Taco night is a beloved tradition in many households, but have you ever thought about transforming that delicious taco experience into a cozy and satisfying soup? This Easy Taco Soup Recipe brings all the zest and flavor of your favorite tacos into a warm bowl, perfect for chilly evenings or busy weeknights. It’s hearty, packed with protein, and comes together in just one pot, making cleanup a breeze. Let’s dive into this delightful recipe that is sure to become a family favorite!
What Makes This Recipe Special
This Easy Taco Soup Recipe is not only simple but also incredibly versatile. It combines the rich flavors of ground beef with a medley of beans, corn, and tomatoes, all seasoned with taco and ranch spices. The best part? You can customize it to suit your taste—add more spices, toss in your favorite toppings, or even make it vegetarian by swapping the ground beef for lentils. Plus, it’s a crowd-pleaser, making it perfect for family dinners or gatherings with friends.
The Ingredient Lineup
To whip up this delicious soup, you’ll need the following ingredients:
- 1 lb. ground chuck
- 1 medium yellow onion, diced
- 1 jalapeño pepper, seeds and ribs removed, diced
- 2 cloves garlic, minced
- 1 can red or pinto beans (15 oz.), or use your favorite
- 1 can black beans (15 oz.)
- 1 can corn (15 oz.)
- 1 cup water
- 2 cans petite-diced tomatoes (14.5 oz.)
- 1 1.25 oz. packet taco seasoning, or 1-2 tbsp homemade taco seasoning
- 1 oz. packet ranch seasoning, or 1 tbsp homemade ranch seasoning
- Kosher salt and freshly ground black pepper, if needed
- Chopped fresh cilantro, optional
- Sliced avocado, guacamole, pico de gallo, jalapeño, shredded lettuce, homemade taco sauce, caramelized onions for topping
Kitchen Gear Checklist
Before you start cooking, make sure you have the following kitchen gear ready:
- Large pot or Dutch oven: Perfect for simmering the soup.
- Cutting board and knife: For chopping veggies and herbs.
- Can opener: Essential for opening your canned ingredients.
- Spoon or spatula: For stirring everything together.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
Easy Taco Soup Recipe, Made Easy
Now that you have your ingredients and gear in place, let’s get cooking! Follow these simple steps to create your Easy Taco Soup Recipe:
Step 1: Brown the Meat
In a large pot or Dutch oven, over medium heat, add the ground chuck. Cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
Step 2: Sauté the Vegetables
Add the diced onion and jalapeño to the pot. Cook for another 3-4 minutes until the onions are translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
Step 3: Add the Beans and Corn
Drain and rinse the red or pinto beans, black beans, and corn. Add them to the pot along with the petite-diced tomatoes (with their juices) and the water. Stir to combine.
Step 4: Season the Soup
Sprinkle the taco seasoning and ranch seasoning over the mixture in the pot. Stir well to ensure all ingredients are evenly coated with the seasonings. Bring the soup to a gentle simmer.
Step 5: Simmer and Serve
Allow the soup to simmer for about 20-30 minutes, stirring occasionally. If desired, adjust the seasoning with kosher salt and freshly ground black pepper. When ready, serve hot in bowls and top with your favorite toppings such as chopped cilantro, sliced avocado, or pico de gallo.
Quick Replacement Ideas
If you’re missing some ingredients or want to make this soup your own, consider these quick replacements:
- Ground turkey or chicken: Swap out the ground beef for a leaner option.
- Vegetarian option: Use lentils or cooked quinoa instead of meat.
- Fresh tomatoes: Use 2-3 fresh diced tomatoes in place of canned tomatoes.
- Spicy alternative: Add diced serrano peppers for extra heat.
Missteps & Fixes
Even the best cooks can have mishaps. Here are some common missteps and how to fix them:
- Too spicy: If your soup is too spicy, add a dollop of sour cream or some shredded cheese to balance the heat.
- Too thick: If the soup is thicker than you like, simply add more water or broth to reach your desired consistency.
- Bland flavor: If it lacks flavor, add extra taco seasoning, a splash of lime juice, or some hot sauce for a flavor boost.
- Unwanted texture: If you prefer a smoother soup, use an immersion blender to blend it to your liking.
Save It for Later
This Easy Taco Soup Recipe not only tastes great fresh but also makes for fantastic leftovers. Here’s how to store it:
Let the soup cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze portions for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of water if needed to loosen it up.
Handy Q&A
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld together. Just be sure to store it in an airtight container in the fridge or freeze it for longer storage.
What should I serve with taco soup?
This soup pairs wonderfully with tortilla chips, cornbread, or a fresh salad. You can also serve it with your favorite toppings like cheese, sour cream, or guacamole.
Can I make it in a slow cooker?
Yes! Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Is this soup gluten-free?
Yes, as long as you use gluten-free taco seasoning and ranch seasoning, this soup is naturally gluten-free!
More Recipes You’ll Love
If you enjoyed this Easy Taco Soup Recipe, you’ll also love these delicious dishes:
Final Thoughts
This Easy Taco Soup Recipe is a fantastic way to enjoy the vibrant flavors of tacos in a soup form that’s both hearty and comforting. Whether you’re making it for a weeknight dinner or a gathering with friends, you’ll love how easy it is to prepare and how satisfying it is to eat. So grab your ingredients and get ready to savor a delicious bowl of taco goodness!
Share on Pinterest
Easy Taco Soup Recipe
Ingredients
For the Soup:
- 1 lb. ground chuck
- 1 medium yellow onion, diced
- 1 jalapeño pepper, seeds and ribs removed, diced
- 2 cloves garlic, minced
- 1 can red or pinto beans (15 oz.) or use your favorite
- 1 can black beans (15 oz.)
- 1 can corn (15 oz.)
- 1 cup water
- 2 cans petite-diced tomatoes (14.5 oz.)
- 1 1.25 oz. packet taco seasoning or 1-2 tbsp homemade taco seasoning
- 1 oz. packet ranch seasoning or 1 tbsp homemade ranch seasoning
- Kosher salt and freshly ground black pepper if needed
- Chopped fresh cilantro optional
- Sliced avocado, guacamole, pico de gallo, jalapeño, shredded lettuce, homemade taco sauce, caramelized onions for topping
Instructions
Instructions:
- In a large pot or Dutch oven, over medium heat, add the ground chuck. Cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
- Add the diced onion and jalapeño to the pot. Cook for another 3-4 minutes until the onions are translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Drain and rinse the red or pinto beans, black beans, and corn. Add them to the pot along with the petite-diced tomatoes (with their juices) and the water. Stir to combine.
- Sprinkle the taco seasoning and ranch seasoning over the mixture in the pot. Stir well to ensure all ingredients are evenly coated with the seasonings. Bring the soup to a gentle simmer.
- Allow the soup to simmer for about 20-30 minutes, stirring occasionally. If desired, adjust the seasoning with kosher salt and freshly ground black pepper. When ready, serve hot in bowls and top with your favorite toppings such as chopped cilantro, sliced avocado, or pico de gallo.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Can opener
- Spoon or spatula
- Measuring cups and spoons
Notes
- Customize the soup by adding your favorite toppings.
- Store leftovers in an airtight container for up to 3-4 days in the fridge.
- This soup freezes well for up to 3 months.
