Oh man, when the clock hits 5:00 PM on a Tuesday and you realize you haven’t thought about dinner—we’ve all been there, right? You need real food, fast, that doesn’t require a sink full of dishes later. That’s why this **Easy Taco Soup** isn’t just a recipe; it’s my personal panic button for busy evenings, and it’s honestly better than any takeout!
I first whipped this up when I completely forgot I promised my son tacos for dinner. I threw everything into one pot, hoped for the best, and wow! The depth of flavor from just a simple packet of seasoning and some beans is unbelievable. Seriously, it tastes like it simmered all day, but it’s done in under 35 minutes. It’s savory, it’s spicy just how I like it, and cleanup is a total breeze. You absolutely need to try this one before the week is out. And hey, if you’re looking for other quick, flavor-packed meals, check out my recipe for creamy ranch taco pasta salad—it’s great for lunch the next day!
Why This Easy Taco Soup is Your New Weeknight Hero
Listen, after a long day, who wants to wash a million pots? Nobody! This soup is truly my weeknight savior because it ticks all the boxes without tasting like a compromise. It’s the definition of set-it-and-forget-it flavor.
- It’s outrageously fast. We’re talking **35 minutes** total time! Try beating that with homemade chili.
- Cleanup is laughable—it’s just one pot! I actually enjoy doing the dishes afterward, which tells you everything you need to know.
- The flavor is huge. Those canned tomatoes and the taco seasoning just meld together so perfectly during that quick simmer.
- It uses pantry staples, so you can usually whip it up even when you think you have nothing planned.
If you’re constantly looking for single-pot wonders, you might also fall in love with my recipe for the one-pot macaroni cheeseburger soup. It’s just as easy!
Gathering Ingredients for Your Easy Taco Soup
Okay, getting this soup going is so simple because it relies mostly on things I always keep stocked. This is what you’ll need lurking away in your pantry and fridge for the best **Easy Taco Soup** experience. Don’t skimp on quality here, especially with the seasoning mix!
Seriously, please grab the best quality taco seasoning packet you can find. It’s the backbone of this whole flavor profile, and using a really robust mix makes all the difference between “fine” and “can we have this again tomorrow?”
- One full pound of ground beef—go ahead and chop up one onion while you’re at it!
- One 15-ounce can of kidney beans. Make sure you give those a good rinse and drain, okay?
- The same thing for one 15-ounce can of black beans—rinse and drain them thoroughly.
- One 14.5-ounce can of diced tomatoes. Don’t drain these, we need that liquid!
- One 10-ounce can of Rotel diced tomatoes mixed with green chilies. Again, keep the juices in there.
- One 10.75-ounce can of cream of chicken soup. This is the magic binder that makes it a creamy soup instead of just chili!
- One standard 1-ounce taco seasoning packet.
- Four cups of beef broth.
And of course, you’ll need some toppings hanging around for serving, like shredded cheese, a dollop of sour cream, or those crunchy tortilla chips. Don’t forget to check out my recipe for making your own cream of mushroom soup mix if you ever run out of anything canned!
Ingredient Notes and Substitutions for Easy Taco Soup
I’ve made mountains of this soup, so I know a thing or two about adapting it. If you want to lighten this up slightly, feel absolutely free to swap out the ground beef for ground turkey. It works just as nicely and keeps all that great, hearty texture.
Now, about the spice: The heat level really comes down to two things: your Rotel choice (mild or hot!) and how much you bump up that taco seasoning. If you like things sizzling, don’t be shy about adding an extra half-packet of seasoning or maybe sneaking in a pinch of cayenne while you sweat the onions. It cooks down so fast that you can taste-test early to see where you stand with the spice!
Step-by-Step Instructions for Perfect Easy Taco Soup
This is where the magic happens, and I promise you, it’s almost laughably easy. We’re using a stovetop method here, which is perfect for a big, cozy pot of soup like this. If you’ve mastered simple stir-fries, you can handle this! My biggest piece of advice is to give everything a really thorough stir at each stage; we don’t want any clumps sticking to the bottom while it’s on the heat.
This recipe comes together so fast, but that simmering part is non-negotiable for getting that deep, satisfying taco flavor. Make sure you have everything measured out before you turn on the burner—it moves quickly once you start!
