JUMP TO RECIPE </a> </div> <ul> <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#how_to_thicken">How to thicken</a></li><li><a class="" href="#tips">Tips</a></li><li><a class="" href="#variations">Variations</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#can_taco_soup_be_frozen">Can taco soup be frozen?</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>
Trevor and I LOVE Mexican food. I’m always whipping up some delicious tacos for an easy dinner. However, sometimes I’m craving Mexican flavors but really just want to cozy up with a big bowl of soup. Enter: taco soup.
Guys, this is so good. All your favorite taco fix-ins packed into a delicious stew loaded with flavors and textures and deliciousness. You have to try this. I have a feeling it will quickly become a favorite!
The great thing about taco soup, and soup in general, is that it’s easily customizable. Add in YOUR favorite taco ingredients. Not a fan of beans? Leave them out and add more meat/veggies. Corn doesn’t do it for you? Replace with another veggie!
- Olive Oil – for cooking the beef and veggies.
- Ground Beef – you can also use ground turkey or chicken.
- Yellow Onion, Green Bell Pepper, and Red Bell Pepper – the classic veggie blend for taco soup.
- Dry Ranch Seasoning Mix and Taco Seasoning – I use seasoning packets, but feel free to make your own taco seasoning. Use 3 tablespoons homemade for every packet!
- Chicken Broth – you can use beef broth, but it tends to be saltier so you may have to adjust the seasonings.
- Diced Tomatoes and Rotel Tomatoes with Green Chiles – add texture and sweet and spicy flavor.
- Pinto Beans and Black Beans – provide delicious, but perfectly different textures and flavors.
- Fiesta Corn – adds a zesty kick.
- Cheddar Cheese – melts into the soup to make it extra thick, creamy, and flavorful.
- Fritos, Tortilla Chips, Sour Cream, Feta Cheese, Cilantro, Extra Cheese – for topping!
How to make
Like I said, this taco soup recipe is unbelievably easy to make. Just dump everything into a pan, heat it up, and devour!
- In a large stockpot, cook beef, veggies, and seasonings.
- Stir in chicken broth, tomatoes, beans, corn, and cheese.
- Let simmer then serve and enjoy!
How to thicken taco soup
If you prefer thicker soup, try adding a bit of tomato paste or some extra cheese, meat, or beans to bulk it up.
If you’re garnishing with tortilla chips those will also soak up some of the moisture!
- Drain the canned ingredients. Don’t just dump the beans, tomatoes, and corn straight into your pot. They all have excess liquid and your soup will be way too watery. Make sure you drain them first!
- If using beef broth, adjust your seasonings. I use chicken broth in this recipe because beef broth tends to be saltier. If you decide to go the beef broth route, you may have to adjust the seasonings accordingly.
- Use lean ground beef. Lean ground beef has better flavor (in my opinion) and less grease.
- Drain excess fat. I like to drain the grease off the meat after it’s cooked so my soup isn’t too oily. I especially recommend doing this if you’re not using lean meat.
Like I said, one of the best parts of soup is you can make it just how you like it! Here are some of my suggestions for customization:
- Spice it up. Give your soup a spice kick with some sliced jalapeños, cayenne pepper, red pepper flakes, or Sriracha.
- Make it vegetarian/vegan. Just leave out the meat and use a meatless ground beef substitute and/or add extra beans or veggies. To make it vegan, do the same and omit the sour cream and cheese or use a vegan variety.
- Make it creamier. Make the soup extra creamy by stirring a cup of sour cream directly into the pot.
- Use a different meat. Ground turkey or chicken will also work.
- Make it low-carb. Leave out the beans and corn and add in extra meat and maybe even some cauliflower rice to bulk it up.
What to serve with taco soup
I love to top my soup with Fritos or tortilla chips, sour cream, avocado slices, more cheese, and fresh cilantro.
Here are some yummy sides that would also be delicious served with it!
- Chips and Salsa
- Mexican Street Corn Spoon Bread
- Taco Cauliflower Rice Skillet
- Easy Mexican Quinoa Salad
How to store
This soup can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer for 3-4 months.
Can taco soup be frozen?
Yep! It will keep in the freezer in an airtight container for up to 4 months.
To reheat, let it thaw in the refrigerator overnight then heat on the stovetop or in the microwave.
- 1 tablespoon extra virgin olive oil
- 1 pound extra lean ground beef ground turkey or chicken would also work
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1-2 (1 ounce package) dry ranch seasoning mix I like 2
- 1-2 (1 ounce package) taco seasoning I like 2
- 2 cups chicken broth
- 1 (15 ounce can) diced tomatoes drained
- 1 (14 ounce can) rotel tomatoes with green chiles drained
- 1 (15 ounce can) pinto beans drained
- 1 (15 ounce can) fiesta corn drained
- 1 (8 ounce block) cheddar cheese shredded
- fritos, tortilla chips, sour cream, feta cheese, cilantro, and extra cheese for topping
Heat oil in a large stockpot over medium heat.
Once hot, add in beef, onion, peppers, ranch seasoning, and taco seasoning.
Cook, breaking up the meat as you go, until the beef is cooked through and the vegetables are tender.
If desired, drain grease.
Stir in the chicken broth, scraping up any brown bits that you have stuck to the bottom of the pan.
Stir in tomatoes, beans, corn, and cheese.
Bring to a simmer and simmer until the cheese has melted and the soup is hot.
Serve with optional toppings and enjoy!