There are some nights when you just need a meal that feels like a warm hug. You know the ones. Maybe it was a long day at work, or the weather has a little chill in the air. You want something satisfying, full of flavor, but not something that requires hours in the kitchen.
That is where this amazing Taco Soup recipe comes in. It has all the wonderful flavors of a classic taco but served up in a comforting, hearty bowl of soup. It’s a true one pot meal, making cleanup a breeze. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe for Taco Soup has become a staple in my home for so many reasons. It is incredibly simple to put together, even if you are new to cooking. You are basically just browning some meat and then adding a bunch of cans. It is that easy.
The flavor is just fantastic. It is rich, savory, and has just the right amount of spice to keep things interesting. All the ingredients come together to create a really satisfying taste that everyone seems to enjoy. It is a real crowd pleaser.
It is also a wonderfully flexible dish. You can add your favorite toppings to make it your own. Think shredded cheese, a dollop of sour cream, or some crunchy tortilla strips. The possibilities are endless, and it is fun to set up a little toppings bar for the family.
Plus, this recipe is a great choice if you are looking for a Healthy Taco Soup. It is packed with protein from the beef and beans, and lots of fiber too. You can easily use lean ground beef or even ground turkey to make it lighter. It is a wholesome meal you can feel good about serving.
Leftovers are also a huge bonus. This soup tastes even better the next day as the flavors have more time to meld together. It is great for meal prepping lunches for the week. Just portion it out and you are good to go.
Ingredients
Here is what you will need to gather to make this delicious soup. The list looks long, but it is mostly pantry staples and canned goods, which makes shopping a piece of cake.
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and minced
- 2 ½ cups water
- 2 (15 ounce) cans crushed tomatoes
- 2 (15 ounce) cans pinto beans, drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (3.8 ounce) can sliced black olives, drained
- 2 tablespoons ranch dressing mix
- 1 (1 ounce) envelope taco seasoning mix
Step By Step Instructions
Making this Taco Soup Stove Top version is so straightforward. Just follow along with these simple steps and you will have a steaming bowl of goodness in no time at all. Let’s walk through it together.
Step 1: Brown The Beef And Veggies
First things first, grab a large soup pot or a Dutch oven. Place it over medium high heat. Add your ground beef, the chopped onion, and the minced jalapeno to the pot.
Cook everything together, breaking up the beef with a spoon as you go. You will want to continue cooking until the beef is no longer pink. This usually takes about five to seven minutes.
If you have a lot of excess grease in the pot after the beef is cooked, you can carefully drain it off. This helps keep the soup from being too heavy. A simple tilt of the pot with the lid slightly ajar works well.
Step 2: Add Everything Else
Now for the really easy part. It is time to add all the other ingredients into the pot with the cooked beef mixture. This is what makes it one of the easiest soup recipes around.
Pour in the water, the crushed tomatoes, and the drained pinto beans. Add the drained corn and the rinsed and drained black beans. It’s important to drain and rinse the beans to remove excess sodium and starch.
Next, add the can of diced tomatoes and green chiles. This adds a nice little kick. Then, stir in the drained black olives, the ranch dressing mix, and the taco seasoning mix. Give it all a good stir to combine everything well.
Step 3: Simmer To Perfection
With all your ingredients in the pot, bring the soup to a boil over medium high heat. Once it starts bubbling, reduce the heat to low. You want it to be at a gentle simmer.
Let the Taco Soup simmer for at least 30 minutes. This is a key step. It allows all those wonderful flavors to meld together and deepen. The longer it simmers, the more flavorful it will become.
After simmering, give it a final stir and a taste. At this point, you can adjust seasonings if you feel it needs it, but it should be pretty tasty. Your delicious soup is now ready to serve!
How To Store Leftovers
One of the best things about this soup is how well it stores. If you have leftovers, allow the soup to cool down to room temperature first. This is important for food safety.
