Classic Taco Soup Recipe 2023

If you love tacos but hate the mess they make, you’ll love this taco soup recipe! This hearty soup combines the best parts of tacos – ground beef, taco seasoning, and corn – with the cozy goodness of a classic chili. Your family will love this easy-to-make soup, and it’s a great way to use up any leftover taco toppings you might have in the fridge. It’s a great one-pot meal for busy weeknights and even better the next day! So, don’t forget to make a double batch so you can enjoy leftovers.

The Best Taco Soup Recipe Ever!

This taco soup is the perfect way to satisfy your taco cravings without any of the mess! This soup is full of flavor and is made with ground beef, black beans, corn, and taco seasoning. For an extra special treat, top it with your favorite taco toppings like sour cream, guacamole, and shredded cheese. Whether you’re looking for a cozy winter meal or a way to use leftover taco fixings, this soup is sure to please. Plus, it’s easy to make and can be on the table in under an hour!

What do you need to follow our recipe?

Ground beef: Select lean.

Beans in a can: Taco soup is a great way to use those canned beans in your pantry! For this recipe, you’ll need one can of black beans and one can of pinto beans. Rinse the beans under cold water before adding them to the soup. Rinsing the beans helps remove excess salt and starch and gives the soup a smoother texture. Plus, it only takes a few seconds to do! So, rinse those beans before adding them to your soup.

Yellow onion: It should be finely chopped. The onion should be diced into small pieces – about 1/4-inch cubes.

Jalapeños: These are a great addition to this taco soup. To control the heat level, you must decide how much to include and whether or not to seed them. Remove the seeds and membranes from the jalapeños if you want a milder soup. For a spicier soup, leave the seeds and membranes intact. And for a super-spicy soup, add an extra jalapeño or two. Wear gloves when handling the peppers, as the capsaicin can irritate your skin.

Tomatoes diced: You’ll need a can of diced green chiles when making this taco soup. Be sure to choose a can of mild, diced green chiles – not whole green chiles or a can of green chile sauce. You can usually find diced green chiles in the canned vegetable aisle of your grocery store. And if you can’t find diced green chiles, you can use a can of chopped green chiles instead. Just be sure to drain off any excess liquid before adding them to the soup.

Beef broth

Sauce for tomatoes: An 8-ounce can add flavor and richness to this soup.

Corn on the cob: the ideal complement!

Seasonings: smoked paprika, dried oregano, cumin, chili powder, and salt are all necessary.

Fresh cilantro: It should be chopped.

Lime juice: For the best flavor, squeeze it yourself.

What to serve with taco soup?

The best part about taco soup is the toppings! You can get creative with it and add whatever you like. Some popular options include guacamole, chopped avocado, sour cream, shredded cheese, and tortilla chips. Try adding some fresh cilantro or a squeeze of lime juice for a bit of extra flavor. And if you’re feeling adventurous, try adding a dollop of ranch dressing instead of sour cream. Ranch adds a nice tangy flavor that pairs perfectly with the other ingredients in the soup.

This taco soup recipe is quick and easy and perfect for busy weeknights. Simply brown the beef, add the remaining ingredients, and let the soup simmer until it’s nice and thick. You can make this soup ahead of time and store it in the fridge for up to four days or freeze it for up to three months. To reheat, simply simmer the soup on the stovetop until heated. For an extra-easy dinner, make the soup in your slow cooker. Simply add all the ingredients to the slow cooker and let it cook on low for 6-8 hours.

How do you make homemade taco soup?

First, heat some olive oil in a large pot or Dutch oven. Add the ground beef and cook until it’s no longer pink. Then, add the chopped onion and jalapeño and cook until the onion is translucent. Next, add the minced garlic and cook until fragrant. Now, it’s time to add the spices. Stir in the cumin, paprika, salt, and pepper and cook for 30 seconds. Next, add the beef broth and tomato sauce and stir to combine. Simmer for 30 minutes, stirring occasionally. Then, add the canned beans and corn and simmer until everything is heated.

What are the best toppings for taco soup? 

When it comes to taco soup toppings, the sky’s the limit! Some of the most popular toppings include shredded cheese, chopped onion, avocado, guacamole, sour cream, and tortilla strips. You can also get creative and add other toppings like diced jalapeños, fresh cilantro, diced tomatoes, or chopped lettuce. The possibilities are endless! So, get creative and make your taco soup as unique as you are.

To make this taco soup lighter, you can substitute ground turkey for the ground beef. Ground turkey is a leaner meat with fewer calories and fat than ground beef. Just be sure to brown the turkey nicely to ensure it’s cooked.