Browning the Beef and Onion for Your Easy Taco Soup Base
Get your large pot over medium heat—not blazing hot, we don’t want to scorch that onion right away. Toss in your ground beef and the chopped onion. Cook it all together until the beef is perfectly browned and the onion is soft and translucent. This part is key: You must drain off every bit of excess fat before adding anything else. Soggy, greasy soup texture is the enemy here!
Simmering the Easy Taco Soup to Blend Flavors
Once drained, toss everything else into that hot pot! That means the beans (make sure they are rinsed!), the diced tomatoes (juices and all), the can of Rotel, the cream of chicken soup, the taco seasoning packet, and all four cups of beef broth. Stir it until everything looks happily combined. Bring this whole mixture up to a boil, then immediately drop the heat way down to low, cover it up, and let it simmer for a relaxing 20 minutes. Stir it every so often just to keep things moving right. You can check out my easy beef broccoli stir-fry while this simmers if you’re looking for more quick dinner ideas!
Tips for Success with Your Easy Taco Soup
Even though this is super simple, a couple of little tricks can take your **Easy Taco Soup** from great to absolutely legendary. Remember that note about making it thicker? That’s your first secret weapon! If you want a richer mouthfeel, take about a cup of your soup—beans and all—and mash them up against the side of the pot with your wooden spoon right before you serve it. It thickens everything up beautifully without needing cornstarch or a weird thickener.
Here’s my other non-negotiable tip that I learned after making this a dozen times: let it rest! If you can possibly wait 15 minutes off the heat before serving, the flavors settle in better. It’s like magic how much more depth that short rest adds. If you’re looking ahead to another cozy meal, my recipe for the easy broccoli chicken rice skillet works on the same principle—letting things sit really helps meld the savory flavors!
Serving Suggestions for Your Flavorful Easy Taco Soup
Okay, listen up, because this is the best part of taco night: the toppings! This **Easy Taco Soup** is just the delicious, savory base, but the fun really starts when you let everyone customize their bowl. I usually set up a topping bar on the counter, and nobody touches their soup until the toppings are all distributed.
We all know the classics, right? You definitely need bowls of shredded cheddar or Monterey Jack cheese—the sharper the better, in my opinion! A big dollop of cool, tangy sour cream is a must to cut through the richness. And for that essential crunch? Crushed tortilla chips are non-negotiable. Scatter them right on top so they don’t get totally soggy right away.
But I want to give you one idea that completely elevates this soup for me. If you have some leftover rice hanging around, try ladling your soup right over a scoop of plain white rice. It turns this soup into a hearty, full dinner bowl that fills you up even more. Or, if you have time to bake something quick, you absolutely HAVE to have a side of my recipe for cornbread waffle bites with smoked gouda and honey—the slight sweetness paired with the spicy soup is pure heaven!
Storage and Reheating Instructions for Easy Taco Soup Leftovers
One of the biggest wins with this **Easy Taco Soup** is how amazing it is the next day! Seriously, I often make a double batch just so I can have lunch planned. Soups are always better the second day because all those spices, the broth, and the tomatoes have more time to hang out together and get friendly.
When you’re ready to store it, let it cool down completely on the counter first—don’t seal up a hot container right away; that traps steam and isn’t great for freshness. Then, transfer the soup into airtight containers. I usually use gallon-sized zip-top bags when I want to save a lot because they lay flat in the freezer, but sturdy glass containers work perfectly for the fridge.
In the refrigerator, your leftover taco soup should stay good and delicious for four, maybe even five days. Just keep it sealed tight! If you’re looking for other comforting, make-ahead meals, you have to try my recipe for cozy Italian sausage soup; it freezes like a dream too.
Reheating is quick! I usually scoop out what I need into a small saucepan over medium heat, stirring frequently until it’s piping hot all the way through. If it seems a little thick after being refrigerated (which can happen when starches or beans settle), just splash in a little extra beef broth or even water until you get that perfect, slurpable consistency back. It never fails!
Frequently Asked Questions About Easy Taco Soup
I get so many questions about this recipe because everyone wants to make sure it fits their life, and that’s totally fair! This **Easy Taco Soup** is so adaptable, but it helps to clarify a few things upfront so you get it perfect the first time around. Here are the things people ask me most often when they’re planning their dinner!
