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Easy Taco Soup Recipe

This is the best easy taco soup recipe that’s quick to make in one pot with staple ingredients! This taco soup is by far the most requested meal at my house. It’s hearty, filling and full of flavor!

Taco soup in a white bowl.
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Taco Soup is a Family Favorite

My husband LOVES this easy taco soup recipe and could probably eat it everyday. It’s definitely one of our all time favorite soup recipes to make. We usually have all the ingredients on hand and it’s something that I usually make without a recipe.

Everyone I’ve made this taco soup for always asks for the recipe. This recipe, my taco bake casserole and my frito pie recipe are all great comfort food meals to take to a family in need. I make this recipe at least once a month and always eat the leftovers. It freezes and reheats really well, so I usually double it!

You can even make this in your slow cooker or make Instant Pot taco soup for a quicker alternative. It’s so versatile and easy to customize! If you love ground beef, don’t miss our hamburger soup and stuffed pepper soup and if you love tacos, this ground beef taco recipe is a favorite!

Why We Love This Recipe

  • A one pot meal. Only one pan and hardly any dishes required to make this easy taco soup recipe! This will become one of your favorite one pot meals.
  • Nutrition packed. High in protein and fiber from the beef, beans and veggies. This soup is full to the brim with good-for-you ingredients.
  • Customizable. It’s super easy to adapt this recipe based on what you have in your fridge and pantry. Check out a few easy swaps and additions you can make below.
  • Pantry staples. I always have everything on hand for this recipe.


This recipe has all of my favorite flavors combined into one bowl! It’s hearty, comforting and has a yummy Mexican taste. For more dishes with similar flavors, check out my one pot burrito bowls, slow cooker taco lasagna, taco casserole and Najavo tacos.

Taco soup ingredients on a marble countertop.

Find the full printable recipe with measurements below.

  • Meat: 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: Taco seasoning – more or less to taste. Feel free to add in some extra chili powder or ground cumin for a little spice. I love to add garlic powder as well.
  • Toppings: This soup tastes like a taco so any of your favorite ways to load it up work here!


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.
  • Make this easy soup even easier by using leftovers of this taco meat recipe.
  • Skip the meat and keep this a veggie-filled vegan or vegetarian soup recipe. You can always add in extra veggies like chopped zucchini or diced sweet potatoes.
  • If you prefer a thinner soup, feel free to add in 1/2-1 cup beef broth.

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 Toppings

Just like with taco night, set out a variety of 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.
  • Consistency. If the soup is too thick for your liking, add in a little water, chicken broth or vegetable broth until your desired consistency is reached.
  • 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 I make this in the crockpot?

If you don’t have time to cook this on the stove, it can easily be made in the crockpot! 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.

How would you turn taco soup into a dinner party?

Such a fun idea, especially for colder weather. I would set up a station with favorite taco toppings, including homemade tortilla strips, so everyone can tailor their soup as they please. I would have Mexican cornbread or this jalapeno poppers recipe on the side and tres leches cake for dessert.

What do you eat with taco soup?

Taco soup tastes great tortilla chips and a slice of sweet cornbread or cornbread muffins.

How to Freeze Taco Soup

This taco soup makes a GREAT freezer meal. It holds up really well and reheats perfectly. Check out my easy freezing tips below.

  1. Allow the soup to cool down.
  2. Place into a zip top bag or freezer container (leaving room for it to expand) and add a freezer label.
  3. Place in the freezer. It will stay good for up to six months in the freezer.
  4. When ready to reheat, place in the refrigerator or microwave to thaw. Then simmer in a pot over low heat.
  5. If I want to make it go further, sometimes I’ll add in an extra can of beans and tomatoes with a little more taco seasoning.
Bowl of taco soup with toppings.

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Bowl of taco soup with toppings.

Taco Soup Recipe

5 from 110 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy taco soup recipe is quick to make in one pot with staple ingredients! This taco soup is by far the most requested meal at my house.
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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