Taco Soup
Updated Aug 25, 2026
Easy taco soup made with ground beef, black beans, kidney beans, corn, green chiles, and taco seasoning, all cooked together in one pot.
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During the winter months, I tend to make tacos a lot less and end up making this taco soup recipe instead. I don’t totally know when the switch happens, but at some point, standing in the kitchen assembling tacos stops sounding good, and a warm bowl I can just sit down with sounds a lot better. This taco soup gives me all the same flavors I want from tacos, the beef, the beans, the spice, the lime, just in a form I can eat with a spoon under a blanket.
I also love that taco soup is basically a dump-it-in-the-pot-and-let-it-simmer kind of dinner. And the toppings are half the fun for me. I put everything out and let everyone make their bowl however they want, which also means I don’t have to hear complaints about what’s on whose food. It’s easy, really good, and makes enough that I usually have lunch handled the next day too.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this taco soup recipe.
Blooming the seasoning is the thing that made the biggest difference flavor-wise for this taco soup. At first, I dumped the taco seasoning and chili powder in with the liquid, and the soup tasted a little flat. Cooking the spices with the browned beef and garlic for a minute first, before any broth goes in, “wakes them up” and gives the whole pot a deeper flavor.
The simmer time is what gets the texture right. Letting it simmer uncovered for the full 20 minutes lets some of the liquid cook off so it thickens up and the flavors concentrate. If you like yours brothier, you can pull it sooner, but I like it when it’s had time to reduce a bit.
Happy Cooking!
– Yumna
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Taco Soup Ingredients
- Ground beef: Lean ground beef works well for taco soup because it doesn’t leave a lot of extra grease in the pot. If the beef does release a lot of fat as it cooks, drain some before adding the seasonings. You can also make the soup with ground turkey or ground chicken.
- Beans: Canned black beans and kidney beans make up most of the bulk of the soup. Drain and rinse both well before adding them so the liquid from the cans doesn’t change the broth.
- Tomatoes, corn, and green chiles: No-salt-added tomato sauce, frozen corn, and mild diced green chiles go straight into the pot. No need to thaw the corn first!
- Aromatics: Diced onion and minced garlic cook with the beef. Dice the onion fairly small so it softens quickly and mixes evenly throughout the soup.
- Broth and lime: Low-sodium vegetable broth gives you more control over the salt, especially since the taco seasoning is already seasoned. Stir the lime juice in at the end rather than simmering it with the soup.
- Seasonings: Taco seasoning, chili powder, and salt season the soup. Since taco seasoning blends vary in salt, check yours before adding the full teaspoon of additional salt.
How to Make Taco Soup
These step-by-step photos walk you through how to make taco soup. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Taco Soup Recipe
1. Brown the ground beef
Add the ground beef to the pot with the softened onions. Break it apart as it cooks and continue cooking until no pink remains.
2. Add the seasonings
Stir in the garlic, taco seasoning, chili powder, and salt. Keep stirring until the garlic smells fragrant and the seasonings evenly coat the beef.
3. Add the beans and veggies
Add the black beans, kidney beans, tomato sauce, corn, and green chiles, and pour in vegetable broth. Stir everything together and bring the soup to a boil.
4. Simmer the taco soup
Lower the heat and let the soup simmer uncovered until the broth reduces and thickens slightly. Stir in the lime juice right before serving.
Full One-Pot Taco Soup Recipe
Taco Soup Recipe
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.
Notes
▢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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add bell pepper: Cook 1 diced bell pepper with the onion before adding the ground beef.
- Make it cheesy: Stir 1 cup of freshly shredded sharp cheddar cheese into the taco soup after you turn off the heat. Add it a handful at a time, stirring until melted before adding more.
- Have fun with toppings: Try shredded cheddar cheese, diced avocado, chopped cilantro, sliced green onions, or crushed tortilla chips. Set them out separately so everyone can build their own bowl!
Recipe Tips
- Break the beef into small pieces as it cooks. Smaller crumbles spread throughout the soup better, so you get some beef along with the beans and corn in each spoonful.
- Drain and rinse the beans well. The liquid in the can is starchy and salty, which you don’t want in the soup.
- Give it a few minutes before deciding it’s too thin. The taco soup will thicken a little as it cools, and it gets even thicker after refrigeration.
Serving Ideas
- Serve with a side: I like pairing taco soup with something fresh or crunchy, like Mexican chopped salad, avocado fries, or bell pepper nachos.
- Add a dip: I usually put out tortilla chips with homemade salsa, corn salsa, or simple guacamole for everyone to snack on alongside the soup.
Troubleshooting
It probably needs more time to simmer uncovered. The liquid reduces as it cooks, so keep it at a gentle simmer until the broth thickens slightly. Keep in mind that it will also thicken more as it cools.
It may have simmered a little longer than needed, or you may notice this with leftovers since the beans continue to absorb some of the broth. Stir in a little vegetable broth when reheating until it reaches the consistency you want.
Taco seasoning can contain quite a bit of salt, and the amount varies by brand. Using low-sodium broth and no-salt-added tomato sauce helps, but if the finished soup is still too salty, add a little more unsalted broth to dilute it.
