Taco Soup

There are certain recipes that become part of your life without you ever intending them to. Taco soup is one of those for me. I didn’t grow up eating it, and it certainly wasn’t something I learned from a grandparent or wrote down on an old recipe card. I discovered it on a cold, drizzly Tuesday night when I was newly married, exhausted from work, and armed with nothing but a pound of ground beef, a couple of cans of beans, and a half-used jar of salsa that had been sitting in the fridge long enough to make me slightly nervous. I remember thinking, as I stood over the stove, that I needed something comforting, something quick, and something that didn’t require a sink full of dishes. With no real plan, I started tossing things into the pot. A little taco seasoning, some broth, a handful of corn—it came together in a way that surprised me. I tasted the first spoonful and felt that little spark of kitchen triumph that every home cook knows.

Over the years, my “accidental dinner” slowly turned into a regular comfort meal. It’s the soup I make when friends drop by unannounced, when the weather takes an unexpected cold turn, or when I’m craving something cozy but don’t want to babysit a simmering pot for hours. The beauty of taco soup is that it’s forgiving. You can swap ingredients, adjust the spice level, toss in leftovers, and it still finds a way to be satisfying. This recipe is my well-worn version—refined over time, shaped by real-life moments, and always ready to serve as the heart of a simple, nourishing meal.

Why You’ll Love This Recipe

• Comes together with pantry staples you probably already have
• Budget-friendly and great for feeding a crowd
• Comforting, flavorful, and kid-approved
• Perfect for meal prep, since the flavor deepens as it rests
• Customizable with dozens of easy substitutions

Ingredients You’ll Need

Ground beef or turkey: I often use 80/20 ground beef because it gives the broth a rich, savory base, but turkey works beautifully if you’re after something lighter. I’ve even mixed the two when I was stretching ingredients—honestly, it tasted great.
Onion: A chopped yellow onion is my go-to. If I’m in a hurry, I use frozen chopped onion and no one has ever noticed.
Garlic: Fresh is wonderful, but pre-minced garlic from the jar works just fine in soup. Use what you have.
Taco seasoning: You can use a packet or homemade. I’ve done both countless times. If you’ve ever over-salted a soup before, you’ll understand why I say to taste before adding extra salt—every seasoning mix behaves differently.
Ranch seasoning mix: This is the secret ingredient that brightens the broth and ties all the flavors together.
Canned black beans: Drained and rinsed. Pinto beans are a perfect substitute if that’s what’s in your pantry.
Canned kidney beans: Also drained and rinsed. These add great texture and color.
Canned corn: You can use frozen or fresh kernels as well.
Diced tomatoes with green chiles: These add acidity and mild heat. If you’re sensitive to spice, choose the mild version.
Tomato sauce: Helps thicken the broth and deepen the flavor.
Beef broth or chicken broth: Either works. I usually reach for beef broth if I’m using beef and chicken broth when using turkey, but the soup is flexible enough that it won’t matter much.
Optional toppings: Sour cream, shredded cheese, cilantro, chopped green onions, tortilla chips, avocado. Toppings can take the soup from good to irresistible.

How to Make It (Step-by-Step Instructions)

1. Brown the meat
Start by heating a large pot or Dutch oven over medium-high heat. Add your ground beef or turkey and break it up gently as it cooks. I’ve learned not to rush this step; letting the meat take on a bit of color adds so much depth to the final soup. If the meat releases a lot of fat, go ahead and drain it, but leave a small spoonful behind if you can—it helps carry the flavor.

2. Sauté the aromatics
Once the meat is cooked through, add the chopped onion and garlic. Cook until the onion softens and becomes translucent. Early in my cooking days, I used to add the taco seasoning at this stage, thinking the flavor would develop better, but I found it tended to stick to the bottom of the pot and burn. Now I wait until the broth is in, and it’s made a big difference.

3. Add the seasonings
Stir in the taco seasoning and ranch seasoning mix. Don’t worry if it looks thick or clumpy; once the liquid goes in, it will dissolve beautifully. If you ever feel tempted to add extra salt at this point, trust me—wait until the soup has simmered. These mixes pack more salt than you think.

