Recipe
If there’s one recipe that never fails to bring everyone to the table, it’s this Taco Soup. Trust me, I’ve made it more times than I can count, and every single bowl is packed with bold, comforting flavors that hit all the right notes.
What makes it special? It’s a crowd-pleaser that’s as easy to whip up as it’s delicious—think smoky spices, tender beans, juicy ground beef, and a hint of zesty tang that ties it all together.
It’s hearty, satisfying, and perfect for those nights when you want something cozy but don’t want to spend hours in the kitchen. The best part? It’s endlessly customizable, so you can make it your own.
One bite, and you’ll see why this has become a go-to in my kitchen and will in yours too.
Ingredients
This Taco Soup recipe is all about bold flavors and flexibility—perfect for a cozy weeknight meal or a potluck favorite. The key is to layer ingredients that pack a punch while keeping it simple enough to customize based on what you have on hand. Here’s what you’ll need:
Protein:
- 1 lb ground beef (or ground turkey/chicken for a leaner option). Pro tip: Brown it well for extra flavor depth.
- Optional: 1 can of black beans or pinto beans for added texture.
Base Ingredients:
- 1 can diced tomatoes (fire-roasted for a smoky twist).
- 1 can tomato sauce (essential for richness).
- 1 cup corn (fresh, frozen, or canned—it all works!).
- 4 cups chicken or beef broth (low-sodium recommended for better control of seasoning).
Flavor Boosters:
- 1 packet taco seasoning (or make your own with chili powder, cumin, garlic powder, and paprika).
- 1 tsp chili powder (non-negotiable for that authentic taco vibe).
- 1 tsp cumin (adds warmth and depth).
- 1 small onion, diced (yellow or white works best).
- 2 cloves garlic, minced (fresh is a MUST for bright flavor).
Toppings (the finishing touch!):
- Shredded cheese (cheddar or Monterey Jack melt beautifully).
- Tortilla chips (crush them on top for a fun crunch).
- Sour cream or Greek yogurt (cool and creamy contrast).
- Fresh cilantro or green onions (optional but highly recommended for a pop of freshness).
Pro tip: Double the recipe and freeze leftovers—this soup gets even better the next day!
How to Make the Best Hearty Taco Soup Preparation
- Add the seasonings—taco seasoning, chili powder, and cumin—and stir to coat the meat and veggies evenly. Blooming the spices enhances their aroma and taste.
- Pour in the broth, diced tomatoes, and beans, stirring to combine.
Use a mix of kidney and black beans for variety in texture and flavor.
– Simmer on low heat for 20-30 minutes, allowing the flavors to meld together.
Stir occasionally to prevent sticking.
– Serve with toppings like shredded cheese, sour cream, avocado, and crushed tortilla chips.
Let everyone customize their bowl for a fun, interactive meal.
- Pro Tip: For a quicker version, use canned pre-cooked chicken or leftover rotisserie chicken instead of ground beef.
- Watch-Out Warning: Avoid overcooking the beans, as they can become mushy.
If using canned beans, add them in the last 10 minutes of cooking.
– Flexibility: This soup can be made in a slow cooker.
Just brown the meat first, then combine all ingredients in the crockpot and cook on low for 6-8 hours.
Nutrition
Taco soup is a hearty and flavorful dish packed with nutritious ingredients. Here’s the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 20 mg |
| Sodium | 800 mg |
| Total Carbs | 30 g |
| Dietary Fiber | 6 g |
| Sugars | 5 g |
| Protein | 15 g |
Chef Tips
Making taco soup isn’t just about the ingredients—it’s about technique. I always brown the meat well for deeper flavor and drain excess grease. Letting it simmer longer intensifies the taste.
Don’t skip toasting the spices briefly; it brings out their aroma. Taste as you go and adjust seasoning.
Use high-quality broth—it makes a difference. Garnish just before serving to keep toppings fresh and crunchy.
Frequently Asked Questions
Can I Freeze Taco Soup?
Yes, you can freeze taco soup—I do it all the time. Just let it cool first, then store it in airtight containers or freezer bags. It’ll keep for up to 3 months. Thaw and reheat when you’re ready.
How Long Does Taco Soup Last in the Fridge?
I’d say taco soup lasts about 3-4 days in the fridge if it’s stored in an airtight container. I always make sure it’s cooled before refrigerating to keep it fresh and safe to eat.
What Sides Pair Well With Taco Soup?
I’d serve taco soup with warm tortilla chips, a side of Mexican rice, or a fresh avocado salad. Cornbread’s a great option too, or I’d add a dollop of sour cream and shredded cheese on top.
Can I Make Taco Soup in a Slow Cooker?
I can totally make taco soup in a slow cooker. I just toss all the ingredients in, set it on low for 6-8 hours or high for 3-4, and let it cook. It’s so easy and hands-off.
Is Taco Soup Gluten-Free?
Yes, taco soup can be gluten-free if I use ingredients like gluten-free broth, corn tortilla chips instead of flour, and check labels for spices or mixes. I always confirm everything’s safe for gluten-free diets.