If you’re watching your sodium intake, rinse and drain the canned beans. Canned beans can be high in sodium, so rinsing them will help remove some excess salt. Then, season the soup to taste with salt to get the flavor just right.

How long does taco soup last?

Properly stored taco soup can last in the fridge for about a week. Be sure to place the soup in airtight containers to prevent bacteria from growing on the surface. It’s also a good idea to write the date on the containers so you know how long it’s been in the fridge. You can also freeze taco soup for up to six months. Just be sure to cool it completely before transferring it to freezer-safe containers. And again, it’s a good idea to label the containers with the date.

Taco soup can be frozen for later use, and you can keep it for six months in the freezer.

How do you thicken taco soup?

To thicken taco soup, add a slurry of cornstarch and water. Mix one tablespoon of cornstarch and two tablespoons of water in a small bowl to make the slurry. Then, add the slurry to the soup and simmer for about 10 minutes, stirring occasionally, until the soup has reached the desired consistency. If the soup is still not thick enough after adding the slurry, repeat the process with another tablespoon of cornstarch and two tablespoons of water.

What complements easy taco soup?

Some other great side dishes to serve with taco soup include Mexican rice, chips, salsa or guacamole, fresh salad, elotes (grilled corn on the cob), refried beans, and grilled vegetables. Mexican rice is a delicious and colorful side dish that’s easy to make and goes well with taco soup. Elotes are a traditional Mexican street food made with grilled corn on the cob slathered in mayonnaise, chili powder, lime juice, and cotija cheese. Refried beans are a creamy, filling side dish made with mashed pinto beans.

How many calories come from taco soup?

The calorie count for taco soup can vary depending on the ingredients used and the serving size. Generally, a serving of taco soup about 1-1/2 cups in size will have about 180-200 calories. Taco soup can be a healthy option if it’s made with lean ground beef or turkey, low-sodium broth, and fresh vegetables. It’s also a good source of protein and fiber.

How long can taco soup be kept in good condition?

Once taco soup has cooled, storing it in an airtight container in the refrigerator is best. This will help to keep the soup fresh and prevent it from drying out. You can store taco soup in the fridge for up to 4 days. It’s also possible to freeze taco soup for more extended storage. Just let it cool completely before transferring it to a freezer-safe container. Taco soup can be frozen for up to 3 months. When you’re ready to reheat it, thaw it in the fridge overnight and then reheat it on the stovetop or microwave.

How Can Taco Soup Be Reheated?

• Here’s how to reheat taco soup from the freezer:
• Place the frozen soup in the refrigerator overnight to thaw.
• The next day, transfer the soup to a pot on the stove.
• Heat the soup over medium heat, stirring occasionally.
• Once the soup is heated, serve it in bowls and top with your favorite toppings, like sour cream, shredded cheese, or fresh cilantro.

This method will ensure that your soup is heated evenly and will retain its delicious flavor. So, next time you’re craving taco soup, don’t forget to thaw it in the fridge the night before!

You can make taco soup in a slow cooker, or you can make it in an Instant Pot. The slow cooker method is excellent for a hands-off approach. Simply add all the ingredients to the slow cooker and cook on low for 8 hours or high for 4 hours. If you’re using an Instant Pot, set it to the saute function and add the ground beef and onion. Cook until the meat is browned and the onion is softened. Then, add the remaining ingredients and set the Instant Pot to pressure cook for 20 minutes. Once it’s done cooking, release the pressure manually and serve. It’s that easy!

Ingredients

• 1 tbsp olive oil
• 1/4 lb lean ground beef
• 2 cups chopped yellow onion
• 2 Jalapenos
• 3 tbsp minced garlic
• 2 of 15 oz cans diced tomatoes with green chiles
• 14 oz beef broth
• 8 oz can tomato sauce
• 1/2 tsp dried oregano
• 2 tsp cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika

Instructions

 1. Heat a large skillet over medium-high heat. Add the ground beef and onion to the pan and cook until the meat is browned and the onion is softened about 5-7 minutes. Drain any excess fat from the pan.

2. Add the garlic and jalapeno to the skillet and cook until the garlic is fragrant about 1 minute.

3. Stir in the diced tomatoes, green chiles, beef broth, tomato sauce, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a boil, reduce the heat to low, and simmer for 30 minutes.

Nutritional Information

Calories: 336 kcal | Carbs: 25 grams; Protein: 34g | Fat: 12 grams | Satin Fat: 4 grams of polyunsaturated fat: 1 gram | Fat, monounsaturated: 6 grams; Trans Fat: 1 gram | Sodium: 88 milligrams 142 milligrams Fiber: 894 mg Sugar: 4g 5 grams: Vitamin A Vitamin C: 1074 IU Calcium: 22 mg 69 milligrams 5mg