Taco Soup Recipe

I’ve spent countless evenings searching for that perfect soup recipe that doesn’t require hours of prep or a mountain of dishes. This taco soup changed everything for me. It’s the kind of meal that transforms a handful of pantry staples into something your family will request on repeat. There’s a simple technique that makes all the difference, and once you discover it, you’ll understand why this has become my go-to comfort food.

Recipe

I’ve made this taco soup hundreds of times, and I can tell you with absolute certainty that it will become your new obsession—it’s the kind of recipe that has people begging for the secret and showing up at your door with empty bowls hoping for leftovers.

What makes this soup truly extraordinary is the perfect storm of spices that build layers of flavor instead of just heat, combined with a mix of beans and corn that creates the most satisfying, hearty texture you can imagine.

My mom started making this during those crazy weeknight dinners when we needed something that tasted like we’d been slow-cooking all day but actually came together in under 30 minutes, and honestly, that’s still exactly how I use it—pure comfort food magic that doesn’t require any fancy techniques or hard-to-find ingredients.

Every spoonful delivers this incredible combination of smoky, savory, and just-spicy-enough flavors that dance on your tongue, while the beans and vegetables give you that perfect balance of creamy and chunky textures that make this soup feel like a complete, stick-to-your-ribs meal.

Trust me when I say this is one of those recipes that makes you look like a kitchen genius while secretly being so straightforward that you’ll wonder why you ever stressed about weeknight dinners—your family is going to think you’ve been hiding some serious cooking skills!

Ingredients

The Protein Foundation:

• 1 pound ground beef (80/20 blend) – The fat content is vital for flavor; don’t go lean here
• 1 packet taco seasoning – Old El Paso or homemade blend works beautifully

The Flavor Base:

• 1 medium yellow onion, diced – Sweet onions work too, but yellow gives that perfect savory punch
• 3 cloves garlic, minced – Fresh only! Jarred garlic won’t deliver that aromatic pop
• 1 (4 oz) can diced green chiles – Hatch chiles if you can find them for smoky depth

The Liquid Gold:

• 4 cups beef broth – Low-sodium lets you control the salt; chicken broth works in a pinch
• 1 (14.5 oz) can diced tomatoes – Fire-roasted adds incredible smoky notes
• 1 (8 oz) can tomato sauce – This creates the perfect soup consistency

The Hearty Elements:

• 1 (15 oz) can black beans, drained and rinsed – Pinto beans are an excellent swap
• 1 (15 oz) can kidney beans, drained and rinsed – Navy beans work if you prefer milder flavor
• 1 cup frozen corn kernels – Fresh corn cut from the cob elevates this to restaurant quality

The Finishing Touches:

• 1 (1 oz) packet ranch dressing mix – This is the secret ingredient that makes people ask “what’s in this?”
• Salt and black pepper to taste – Always taste and adjust at the end
• Optional: 1 jalapeño, seeded and minced – For those who like a little heat kick

How to Make the Best Easy One-Pot Taco Soup

Add diced tomatoes with their juices, beef broth, black beans, and corn, stirring well to combine. Pour in the tomatoes first—the liquid helps deglaze any browned bits from the bottom of the pot, adding extra flavor. Those little caramelized bits are pure gold! Make sure to scrape up anything stuck to the bottom with your spoon.

Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally. The soup is ready when all flavors have melded together and it’s heated through completely.

Taste and adjust seasoning with salt, pepper, or extra taco seasoning as needed. If the soup seems too thick, add more broth; too thin, simmer uncovered a few extra minutes to concentrate flavors.

Serve hot with your favorite toppings like shredded cheese, sour cream, diced avocado, or crushed tortilla chips. The beauty of taco soup is in the customization—set out bowls of toppings and let everyone build their perfect bowl.

This soup actually tastes even better the next day as flavors continue to develop, so don’t hesitate to make a big batch for easy leftovers.

Chef Tips

Since I’ve made this taco soup countless times, I’ve picked up some tricks that’ll take yours from good to absolutely incredible.

First, don’t skip browning the meat properly—let it develop a nice crust before breaking it apart.

Sharp knife skills matter when dicing vegetables uniformly.

For plating presentation, garnish with fresh cilantro, lime wedges, and tortilla strips.

Nutrition

This hearty taco soup provides a well-balanced meal with protein from ground beef and beans, plus essential vitamins and minerals from the vegetables. Each serving delivers substantial nutrition while remaining relatively moderate in calories.

What You’ll Love About This Recipe

This hearty taco soup brings all the flavors you crave in a warm, comforting bowl that’s perfect for busy weeknights or lazy weekends. It’s the kind of recipe that makes your kitchen smell amazing and brings everyone running to the dinner table with enthusiastic smiles.

One-pot wonder that saves you from a mountain of dishes – everything goes into a single pot, which means less cleanup and more time to enjoy your delicious creation with family and friends.

Ready in just 30 minutes – when hunger strikes and you need something satisfying fast, this soup comes together quickly using simple ingredients you probably already have in your pantry.

Freezer-friendly for busy weeks ahead – make a big batch and freeze portions for those days when cooking feels impossible, giving you a homemade meal that tastes fresh even after weeks in the freezer.

Recipe Card

This hearty and flavorful taco soup combines all your favorite Mexican-inspired ingredients in one comforting bowl. Perfect for busy weeknights, this soup delivers bold flavors with minimal prep work and uses pantry staples that most home cooks already have on hand.

The combination of ground beef, beans, corn, and zesty seasonings creates a satisfying meal that the whole family will love.

Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (4 oz) diced green chiles
• 2 cups beef broth
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks.
2. Add diced onion to the pot and cook until softened, about 3-4 minutes.
3. Stir in taco seasoning and ranch dressing mix, cooking for 1 minute until fragrant.
4. Add diced tomatoes, black beans, kidney beans, corn, green chiles, and beef broth.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with desired toppings.

Notes:

• For a spicier version, add jalapeños or use hot diced tomatoes
• Can be made in a slow cooker – combine all ingredients and cook on low for 4-6 hours
• Freezes well for up to 3 months
• Popular toppings include shredded cheese, sour cream, avocado, and tortilla chips

Equipment:

Large pot or Dutch oven

Time:

Prep time: 10 minutes

Cooking time: 25 minutes

Cuisine:

Mexican-American

Serving:

6-8 servings