Taco Soup
Okay, let me tell you what happened: I was supposed to make chili for game night, but realized (last minute, of course) I somehow forgot half the beans and all the time in the world. Enter Taco Soup. I think the first time I threw it together was a total accident, but now it’s become a staple when I want something hearty but don’t feel like stressing. You know the type of dinner that makes people think you’ve gone all out—when really, you just dumped a few cans and added a good sprinkle of cheese? That’s this. Also, last time, my cousin tried to “help” and added twice as much chili powder, but let’s just say everyone drank more water and got a good laugh.
So, pull up a spoon and let’s do this. Or, you know, at least let’s try.
Why this taco-ish soup makes my family happy
I make this when I’m buried under laundry and still want dinner to taste like a hug (with optional spice). My family goes crazy for this because you can pile on chips, sour cream, whatever crunch you want, and—bonus—the leftovers reheat beautifully. Actually, I find it works better if you let it sit overnight. I used to dread soup night when I was a kid; now I beg for it after a long day (go figure). Plus, if you forget the sour cream, it’s not the end of the world—but you will get grumbles from my husband.
Also, this stuff fills your house with those classic taco truck smells, which I’ll admit sometimes makes me hungrier than patience allows. Just don’t serve it when everyone’s already hangry because it only simmers for about 20 minutes but, honestly, that can feel like a century.
What you’ll need (plus my “it’ll work” swaps)
- 1 pound ground beef (sometimes I use turkey when I’m feeling healthy-ish; honestly, any ground meat works)
- 1 large onion, chopped—I’ve used red, yellow, you name it. Whatever’s rolling around in your fridge
- 2 garlic cloves, minced (or just a big squeeze of bottled stuff if you’re in a rush. No shame. My grandmother would argue, but…)
- 1 packet taco seasoning (or make your own if you’re fancy, here’s one I’ve used—but I reach for the packet, let’s be real)
- 1 can (15 oz) corn, drained—or frozen’s fine, just toss it in
- 2 cans (15 oz each) black beans, drained and rinsed (pinto’s also good—one time I mixed them, it was fine)
- 2 cans (14.5 oz) diced tomatoes, undrained (I’ve used fire roasted once, and wow, flavor boost! But plain is fine)
- 1 can (4 oz) chopped green chilies, optional but recommended if you like a little kick
- 2 cups chicken or beef broth (sometimes I just use water and crumble in a bouillon cube. Works in a pinch.)
- Salt and pepper to taste. Add more if the taco seasoning is bland; you do you.
- Whatever toppings make you happy: shredded cheese, sour cream, tortilla chips, chopped avocado, fresh cilantro, or even a squeeze of lime if you’re feeling wild.
How to whip up this Taco Soup (with my usual detours)
- First, grab your biggest pot. I once tried squeezing it all in a tiny saucepan. Don’t. Brown the ground beef over medium heat, breaking it up with a spatula. Toss in the chopped onion as the beef cooks. (This is where I usually sneak a taste. Don’t judge.)
- Once the meat’s no longer pink and the onions smell glorious, toss in the garlic—cook for about a minute. If it sticks, add a splash of broth. Or water. Or, well, honestly, whatever’s nearby.
- Stir in the taco seasoning until the beef looks all cozy and coated. Then just start chucking in the canned stuff: corn, beans, diced tomatoes (with their juice!), green chilies if you’re brave, and finally the broth.
- Give it all a good stir. It’ll look a bit thick at first. Don’t worry if it’s a weird color now; it comes together. Bring to a simmer and let it go for 20–25 minutes, uncovered, so things can thicken up a bit and the flavors get all friendly.
- Taste and adjust the salt or pepper. Sometimes I add more chili powder here, but only if my kids are feeling adventurous (read: never).
- Serve piping hot with a pile of your favorite toppings. Or, you know, whatever you scrounged up.
What I’ve learned by messing this soup up
- There is such a thing as too much taco seasoning. Start with less; you can always add more if you’re a flavor fiend.
- If you forget to drain the corn, it’s fine, just a bit soupier.
