Best Taco Soup Recipe – One Pot

Taco soup recipe made easily in one pot is hearty, delicious and full of flavor. Made with affordable and easy to find ingredients for the ultimate meal!

Taco Soup is one of the most amazing and flavorful soups you can make. Seriously guys, this soup is so hearty and delicious. Also, it is made with healthy ingredients and you need to dirty only one pot, how perfect is that for a weeknight meals that also makes delicious leftovers? The soup is made with a variety of tomatoes, beans, sweet corn, black olives and taco seasoning. It has the texture of a chili with the flavors of a great taco bowl. You can even serve this soup over a bowl of rice!

Tips and Tricks to Make The Best Taco Soup Recipe:

• I love making this soup with beef, but if you don’t eat beef, ground chicken or turkey will also work.
• Adding all different types to tomatoes (paste, sauce, crushed etc) is what will give the soup an amazing flavor and texture.
• Use high quality canned tomatoes, I like San Marzano canned tomatoes when I can get my hand on some.
• You can make it spicier, by adding more chili powder, just taste and adjust.
• Same when it comes to adding the garlic, you can add more or less, based on your preference.
• If you don’t like onions, you can skip them. I always get this question, so you are safe if you want to skip the onions.
• Adding different types of beans is also key, as they have different texture and taste. However, if you only have one type of beans on hand, you can use one only.
• The chicken broth is optional, if you prefer the soup, extra, extra thick, like a chili, you can skip the broth. I would say, since this is the last ingredient, you can decide at the end if you want to add it. The tomatoes will also release some liquid once simmered.
• You can also use beef broth, or even vegetable broth instead of chicken broth.
• The Worcestershire sauce is optional, you can skip it if you don’t have any on hand, but it is added to enhance the beef flavor.
• I like using green and red bell peppers, you can use the one you like more or have on hand.
• You can also add one chopped zucchini if you want.
• I like the Ranch seasoning in this soup, but you can make it without it as well.
• The lime zest will add extra freshness to the soup, and it works great with the acidity from the tomatoes.
• Make sure you taste and adjust for salt and pepper.

Can I make the Taco Soup in the Slow Cooker?

Yes , you can! Brown the ground beef and onions in a large skillet and drain the excess fat. Transfer the browned beef and onions to a large slow cooker and add the rest of the ingredients. Cook on low for 6 to 8 hours, stirring occasionally.

Taco Soup Toppings:

• Sour Cream
• Cotija Cheese
• Avocado
• Corn Chips
• Corn Bread
• Chopped Black Olives
• Fresh Lime
• Cilantro
• Picco de Galo
• Sliced Fresh Jalapeños

Looking for more Soup Recipe? Check these out:

1. 1. The Best Instant Pot Chili
   2. Instant Pot Weight Loss Soup
   3. Instant Pot Zuppa Toscana Copycat
   4. Instant Pot Minestrone Soup
   5. Instant Pot Tomato Soup
   6. Instant Pot Lasagna Soup
   7. Slow Cooker baked Potato Soup
   8. Panera Bread Creamy Tomato Soup Copycat
   9. Panera Bread Chicken Wild Rice Soup Copycat
   10. Panera Bread Baked Potato Soup Copycat
   11. Panera Bread Broccoli Cheddar Soup Copycat

Here is a step-by-step video for the Best Taco Soup Recipe:

5 from 4 votes

Print

Taco Soup Recipe

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Taco soup recipe made easily in one pot is hearty, delicious and full of flavor. Made with affordable and easy to find ingredients for the ultimate meal!

Course: Main Course, Soup

Cuisine: American, Mexican

Servings: 16 cups

Author: Catalina Castravet

Ingredients

• 1 tablespoon olive oil or canola oil
• 2 pounds ground beef
• 2 medium sweet onions diced
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 4 garlic clove minced
• 1/2 teaspoon chili powder
• 1 can 4.5 oz / 127 grams diced green chiles
• 1 can 10 oz / 283 grams diced Mexican-style Lime and Cilantro Tomatoes*
• 3 oz / 85 grams tomato paste
• 1 can 15 oz / 425 grams diced tomatoes
• 1 can 15 oz / 425 grams crushed tomatoes
• 1 can 8 oz / 227 grams tomato sauce
• 1 can 15.5 oz / 439 grams black beans rinsed and drained
• 1 can 15.5 oz / 439 grams whole kernel corn drained
• 1 can 6 oz / 170 grams pitted black olives drained and sliced
• 1 can 15.5 oz / 439 grams pinto beans rinsed and drained
• 1 can 15.5 oz / 439 grams pink kidney beans rinsed and drained
• zest of one lime
• 1 package 1 oz ranch salad dressing mix
• 1 package 1 1/4 oz taco seasoning mix
• 1 cup chicken broth
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt

Toppings

• Sour cream
• Cotija Cheese
• Avocado
• Sliced jalapeños
• Corn Chips

Instructions

1. Add oil to a large Dutch oven or pot over medium heat. Once hot, add the beef and do not stir for about 4-5 minutes, so it gets nice and brown, this will add more flavor to the beef.
2. Start breaking it apart with a wooden spoon or spatula and continue cooking until done. Drain excess fat.
3. Add onion, peppers and garlic, chili powder and salt and pepper, stir and cook for about 3 minutes.
4. Add the chopped green chiles, Mexican style diced tomatoes, tomato paste, diced tomatoes, crushed tomatoes and tomato sauce. Stir to combine.
5. Add black beans, corn, black olives, pinto beans, kidney beans, and lime zest. Stir to combine.
6. Add Ranch seasoning, Taco seasoning and chicken broth. Stir to combine.
7. Cover and simmer soup on low heat for 45-60 minutes, stirring occasionally.
8. Serve garnished with favorite toppings.

Recipe Notes

Mexican-style Lime and Cilantro Tomatoes* - you can use any Mexican style diced tomatoes.