Have you ever had one of those days? The kind where dinner time sneaks up on you and the thought of a complicated meal is just too much. I know I have. That’s when I turn to this amazing Taco Soup recipe.
It is seriously one of the simplest, most satisfying meals you can make. It’s warm, it’s hearty, and it tastes like your favorite taco in a bowl. Plus, it all comes together in one pot, which is a huge win in my book.
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Why You’ll Love This Recipe
So, what makes this the Best Taco Soup you will ever try? Honestly, it’s the simplicity. There is no fancy cooking required. If you can open a can and brown some ground beef, you are all set to make this dish.
This is a true one pot wonder. Everything cooks together in a large stock pot or Dutch oven, which means cleanup is an absolute breeze. Less time washing dishes means more time enjoying your evening. Who wouldn’t love that?
The flavor is just incredible. It’s rich, savory, and has just the right amount of spice to keep things interesting. The combination of beans, corn, and fire roasted tomatoes creates a wonderful texture and taste.
Another great thing is how you can customize it. The toppings are where you can really have some fun. Sour cream, avocado, cheese, cilantro, tortilla chips, you name it. Everyone can build their own bowl just the way they like it.
This is also a very budget friendly recipe. It relies on canned goods and ground beef, which are usually easy on the wallet. You get a huge, filling pot of soup without breaking the bank. It is a fantastic meal for feeding a family.
It is incredibly quick to make. From start to finish, you can have this delicious Taco Soup Stove Top meal ready in about 30 minutes. It’s the kind of recipe that saves you on a busy weeknight.
Ingredients
The beauty of this 7 Can Taco Soup Recipe Easy is that most ingredients are probably in your pantry right now. Here’s what you’ll need to grab.
For The Soup
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 4 cups beef broth
- 1 (14 ounces) can fire roasted diced tomatoes
- 1 (15 ounces) can corn, drained
- 1 (15 ounces) can black beans, drained
- 1 (15 ounces) can pinto beans, drained
- 1 (4 ounces) can green chiles
- 1 (7 ¾ ounces) can El Pato tomato sauce, Mexican hot style
For The Toppings
- Sour cream
- Avocado, sliced
- Tomato, diced
- Cilantro
- Tortilla chips
Step By Step Instructions
Making this Taco Soup is so straightforward. Let’s walk through it together. Just follow these simple steps, and you’ll have a steaming bowl of goodness in no time.
Step 1: Brown The Beef And Onion
First things first, grab a large stock pot or a Dutch oven. Place it over medium high heat on your stove. Add the lean ground beef and the diced yellow onion to the pot.
Cook them together, breaking up the meat with a spoon as it cooks. You want the beef to be evenly browned and the onion to become soft and translucent. This should take about 5 to 7 minutes.
Step 2: Add The Aromatics
Once the meat is browned, it’s time to add some big flavor. Add the minced garlic and the taco seasoning to the pot. Stir everything together and let it cook for about another minute.
You’ll know it’s ready when the garlic becomes fragrant. This step is important because it toasts the spices and really deepens the flavor of the entire soup. Your kitchen will start to smell amazing right about now.
Step 3: Combine Everything Else
Now for the really easy part. Pour in the beef broth. Then, add the can of fire roasted diced tomatoes, the drained corn, the drained black beans, and the drained pinto beans.
Don’t forget the green chiles for a little bit of a kick and the El Pato tomato sauce for that classic zesty flavor. Give everything a good stir to combine all those wonderful ingredients.
Step 4: Simmer and Serve
Bring the soup to a boil. Once it starts bubbling, reduce the heat to low. Let it simmer for about 10 to 15 minutes. This gives all the flavors a chance to meld together beautifully.
After simmering, your Taco Soup is ready! Remove the pot from the heat. Ladle the soup into bowls and serve it hot with all your favorite toppings. Enjoy every spoonful!
How To Store Leftovers
Got leftovers? That’s great news because this Taco Soup tastes even better the next day. Storing it is super simple. First, make sure the soup has cooled down completely to room temperature.
