Best Taco Soup Recipe – One Pot
Taco Soup is a delicious one-pot meal, healthy and hearty comfort food made mostly with pantry staples. Perfectly seasoned ground meat in a rich tomato broth, this soup is bursting with flavor and textures.
If you like tacos and chili, this is one recipe you are going to want to try. Soup is a comfort food, and this one does not disappoint, but it certainly perks you up with all the flavors going on. First, you will notice the rich, salty taste of fresh garlic and sweet, mellow onions simmering in thick, tangy tomato sauce. The spiciness of the taco seasoning is there, but it is balanced well with all of the beef broth, vegetables, and other ingredients. An easy dish to make that will quickly become a dinner favorite.
Table of contents
This is a soup that will keep your taste buds busy. You get lots of spicy green chiles, seasoned beef, Mexican-style vegetables, creamy beans, with zesty lime and garlicky flavor. Topped with cheese, sour cream, avocados, jalapenos, and crunchy corn chips. This is a soup you can get at a restaurant or take-out joint, but when you make it at home with my easy recipe, you know you are getting fresh ingredients every time.
Another thing about making this soup from scratch is that you can make it spicy or mild. If you dislike spicy food, use a milder seasoning and leave out the jalapenos. You do not even have to use green chiles. However, they are very mild. Taste them first. If you think they are too spicy, you can leave them out. Also, cilantro can be an issue for some people, so if you do not like it, you can use a different kind of diced tomato.
This is an easy one pot comfort meal bursting with authentic Mexican flavors. Its a hearty and filling dish, that is also healthy. Make a double batch, and freeze some for later. Its the perfect make ahead meal, to have in your freezer.
Looking for another kind of Tex-Mex dinner? My instant pot taco pasta is fast and easy with salsa, shell pasta, and Mexican blend shredded cheese. If you want your dinner to be ready when you get home, try this slow cooker taco casserole with rice, beans, and ground beef, or slow cooker chicken tortilla soup with chipotle peppers, beans, and diced tomatoes.
Why you will love this recipe
- One pot meal: Feed everyone with just one pot to wash.
- So many flavors: Your taste buds will go crazy trying to keep up.
- Make it your way: Extra spicy or super mild. It is up to you.
- Everything is fresh: You make it yourself, so you know it is fresh.
What you’ll need to make make taco soup
Special items:
- Dutch oven – Or a large pot to cook the soup.
- Cooking utensils
Ingredients:
- Ground beef – I recommend lean ground beef (85/15) for the least amount of fat.
- Sweet onion – I use one medium sweet yellow onion, diced into small pieces.
- Garlic – Four cloves of freshly minced garlic for a burst of garlic taste without any bitterness.
- Bell pepper – I use red and green for sweet and savory flavors.
- Tomato sauce – San Marzano tomato sauce is an excellent choice for the highest quality tomato sauce with the most flavorful tomatoes.
- Diced tomatoes – I like to use a 14.5-ounce can of diced Mexican-style lime and cilantro tomatoes for this recipe. That specific style adds a unique tangy and bittersweet flavor that takes this soup to a whole other level of deliciousness.
- Diced chiles – With a slightly pungent oniony flavor and earthy background, green chiles are not as spicy as red so they are a nice addition to this soup for those who do not want too much heat.
- Lime zest – Zesting your lime is easy, inexpensive, and adds a pop of color, taste, and freshness.
- Lime juice—Similarly, you can squeeze your own juice for a fraction of the cost of buying it, and it tastes refreshing and vivid like tart sunshine.
- Taco seasoning – With just seven ingredients, you can make my homemade taco seasoning.
- Black beans – Mild, meaty, and sort of creamy, these are a great addition to your soup.
- Pink beans – Also known as Habichuelas Rosadas, pink beans are like pinto beans with a smooth texture and perfect for refried beans, soups, and salads.
- Corn – I prefer whole-kernel sweet corn in the can. Make sure you drain them.
- Beef broth – I recommend organic low-sodium beef broth for the best flavor with lower salt and no additives.
- Olive oil
- Salt
- Pepper
How to make taco soup from scratch?
- Heat the oil: First, pour oil into a large Dutch oven or large soup pot over medium heat until the oil is sizzling. Add ground beef and let it sit and cook for two to three minutes to get a good sear.
- Break it up: After a few minutes, break up the meat with a wooden spoon or spatula and keep cooking it until it is no longer pink. Drain excess fat except for about two tablespoons.
- Add the peppers: Next, add bell peppers and garlic and cook for five minutes, stirring frequently.
