Taco Soup turns busy nights into a warm, satisfying win in just 30 minutes. With pantry staples, bold spices, and flexible toppings, this Easy Taco Soup works on the stove top or in the crockpot for a cozy, crowd-pleasing meal.
What Makes This Recipe Stand Out
This classic ground-beef taco soup layers chili powder, cumin, and paprika with beans, corn, and tomatoes for a chili-meets-taco profile that’s both hearty and bright. You can simmer it quickly on the stove or let a slow cooker do the work. If you enjoy a tangy, herby twist, add a ranch seasoning packet; if not, keep it clean and spice-forward. Either way, a handful of tortilla chips and some cheddar make it irresistible.
Ingredients
- 1 Tbsp olive oil
- 1 lb ground beef (85–90% lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1–2 Tbsp chili powder (to taste)
- 2 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 (15 oz) can pinto or kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles
- 3 Tbsp tomato paste
- 2 cups beef broth or water
- Optional: 1 packet ranch seasoning
Toppings: shredded cheddar, crushed tortilla chips, sliced jalapeño, avocado, cilantro, lime wedges, sour cream.
Stovetop Instructions (30 Minutes)
- Brown & season: Heat oil in a Dutch oven over medium. Brown the beef 4–5 minutes, breaking it up. Add onion and garlic; cook 2 minutes. Stir in chili powder, cumin, paprika, oregano, salt, and pepper; toast 30 seconds.
- Simmer: Add beans, corn, both tomatoes, tomato paste, and broth. Bring to a boil, then reduce heat and simmer 12–15 minutes. If using, stir in ranch seasoning during the last 5 minutes.
- Serve: Taste and adjust seasoning. Ladle into bowls and add cheddar, chips, cilantro, jalapeño, avocado, and a squeeze of lime.
Crockpot Method
Brown the beef with onion and garlic on the stove, then transfer to a slow cooker with remaining ingredients (start with 2 cups broth). Cook LOW 4–6 hours or HIGH 2–3 hours. Stir, taste, and finish with toppings.
Health Benefits
- Protein + fiber: Ground beef and beans provide satisfying protein and fiber to keep you full.
- Micronutrient-rich: Tomatoes, corn, and beans contribute potassium, iron, folate, and antioxidants like lycopene.
- Sodium control: Rinse canned beans and choose low-sodium broth and tomatoes to fine-tune salt levels.
- Balanced bowl: Add avocado for heart-healthy fats and pair with a crisp salad for extra veggies.
Variations
- Smoky heat: Swap part of the chili powder for chipotle powder.
- Lean option: Use lean ground beef or ground turkey with the same seasoning blend.
- Veg boost: Stir in diced bell pepper, zucchini, or spinach during the last 5 minutes.
Pro Tips
- Thickness control: Simmer longer or mash some beans for thicker texture; add warm broth to thin.
- Make-ahead kit: Combine canned items and spices in a bin so dinner is a true dump-and-simmer.
- Topping bar: Set out toppings and let everyone customize their bowl—great for family nights.
Storage & Reheat
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Serving Ideas
Top with cheddar, crushed tortilla chips, cilantro, jalapeño, and lime. Round it out with warm cornbread or a simple green salad for a complete, comforting dinner.
Final Thoughts
When you need reliable comfort fast, Taco Soup is your weeknight hero. Keep the ingredients on hand and you’re never more than 30 minutes from a hearty, cozy bowl.
