The Best Taco Soup Recipe for Cozy Weeknight Dinners

If there’s one dish I make on repeat the moment the weather cools down here in New York, it’s this taco soup recipe. It’s everything I adore about tacos, bold spices, hearty beef, and those bright toppings, but in a warm, cozy bowl that feels like a hug after a long day. I first started making taco soup in my tiny first apartment when I needed something cheap, filling, and impossible to mess up, and it quickly became my go-to weeknight lifesaver.

What I love most is how forgiving and flavorful it is. You dump everything into one pot, let it simmer, and before you know it, you’ve got a Mexican-inspired, ultra-comforting soup that works for meal prep, game days, or nights when you just need something warm and satisfying.

Let’s Cook This Taco Soup Together

Taco Soup Recipe

Recipe by Souhail Jr

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

380

kcal

This hearty taco soup is warm, bold, and loaded with all the Tex-Mex flavors you love, perfect for busy weeknights or cozy weekends.

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Ingredients

• 1 lb ground beef

• 1 onion, diced

• 3 garlic cloves, minced

• 1.5 tbsp taco seasoning

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 can (14.5 oz) diced tomatoes

• 1 can (10 oz) Rotel (or other diced tomatoes with green chiles)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 cup frozen corn

• 3 cups beef broth

• 0.5 tsp salt (or to taste)

• 0.25 tsp black pepper

• Optional toppings: shredded cheddar, sour cream, cilantro, jalapeños, lime, tortilla chips

Directions

• Heat a large pot over medium-high heat and add the ground beef. Cook it until fully browned, breaking it apart with a spoon as it cooks. Take your time here so the meat develops flavor and browns instead of steaming.
• Add the diced onion and garlic to the pot and let them cook with the beef for 2-3 minutes. Stir occasionally so they soften and release their aroma, creating a flavorful base for the soup.
• Stir in the taco seasoning, cumin, and smoked paprika so the spices fully coat the meat and vegetables. Let them cook for about 30 seconds to bloom, which deepens their flavor before adding the liquids.
• Pour in the diced tomatoes, Rotel, black beans, kidney beans, frozen corn, and beef broth, then stir well to combine everything. Make sure to scrape the bottom of the pot so all those tasty browned bits mix into the soup.
• Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for about 20 minutes so the flavors meld and the broth thickens slightly.
• Taste and season with salt and pepper as needed. Adjust the heat, add extra spices, or thin the soup with a splash more broth if you prefer a looser consistency.
• Ladle the soup into bowls and finish with your favorite toppings like cheddar, sour cream, cilantro, jalapeños, lime juice, or crunchy tortilla chips to add texture and brightness.

Recipe Video

Notes

• Use fire-roasted tomatoes for deeper, smokier flavor.
• Add more broth if you prefer a thinner soup, or simmer longer to thicken.
• For a creamy version, stir in cream cheese during the last 5 minutes.
• If you like heat, add chipotle peppers in adobo or extra jalapeños.
• This soup freezes beautifully, store it flat in freezer bags for easy stacking.

Nutrition Facts

• Total number of serves: 6
• Calories: 380kcal
• Fat: 15g
• Sodium: 980mg
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 28g

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Why This Taco Soup Totally Works (and Why You’ll Crave It Weekly)

This taco soup is one of those recipes that strikes the perfect balance between bold flavor and effortless cooking. It’s hearty enough to feel like a full meal, yet light enough that you won’t feel weighed down. Plus, everything cooks in one pot, which makes cleanup a dream, especially on busy weeknights.

Here’s why this recipe stands out:

• It uses simple pantry staples that come together to create deep, taco-inspired flavor.
• The combination of beans, corn, tomatoes, and seasoned beef makes it naturally hearty and satisfying.
• It’s incredibly customizable, so you can easily make it spicy, creamy, dairy-free, or protein-swapped.
• It reheats beautifully, making it ideal for meal prep or leftovers.
• It tastes even better the next day as the flavors meld.

Easy Ways to Customize It:

• Swap the ground beef for ground chicken if you want something lighter, my Ground Chicken Taco Recipe shows how well chicken pairs with taco seasoning.
• Add cream cheese, heavy cream, or coconut milk for a creamy version.
• Use mild, medium, or hot taco seasoning depending on your spice preference.
• Make it gluten-free simply by checking that your taco seasoning is certified gluten-free.
• Boost the veggies with zucchini, bell peppers, or spinach.

A Little Planning Makes Dinner Even Easier

I love this recipe because it’s already simple, but with just a tiny bit of prep, you can get it on the table even faster. When I’m having one of those packed New York days, these small steps make dinner feel totally effortless.

Here’s what you can prep ahead:

• Chop onions and mince garlic
  Store them in an airtight container for up to 2 days.
• Measure out your taco seasoning
  Whether store-bought or homemade, having it ready helps the recipe move quickly.
• Brown your meat in advance
  Cook ground beef ahead of time and refrigerate for up to 3 days or freeze for up to 3 months.
• Open and drain canned ingredients
  If you’re cooking right away, having beans and corn rinsed and ready keeps the process smooth.
• Prep toppings
  Shredded cheese, chopped cilantro, sliced jalapeños, avocado, or crushed tortilla chips can be prepped earlier in the day.

