end. If you’re cooking for your kids, use a mild taco seasoning and mild diced tomatoes with green chilies, and serve the jalapeños on the side so the grown-ups can add their own.
- Diced tomatoes with green chilies. Don’t drain them! The juice is part of the soup.
- Beans. I like a mix of black and pinto beans. Kidney beans are great too, and really, any canned beans work. Drain and rinse them, though, since the liquid in the can is thick and salty. Between the beans and the lean beef, this soup is full of protein.
- Frozen corn. I like to use frozen corn here. No need to thaw it. Canned corn works in a pinch, but it usually comes in a salted brine, so taste the soup before you add more salt.
Recipe Variations
Gluten-free and Dairy-free Options: The soup is gluten-free as long as you check the labels of your taco seasoning and beef broth. It doesn’t hurt to check your tortilla chips too if you plan to add them on top. There’s no dairy in the soup itself, so if you leave out the cheese and sour cream toppings, it’s dairy-free!
How to Make Taco Soup
Step 1: Break the beef into small crumbles with a wooden spoon as it browns. That way you get beef, beans, and corn in the same spoonful.
Step 2: When the beef is lightly browned, add the onion. In about 3 minutes, the beef is browned all over and the onion is soft.
Step 3: Add the garlic and taco seasoning and stir for just 1 minute. Stop when the spices smell toasty and coat the beef.
Step 4: Pour in the tomatoes, juice and all, then add the beans, corn, and broth, and put the lid on so it comes to a boil faster. Once it boils, turn the heat down until you see small, gentle bubbles. Leave the lid on for 15 minutes so you don’t lose too much of the broth.
Step 5: If the soup is chunkier than you like, add broth a splash at a time. Then taste it, and add a little more taco seasoning if you want it spicier.
I haven’t tried this one in the slow cooker (yet!). If you want a tried-and-true slow cooker soup, try my creamy slow cooker chicken tortilla soup.
The Toppings Are the Best Part
In my opinion, the toppings are what make a soup like this.
I like crunch and spice from tortilla chips and jalapeños. Then something creamy, like sour cream and shredded cheddar or crumbled cotija. I finish it with a little chopped cilantro. Diced avocado, lime wedges, and chopped green onions are good on it too.
If you want one topping that’s creamy and fresh at the same time, try my 5-minute creamy avocado cilantro sauce. You can make it in the blender while the soup simmers. I keep mine mild so it’s more kid-friendly for my girls.
Set the toppings out in small dishes and let everyone build their own bowl. Picky eaters can keep theirs plain or just pick the toppings they like.
If you want something on the side, try my gluten-free cornbread made with no flour. Start it before the soup, since you bake it for 35 to 40 minutes.
Leftovers and Freezing
Store the soup and the toppings separately. If you store them together, the chips soak up the broth, and you lose the crunch.
To freeze it, cool the soup completely and freeze it in airtight containers for up to 6 months, then thaw it in the fridge overnight. Leftover soup is thicker than fresh. Add a splash of broth when you reheat it on the stove. Want another soup for the week? Browse my gluten-free soup recipes.
More Mexican-Inspired Recipes
Main Dishes
Authentic Pollo Asado Recipe (Grilled or Oven-Baked)
Egg Free
Keto White Chicken Chili (Paleo, Whole30)
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
30-Minute Taco Soup with Ground Beef
Ingredients
- 2 tsp avocado oil, or any neutral flavored oil
- 1 lb lean ground beef, or turkey
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tbsp taco seasoning, store bought or homemade
- Salt and pepper, to taste
- 2 15-oz cans diced tomatoes with green chilies
- 2 15-oz cans beans, pinto, black, and/or kidney – drained and rinsed
- 1½ cup frozen corn
- 3 cups beef broth, plus more if needed
Optional toppings:
- Tortilla chips
- Shredded cheddar or crumbled cotija
- Sour cream
- Diced avocado
- Jalapeño slices
- Lime wedges
- Chopped cilantro
- Chopped green onions
Instructions
- Heat avocado oil in a large pot over medium high heat. Add ground beef until lightly browned, about 3 minutes, breaking up the meat with a wooden sponge.2 tsp avocado oil, 1 lb lean ground beef
- Add onion and cook stirring until the meat is fully browned and the onions are softened, about 3 more minutes.1 medium onion
- Add garlic, taco seasoning, salt, and pepper, and stir for 1 minute.4 garlic cloves, 2 tbsp taco seasoning, Salt and pepper
- Add the canned diced tomatoes, beans, corn, and beef broth. Cover, bring to a boil, then reduce to simmer for 15 minutes.2 15-oz cans diced tomatoes with green chilies, 2 15-oz cans beans, 1½ cup frozen corn, 3 cups beef broth
- Add more broth if you want your soup less chunky. Taste to adjust seasoning. Remove from heat, then serve, garnished with your favorite toppings.Tortilla chips, Shredded cheddar or crumbled cotija, Sour cream, Diced avocado, Jalapeño slices, Lime wedges, Chopped green onions, Chopped cilantro
Notes
- Ground beef or ground turkey can be used for the meat.
- I like to use a mix of black and pinto beans, but feel free to use any type of canned beans you want. Kidney beans are also a great option.
- I like to use frozen corn, but canned corn can also be used in a pinch. Canned corn usually comes in a salted brine, so go easy on the salt if you use it.
- To keep it gluten-free, check that your taco seasoning, beef broth, and tortilla chips are labeled gluten-free.
- Store leftovers without any toppings for the best texture and flavor. Cool completely, then store in an airtight container in the fridge for 4 to 5 days. This soup can also be frozen for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
