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Easy Taco Soup Recipe

This easy taco soup recipe is hearty with the best Mexican-inspired taco flavors! Simple to prep in only 10 minutes with ground beef, beans, and corn then simmer on the stovetop or crockpot for hearty meal that will be a family favorite!

Comforting ground beef soup recipes are the best during cooler weather! Try hamburger soup and stuffed pepper soup, too!

Bowl of taco soup with toppings.
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The Best Taco Soup Recipe

This taco soup has all the flavors of crowd-pleasing ground beef taco recipe or taco salad but in a warm bowl of soup perfect for fall and winter! It’s easy to customize and make in your slow cooker or even Instant Pot taco soup.

Why We Love This Recipe

  • Easy to make. Only one pan and this easy taco soup recipe preps in 10 minutes; it will become a favorite one pot meal like my frito pie recipe!
  • Customizable. Adapt taco soup ingredients based on what you have in your fridge and pantry, then make on the stovetop or crockpot!
  • Homestyle comfort food. I always have everything on hand for this soup recipe making it perfect for any occasion from football parties to snowy days.


This recipe has all of my favorite taco and chili flavors combined into one bowl! It’s hearty, comforting and has zesty Mexican flavor.

Taco soup ingredients on a marble countertop.

Find the full printable recipe with measurements below.

  • Lean ground beef: Ground hamburger or turkey will both work.
  • Veggies: Chopped onions, bell peppers and corn.
  • Beans: Black beans, kidney beans and pinto or white beans.
  • Tomatoes: Tomato sauce, diced tomatoes, Rotel (or an extra can of tomatoes and add diced green chilies) and salsa.
  • Spices: Homemade taco seasoning adds great flavor, you can use a packet of taco seasoning instead. Feel free to add in some extra chili powder, ground cumin and garlic powder.
  • Toppings: This soup tastes like a taco so any of your favorite ways to load it up work here!

Substitutions and Variations

Taco soup is so easy to customize! Below are a few easy ideas:

  • Use cooked rotisserie chicken or shredded chicken instead of beef or turkey to make a chicken taco soup instead.
  • Skip the meat and keep this a veggie-filled vegan or vegetarian soup recipe. Add in extra veggies like chopped zucchini or diced sweet potatoes.
  • Add some heat with chopped jalapenos when sauteing the peppers.
  • For less spicy, substitute more canned diced tomatoes for the Rotel.

How to Make Taco Soup

The process of making taco soup in a 4 step collage.
  • Brown the meat. Brown hamburger in a large soup pot over medium-heat. Add in the onions, bell peppers and saute for a few minutes.
  • Add remaining ingredients . Stir in the beans, tomatoes, salsa, corn and seasonings.
  • Simmer. Continue to simmer for about 20 to 30 minutes, stirring occasionally. Season to taste.
  • Serve. Top with cilantro, sour cream and cheese. Serve with tortilla chips. Enjoy!

Taco Soup Recipe Toppings

Just like when I serve my taco bake casserole, I set out these favorite taco toppings so everyone can garnish their bowl how they like it! Here are a few favorites:

5 star review

“Absolutely love this quick and easy soup. Made it for my husband and it’s now one of his favorite dinners!”


Expert Tips

  • Easy shortcut. Make this taco soup recipe even easier by using frozen cooked taco meat from the freezer. It also works great with leftover Instant Pot Mexican chicken.
  • Avoid overly salty soup. Rinsing your canned beans and corn reduces sodium.
  • Consistency. Adjust soup thickness for your liking. For a thinner soup, add in 1/2-1 cup beef broth or chicken broth.
  • Let simmer. The longer the soup simmers, the more flavor it will have. If you have the time to let it simmer longer – you won’t regret it!
Ladle full of taco soup.

Recipe FAQs

Can taco soup be made in the crockpot?

If you don’t have time to cook this on the stove, you can easily make a crock pot taco soup in the slow cooker! Simply brown the hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. So easy!

How would you kick up the heat for the soup?

There are several ways to make this soup a little bit spicier. Try adding 1 can green chiles, a finely chopped jalapeno, or a few dashes hot sauce.

What do you eat with taco soup?

Taco soup tastes great tortilla chips and a slice of sweet cornbread, cornbread muffins or Mexican cornbread. To serve a crowd add jalapeno poppers recipe on the side and tres leches cake for dessert.

Storing and Freezing Taco Soup

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Make ahead and freezing: This taco soup makes a great freezer meal. Cool completely, then place in a zip top bag or freezer container (leaving room for it to expand) and add a freezer label. Store in the freezer for up to 6 months. Thaw then reheat by simmering in a pot over low heat.

Favorite taco soup recipe in a bowl.

More winter soup recipes include cabbage soup, broccoli and cheese soup and green enchilada chicken soup!

More Easy Soup Recipes

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Bowl of taco soup with toppings.

Taco Soup Recipe

5 from 158 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy taco soup recipe is hearty with the best Mexican-inspired taco flavors! Simple to prep in one pot in only 10 minutes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8



  • 1 pound ground beef , or ground turkey
  • 1 medium sweet onion , finely chopped
  • 1 red bell pepper , chopped
  • 1 green bell pepper , chopped (optional)
  • 1-2 Tablespoons taco seasoning , to taste
  • ½ teaspoon garlic powder
  • 1 (15-ounce) can black beans , drained and rinsed
  • 1 (15-ounce) can kidney beans , drained and rinsed
  • 1 (15-ounce) can pinto or white beans , drained and rinsed (optional)
  • 1 (15-ounce) can corn
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can Rotel tomatoes
  • 1 (15-ounce) can diced tomatoes
  • 1/4-1/2 cup fresh salsa
  • ¼ cup chopped cilantro
  • Salt , to taste
  • Pepper , to taste

Optional toppings: Sour cream, Shredded cheese, Avocado, Lime, Tortilla strips


    • In a large pot, add the beef and cook over medium-heat for a few minutes. Add onions and bell peppers and sauté 3 minutes, or until softened. Drain any grease, then stir in taco seasoning and garlic powder. Salt and pepper, to taste.
    • Addr in black beans, kidney beans, pinto beans, if using, corn, tomato sauce, Rotel, diced tomatoes, and salsa until combined.
    • Simmer, stirring occasionally, 20 to 40 minutes, or longer if time allows. Add 1/2 to 1 cup warm water if starts to thicken. Stir in cilantro. Salt and pepper, to taste.
    • Ladle into bowls and top with desired toppings. We love to serve with tortilla chips.


    Topping: If you have a little bit of time, I recommend topping the soup with homemade tortilla strips. Or dip it with tortilla chips or fritos. 
    Crockpot version: Brown beef, onions, and bell peppers in a skillet first. Add all ingredients to the crockpot and cook on low 6 to 7 hours, or on high 3 to 4 hours.
    Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.
    To freeze: Let soup cool completely. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator overnight or microwave. Simmer in a pot over low-heat until warm. 


    Serving: 350grams | Calories: 415kcal | Carbohydrates: 62g | Protein: 29g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 455mg | Potassium: 1387mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1100IU | Vitamin C: 49mg | Calcium: 110mg | Iron: 7mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Soup
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

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