Easy Taco Soup (A Cozy Family Favorite)
This Easy Taco Soup is one of those recipes that never lets me down. It’s hearty, comforting, and packed with bold Tex-Mex flavor—perfect for busy weeknights, chilly evenings, or anytime you want a no-stress dinner that everyone loves.
This soup has become a true family favorite in our home. I usually make a double batch because it freezes beautifully, which means future dinners are already taken care of. There’s nothing better than pulling a container of homemade soup from the freezer on a long day and having a delicious, filling meal ready in minutes.
What I love most about this recipe is how simple and flexible it is. Everything cooks in one pot, it uses pantry staples, and you can easily adjust the spice level or toppings to suit everyone at the table.
Why You’ll Love This Taco Soup
- One-pot meal – minimal cleanup
- Ready in about 30 minutes
- Budget-friendly ingredients
- Great for meal prep & freezer meals
- Customizable with your favorite toppings
It’s also a great option for serving a crowd or bringing to a potluck—just set out a toppings bar and let everyone build their own bowl.
Ingredients
- 1 ½ lb ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced (about 1 tbsp)
- 1 jalapeño, chopped (optional)
- 2 (14.5 oz) cans fire-roasted tomatoes
- 1 (1 oz) packet taco seasoning
- 1 (4 oz) can green chiles
- 1 quart chicken broth
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- Kosher salt, to taste
For Serving
- Sour cream
- Fresh cilantro
- Grated cheddar cheese
- Avocado
- Tortilla chips
Directions
- Heat a large Dutch oven over medium heat. Add the ground beef and onion and cook, stirring to break the beef into small pieces, until the beef is no longer pink and the onion is softened, about 6–8 minutes.
- Stir in the garlic and jalapeño (if using) and cook for about 2 minutes, until fragrant.
- Add the fire-roasted tomatoes, taco seasoning, green chiles, chicken broth, corn, pinto beans, and black beans. Stir to combine.
- Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, for about 20 minutes until the flavors are well blended. Season with salt to taste.
- Serve hot, topped with sour cream, cilantro, cheddar cheese, and avocado. Serve tortilla chips on the side.
Tips & Variations
- Make it spicier: Add extra jalapeño, a pinch of cayenne, or hot sauce.
- Make it creamy: Stir in a little cream cheese or heavy cream at the end.
- Swap the protein: Ground turkey or shredded chicken works great.
- Stretch it further: Add an extra can of beans or more broth for a thinner soup.
Freezing & Storage
This taco soup is perfect for freezing. Let it cool completely, then store in freezer containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. It tastes just as good—if not better—the second time around.
