Taco Soup recipe features hearty ground beef, both black and pinto beans, veggies, bold spices and salsa! It’s a filling and flavorful soup that’ll keep you warm and cozy no matter how chilly it is outside. Top it off with shredded cheese and sour cream for the very best bowl!
When it’s cold outside, there’s only one thing I want – soup! Specifically, my family favorite taco soup recipe. It’s super filling from ground beef and both pinto and black beans, so it’s sure to keep you nice and full after just one bowl! However, it’s so good that you’ll want to go back for a second bowl no matter how full you are. A medley of veggies, spices, salsa and an optional (but highly recommended) splash of hot sauce mix together to create the very best flavor. Of course, I think my favorite part might just be the toppings I toss onto my bowl! You can never get enough shredded cheese, right? Stay cozy with more of my favorite filling soup recipes like Minestrone Soup, Crockpot Tortellini Soup and Enchilada Ground Turkey Soup.
What goes good with taco soup?
Honestly, I usually don’t need to serve a side dish with this soup because it’s so filling! I do go pretty wild with my garnishes, though. Pico De Gallo is one of my favorites! Sour cream, freshly shredded cheddar cheese, chopped green onions, cilantro and crispy tortilla strips are all downright delicious when piled high atop a big bowl of taco soup!
How to Make Taco Soup
- Add the first few ingredients to the pot. Heat the olive oil in a soup pot over medium-high heat. Stir in the beef, onions, and seasonings to the pot.
- Cook the beef. Cook the ground beef and break it up as you go. Cook until no longer pink, then drain any excess grease.
- Stir in the last ingredients. Mix in the broth, both cans of beans, corn, tomato sauce, salsa and hot sauce.
- Boil, then simmer. Bring the soup to a boil. Once boiling, reduce the heat to low. Cover the pot and let simmer for 30 minutes.
- YOU CAN ALSO MAKE THIS IN THE SLOW COOKER AS SEEN IN THE PHOTO BELOW! THE RECIPE FOR STOVE TOP AND CROCKPOT ARE BELOW IN THE RECIPE CARD.
Storing Taco Soup
Once it’s fully cooled to room temperature, you can either store your soup in the fridge or freeze it for later. Be sure to store it without any toppings.
In an airtight container in the fridge, taco soup will stay good for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
In a freezer-safe baggie or container, taco soup will stay good for up to 3 months. Don’t forget to date and label! I recommend letting it slowly thaw in the fridge for a few hours prior to reheating in the microwave or on the stove-top.
Ingredient Notes for Taco Soup
- Olive Oil – Avocado oil also works well if preferred.
- Onion – It can be a red or yellow onion.
- Ground Beef – You can use ground chuck or even ground turkey instead.
- Salsa – You can use a mild, medium, or hot salsa. It’s all up to you! Any brand works, so just use a jar that you already know you like the flavor of.
- Seasonings – A medley of chili powder, garlic powder, smoked paprika, cumin, salt and pepper is what I use to create the best flavor. You can sprinkle in some cayenne powder or crushed red chili flakes for added heat.
- Hot Sauce – You can omit this entirely if you’re avoiding spice. I find that a splash of something on the tamer side (like Tabasco) just adds a nice flavor and not too much heat.
- 2 teaspoons Olive Oil
- 1 Pound Lean Ground Beef
- 1 Medium Yellow Onion Diced
- 1 Tablespoon Chili Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Smoked Paprika
- 1 teaspoon Ground Cumin
- Salt & Black Pepper to taste
- 5 Cups Beef Broth
- 1 16 Ounce Can Pinto Beans
- 1 16 Ounce Can Black Beans
- 1 15 Ounce Can Corn
- 1 15 Ounce Can Tomato Sauce
- 1 Cup Salsa mild medium or hot
- 1 Cup Taco Sauce SEE NOTE**
- 1-2 teaspoons Hot Sauce more/less to taste
- Fresh lime for serving Optional
STOVE TOP VERSION:
- Heat the olive oil in a soup pot over medium-high heat.
- Add the beef, onion, chili powder, garlic, powder, paprika, cumin and salt and pepper to taste.
- Cook, breaking the beef up as you go until no longer pink. Drain any excess grease if necessary.
- Add the broth, both cans of beans, corn, tomato sauce, salsa, taco sauce and hot sauce to the pan.
- Bring to a boil then reduce the heat to low, cover and simmer for 30 minutes.
SLOW COOKER VERSION:
- Follow steps 1-3 from the stove top version above.
- Add the drained beef, and all remaining ingredients to the slow cooker and stir to combine.
- Cover and cook on high for 2-3 hours or low for 6-8 hours.
Nutrition information is automatically calculated, so should only be used as an approximation.