A bowl of taco soup is not only comforting, but it’s also delicious! Loaded with ground beef, taco seasoning, 3 kinds of beans, chilis, corn and more.
Why this recipe works
Think of taco soup as you’d think of chili, but with the addition of corn, green chiles, and different seasonings. It’s hearty, comforting, and will warm you up during a cold fall or winter day.
Dip in some tortilla chips for the full experience, or even top it with tortilla strips! Heck, you could even add sliced jalapenos if spice is what you’re looking for.
Ingredients you will need
How to Make Taco Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
- Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
- Top with shredded cheese, and serve with chips.
Frequently Asked Questions
Taco soup freezes well! Allow the soup to cool then portion into freezer safe containers or a freezer bag. Can be frozen for up to 4 months. To thaw, simply bring to room temperature then reheat on the stove or in the microwave.
What to Serve with Taco Soup
You can certainly eat taco soup by itself or topped with tortilla chips, but if you need ideas for sides, here are a few of our faves!
More Taco Inspired Recipes
- Taco Casserole
- Taco Pasta Salad
- Taco Dip
- Homemade Taco Seasoning Mix
- 7 Layer Taco Dip
- Taco Pie
- Walking Tacos
- Taco Empanadas
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Taco Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1.5 lbs lean ground beef
- 1 cup onion chopped
- 4 oz diced green chiles 1 can
- 15 oz pinto beans 1 can, drained
- 15 oz black beans 1 can, drained
- 15 oz kidney beans 1 can, drained and rinsed
- 1.25 oz taco seasoning mix 1 package
- 14 oz chicken broth 1 can
- 1 cup frozen corn
- 29 oz diced tomatoes 2 cans
- 1.5 Tbsp dry ranch seasoning mix 1 package
- salt and pepper to taste
- shredded cheeese and tortilla chips optional, for topping
Things You’ll Need
Instructions
- In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
- Add chilies, beans, broth, seasoning mixes, corn, and diced tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
- Top with shredded cheese, and serve with chips.
Video
Expert Tips & FAQs
Nutrition
Amanda Formaro
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Judy Gade says
It was really good. I doubled it as I was taking it to a church gathering!!
This freezes well
TLea says
Great soup base, just adjust to your taste.
I like spicy, so I added more taco seasoning { I buy the bulk seasoning at sams along with the ranch dressing mix}. I had a can of Ro tel tomatoes on hand so I submitted with 1 of the diced tomatoes. And as far as adding more liquid, I didn’t, I like my soups thick and you can always add liquid to it if it gets to thick. Oh and I did use beef soup base instead of the chicken.
Linda says
Needs way more liquid. I used better than bouillon beef and four cups water instead of the chicken broth.
Linda says
Good flavors, way too dry. Added 3-4 cups of broth and the quite good.