Pro Tips for Success (A Few Secrets from My NYC Kitchen)

You know when a recipe is so simple that the little tricks make all the difference? That’s exactly the case with this taco soup. Whenever I make it on a cold evening in my apartment, these small tweaks always take it from “good” to “wow, make this again.” Here’s how to get the best flavor and texture every single time.

• Brown the meat deeply. Let the beef actually sear instead of rushing it. Browning adds real depth.
• Bloom the spices. Stir the seasoning into the hot meat before adding liquids so the flavors pop.
• Add acidity at the end. A squeeze of lime brightens everything in the bowl.
• Don’t skip toppings. Sour cream, cheddar, avocado, and cilantro turn a simple soup into a full meal.
• Make it even bolder. Stir in a spoonful of my Taco Sauce Recipe for an instant flavor boost.
• Use fire-roasted tomatoes if you can find them. They add smokiness with zero extra effort.
• Adjust consistency to your liking. More broth = soupier. Long simmer = thicker. Both are delicious.

Variations to Try (Because Taco Soup Loves a Makeover)

One of the best things about taco soup is how flexible it is. You can nudge it in a lighter direction, make it creamier, pack in more veggies, or even reinvent it entirely. I love recipes that encourage creativity, and this one is super forgiving, perfect for experimenting.

Here are some fun variations you’ll want to try:

• Creamy Taco Soup
  Add 4 oz cream cheese at the end and stir until melted. This creates a silky, restaurant-style texture.
  Flavor change: Richer, more comforting, milder spice profile.
• Chicken Taco Soup
  Swap the beef for shredded cooked chicken. This also pairs beautifully with my Taco Bowl Recipe if you want a soup and bowl duo for meal prep.
  Flavor change: Lighter, brothier, great for those who prefer lean protein.
• Extra-Spicy Taco Soup
  Add chipotle peppers in adobo or diced jalapeños while simmering.
  Flavor change: Smoky, bold heat with a deeper kick.
• Veggie-Packed Taco Soup
  Stir in chopped zucchini, bell peppers, or spinach during the simmer stage.
  Flavor change: Fresher, more nutritious, great for veggie lovers.
• Tomato-Forward Taco Soup
  Add an extra cup of crushed tomatoes for a tangier base, especially good if you love tomato-based soups. You might also enjoy my Homemade Tomato Soup Recipe if you’re into bright, tomato-rich flavors.
  Flavor change: Tangy, slightly sweeter, more traditional soup-like finish.

Serving Ideas That Make This Taco Soup Even Better

Whenever I make this taco soup, I treat the toppings and sides like the fun part, kind of like building your own taco, but in soup form. A few thoughtful pairings can turn this simple one-pot meal into a full, cozy dinner spread that feels special without any extra fuss.

Here are my favorite serving ideas:

• Load it up with toppings. Sour cream, cheddar, diced avocado, cilantro, jalapeños, lime juice, and tortilla chips bring brightness, crunch, and creaminess.
• Add a simple side salad. Something crisp and citrusy complements the warm spices perfectly.
• Serve it with warm cornbread or crusty bread. Both soak up the broth beautifully.
• Pair it with rice for bigger appetites. A scoop of rice makes it extra hearty, and if you want something flavorful, try my Taco Rice Recipe.
• Put out a toppings bar for guests. It’s fun, customizable, and perfect for game nights.

How to Store and Reheat (So You Can Enjoy It All Week)

This soup is a meal-prepper’s dream because it actually tastes better the next day. The spices settle in, the veggies soften just a bit, and the whole thing becomes richer and cozier.

Here’s how to store it properly:

• Refrigerate: Store in an airtight container for 4-5 days.
• Freeze: Cool completely, then freeze for up to 3 months. Lay bags flat for easier stacking.
• Reheat: Warm gently on the stovetop over medium heat or microwave in 1-minute intervals, stirring occasionally. Add a splash of broth if it thickens.

The flavor stays bright, and the texture holds up wonderfully, especially with the beans and corn. For more details, you can learn more about food storage safety from this trusted food-safety guide.

FAQs: Your Taco Soup Questions, Answered

Bringing It All Together

There’s just something about a big pot of taco soup that never gets old. It’s cozy, flavorful, budget-friendly, and so easy to customize that it fits whatever mood or weeknight you’re having. Whether you load it up with toppings, keep it simple, or switch up the protein, this recipe truly works for everyone. I hope it becomes one of those dishes you find yourself craving again and again, because once you make it, it’s hard not to.

When you try it, make sure to play around with the toppings and variations, and don’t forget: leftovers are even better. Happy cooking, and enjoy every warm, delicious spoonful.