- I once tried replacing all beef with lentils. Not terrible, but it didn’t win any fans under my roof.
- I usually skip the chilies if the kids are around. Learned that one the hard way after some dramatic coughing fits.
Stuff I’ve tried to mix things up (success and flop stories)
- I once added leftover rotisserie chicken (instead of ground meat) and it was weirdly delicious.
- Adding half a can of pumpkin puree—don’t ask me why, but the texture gets super velvety. Unsuspecting eaters never notice.
- Trying this with quinoa? Nope, didn’t win me over. Maybe you’ll have better luck.
- I’ve added bell peppers for color, but honestly, I prefer mine as an afterthought, not the star.
Got the tools? If not, don’t fret
You probably want a big sturdy pot (Dutch oven is best, but honestly, I’ve used a battered old soup pot I inherited from Aunt Marge). If you’ve got a slow cooker, you can totally brown the meat first and then dump everything in on low for 4-6 hours. No Dutch oven? Use any large pot—just watch for sticking on the bottom.
How long does this actually last?
Taco Soup keeps in the fridge for up to 4 days. But, in my house, it rarely makes it past day two. It freezes like a champ—in zip-top bags laid flat if you want to save space. Just don’t forget to label (I once played mystery soup roulette, wasn’t taco, but hey, adventure).
If you’re looking for serving ideas…
I love mine with a handful of crushed tortilla chips and a big blob of sour cream right in the middle—sometimes we set out little bowls so everyone can load-up their own. At my house, adding cheese is non-negotiable. Oh, and we always have a salad on the side (I found this killer avocado dressing here—worth a try if you’ve got time.)
Pro tips from my messes
- Don’t rush the simmer. I once cranked the heat and… burned the bottom. Had to serve it anyway and pretend it was “smoky”.
- Taste before adding extra salt. Some taco seasonings are saltier than a bag of chips.
- If it’s too thick, just add more broth or a splash of water. Or, milk in a pinch (the creaminess is pretty nice).
- Once I used expired beans—just… don’t. Check the dates.
People have actually asked me (so here’s the FAQ)
- Can I make this in a slow cooker? Totally! Brown the meat first, then chuck everything in. Low for about 4-6 hours is nice. (Don’t skip browning though, or it’s a bit bland.)
- Can I make it vegetarian? Sure—just skip the meat and add more beans, maybe a little extra chili powder for oomph. But don’t expect carnivores to sing your praises, haha!
- How spicy is it? That’s the million-dollar question. With no chilies it’s family-friendly, but you’re in charge—add hot sauce or crushed red pepper to taste.
- Beef substitute ideas? I’ve tried ground turkey, really lean beef (bit dry, but works), and even those new plant-based crumbles. They’re… fine? Taste will be a little different, but I say go for it if that’s your jam.
- Do I need to rinse canned beans? Honestly, I always do, but if you’re in a rush or just feeling wild—don’t. The soup will be thicker and saltier but, hey, life’s short.
And sometimes, when there’s not much in the fridge, I’ll make rice just to scoop into my bowl. It’s definitely not traditional, but it stretches the soup and feels extra cozy on a chilly evening. One of my favorite parts? You can clean up while it simmers and barely notice the time pass (unless you get stuck on your phone, oops).
If you want to get more serious about homemade taco flavor, I found great spice blends and bulk seasonings at Penzeys—but honestly, I’m usually grabbing the cheap packet. You do you.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 2 cups beef broth
- 1 packet taco seasoning (about 2 tablespoons)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips
Instructions
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1In a large pot over medium heat, cook the ground beef until browned, breaking it up as it cooks.
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2Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until softened.
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3Stir in the taco seasoning, salt, and pepper. Mix well to coat the beef and onions evenly.
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4Add the black beans, corn, diced tomatoes, and beef broth. Stir to combine.
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5Bring the soup to a simmer. Reduce heat and cook for 20 minutes, stirring occasionally.
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6Serve hot, topped with your favorite garnishes like shredded cheese, sour cream, chopped cilantro, or tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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