Once cooled, transfer the soup to an airtight container. You can store it in the refrigerator for up to 4 days. When you’re ready for another bowl, just reheat it on the stove or in the microwave.
This soup also freezes really well. Pour the cooled soup into a freezer safe container or a zip top bag. It will keep in the freezer for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips
Want to make this recipe your own? Here are a few simple tips to customize your Taco Soup.
For a creamier texture, you can add about 4 ounces of softened cream cheese at the end of the cooking time. Just stir it in until it’s completely melted and incorporated into the soup. It adds a lovely richness.
If you prefer a different protein, feel free to swap the ground beef. Ground turkey or ground chicken are great lighter options. For a vegetarian version, you can leave out the meat and add an extra can of beans or some lentils.
Don’t be shy with the toppings. Besides the classics, try adding some shredded cheddar cheese, sliced jalapeños for extra heat, a dollop of guacamole, or a squeeze of fresh lime juice to brighten everything up.
To adjust the spice level, you have a few options. If you like it mild, you can use a regular can of tomato sauce instead of the hot style El Pato sauce. For more heat, add a pinch of red pepper flakes or some diced jalapeños.
Conclusion
And there you have it! A simple, flavorful, and incredibly satisfying Taco Soup recipe that is sure to become a staple in your home. It’s the kind of meal that brings everyone to the table and leaves them happy.
Whether you need a quick weeknight dinner or a cozy meal for a chilly day, this soup delivers. It is easy, it is delicious, and it is so much fun to customize with toppings. I hope you love this recipe as much as my family does. Happy cooking!
FAQ
Can I Make This Taco Soup In A Slow Cooker?
Yes, absolutely! To adapt this for a slow cooker, first brown the ground beef and onion on the stovetop as directed. Then, transfer the cooked meat mixture to your slow cooker and add all the remaining ingredients. Stir to combine, cover, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Is This Recipe Gluten Free?
It can be! The main ingredients are naturally gluten free. However, you need to make sure your beef broth and taco seasoning are certified gluten free. Always check the labels on your packaged ingredients to be certain.
How Can I Make A Thicker Soup?
If you prefer a thicker, stew like consistency for your Taco Soup, there are a couple of easy tricks. You can let the soup simmer uncovered for an extra 10 to 15 minutes to allow some of the liquid to evaporate. Another method is to mash up about half a cup of the pinto beans before adding them to the pot. The mashed beans act as a natural thickener.
What’s The Best Way To Reheat Leftover Taco Soup?
The best way to reheat this soup is on the stovetop. Simply place the leftovers in a pot and warm over medium low heat, stirring occasionally, until it is heated through. You can also reheat individual portions in the microwave. Just be sure to cover the bowl to prevent splatters.
Easy One-Pot Taco Soup
This easy one-pot Taco Soup is a satisfying meal, warm and hearty, capturing your favorite taco flavors in a bowl. It comes together quickly, making cleanup a breeze.
Requirements
Ingredients
Instructions
- In a large stock pot or Dutch oven, brown the lean ground beef and diced yellow onion over medium-high heat for 5-7 minutes, breaking up the meat until no longer pink and the onion is translucent. Drain any excess fat.
- Add the minced garlic and taco seasoning to the pot. Stir and cook for another minute until fragrant.
- Pour in the beef broth, fire roasted diced tomatoes, drained corn, drained black beans, drained pinto beans, green chiles, and El Pato tomato sauce. Stir well to combine all ingredients.
- Bring the soup to a boil, then reduce heat to low and simmer for 10-15 minutes, allowing flavors to blend. Serve hot with your favorite toppings.
Notes
For a creamier soup, stir in 4 ounces of softened cream cheese at the end of cooking until melted.
You can swap ground beef for ground turkey or chicken, or use extra beans/lentils for a vegetarian version.
Customize toppings with shredded cheddar cheese, sliced jalapeños, guacamole, or a squeeze of fresh lime juice.
Adjust spice by using regular tomato sauce for mild or adding red pepper flakes for more heat.
Nutrition
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