And don’t forget your favorite taco toppings. While this soup is delicious on its own, the toppings take it to the next level and really give it that taco-like feel. I’ve got loads of ideas for you below, but essentially, if you like it on a taco, you can probably add it to your soup! If you’re looking for other easy soup recipes, try my tomato soup recipe, cream of broccoli soup recipe, or black bean soup recipe.
What You Need to Make This Recipe
Ground beef — opt for lean ground beef, so you don’t need to drain the fat after you brown the meat. Onion — onions are a great way to build flavor from the very beginning. They add a hint of sweetness to the soup. Taco seasoning mix — you can use store-bought or homemade taco seasoning. If using homemade, use 2 to 4 tablespoons of the seasoning. Canned diced tomatoes with green chiles (Ro-Tel) — don’t be intimidated by the chiles! While they do have a subtle kick, they are not overwhelmingly spicy, adding more flavor than heat. Beans — you need two types of beans for the best taco soup. I use canned pinto beans and black beans. Corn — save time by using frozen corn. Bonus: You’re guaranteed sweet, crisp, flavorful corn every time you use frozen corn! No need to thaw it before adding it to the soup. Beef broth — beef broth adds so much rich flavor. Use low-sodium broth so you can control the saltiness of your soup. Canned diced green chiles — this is an optional ingredient, but they add a slightly smoky flavor to the soup, so I highly recommend adding them! Ranch dressing mix — a packet of this slightly tangy seasoning takes this soup recipe to the next level! Toppings — while you can load up your soup with whatever your heart desires, my go-tos are shredded cheese, a dollop of sour cream, chopped red onion, and cubed avocado. A little chopped fresh cilantro is also a wonderful topping.
How to Make Taco Soup
- Chop the yellow onion using a sharp knife.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the lean ground beef and chopped onions and brown the meat. Be sure to cook it until it is no longer pink. And break it up as it cooks with the back of your spoon. Stir in the taco seasoning and cook for a minute or two.
- Add the canned diced tomatoes with green chiles to the seasoned beef.
- Then add the canned black beans, pinto beans, frozen corn, beef broth, and canned green chilies (if using). Stir well so everything is combined, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, and partially cover. Continue simmering for 30 minutes, stirring now and then.
- Sprinkle the ranch seasoning into the pot and stir. Cook for a few minutes more. Your soup is now ready to serve!
- Ladle the soup into bowls and top with shredded cheese, sour cream, diced onion, and cubed avocado.
Pro Tips for Making This Recipe
No need to waste that beautiful bean liquid! The liquid adds a little extra thickness and body to the soup, so I like adding undrained beans to dishes like soups and chili. You can definitely drain them if you prefer; just add an additional ½ cup water to compensate for the missing liquid. Note that if you are concerned about sodium, it is a good idea to drain and rinse the beans before using them. Beef broth substitutes: If you don’t have beef broth, you can use water, a combo of water and bouillon, chicken broth, or vegetable broth in this easy taco soup recipe. Control the spice level. This is not a spicy dish by any means, but the green chiles do add a bit of a kick. If you are sensitive to spicy foods or simply don’t like them, just use plain canned diced tomatoes and leave out the extra can of chiles. You could always chop up jalapenos to serve as a topping if there are people in your household who do like spicier foods. Protein substitutes: Make chicken taco soup by swapping the ground beef for ground chicken, or even use ground turkey or ground pork!
If you’ve tried this taco soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
