Taco Soup

Yumna Jawad

Published Jan 26, 2026

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One-pot taco soup made with pantry staples, ground beef, beans, and taco seasoning, finished with fresh lime juice.

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Prep Time 10 minutes
Servings 5 servings
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Bowl of beef and bean taco soup served in a bowl garnished with cheese, sour cream, avocado, tortilla strips, and cilantro.
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Make taco soup with ground beef for dinner!

This taco soup is a one-pot dinner I rely on when I need something on the table fast. It comes together in about 30 minutes, and most of the ingredients are canned beans and pantry staples, so there’s not much prep involved. Everything simmers together in one pot, which makes cleanup easy, and I like finishing my taco soup with homemade tortilla strips for a little crunch (I added the recipe in the notes section of the recipe card below!).

Happy Cooking!
– Yumna

Taco Soup Ingredients

Ingredients for soup recipe: kidney beans, black beans, garlic, salt and taco seasoning, tomato sauce, broth, corn, chili powder, green chilis, onion, lime, oil, and ground beef.
  • Base: Olive oil and onion get things started and build the foundation of the taco soup.
  • Protein: Lean ground beef keeps the soup from becoming greasy. You can swap in ground turkey or chicken if that’s what you have.
  • Seasoning: Fresh garlic, taco seasoning, chili powder, and salt give it a classic taco flavor without needing a long spice list.
  • Beans + vegetables: Black beans, kidney beans, frozen corn, and diced green chiles make up most of the bulk. Since they’re all canned or frozen, there’s very little prep involved, just drain and rinse the beans.
  • Liquids: Tomato sauce and low-sodium vegetable broth make up the soup’s broth.
  • Finishing touch: Fresh lime juice at the end. Optional, but gives it that little something!

How to Make Taco Soup

Onion in pot after cooking with ground beef added and broken into pieces before cooking through.
Step 1: Add the ground beef to the same pot where the onions softened and cook, breaking it apart until browned.
Ground beef and onions in pot after browned with garlic and seasonings added before combining.
Step 2: Stir in the garlic, taco seasoning, chili powder, and salt. Cook until fragrant.
Beans, tomato sauce, corn, chiles and broth added to cooked ground beef and onions for soup recipe.
Step 3: Add the beans, tomato sauce, corn, green chiles, and vegetable broth. Bring to a boil.
Taco soup with beef and beans after cooking with lime juice being poured into pot.
Step 4: Simmer, uncovered, until the broth thickens slightly. Stir in the lime juice and serve.
Easy taco soup recipe.

Taco Soup Recipe

Author: Yumna Jawad
No ratings yet
Taco soup with ground beef, black beans, and kidney beans is so good and so easy. And it's ready for dinner in just 30 minutes!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings5 servings
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Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 pound lean ground beef
  • 3 garlic cloves minced
  • 2 tablespoons taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) no salt added tomato sauce
  • 1 cup frozen corn kernels
  • 1 (4-ounce) can mild diced green chiles
  • 4 cups low-sodium vegetable broth
  • Juice of 1 lime

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
  • Add the ground beef and cook, breaking it apart for 5–7 minutes until browned. Stir in the garlic, taco seasoning, chili powder, and salt. Cook for 1 minute, until fragrant.
  • Add the black beans, kidney beans, tomato sauce, corn, green chiles, and vegetable broth. Bring to a boil.
  • Reduce the heat to low and simmer with small bubbles uncovered for 20 minutes, until the broth thickens slightly. Stir in the lime juice.
  • Ladle into bowls and add your favorite toppings.

Equipment

Notes

  • My Top Tip: Simmer the soup uncovered for better flavor. Leaving it uncovered lets some of the liquid evaporate, which makes the soup more concentrated.
  • Storage: Store leftover taco soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop until warmed through.
  • Freezing: Place the taco soup in freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop until warmed through.
Optional Tortilla Strips Recipe:
▢4 small corn tortillas cut into thin strips
▢¼ teaspoon chili powder
▢Salt and pepper to taste
Preheat the oven to 375°F and lightly oil a baking sheet. Spread out the tortilla strips, season with chili powder, salt, and pepper, toss to combine, then arrange in a single layer. Bake until crisp and golden, about 10–12 minutes, tossing halfway through. Set aside.

Nutrition

Serving: 2cups, Calories: 435kcal, Carbohydrates: 51g, Protein: 32g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 915mg, Potassium: 1376mg, Fiber: 16g, Sugar: 9g, Vitamin A: 842IU, Vitamin C: 29mg, Calcium: 110mg, Iron: 7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Serve over rice: Taco soup tastes great with a little white rice.
  • Make it cheesy: Stir in a handful of a melty Mexican cheese blend, or crumble in some salty cotija cheese before serving.
  • Set up a toppings bar: Make it just like taco night! Corn chips, diced avocado, sour cream, cilantro, lime wedges, and hot sauce are great toppings.

Recipe Tips

  1. Drain and rinse the beans well. The liquid in the can is starchy and salty, which you don’t want in the soup.

Serving Ideas

Best taco soup recipe in a pot made with ground beef, beans, and corn.

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