With savory spices, seasoned ground beef, corn, beans, and fire-roasted tomatoes, Taco Soup is a soupy twist on taco night. Add your favorite toppings to finish these colorful bowls.

This beef taco soup is a warm, cozy bowl of soup that is taco-meets-soup-meets-chili. With a rich tomato base, it falls squarely in the middle of all three. It is also a complete meal that offers the chance to pile the finished bowls high with delicious toppings like sour cream, tortilla chips, and fresh cilantro. This is a great make-ahead or freezer meal that reheats well so we’ve included a printable freezer label below! Take it to someone you know who needs a home cooked meal or save it for a busy day ahead.

By the way! There’s a vegetarian version of this soup too! Check out Slow Cooker Three Bean Taco Soup for a veg-friendly variation. 

What Makes This Meal Weeknight-Friendly

Taco Soup takes 25 to 30 minutes to get cooking, but after that, it can simmer hands-off until you’re ready to serve it. It can even be transferred to the slow cooker for a few hours if you want to get dinner ready early and head out the door. Either way, this is one of those hearty soups with very little chopping and just a handful of spices to build flavor.

Ingredients

• Spice Blend – The flavor foundation of the soup is a combination of taco-inspired dried spices – ground cumin, chili powder, paprika, and ground coriander. Looking to simplify things even more? Use a packet of taco seasoning instead!
• Ground Beef – I like 86% lean ground beef in this recipe – it has a lot of flavor and isn’t too heavy. Feel free to use a leaner ground beef if you prefer, though you may not get quite as much rich flavor in the finished dish. 
• Diced Green Chilis – These small, 4-ounce cans of chopped green chilis can be found in the international aisle at the grocery store. Be sure to check the label – these come in mild and spicy, so get the one that works best for you. 
• Kidney Beans – These add substance and protein to the soup. Remember how I said this soup has some chili-like elements? Kidney beans are part of the reason. Feel free to skip these or to use another variety – black beans or pinto beans would be great.
• Diced, Fire-Roasted Tomatoes – Be sure to get the “fire-roasted” tomatoes for this! The roasted flavor really adds depth to the soup.
• Tomato Puree – This gives the soup a slightly thicker base. You could also use “tomato sauce” or “crushed tomatoes”.

How to Make Beef Taco Soup

1. Make spice mix. Combine cumin, chili powder, paprika, salt, garlic powder, ground coriander, and black pepper. Or use store-bought taco seasoning!
2. Saute beef. Brown the beef until cooked through. Add the spice blend and diced green chilis.
3. Add tomato base and vegetables. Add in corn, beans, stock, tomatoes, and tomato puree.
4. Simmer. Let the soup simmer to develop flavor. You can do this on the stovetop for 30 minutes or in the slow cooker on low for 3 to 4 hours.
5. Serve with your favorite taco toppings!

Toppings for Taco Soup

• Tortilla Chips or Tortilla Strips
• Sour Cream
• Sliced olives
• Shredded Cheese
• Chopped green onions or cilantro
• Sliced jalapeños

Freeze This Meal

This meal reheats well on the stovetop or slow cooker. 

To Freeze: Prepare the soup as directed, but skip the step to simmer on the stove or in the slow cooker. Allow to cool completely and transfer to a freezer-safe bag or airtight container. Freeze for up to 6 months.

To Reheat: Defrost completely in the refrigerator (this can take 2 to 3 days). Transfer to a Dutch oven or slow cooker and simmer as directed. 

If you’re going to freeze this meal, print the recipe below for a label with reheating instructions that you can attach to the top of the meal.

FAQs

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