Easy Taco Soup
- PREP 5min
- COOK 25min
- TOTAL 30min
Taco soup made with ground meat (beef, pork, chicken, and turkey all work), veggies, beans, and a simple homemade taco seasoning has everything we love about taco night made into a healthy, hearty, and delicious soup made in one pot! The dill in the recipe is a substitute to using store-bought Ranch seasoning (a common ingredient in taco soup). It really does make the soup delicious!
You Will Need
Taco Soup
1 pound lean ground meat like beef, turkey, chicken or pork
1 teaspoon olive oil
1 cup chopped onion
2 tablespoons taco seasoning, see our recipe for homemade taco seasoning
3 cloves garlic, minced
1 (28-ounce) can whole or diced tomatoes
1 (4-ounce) can diced green chiles
2 (15-ounce) cans of beans like black beans, pinto beans or kidney beans
1 cup frozen corn
3 cups beef or chicken stock, see our homemade chicken stock
2 to 3 tablespoons chopped fresh dill, optional
Salt and cayenne pepper or hot sauce, to taste
Optional Toppings
Diced avocado or guacamole, diced tomatoes or pico de gallo, shredded or crumbled cheese, shredded lettuce or cabbage, sliced jalapenos, sour cream, crushed tortilla chips
Directions
Heat the oil in a large soup pot (or Dutch oven) over medium-high heat. Add the ground meat and cook until browned, about 5 minutes. As the meat cooks, use a wooden spoon to break the meat into crumbles.
Add the onions and cook, stirring them around the pot, until they begin to soften, about 5 minutes.
Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute.
Add in the tomatoes, chiles, beans, corn, and the stock. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes. As the soup simmers, use a wooden spoon to break apart the tomatoes. Stir in the dill.
Taste then adjust with salt and/or cayenne pepper or hot sauce. Serve with your favorite taco toppings.
Adam and Joanne's Tips
- Taco seasoning: You can use store-bought taco seasoning, but we highly recommend making your own. Here’s our recipe for taco seasoning that tastes so much better than store-bought blends.
- Storing/Make-ahead: Refrigerate the soup, stored in an airtight container, up to four days. Freeze the soup, stored in an airtight and freezer safe container, for two to three months.
- Vegetarian or Vegan Taco Soup: Leave out the ground meat and use vegetable broth — here’s our homemade veggie broth recipe. To bulk up the soup a bit, add extra vegetables. I love to add bell peppers, chopped sweet potatoes, and shredded cabbage. I’d brown the veggies a bit before adding the stock and tomatoes for even more flavor.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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