You know those nights when everyone’s hungry now, but you just can’t face another boring dinner? That’s how my Easy Taco Soup was born – one frantic Wednesday when my kids were hangry and my pantry felt hopeless. This recipe saves me weekly with its crazy simplicity (just brown some beef, dump cans, simmer) and the way it makes our whole kitchen smell like a fiesta. The best part? It tastes even better the next day, if leftovers ever last that long in our house!
Table of Contents
Table of Contents
Why You’ll Love This Easy Taco Soup
Trust me, this soup is a game-changer! Here’s why:
- Weeknight hero: Ready in 35 minutes flat – perfect for those “what’s for dinner?” emergencies
- One-pot wonder: Brown, dump, simmer – even the cleanup is easy
- Crowd pleaser: My picky kids and taco-loving friends always ask for seconds
- Endlessly adaptable: Swap toppings, proteins, or spice levels – it’s impossible to mess up
Ingredients for Easy Taco Soup
Here’s everything you’ll need to make this flavor-packed soup – I promise it’s all simple stuff you might already have!
- Protein: 1 lb lean ground beef (or turkey if you prefer)
- Veggies: 1 diced sweet onion, 1 diced red bell pepper, 1 diced green bell pepper, 3 minced garlic cloves
- Canned goods: 2 (10 oz) cans diced tomatoes & green chilies, 1 (15 oz) can black beans (rinsed), 1 (15 oz) can kidney beans (rinsed)
- Liquids & seasonings: 4 cups beef stock, 1 (1.25 oz) packet taco seasoning, 1 tbsp canola oil, 2 tbsp tomato paste
- Finishers: ¾ cup frozen corn, ⅓ cup chopped fresh cilantro, salt & pepper to taste
How to Make Easy Taco Soup
Okay, let’s get cooking! This soup comes together so fast you’ll barely have time to set the table. Just follow these simple steps – I promise it’s foolproof.
Step 1: Brown the Ground Beef
Heat that canola oil in your biggest pot over medium heat (trust me, you’ll need the space later). Add the beef and break it up with your wooden spoon – I like to pretend I’m playing ground beef Tetris, getting all those crumbles just right. Cook until it’s nicely browned, about 3-5 minutes, then drain off any excess fat (your waistline will thank you).
Step 2: Sauté the Vegetables
Now toss in those diced onions and colorful bell peppers. The sizzle! The smell! Cook them until they’re just tender – about 3-4 minutes should do it. When you can smell the garlic (add it now!) and it makes your stomach growl, you’re right on track.
Step 3: Add Tomatoes, Beans, and Seasoning
Here’s where the magic happens. Dump in those tomatoes, rinsed beans, beef stock, and that glorious taco seasoning packet. Give it a good stir – I use my favorite red spatula for this part. Bring it to a boil, then reduce to a simmer. Let those flavors get to know each other for 15-20 minutes. Your kitchen will smell like a Mexican restaurant in the best way.
Step 4: Finish with Corn and Cilantro
Last step! Stir in the frozen corn (no need to thaw – lazy cooking wins again) and let it heat through for about 3-5 minutes. Right before serving, fold in that fresh cilantro – it makes all the difference! Taste and adjust salt and pepper if needed. Now grab your biggest ladle and get ready for compliments!
Tips for the Best Easy Taco Soup
Want to take your soup from good to oh wow? Here are my secret weapons:
- Spice control: Use mild taco seasoning for kids, or add cayenne/chipotle powder for heat lovers
- Herb magic: Never skip the fresh cilantro – it brightens everything!
- Protein swap: Ground turkey or chicken works great if you’re cutting red meat
- Texture trick: Add crushed tortilla chips just before serving for that perfect crunch
35-Minute Easy Taco Soup Your Family Will Devour
A quick and flavorful taco soup packed with ground beef, beans, and veggies. Perfect for a weeknight dinner.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 (10-ounce) cans diced tomatoes & green chilies
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 4 cups beef stock
- 1 (1.25-ounce) package taco seasoning
- ¾ cup frozen corn
- ⅓ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in corn until heated through, about 3-5 minutes.
- Remove from heat; stir in cilantro and season with salt and pepper, to taste.
- Serve immediately.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Top with shredded cheese, sour cream, or avocado if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 45mg
Serving Suggestions for Easy Taco Soup
Oh, the fun part! Pile on your favorite taco toppings – I call it “salad bar meets soup night” at our house. We go wild with shredded cheddar, creamy avocado slices, and a squeeze of fresh lime. Don’t forget the tortilla chips for scooping (or crumbling right into the bowl for extra crunch). A dollop of sour cream or Greek yogurt cools things down if you went heavy on the spice. The kids love setting up their own “taco soup station” with little bowls of toppings – makes dinner feel like a party!
Storing and Reheating Easy Taco Soup
Here’s my no-fuss plan for leftovers (if you’re lucky enough to have any!): Pack the soup in an airtight container and it’ll stay fresh in the fridge for 3 days. When reheating, splash in a little extra broth – it brings back that just-made texture perfectly. The flavors actually deepen overnight, so day-two soup might be even better than the first bowl!
Easy Taco Soup Variations
This recipe is like your favorite jeans – it looks good no matter how you style it! Here are my go-to twists when I’m feeling creative:
- Slow cooker magic: Brown the beef first, then dump everything (except cilantro) in the crockpot on LOW for 4-6 hours
- Meatless Monday: Swap beef for 2 cups cooked lentils – they soak up that taco flavor beautifully
- Fire alarm special: Double the taco seasoning and add a diced jalapeño for spice lovers
Nutritional Information for Easy Taco Soup
Just so you know – nutrition varies by brands! But per serving, you’re looking at roughly 320 calories, 22g protein, 35g carbs, and a happy 9g of fiber. Not bad for something that tastes this indulgent!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the ones I hear most about this Easy Taco Soup:
- Can I freeze it? Absolutely! It freezes beautifully for up to 3 months – just thaw overnight in the fridge before reheating.
- What can I use instead of beef? Ground turkey or chicken works great – I use it half the time to lighten things up.
- Does it taste better made ahead? YES! The flavors get cozier overnight – just add fresh cilantro when serving.
- Too spicy for kids? Use mild taco seasoning and skip the green chilies – my kids gobble it up!
- Can I make it vegetarian? Totally! Swap the beef for lentils and use veggie broth – still packed with flavor.
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