4. Combine the canned ingredients
Add the beans, corn, diced tomatoes with green chiles, and tomato sauce. This is when the soup starts looking like something real, and that’s usually the moment I relax and enjoy the process. Give everything a good stir.

5. Pour in the broth and simmer
Add your beef or chicken broth and stir well, making sure nothing is stuck to the bottom of the pot. Bring the soup to a gentle boil, then reduce to a simmer. I let it go for at least 20 to 30 minutes, though I’ve left it bubbling away for close to an hour when I’ve been working around the kitchen. The longer it simmers, the richer and cozier it becomes.

6. Taste and adjust
This step may be the most important. Taste the soup before adding anything. If it needs more heat, add a pinch of chili powder or crushed red pepper. If it needs brightness, a splash of lime juice does wonders. And if the seasoning feels flat, a small pinch of salt or a shake of taco seasoning will perk it right up.

7. Serve with your favorite toppings
This soup shines with toppings. A dollop of sour cream, a handful of shredded cheese, and a scattering of green onions are my usual picks. If I have tortilla chips on hand, I crumble a few on top for crunch.

Expert Tips for the Best Results

One thing I’ve learned after making this soup more times than I can count is that the little details make the biggest difference—letting the meat brown instead of simply cooking through, simmering long enough to let the flavors meld, rinsing the beans so the broth stays bright instead of murky, and balancing the final bowl with toppings that add texture and richness. I also try not to rush the seasoning; taco soup has a way of shifting as it cooks, and what tastes intense at the beginning becomes perfectly mellow later. If the soup ever tastes too acidic, a tiny pinch of sugar softens the edges without making it sweet.

Variations & Substitutions

Over the years, I’ve tried just about every version of taco soup you can imagine. Once, when I realized I was out of beans halfway through cooking, I swapped in leftover cooked rice and it turned into a thicker, almost stew-like dinner that everyone loved. I’ve made it with ground chicken, with sliced smoked sausage, with leftover rotisserie chicken, and even with lentils when I needed a plant-based option. Sometimes I add bell peppers for extra sweetness, or swap the tomato sauce for chunky salsa when I want a bolder flavor. This recipe is wonderfully forgiving, and it welcomes whatever you have in your kitchen.

Serving Suggestions

I love serving taco soup on nights when I want something warm and satisfying without the heaviness of a full Tex-Mex spread. It pairs beautifully with warm cornbread, a simple green salad, or even cheese quesadillas if the kids are hungry. It’s also one of my favorite recipes for casual gatherings—set out a pot of soup, a tray of toppings, and let everyone build their own bowl. It works for weeknights, game days, and even those evenings when you want a quiet dinner in front of a good movie.

Storage & Reheating Instructions

Taco soup stores exceptionally well. I often make a double batch because the leftovers taste even better the next day as the flavors continue to blend. Store it in airtight containers in the refrigerator for up to four days, or freeze it for up to three months. When reheating, I warm it gently on the stove or in the microwave, and if it thickens in the fridge—as it often does—I add a splash of broth or water to bring it back to its original consistency.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What’s the best spiralizer to use?
This recipe doesn’t use one, but if you’re trying to add spiralized veggies on the side, I like simple handheld spiralizers the most—they’re affordable, easy to wash, and don’t take up half the cabinet.

Can I serve it cold?
Personally, I prefer it warm. The flavors settle beautifully when heated, and the texture feels more comforting. Cold taco soup isn’t for me, but it won’t hurt anything if you want to try it.

How do I make it less watery?
Let it simmer longer. Evaporation thickens the broth naturally. You can also add a bit more tomato sauce, extra beans, or even a small scoop of instant rice to absorb excess liquid.

Conclusion

Taco soup is one of those recipes that fits into whatever season of life you’re in—busy weeks, quiet weekends, chilly nights, or evenings when you simply need something familiar and comforting. If you try this recipe, I’d love to hear how it turns out for you. Share your version, leave a comment, or make it your own with whatever ingredients you have on hand. Cooking should feel like home, and I hope this soup brings a little extra warmth to your table.

Nutrition Information

Approximate per serving (without toppings):

• Calories: ~320
• Protein: ~22g
• Carbohydrates: ~32g
• Fat: ~12g
• Fiber: ~8g
• Sodium: ~840mg