Taco Soup Recipe

For years, this taco soup has been my chilly night go-to – you know, one of those dishes that feels like pulling on your comfiest sweater. The smell alone… warm and full, that familiar mix of cumin, garlic, sweet corn, and that zing from tomatoes – it makes the whole kitchen glow somehow. It’s not fancy. Just open-the-pantry, simmer-on-the-stove kind of soul food. The kind where people go quiet at the table, spoon after spoon, and then reach for seconds without saying a word.

Why You’ll Crave It

• It’s cozy and filling, without being too heavy – like a hug in bowl form.
• You can throw it together in under an hour with pretty much what’s already in your pantry.
• It’s the flavor of tacos, but slowed down and spooned up.
• It scales beautifully – feeds two or ten and is just as good two days later.
• You get to top it however you like (and everyone always has their own favorite way…)

The first time I made this, I didn’t even have taco seasoning – just made my own by guessing, and it still somehow turned out perfect. It’s that kind of forgiving recipe.

What You’ll Need

• 1 pound ground beef: browned until it’s just crispy on the edges, full of savory goodness
• 1 medium onion, chopped: sweet and sharp, it melts right in as it cooks
• 3 cloves garlic, minced: rustic and lovely when sautéed till golden
• 1 bell pepper, chopped: any color – red makes it a little sweeter, green more grassy
• 1 (15 oz) can diced tomatoes: with the juice, preferably fire-roasted if you can find it
• 1 (15 oz) can kidney beans, drained and rinsed: earthy and soft
• 1 (15 oz) can black beans, drained and rinsed: rich and slightly nutty
• 1 (15 oz) can corn, drained: for a subtle sweetness that rounds everything out
• 1 packet taco seasoning: or make your own if you’re feeling adventurous (a mix of chili powder, cumin, paprika, etc.)
• 2 cups chicken broth: or veggie broth, adds depth without overpowering
• Salt and pepper: to taste, just a pinch at a time
• Optional toppings: shredded sharp cheddar, cold sour cream, diced avocado, chopped cilantro, crunchy tortilla chips

Easy How-To

Brown the Beef

Start with a nice wide soup pot, warm it up, then in goes the ground beef. Stir it around and break it up with a spoon as it cooks – wait for a few brown bits to show, that’s where the flavor lives. Drain off extra fat if you like, totally up to you.

Add the Aromatics

Toss in your chopped onion, garlic, and bell pepper. Let everything sizzle together for about 5-6 minutes. It softens, smells incredible – and don’t rush this part, really.

Spice It Up

Sprinkle in the taco seasoning over everything. Stir gently so it clings to the veggies and beef – warm it through so the spices bloom before anything else goes in.

Layer in the Tomatoes and Broth

Pour the diced tomatoes in with all their juices (don’t drain them), then add your chicken broth. Stir it slowly – watch the colors swirl. It already looks like soup.

Add Beans and Corn

Finally, all the beans and sweet corn go in. Stir again – it’ll start to look thick, colorful, kind of like stew but “brothier.”

Let It Simmer

Turn the heat down, pop a lid on slightly askew, and let it bubble gently for about 25 minutes. The whole room will smell like a taqueria (in the best possible way).

Taste and Adjust

Have a little taste. Maybe it needs more salt, or a touch more cumin. Don’t be shy – this is your soup now.

Serve and Top

Ladle it up into warm bowls, then scatter on whatever toppings feel good right now – melty cheese, a dollop of sour cream, crunchy chips. That last bit makes it feel finished.

Good to Know

• If you forget to drain the beans, it’s not the end of the world… it just makes things slightly thicker (maybe even better?).
• Leftovers might actually taste better – something magical happens overnight in the fridge.
• I sometimes stir in a handful of spinach at the last minute, mostly because I tell myself it cancels out the chips.

Serving Ideas

• Serve it with a thin wedge of lime on the side – squeeze it in right before you eat, it brightens everything.
• Thin tortilla strips toasted with a little olive oil make the perfect garnish instead of chips.
• Pair this soup with a slice of warm jalapeño cornbread for that golden extra bite.

Top Tricks

• Use low-sodium broth if you want more control over saltiness – canned beans can be salty already.
• If you’re in a rush, feel free to skip the sauté entirely and dump everything in… it’ll still be delicious, I promise.
• A splash of hot sauce in individual bowls means everyone gets it just how they like it.

Frequently Asked Questions

Can I freeze taco soup?

Absolutely. Let it cool completely, then divide it into containers. It’ll keep for up to 3 months. Just thaw and reheat gently on the stove – maybe add a splash of broth if it thickens too much.

What’s the best meat substitute for vegetarians?

You can use extra beans (like pinto or even chickpeas), or crumble in some plant-based meat. A mix of lentils and mushrooms also adds that hearty feel.

Can I make it spicier?

Of course. Add a diced jalapeño with the onions, or stir in chipotle in adobo for smokier heat. Hot sauce after the fact works too.

Is it okay to use fresh corn instead of canned?

Yes – if it’s in season, by all means. Slice it straight off the cob and toss it in. Adds a little crunch and a sweeter bite.

Conclusion

Taco soup is one of those rare things that always hits the spot – rich and satisfying, like a bowlful of comfort. You can tweak it how you want, eat it on the couch or around a big table, and it never feels like too much work. It’s dependable, warm-hearted food – and, honestly, it just tastes like home.

More recipes suggestions and combination

Vegetarian Taco Soup

Swap in extra beans or lentils for the meat – delicious and still filling.

Chicken Taco Soup

Shredded rotisserie chicken turns this into a lighter, still decadent option.

Spicy Taco Soup

Add chipotle, jalapeño, or even a pinch of cayenne for real heat-lovers.

Taco Soup with Cornbread

A warm slice of cornbread on the side makes this feel like a full-on meal.

Taco Soup Toppings

Try pickled onions, torn cilantro leaves, shredded lettuce – or even hot sauce stirred in – to change the character of the soup with every bowl.