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Taco Soup Recipe - Two Peas & Their Pod

Quick Summary

Taco Soup- this easy taco soup recipe is made with ground beef, tomatoes, beans, corn, and the perfect blend of taco spices. If you like tacos, you are going to love this easy one pot meal!

taco soup in a bowl with a spoon and sour cream, avocado slices, chips, cheese, cilantro, and jalapeño slices.

Tacos are always a hit at our dinner table. Steak, veggie, chicken, shrimp, the list goes on. But sometimes we like to mix taco night up by making Taco Soup.

This easy one pot meal that is an all-time favorite, especially during the cold months. A bowl will warm you up and fill you up.

Taco soup is similar to chili, it is loaded with beef, beans, tomatoes, spices, and more! It is hearty and flavorful. It is easy to throw together, making it perfect for busy weeknights or game day.

Make sure you don’t forget the toppings, taco soup is all about loading on fun toppings! Make your bowl a masterpiece with all of the best taco toppings!

The next time you are craving tacos, make this easy Taco Soup recipe. It’s a family favorite!

taco soup ingredients in a pot with wooden spoon.

Soup Ingredients

Basic ingredients, but the soup is far from basic. It is a crowd pleaser!

  • Ground beef– taco soup is traditionally made with ground beef, but if you want to swap ground turkey or chicken, go for it.
  • Onion– every good soup starts with onion.
  • Red bell pepper to add some sweetness and I am all about adding in extra veggies.
  • Jalapeño– seeds removed and minced. I recommend wearing gloves when you are handling a jalapeño pepper. The jalapeño doesn’t make the soup too spicy, but if you are nervous, you can leave it out or use half of a pepper.
  • Garlic– fresh garlic for the best flavor!
  • Tomatoes– use canned fire roasted tomatoes for maximum flavor.
  • Beans– I use black beans and pinto beans. If you prefer red or kidney beans, those will work too!
  • Beef broth– We use beef broth to bring out the beef flavor, but chicken or vegetable broth will work.
  • Corn– I use frozen to keep things easy, but if you have fresh sweet corn, you can use it.
  • Green chiles– I use mild green chiles so they aren’t spicy, but add a ton of flavor.
  • Spices– I like to add my own spices (chili powder, ground cumin, and smoked paprika) so I can control the flavor. If you prefer using a taco seasoning packet, you can, but I haven’t tested the recipe with store-bought taco seasoning. You might need to taste and adjust a little.
  • Oregano– I love adding in a little oregano.
taco soup in a pot with a ladle.

How to Make Taco Soup

Let’s get this soup party started!

  • In a large soup pot (I like to use a Dutch oven), brown the beef.
  • Add the onion, red pepper, and jalapeño and cook until vegetables are softened. Add the garlic and cook for 1 minute.
  • Add the tomatoes, beans, broth, corn, green chilies, spices, and oregano. Season with salt and pepper.
  • Simmer on low for 20 minutes, stirring occasionally so the soup doesn’t stick to the bottom of the pan.
  • Taste and adjust seasonings, if necessary.
  • Give yourself a hand because you just made a delicious meal!
bowl of taco soup with toppings.

Serving Suggestions

Now, the fun begins. It’s topping time! We love serving our taco soup with lots of different toppings. Set out a spread and let your family and friends customize their own bowls.


  • Shredded cheese
  • Cilantro
  • Avocado or Guacamole
  • Sour cream or Plain Greek yogurt
  • Jalapeño slices
  • Green onion
  • Tortilla chips or Fritos

If you want to serve a side dishes to go with the soup, I highly recommend my Easy Cornbread, Easy Green Salad, and Mexican Rice. The perfect meal!

How to Store

If you have leftover taco soup, put it in an airtight container after it has cooled and store in the refrigerator for up to 5 days. Reheat in the microwave or stovetop.

You can also freeze the soup, which is so nice. I love having soup in the freezer for a rainy day or busy day!

To freeze, store the cooled soup in an airtight container or freezer bag. Freeze for up to 3 months. Thaw, reheat, and enjoy!

taco soup in a bowl with tortilla chips, sour cream, jalapeño, cilantro, and avocado.

Taco Soup FAQ

Can I use ground turkey or ground chicken?

Yes! Instead of ground beef, you can use ground turkey or chicken. It is an easy swap.

Can I make taco soup in the slow cooker?

Yes! Brown the meat and onion, drain off any excess fat, and place in the slow cooker. Add the rest of the ingredients, except fro the corn. Cook on low for 5 hours. Stir in the corn during the last 20 minutes. Ladle into bowls and add desired toppings.

Can I make the soup spicy?

If you want a kick to your soup, you can add another jalapeño or add more chili powder, to taste. You could also add in a little cayenne pepper. Just be careful, a little goes a long way.

How do you thicken taco soup?

Our taco soup recipe is very hearty and satisfying and I don’t think it needs to be thicker, but if you want to bulk it up, you can add more meat, beans, or veggies. And if you want it thinner, you can add more broth.

Can I make this taco soup recipe vegetarian?

Yes! Leave out the meat and add additional beans. You can also sauté some additional veggies with the onion and red pepper. Zucchini and mushrooms are always good.

Can I freeze taco soup?

Yes, it will keep in the freezer for up to 3 months. You can freeze the soup in a freezer container or freezer bag. You can also freeze individual portions that are easy to thaw and reheat for easy lunches and dinners.

More Soup Recipes

Want more soup recipes? Check out all of our favorites HERE!

Taco Soup

This taco soup recipe is made with ground beef, tomatoes, beans, corn, and the perfect blend of taco spices. If you like tacos, you are going to love this easy one pot meal!

  • 1 pound lean ground beef, can use ground turkey or chicken
  • 1 yellow onion diced
  • 1 red bell pepper, seeds removed and diced
  • 1 jalapeño, seeds removed and minced
  • 4 cloves garlic, minced
  • 28 ounces fire roasted diced tomatoes
  • 15 ounce can black beans, rinsed and drained
  • 15 ounce can pinto beans, rinsed and drained
  • 2 cups beef broth
  • 1 cup frozen corn
  • 4 ounce can mild green chiles
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional toppings: shredded cheese, cilantro, jalapeño slices, sour cream, avocado, tortilla chips
  • In a large soup pot, brown the beef over medium-high heat, breaking up with a wooden spoon as it cooks.

  • Add the onion, red pepper, and jalapeño and cook for 4 minutes, stirring occasionally, or until vegetables are softened. Add the garlic and cook for 1 minute.

  • Add the tomatoes, beans, beef broth, corn, green chilies, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer on low for 20 minutes, stirring occasionally.

  • Taste and season with additional salt and pepper, If necessary. Ladle the soup into bowls and top with desired toppings. Enjoy!

Store leftover soup in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. 

Calories: 271kcal, Carbohydrates: 37g, Protein: 23g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 985mg, Potassium: 799mg, Fiber: 11g, Sugar: 4g, Vitamin A: 1331IU, Vitamin C: 33mg, Calcium: 106mg, Iron: 5mg

Have you tried this recipe?

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