Taco Soup
This hearty ground beef soup is the most flavorful taco soup you will ever eat takes only 10-15 minutes to throw together. Healthy, easy, full of protein, fiber, and flavor; you can’t go wrong with this soup!
Easy and simple to make in just a few quick steps! This soup is great with all the extras. Try my Easy Guacamole, Restaurant Style Blender Salsa and Mark’s Homemade Tortillas to complete this meal!
Taco Soup
This Taco Soup is my go-to, easy meal, that everyone loves. I personally love it best on day two or three after the flavors have a chance to really meld.
I often make a big pot, and eat it for lunch for a week. It may sound boring, but the flavors are great, and you can add all kinds of yummy goodness to top the soup to mix things up and add variety.
It is comfort soup. A classic. And packed full of good things.
I like some spice, so I use a hot salsa, and extra taco seasoning, but it is really easy to adjust to taste.
So what makes this taco soup different or better than any other?
I don’t want to make claims that it is the best. But I will say people don’t easily forget this tasty soup. And one of the reasons why is I take an easy extra step to make it extra flavorful.
For example, one of the best ways to get added flavor to this dish is to cook your meat right in the seasonings, and with some of that salsa.
It makes every bite of beef flavorful, and adds some extra season/spice to your broth as well.
Fat + Spice = Flavor, so when you cook your meat right in the spices, the fat absorbs and amplifies the flavor. It ends up far tastier than if you use the exact same ingredients, and just pour them into the broth.
How do you know when your ground beef is cooked?
Ground beef cooks quite fast.
It doesn’t need more than 5 minutes depending on the base of your pan and the amount of meat. Just take a piece and rip/cut it open.
If it’s brown inside, and not red or pink, it’s fully cooked.
You could try to use a meat thermometer to see if it is done, but since it is ground meat, that is silly. So use sight. Is it pink? Keep cooking. Is it brown? Done!
10-15 minutes minimum. You just need to cook your beef, and heat the rest.
However, the longer you let it simmer, the more the flavors have a chance to meld, and the more depth of flavor you are going to get.
Also, the toppings are pretty important, so factor in some time for cutting, chopping up those toppers!
Can I freeze Taco Soup for later?
Yes, we love to freeze this soup and enjoy later.
Properly store your soup in a freezer bag or Tupperware container for 4 to 6 months.
When ready to re-heat warm in the microwave or on the stove top stirring occasionally.
More Soup recipes you may enjoy:
- Creamy Chicken Orzo Soup
- Easy Meatball Soup
- Steak Tortilla Soup
- Classic Ministone Soup
- Creamy Clam Chowder
Taco Soup
Ingredients
- 1 lb ground beef
- 1.5 c salsa
- 2 Tbs taco seasoning make your own, or use a packet
- 1 can corn
- 1 can kidney beans
- 2 cans diced tomatoes
- 1 c water
Instructions
- Brown your ground beef with half a cup of salsa and a Tbs of taco seasoning.
- Add all other ingredients to a pot. Do not drain corn or beans.
- I like to make my Taco Soup in my Staub Dutch Oven. I love the fact that it can go from stove top to my oven, even though I don't need to do that for this recipe.
- Bring to a boil.
- Turn down and let simmer so flavors will mix. You can make this in a slow cooker instead if you wish, slow cooking for 6-8 hours.
- Serve with toppings: cheese, sour cream, chips, avocado
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Next time you want a quick, easy, and totally flavorful meal the whole family will enjoy, this Taco Soup should be it!
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Patricia says
Oh my goodness!!!!!!!!!!!!! I would give this 10 stars if I could! I was down with a migraine all day yesterday but by dinner time I was better and decided to try this soup.I live in New Mexico and we eat Pinto Beans so I replaced the kidney beans with pinto. Also, I try to stay away from carbs and focus on protein so I replaced the corn with a second can of beans. And, again being from New Mexico wanted to increase the heat a little so I added some Chimayo Red Chile powder. The soup was incredible and as Rachael said it was ready to eat in 20 minutes which is great when you’ve been down with a migraine all day or for whatever reason you just aren’t up to a long time in the kitchen.
This soup is now in my permanent soup and easy meal repertoire! Absolutely delicious! One of the best recipes that I have tried from Pinterest.
Rachael says
Patricia, thank you so much for the comment. I am so sorry you had a migraine, I know how awful that can be, but am so glad my soup was able to help lighten the burden a little. Your changes sound awesome. Yum!
Jessica says
This was delicious, easy, and great as leftovers. We substituted ground turkey, and we aren’t a fan of beans so we added an extra cup of chicken broth instead.
Rachael says
Those sound like great substitutions, thank you for sharing.