Okay, friends, if you’re looking for a weeknight dinner miracle, you’ve found it! This taco soup recipe is seriously a lifesaver. It’s ridiculously easy, tastes absolutely incredible, and is the ultimate crowd-pleaser. I whipped this up last Tuesday when I was running on fumes, and my family practically licked the bowls clean! It’s that good. It’s my go-to for a reason – simple, hearty, and bursting with flavor.

Why You’ll Love This Taco Soup Recipe

This taco soup recipe is a total winner for so many reasons! Here’s why you’ll be making it again and again:

It’s ridiculously easy to throw together, even on the busiest weeknights.
The flavor is just out of this world – hearty, zesty, and totally satisfying.
You can totally customize it with whatever beans or veggies you have in the pantry!
It’s a major crowd-pleaser, perfect for feeding the family or guests.
Seriously, it’s a one-pot wonder, which means less mess and less fuss.

Ingredients for the Best Taco Soup Recipe

Alright, let’s talk about what makes this taco soup recipe sing! It’s all about grabbing the right stuff from your pantry. Here’s what you’ll need:

1 pound ground beef (nice and lean is great!)
1 onion, chopped up nice and fine
1 can (15 ounces) kidney beans, all drained and rinsed
1 can (15 ounces) black beans, also drained and rinsed
1 can (15 ounces) pinto beans, you guessed it – drained and rinsed!
1 can (10 ounces) diced tomatoes with green chilies (undrained, for that extra punch!)
1 can (15 ounces) corn, drained
1 can (8 ounces) tomato sauce
1 packet of taco seasoning – the secret weapon!
1 cup of water
And for serving? Get ready for the fun stuff: shredded cheese, a dollop of sour cream, some fresh chopped cilantro, and maybe even crunchy tortilla chips!

How to Make This Easy Taco Soup Recipe

Alright, let’s get this amazing taco soup recipe into a pot! Trust me, it’s so simple, you’ll wonder why you haven’t made it every week. We’re basically throwing everything into one pot and letting the magic happen. Just follow these simple steps, and dinner is served! It’s almost as easy as whipping up homemade chili garlic sauce!

Step 1: Browning the Beef and Onions

First things first, grab a big pot or Dutch oven. Toss in your ground beef and get it browning over medium heat. Once it’s all cooked through, drain off any extra grease – nobody wants a greasy soup! Then, throw in your chopped onion and let it soften up a bit, maybe about 5 minutes. It just makes everything taste so much better.

Step 2: Combining All Ingredients for Taco Soup

Now for the fun part! Grab all those canned goodies – the kidney beans, black beans, pinto beans, those yummy diced tomatoes with chilies, and the corn. Add them all to the pot. Then, pour in the tomato sauce, taco seasoning packet (don’t skip this!), and that cup of water. Give it all a good stir to make sure everything is mixed together perfectly.

Step 3: Simmering Your Taco Soup Recipe to Perfection

Bring your creation to a nice boil first. Once it’s bubbling away, turn the heat down low. We want it to simmer gently for at least 20 minutes. This is where all those flavors really get to know each other and meld into something wonderful. Oh, and give it a stir every now and then so nothing sticks to the bottom!

Step 4: Serving Your Delicious Taco Soup

And there you have it! Ladle this warm, hearty taco soup into bowls. It’s best served piping hot, especially with all those fun toppings we talked about earlier. Pile on the cheese, a dollop of sour cream, some fresh cilantro, maybe even some crushed tortilla chips for a bit of crunch. Enjoy!

Tips for the Ultimate Taco Soup

Want to take this already amazing taco soup recipe from great to absolutely unforgettable? I’ve picked up a few tricks over the years that really make a difference. First off, don’t skimp on the taco seasoning – quality matters! And always, always use fresh onions; they just have a sweetness that a mix can’t replicate. My personal little secret? I love to toss in a can of diced jalapeños along with the tomatoes if I’m feeling brave, it adds a *ridiculous* amount of flavor without making it too spicy for most folks. It’s like a party in your mouth! Also, don’t rush that simmer time; it’s crucial for letting all those delicious Tex-Mex flavors meld together perfectly, almost like how flavors deepen in a good taco pasta salad.

