We all know you love tacos, so why not Taco Soup?! Everything you love about this classic dish has been transformed into spoonfuls of piping hot comfort. Made in one pot with every-day ingredients, this recipe is about to be a weeknight life-saver for you.
In my household, we have a little bit of a chili obsession. This recipe for taco soup has switched up our routine and refreshed dinner time without completely changing our favorite comfort meal. I’m also a sucker for any meal made in one pot! If you can tell by my namesake, it’s best to keep the dishware used to make dinner to a bare minimum.
Taco soup, honestly, stood out to me because of the seemingly endless options for toppings. I whipped up those tortilla strips you see in the photos from scratch, and I think they ended up being the star of the show. Next time I might end up doubling the batch so I can have some to snack on.
Click “Jump to the Recipe” at the top of the page or keep scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below you’ll find substitutes, tips, tricks, and FAQ to make sure your soup turns out perfect every time.
- Olive oil – For sautéeing. Other oils you can use are avocado, sunflower, safflower, canola, grapeseed, or coconut.
- Ground beef – I prefer to use lean ground beef. If you use regular, you may need to spoon a bit (not all, though) of the excess fat out before adding the onion.
- Onion – Any type you have on hand.
- Garlic – USe as much or little as you like! If you use canned, you’ll typically find 1/2 tsp = 1 clove.
- Taco seasoning – Check below to see how to make your own taco seasoning, or use storebought.
- Ranch seasoning – I used a 1 oz packet. That equals about 2 tbsp.
- Tomatoes – One can each of fire-roasted tomatoes and tomato sauce.
- Beans – I love to use a bean medley for variety. You can use kidney beans, chickpeas, cannellini beans, navy beans, red beans, or black beans. Drain and rinse if you use black beans.
- Chicken broth – Or any type of broth you have on hand. Try to grab low sodium since we have two seasonings with salt in them for this recipe.
- Corn – Frozen, canned (rinsed & drained), or fresh.
- Salt & pepper – Season to taste. You might not need any extra salt.
How to make taco soup
- Meat: Heat the olive oil in a heavy-bottomed pot over medium-high heat and add the ground beef. Break the meat apart and sauté for 3-4 minutes or until completely browned and cooked through.
- Onion & garlic: Add the onion and garlic. Cook for 2-3 minutes, until the onion softens and becomes translucent. Stir in the taco seasoning and ranch seasoning, and cook for another 30 seconds.
- Liquids: Add the fire-roasted tomatoes, tomato sauce, bean medley (with the liquid), and chicken broth. Stir well and scrape up any bits on the bottom of the pan. Bring the mixture to a bubble, then reduce to a simmer.
- Simmer: Cover the pot with a lid and simmer for 10 minutes-15 minutes to develop the flavor. Stir in the corn and let it warm through for 2-3 minutes, then take the pot off the heat. Taste for salt and pepper and season if necessary. Serve with your desired toppings.
How to make taco seasoning
- 1 tbsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1 tsp pepper
Whisk the ingredients together and it’s ready to use in this recipe! You can leave the salt out completely if you prefer.
Taco soup is just as much fun as its predecessor! I made crispy baked tortilla strips, shredded up some cheese, chopped up chives, and scooped a few dollops of sour cream to serve my soup. Oh, don’t forget the fresh lime wedges to squeeze!
Looking for inspiration? Try these toppings:
– Cilantro or parsley
– Pickled onion
– Queso fresco/ cotija
– Jalapeño (pickled or fresh)
– Pico de gallo
If you’re looking to make this soup a little lighter, you can definitely use ground poultry. My one suggestion is that you may need a tiny bit more oil. Use your discretion.
I honestly forgot to buy tortilla strips at the store, but now I can help you with confidence if you genuinely can’t find any.
You’ll need: 1-2 large tortillas cut into bite-sized strips, 1 tbsp olive oil, and 1-2 tsp seasoning of your choice. Even some simple salt and pepper will do! I used a buffalo ranch seasoning
1. Preheat the oven to 375. Toss the ingredients together to coat evenly.
2. Spread the strips on a parchment paper-lined baking sheet. Bake for 15-20 minutes, tossing the strips every ~5 minutes until they are golden brown.
How to store leftovers
Transfer leftovers to an airtight container or keep them right in the pot, covered with the lid. Leftovers will keep for 3-4 days.
Reheat in the pot over medium heat, stirring often, or microwave your leftovers at 20-30 second intervals, stirring in between. This soup thickens up quite a bit once stored, so you can thin it out with broth if you prefer. We enjoyed it as is!
How to freeze taco soup
You can keep the soup right in the pot to freeze it, or transfer to an airtight container. It will last 2-3 months. If you’ve stored it in the pot, reheat on the stovetop over medium heat, stirring often.
If it’s been stored in a container, I suggest letting it thaw overnight in the fridge before reheating if you want to use the stovetop. Otherwise, you can take it straight to the microwave to thaw. As mentioned above, this soup thickens up a bit as it’s left to sit. You can thin it out with some broth if preferred.
Was this recipe a hit? Try these!
- Turkey Chili
- Instant Pot Creamy Enchilada Soup
- Tortellini Soup
- Butternut Squash Carrot Soup
- Lobster Bisque
- 1 tbsp olive oil
- 1 lb ground beef lean
- 1 medium onion diced
- 2 cloves garlic minced
- 2 1/2 tbsp taco seasoning*
- 1 oz ranch seasoning 1 packet
- 14 oz fire-roasted tomatoes 1 can
- 14 oz tomato sauce 1 can
- 19 oz bean medley 1 can, with the liquid
- 1 cup chicken broth low sodium
- 1 cup corn
- 1/8 tsp salt or to taste
- 1/2 tsp pepper or to taste
- sour cream
- tortilla strips
- chives finely sliced
- cheese shredded
- Heat the olive oil in a heavy-bottomed pot over medium-high heat and add the ground beef. Break the meat apart and sauté for 3-4 minutes, or until completely browned and cooked through.
- Add the onion and garlic. Cook for 2-3 minutes, until the onion softens and becomes translucent. Stir in the taco seasoning and ranch seasoning, and cook for another 30 seconds.
- Add the fire-roasted tomatoes, tomato sauce, bean medley (with the liquid), and chicken broth. Stir well and scrape up any bits on the bottom of the pan. Bring the mixture to a bubble, then reduce to a simmer.
- Cover the pot with a lid and simmer for 10 minutes-15 miuntes to develop the flavor. Stir in the corn and let it warm through for 2-3 minutes, then take the pot off the heat. Taste for salt and pepper and season if necessary. Serve with your desired toppings.
Is the nutritional information for the whole soup or per serving?
Per serving! 🙂