- Keep adding ingredients: After, add in the diced tomatoes, tomato sauce, chopped green chiles, taco seasoning, lime zest, and lime juice. Stir well to combine.
- Simmer your soup: Now you will add your broth, beans, and corn and let it cook for 30 minutes, stirring occasionally.
- Add broth if needed: Once that is done, add more beef broth if it is too thick and season with salt and pepper to taste.
- Time to eat: Last, serve with your desired toppings.
Expert tip
Mexican spices to add flavor
When making any Mexican cuisine, whether savory or sweet, you should know what herbs and spices you can add to enhance its flavors. Like many cultures, garlic and onion play big parts in the foundation of Mexican foods, while cumin and cilantro are common herbs. Here is a list of some of my favorites and a little about them.
- Achiote: Just like annatto, achiote is a mild peppery spice usually used as a paste or oil for its earthy taste and brilliant orange color.
- Allspice: This savory and sweet spice blends cloves, cinnamon, pepper, and nutmeg.
- Anise: These seeds are for the sweet dishes you like to bake but also taste great in tamales. The powder has a flavor similar to licorice.
- Chili powder: Made from ground chiles, cumin, oregano, garlic, onion, and paprika, this mixture can be found in many different Mexican dishes, from tacos to curry.
- Cilantro: You either love it or hate it. Some people think it tastes like citrus while others think it tastes like soap. It is a genetic trait. But you will find it in quesadillas, soups, beans, salsas, and other Mexican recipes nonetheless.
- Garlic: This is a favorite in every culture and cuisine for its rich, salty, and sometimes sweet taste.
- Mexican oregano: Different from regular oregano, this is more aromatic and smells more like citrus as it is related to lemon verbena. It almost tastes sweet.
- Onion: Just like garlic, onion is a universal taste that can be sweet, savory, spicy, and tangy.
- Smoked paprika: Adds a smoky barbecue taste to anything you make from the sweet, dried peppers.
Of course, there are more than 50,000 different chile peppers worldwide, so there is no way to mention them all. The most common are the jalapeno, serrano, cayenne, poblano, ghost, habanero, and scotch bonnet. Some are mild, while others are so hot that you should not even touch them without gloves. If you plan to season with any of these, research first.
Recipe variations and add-ins:
- Less fat: Ground turkey or chicken can be used to reduce the amount of fat and calories, while still tasting delicious.
- Ground sausage: If you are not worried about the extra fat but want to boost the flavor, use ground sausage instead or substitute half the ground beef with sausage.
- Vegan taco soup: To make this soup vegan, use vegetable broth and leave out the ground beef. If needed, add extra beans or mushrooms to beef it up. Remember to use vegan cheese and sour cream for toppings.
- Extra spicy soup: For those who love extra spicy food, add chili powder, chop up some jalapenos, and add a teaspoon of achiote paste for heat and color.
- Fire-roasted tomatoes: For extra zesty flavors, add fire-roasted tomatoes.
- Try it in the pressure cooker :Yes, I have a fast and easy recipe for instant pot taco soup. Same delicious taste. in a fraction of the time.
Serving suggestions:
Taco soup is a nice comfort food on its own or with side dishes. Whether it is for the family or to serve a crowd, one of these ideas may be just what you are looking for.
- I love to serve this awesome soup in these bread bowls. They look fancy but they are easy to make. And there are fewer dishes because everyone eats their bowls!
- Of course, taco soup goes with tortilla chips. Get some of those big dipping ones that are hearty enough to scoop up the thick ingredients in this soup.
- Soup is always wonderful with sandwiches. I have the perfect roast beef sandwiches for you to dip into it.
- Another way to enjoy it is with soft tortillas. Use a slotted spoon to scoop the beans, meat, tomatoes, and corn into the tortillas, add cheese, salsa, and other toppings, and you have a soft taco.
- Serve this with your favorite bread for dipping. Try this recipe for easy air fryer bread.
- Top this tasty soup with your favorite shredded cheese. Grated cheddar cheese is a fantastic choice. You can also use mozzarella, pepper jack, or American cheese.
- For a side dish, serve a healthy salad. Try my recipe for this Mexican salad.
Topping suggestions:
- Sour cream—Any kind you like is fine. It should be served on the side so it does not melt.
- Cotija cheese – I prefer cotija cheese for its mildly salty taste, but feta will also work. However, feta does not melt as well.
- Avocado – Sliced or chopped avocados make a nice topping for this soup. But some people do not like them so keep them on the side.
- Sliced jalapenos – Same here. Some like hot and spicy foods like jalapenos while others don’t. It is best to keep these on the side too.
- Corn chips – You can serve these in a large bowl so everyone can get what they want or crumble them on top of the soup when serving.
