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I can’t get enough of this hearty taco soup—it’s one of my go-to easy dinners. I love how it comes together with just a few pantry staples, yet it’s packed with so much flavor. Plus, it’s loaded with protein, so I know I’m serving up a balanced, filling meal every time I make it.
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“This is really good – and so easy to make!” – Linda
Easy Taco Soup Recipe
Taco soup has always been one of my all-time favorite comfort foods, and this recipe is extra special to me because I adapted it from my grandma, Harriett Gall. Every time I make it, I feel like I’m honoring her in the tastiest way possible. It’s loaded with ground chuck, beans, corn, tomatoes, and plenty of taco seasoning—basically everything I love in one cozy bowl.
What I really love is how simple it is. Just a handful of pantry staples, one pot, and dinner is done. Cleanup is a breeze, too, which makes this a true win-win in my book.
Easy Taco Soup Recipe
Ingredients
- 1 lb. ground chuck
- 1 medium yellow onion diced
- 1 jalapeño pepper seeds and ribs removed, diced
- 2 cloves garlic minced
- 1 can red or pinto beans or use your favorite, 15 oz.
- 1 can black beans 15 oz.
- 1 can corn 15 oz.
- 1 cup water
- 2 cans petite-diced tomatoes 14.5 oz.
- 1 1.25 oz. packet taco seasoning or 1-2 tbsp homemade taco seasoning
- ½ 1 oz. packet ranch seasoning or 1 tbsp homemade ranch seasoning
- kosher salt and freshly ground black pepper if needed
- chopped fresh cilantro optional
Toppings
- sliced avocado, guacamole, pico de gallo, jalapeño, shredded lettuce, homemade taco sauce, caramelized onions
Video
Instructions
- Brown the beef in a large saucepan or Dutch oven, and drain all except 2 tablespoons rendered fat. Transfer beef to a paper towel-lined plate; set aside.1 lb. ground chuck
- In the same pan, add diced onion and jalapeño; cook over medium heat, stirring often, until onion is translucent and vegetables have softened, about 5 minutes. Add minced garlic and cook an additional 30 seconds, stirring continuously.1 medium yellow onion, 1 jalapeño pepper, 2 cloves garlic
- Add all other soup ingredients, stir well and bring to a low boil.1 can red or pinto beans, 1 can black beans, 1 can corn, 1 cup water, 2 cans petite-diced tomatoes
- Reduce heat to low and simmer 15 minutes.
- Taste the soup and season with taco seasoning, ranch seasoning, salt and pepper, if needed.1 1.25 oz. packet taco seasoning, ½ 1 oz. packet ranch seasoning, kosher salt and freshly ground black pepper
- Simmer an additional 15 minutes over low heat.
- Sprinkle with fresh cilantro and serve with tortilla chips, crackers or toasty bread. Enjoy!chopped fresh cilantro, sliced avocado, guacamole, pico de gallo, jalapeño, shredded lettuce, homemade taco sauce, caramelized onions
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Easy Taco Soup Step by Step
Cook the meat: Brown 1 lb. of ground beef in a large saucepan or Dutch oven, and then drain all the grease except for 2 tbsp. Transfer beef to a paper towel-lined plate and set aside.
Cook the aromatics: In the same pan, add 1 onion and 1 jalapeño and cook over medium heat, stirring often, until the onion is translucent and the vegetables have softened. This should take about 5 minutes. Stir in 2 cloves of minced garlic and cook for an additional 30 seconds, stirring continuously.
Add all other soup ingredients: Add 1 can red or pinto beans, 1 can black beans, 1 can corn, 1 cup water, and 2 cans petite-diced tomatoes, and stir well. Bring to a low boil.
Simmer: Reduce heat to low and simmer 15 minutes.
Season: Taste the soup and season with one 1.25 oz. packet taco seasoning, half 1 oz. packet ranch seasoning, kosher salt, and freshly ground black pepper. Continue to simmer.
Garnish and serve: Sprinkle with fresh cilantro and serve with tortilla chips, crackers or toasty bread. Enjoy!
How to Store
The flavors in this soup get stronger the more it sets—I always like to make it the day before and store it in the fridge.
Once leftovers have come to room temperature, transfer to an airtight container and store for up to 3 days. Reheat over the stove or in the microwave.
Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
I like to serve this soup with homemade tortilla chips and, if it’s been a long day, with an Aperol margarita. To finish off our Mexican meal, I’ll prepare these easy churros for dessert.
A delicious recipe that I’ll be making again. I ended up draining the beans (I wasn’t sure if I should or not) and used beef broth instead of water, and it all turned out well!
Thanks for sharing your success again, Helen!
I was going to make this tonight and you probably won’t be able to answer before I do, but just in case: Am I supposed to drain the beans and corn, or put them and their liquid in the pot?
Drain is best!
This is really good – and so easy to make!
Thanks Linda! I’m glad you loved it!!