Once cooled, transfer the soup to an airtight container. You can store it in the refrigerator for up to four days. It reheats beautifully on the stove over medium heat or in the microwave.
This Taco Soup also freezes very well. For freezing, I like to portion it into individual containers. This makes it easy to grab a single serving for a quick lunch. It will keep well in the freezer for up to three months. Just thaw it in the fridge overnight before reheating.
Tips
Want to make the Best Taco Soup possible? Here are a few little tips and tricks I have learned along the way. They can really take your soup to the next level of deliciousness.
Do not skip the toppings. They are half the fun! Set out bowls of shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, diced avocado, and crushed tortilla chips. Let everyone build their own bowl.
You can easily switch up the protein. If you are not a fan of ground beef, lean ground turkey or ground chicken works wonderfully in this recipe. You could even use a plant based ground for a vegetarian option.
Control the spice level to your liking. The recipe calls for one jalapeno and a can of diced tomatoes with green chiles. For a milder soup, you can omit the jalapeno. For more heat, leave some seeds in the jalapeno or add a dash of your favorite hot sauce.
If you prefer a thinner soup, feel free to add a bit more water or even some beef broth. For a thicker, more chili like consistency, you can let it simmer a little longer with the lid off to allow some of the liquid to evaporate.
Conclusion
There you have it! A simple, flavorful, and completely satisfying Taco Soup recipe that is sure to become a new family favorite. It is the kind of meal that brings everyone to the table.
Whether you need a quick weeknight dinner, a dish to share with friends, or a great meal prep option, this soup checks all the boxes. It is a warm and comforting dish that truly delivers on flavor without a lot of fuss. I hope you enjoy every single spoonful!
FAQ
Can I Make This In A Slow Cooker?
Yes, absolutely. To adapt this for a slow cooker, first brown the beef, onion, and jalapeno in a skillet on the stove as directed. Drain any fat. Then, transfer the beef 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 Taco Soup Gluten Free?
It can be. The main ingredients are naturally gluten free. However, you must check the labels on your taco seasoning mix and ranch dressing mix. Some brands contain gluten as a thickener or anti caking agent. Be sure to choose certified gluten free versions to be safe.
What Toppings Are Good For Taco Soup?
The topping options are endless and this is where you can get really creative. Some popular choices include shredded cheddar or Monterey Jack cheese, sour cream, plain Greek yogurt, fresh cilantro, diced avocado, sliced green onions, and of course, crunchy tortilla chips or strips.
Can I Use Different Beans?
Definitely. While the recipe calls for pinto and black beans, feel free to substitute with what you have on hand. Kidney beans are a great addition. You could also use a can of chili beans in sauce for an extra layer of flavor. It is a very forgiving recipe, so use what your family enjoys.
Hearty Taco Soup
This comforting Taco Soup recipe offers all the classic flavors of tacos in a hearty, easy-to-make bowl. It’s a one-pot wonder, perfect for busy weeknights, and packed with savory taste.
Requirements
Ingredients
Instructions
- Grab a large soup pot or a Dutch oven. Place it over medium-high heat. Add your ground beef, the chopped onion, and the minced jalapeno to the pot. Cook everything, breaking up the beef, until no longer pink (5-7 minutes). Carefully drain it off excess grease.
- Add all other ingredients: water, crushed tomatoes, drained pinto beans, drained corn, rinsed and drained black beans, diced tomatoes and green chiles, drained black olives, ranch dressing mix, and taco seasoning mix. Stir well to combine.
- Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for at least 30 minutes to allow flavors to meld. Taste and adjust seasonings if needed before serving.
Notes
Allow soup to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to four days or freeze in individual portions for up to three months.
Don’t skip the toppings! Offer shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, diced avocado, and crushed tortilla chips.
Easily swap protein: use lean ground turkey, chicken, or a plant-based ground for a vegetarian option.
Adjust spice by modifying jalapeno amount or adding hot sauce. Add more water/broth for thinner soup, or simmer longer for thicker consistency.
Nutrition
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