Frequently asked questions
Why is my taco soup watery?
First, make sure you are draining your canned ingredients like your corn and beans. The added liquid from the juices will add to the liquid in the soup, making it too runny. Or it could be that you did not drain all the grease from your hamburger. Make sure your hamburger is done cooking and get rid of all the grease. You can even pat it with a paper towel to get it all. Finally, you may need to cook it longer. Simmering it longer will concentrate it so it thickens.
How can I thicken my taco soup?
As I stated above, you can simmer your soup longer to reduce the liquid. This will help it reach a thicker consistency on its own. However, sometimes, this can cause the vegetables to get too mushy. If they are already tender, use a thickener instead. My first choice would be cornstarch slurry. Start with one tablespoon of cornstarch in a small bowl. Then add a tablespoon of cool water. Stir until a paste forms. Use a silicone spatula to scrape it into the soup and then whisk while simmering for several minutes until it is thick enough. If that doesn’t work, add another tablespoon.
Why do I need to rinse the beans and corn?
The main reason I rinse them is to improve the taste and texture. Especially with the beans because they often have a thick gel-like coating that tastes and feels funny. I prefer not to have that in my soup. Also, most canned goods have a lot of sodium in them. Rinsing them can remove up to 40% of the sodium. Just draining without rinsing only removes 30%. It also helps remove starch and other additives. Finally, rinsing your beans helps you reduce the amount of gassy fiber that can cause you to have flatulence.
Does taco soup taste like tacos?
It is kind of a cross between tacos and chili with two different kinds of beans, ground beef, lots of tomatoes and tomato sauce, taco seasoning, and green chiles. It also has toppings similar to what you may put on a taco like sour cream, cheese, and avocado. But it has the characteristics of chili in that it is a liquid with lots of beans and meat. It really has its own unique taste that is different from either one of these dishes, so you have to try the recipe to know what I mean.
How to store leftovers:
- Store: You can store your leftover taco soup in an airtight container in the fridge for up to four days.
- Freeze: It is also safe to freeze taco soup for up to three months in a freezer-safe container.
- Thaw: Be sure to thaw the soup in the refrigerator overnight before serving it for the best flavor.
- Reheat: To reheat, cook in a large pot on the stove for several minutes depending on how much you are cooking. Or microwave your soup for 60 to 90 seconds.
More soups to try:
Recipe tips:
- Make sure you use lean ground chuck (85/15) for the least grease and fat.
- You still should drain the excess grease from the pan after searing the meat.
- Be sure to drain the canned beans too so your soup is not too runny.
- Simmer your soup longer or use a cornstarch slurry to thicken your soup.
- Also, rinse the beans and corn to reduce sodium, starch, and gas, improve taste, and get rid of the other additives.
- This one-pot meal is easy, fast, and leaves you with only one pot to clean.
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Taco Soup Recipe
Ingredients
- 2 tablespoons olive oil or canola oil
- 2 pounds ground beef
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 can 8 oz tomato sauce
- 1 can 14.5 oz diced Mexican-style Lime and Cilantro Tomatoes or regular diced tomatoes
- 1 can 4.5 oz diced green chilies
- Juice and zest of one lime
- 1 packet 1oz taco seasoning mix or 2 tablespoons taco seasoning mix
- 1 can 15.5oz black beans rinsed and drained
- 1 can 15.5oz pink beans rinsed and drained
- 1 can 15.5oz whole kernel corn drained, optional
- 2 1/2 – 3 cups beef broth adjust based on how thick you want the soup
- 1/4 teaspoon ground black pepper or to taste
- 1/2 teaspoon kosher salt or to taste
Toppings
- Sour cream
- Cotija Cheese
- Avocado
- Sliced jalapeños
- Corn Chips
Instructions
- Add oil to a large Dutch oven or pot over medium heat. Once hot, add the beef and do not move it for 2-3 minutes to get a nice sear.
- Start breaking apart the beef with a wooden spoon and continue cooking until it is no longer pink. Drain excess fat, leaving only about 2-3 tablespoons.
- Add onion, garlic, and bell peppers, stir and cook for about 4-5 minutes.
- Add the chopped green chiles, tomato sauce, diced tomatoes, lime juice, zest, and taco seasoning. Stir to combine.
- Add beans and corn if using, and add beef broth. Add 2 cups, stir to combine, and add more if needed.
- Cover and simmer the taco soup on low heat for 30 minutes, stirring occasionally. If the soup is too thick, add more broth until it reaches the desired consistency. Taste and adjust for salt and pepper.
- Serve garnished with favorite toppings.