Ingredient Notes and Substitutions for Taco Soup

Sometimes you might not have everything on hand, or maybe you just want to jazz it up a bit! That’s totally fine with this easy taco soup recipe. The ground beef is pretty standard for a hearty soup, but if you’re going vegetarian, just swap it out for some extra beans or even some crumbled tofu seasoned with a little cumin and chili powder. As for the beans – kidney, black, pinto – they’re all fantastic, but feel free to use chili beans, cannellini, or whatever you’ve got! The taco seasoning packet is a lifesaver, but if you don’t have one, you can whip up your own with chili powder, cumin, paprika, garlic powder, and onion powder. Just eyeball it until it tastes right to you!

Serving Suggestions for Your Taco Soup

This taco soup is so hearty and satisfying all on its own, but it’s just begging for some friends to join it in the bowl! Seriously, what’s better than a warm bowl of taco soup with some fluffy cornbread on the side for dipping? Or maybe a simple crisp green salad to balance out all that yummy goodness. Crusty bread for soaking up every last drop is also a fantastic idea!

Storage and Reheating Instructions

Got leftover taco soup? Lucky you! It actually tastes even better the next day. Just pop it into an airtight container and stash it in the fridge for up to 3-4 days. When you’re ready for round two, gently reheat it on the stovetop over medium-low heat, stirring occasionally until it’s nice and hot. You can also freeze leftovers for a super-easy future meal – just let it cool completely before freezing!

Frequently Asked Questions About Taco Soup

Got questions about this amazing taco soup? I’ve got answers! It’s such a versatile recipe, so it’s natural to wonder about tweaks and tips. It’s almost as versatile as a good one-pot macaroni cheeseburger soup!

Can I make this taco soup recipe vegetarian?

Absolutely! Just skip the ground beef and add an extra can of beans or some seasoned tofu. It’s still super hearty and delicious!

How long does taco soup last in the refrigerator?

This taco soup recipe is great for leftovers – it’ll keep well in the fridge for about 3 to 4 days. Just make sure it’s in an airtight container.

What are the best toppings for taco soup?

Oh, the toppings are the best part! Think shredded cheddar cheese, a big spoonful of sour cream, fresh cilantro, diced avocado, crushed tortilla chips for crunch, or even a squeeze of lime.

Can I use different kinds of beans in this taco soup recipe?

You bet! Feel free to swap in cannellini beans, chili beans, or even navy beans. The more beans, the merrier, really!

Nutritional Information (Estimated)

Just a heads-up, the nutritional info for this taco soup recipe is an estimate, since everyone’s pantry has slightly different things! But generally, a serving (about 1.5 cups) clocks in around 350 calories. It’s packed with protein and fiber from all those beans and beef, so it’s a really filling bowl. You’re looking at roughly 12g fat, 20g protein, and a whopping 15g of fiber!

Taco Soup Recipe

Author: ferecipe.com
Total Time: 45 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and flavorful taco soup recipe that is quick to prepare.

Ingredients

Scale

1 pound ground beef
1 onion, chopped
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (15 ounces) corn, drained
1 can (8 ounces) tomato sauce
1 packet taco seasoning
1 cup water
Optional toppings: shredded cheese, sour cream, chopped cilantro, crushed tortilla chips

Instructions

Brown the ground beef in a large pot over medium heat. Drain any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the kidney beans, black beans, pinto beans, diced tomatoes with green chilies, corn, tomato sauce, taco seasoning, and water.
Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, stirring occasionally.
Serve hot with your favorite toppings.

Notes

For a spicier soup, add a pinch of cayenne pepper or a can of diced jalapeños.
This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Prep Time: 15 min
Cook Time: 30 min
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 8g
Sodium: 900mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 20g
Cholesterol: 50mg

Keywords: taco soup, easy taco soup, ground beef taco soup, quick taco soup, bean soup, chili