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Taco Soup: A Comforting and Flavor-Packed Delight

Looking for a warm, comforting meal that comes together in no time? This Taco Soup is just the ticket! Brimming with essential pantry staples like ground beef, canned tomatoes, beans, and corn, it’s a satisfying meal that can be whipped up in around 45 minutes. Perfect for those busy weeknights when a cozy dish is just what you need! Although it draws inspiration from Mexican cuisine, it’s a unique twist on taco favorites, delivering all the flavor with a healthier touch.

A bowl of taco soup, garnished with sour cream, cilantro, a lime wedge, and tortilla chips.

Recently, I’ve learned the importance of keeping my pantry well-stocked, especially during those unexpected snowstorms that leave grocery shelves bare. And this Taco Soup has emerged as a family favorite that inevitably finds its way into our dinner rotation!

Why I Love This Taco Soup Recipe

Not only is this soup delicious, but it offers a multitude of benefits:

Easy cleanup with just one pot!
Crafted from ingredients you likely already have at home, making it perfect during a snowstorm when venturing out isn’t an option.
It delivers all the taco taste without excess carbs or calories.
Highly customizable—perfect for those who like to tweak their meals according to personal preferences!

Ingredients

Here’s what you need to gather to make this delicious Taco Soup:

Ground Beef: Choosing lean options (15-20% fat) ensures you have tender meat without too much grease. If preferred, this can also be made with ground chicken or turkey.
Onion & Garlic: These aromatics create a fragrant base for the soup.
Canned Tomatoes: A combination of petite diced tomatoes and fire-roasted tomatoes with green chilies adds depth and a hint of spice.
Tomato Paste: This enhances the tomato flavor and adds richness.
Beans: Black beans work beautifully, but you could also use pinto beans or a mix of both.
Corn: Provide sweet bursts in each bite—fresh, frozen, or canned corn will do! No need to thaw frozen; simply add it to the pot.
Taco Seasoning: This is key to capturing that taco flavor, whether you use store-bought or homemade.
Beef Broth: A lighter choice than stock, but feel free to use stock for a bolder flavor.
Oil: Recommended for browning the beef; vegetable oil is best for this recipe.
Salt & Pepper: Essential for seasoning—use a light hand initially, especially with pre-packaged seasoning.

Ingredients for taco soup laid out on a counter.

How to Make Taco Soup

Crafting this Taco Soup is not only straightforward but truly foolproof! A minimal amount of prep work is involved, mainly just opening cans. You can prepare it using a Dutch oven, a large pot, or even your Instant Pot or slow cooker. Here’s a step-by-step guide:

Step 1: Brown the Ground Beef

Heat oil in your pot and brown the ground beef, breaking it apart. If you see excessive fat rendered, drain some to prevent greasiness in your soup.

Step 2: Sauté the Aromatics

Add chopped onions and garlic to the pot, cooking until softened.
Stir in the tomato paste and taco seasoning.

Step 3: Cook the Soup!

Add all remaining ingredients, seasoning lightly with salt and pepper.
Bring to a simmer, cover, and let cook for 25-30 minutes.
Taste and adjust the seasoning as needed.
Serve with your favorite toppings!

Instant Pot Method

Use the sauté function to brown the ground beef, drain excess fat, and sauté your aromatics. Follow by adding tomato paste and seasoning. Finally, incorporate your remaining ingredients, but reduce the broth to 3 cups. Seal the lid and cook at high pressure for 5 minutes, followed by a quick release.

Slow Cooker Method

Start by following the initial steps on the stove, then transfer your mixture to the slow cooker. Add ingredients and reduce the broth similar to the Instant Pot method. Cook on high for 4 hours or low for 8 hours. Serve as you would normally!