Easy Taco Soup
brothy • one-pot • freezer-friendly
A brothy taco soup with seasoned beef, beans, and corn in a lightly spiced tomato base. It delivers bold taco flavor without turning thick or heavy, making it ideal for weeknights and easy leftovers. This is one of the easiest soups to throw together on a busy night when you still want something warm and filling.
Why This Recipe Works
This is a brothy taco soup, not a chili. The broth-to-bean ratio keeps it spoonable and fluid while still hearty.
Blooming the taco and ranch seasonings in the beef fat deepens the flavor before liquid is added. Simmering uncovered allows the flavors to concentrate slightly while preserving a brothy consistency.
The combination of crushed tomatoes, green chiles, and beef broth creates balanced acidity and warmth without overwhelming heat.
It’s flexible, reheats well, and works for both quick dinners and make-ahead meals.
It has the same hearty, flavor-packed base as my Stuffed Pepper Soup, with the quick, weeknight simplicity you’ll also find in my White Bean Chicken Chili.
Ingredients & Notes
- Ground beef: Lean works best to prevent excess grease. Drain if necessary.
- Seasonings: Use measured taco and ranch seasoning for consistent salt and spice levels.
- Broth: Three cups keeps the soup brothy. Add more when reheating if needed.
- Beans: Rinse and drain to prevent cloudy broth.
- Green chiles: Mild for balanced heat; use hot if you prefer more spice.
- Texture control: Simmer uncovered to maintain broth without turning thick.
For another make-ahead option, my Freezer-Friendly Vegetable Soup is a great one to keep on hand.
Equipment
- Large soup pot or Dutch oven (5–6 quart)
- Wooden spoon
- Ladle
How to Make Easy Taco Soup
- Heat a large pot over medium heat.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add onion and cook 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds.
- Add taco seasoning, ranch seasoning, and tomato paste. Stir 30–60 seconds to bloom until fragrant.
- Stir in crushed tomatoes, tomato sauce, green chiles, and beef broth. Bring just to a boil.
- Reduce to a steady simmer. Add beans and corn.
- Simmer uncovered 20–25 minutes, stirring occasionally, until flavors meld and the broth lightly thickens but remains brothy.
- Add fresh lime juice. Taste and adjust salt and pepper.
- Serve hot with toppings of choice.
Texture & Flavor Tips
- For thinner soup: Add warm broth.
- For slightly thicker texture: Simmer uncovered an additional 5–10 minutes.
- If flavor tastes flat: Add a pinch of salt or a squeeze of lime.
- For extra depth: Add ½ teaspoon smoked paprika with the seasonings.
- Avoid boiling hard; keep at a steady simmer.
Substitutions & Variations
- Ground turkey instead of beef: Works well; flavor will be slightly lighter.
- Pinto beans instead of kidney: Fully interchangeable.
- Homemade taco seasoning: Use 2 tablespoons total.
- Skip ranch seasoning: Increase taco seasoning slightly and add ¼ teaspoon garlic powder.
- Do not omit broth if you want this brothy texture.
- If you prefer a more traditional, slow-simmered option, try my Beef Barley Soup.
- If you want something creamy and comforting instead of broth-based, try my Loaded Baked Potato Soup.
Storage & Reheating
- Refrigerator: Store up to 4 days.
- Freezer: Freeze up to 3 months. Cool completely before freezing.
- Reheating (stovetop): Warm gently and add broth to loosen if needed.
- Reheating (microwave): Heat in 60–90 second intervals, stirring between.
- The broth will thicken slightly after sitting—just add a splash of broth when reheating.
FAQs
Can I make this ahead?
Yes. Flavor improves after resting.
Can I freeze taco soup?
Yes. Freeze without toppings for best results.
Can I make this in a slow cooker?
Yes. Brown beef first, then cook on low 4–6 hours.
Recipe
Easy Taco Soup
Ingredients
Method
- Heat a large soup pot over medium heat. Add olive oil if needed.
- Add ground beef and cook, breaking it up, until browned. Drain excess grease if necessary.
- Add onion and cook 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds, just until fragrant.
- Add taco seasoning, ranch seasoning, and tomato paste. Stir 30–60 seconds to bloom the spices and lightly carmelize the tomato paste.
- Stir in crushed tomatoes, tomato sauce, green chiles, and beef broth. Bring just to a boil.
- Reduce heat to a steady simmer. Add beans and corn.
- Simmer uncovered 20–25 minutes, stirring occasionally, until flavors meld and broth is lightly thickened but still brothy.
- Stir in fresh lime juice. Taste and adjust salt and pepper.
- Serve hot with desired toppings.
Notes
- Bloom seasonings in fat for deeper flavor.
- Use 3 cups broth for brothy consistency.
- Soup thickens slightly as it rests.
- Add broth when reheating if needed.