Can I make this Easy Taco Soup vegetarian?
Oh, absolutely you can! If you’re cutting back on meat or just don’t have any beef on hand, this soup handles vegetarian swaps beautifully. The cream of chicken soup is the main hurdle, but trust me, you can swap it out for a can of cream of mushroom soup or even a can of vegetarian cream of celery soup. Then, just skip the ground beef entirely! To keep that hearty texture, I usually add an extra can of black beans and maybe a can of drained corn or some lentils to bulk it up. It’s still fast, and it tastes wonderful.
How spicy is this Easy Taco Soup recipe?
This is where you have total control, which is why I love it! The baseline flavor, using the standard packet of taco seasoning and mild Rotel, is pretty low on the heat scale—think pleasant warmth, nothing that’ll make you reach desperately for your water glass. But if you’re like me and want a little kick, that’s all determined by those two sources. Swap your Rotel for the ‘hot’ variety, or use a spicy taco seasoning mix. If you don’t want to change the ingredients, just add a teaspoon of pure chili powder or a dash of your favorite hot sauce right into the pot while it simmers. That way, you can customize the burn for everyone eating!
If you are still looking for more creamy comfort in your life (and who isn’t?), you absolutely have to try my recipe for creamy deliciousness soup; it’s rich without being heavy!
Nutritional Estimates for Easy Taco Soup
Now, I know some of you are counting points or just curious about what’s going into your belly. I always run my recipes through a calculator just to get a general idea, but you have to remember these numbers are just estimates, okay? That’s because how much fat you drain off the beef or how much cheese you pile on top later makes a big difference!
Based on the ingredients listed for one serving (which is about 1.5 cups), this **Easy Taco Soup** is actually quite good—high in protein and fiber, which keeps you feeling stuffed! For those tracking macros, take a peek at these general guidelines:
- Calories: Around 350
- Fat: Roughly 12 grams
- Protein: A fantastic 28 grams!
- Carbohydrates: About 35 grams
- Sugar: Just 8 grams
Because we’re using broth and canned goods, the sodium is a little higher—about 850mg—so keep an eye on that if you are watching your salt intake. But honestly, for a meal that tastes this comforting and comes together in half an hour, I think these numbers are fantastic for a weeknight win!
If you’re looking for other ways to make comfort food work for your goals, you should definitely look at my recipe for the weight loss soup that is flavorful AND filling! It uses similar hearty elements but in a different way.
Share Your Easy Taco Soup Creations
I genuinely hope this **Easy Taco Soup** brings as much warmth and speed to your kitchen as it does mine! But now I need to know what you thought of it!
The greatest compliment I can get isn’t just a nice email; it’s when you actually try the recipe and come back to tell me how the family loved it, or if you tweaked the spice level to perfection. Did you use cornbread on the side? Did you skip the sour cream? Tell me everything!
Please, please take a moment to hit those little stars at the top of the recipe card and give this soup a rating if you made it. It seriously helps other busy home cooks find their new favorite go-to meal!
And if you snapped a picture while you were building your topping mountain—I want to see it! Tag me on social media or just leave a comment right here showing off your beautiful bowls of soup. It makes my day to see my favorite recipes getting loved in other kitchens.
If you are ready for another take on this classic flavor profile, you should check out the main taco soup recipe hub for other variations we have tried! Happy cooking, friends!
Print
Easy Taco Soup
- Total Time: 35 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple recipe for quick and flavorful taco soup.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 1 packet (1 ounce) taco seasoning mix
- 4 cups beef broth
- Optional toppings: shredded cheese, sour cream, tortilla chips
Instructions
- Brown the ground beef and onion in a large pot over medium heat. Drain off any excess fat.
- Add the kidney beans, black beans, diced tomatoes, Rotel, cream of chicken soup, taco seasoning, and beef broth to the pot.
- Stir all ingredients together well.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Serve hot with your choice of toppings.
Notes
- You can substitute ground turkey for ground beef.
- Adjust the amount of Rotel based on your preference for spice.
- For a thicker soup, you can mash some of the beans against the side of the pot before serving.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 850
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 9
- Protein: 28
- Cholesterol: 55
Keywords: taco soup, easy soup, ground beef soup, quick dinner, weeknight meal