Easy Taco Soup for Busy Weeknights
We bring you a Taco Soup recipe that combines bold Tex-Mex flavors with the convenience of a one-pot meal. This soup is hearty, protein-rich, and deeply satisfying, making it an ideal choice when time is limited but flavor expectations are high. With lean ground beef or turkey, pantry-friendly canned ingredients, and warm spices, this Taco Soup delivers comfort without heaviness.
Designed to be flexible, this recipe can be prepared on the stovetop, in a Crock Pot, or in an Instant Pot, making it suitable for every kitchen and schedule.
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Taco Soup Recipe: A Healthy, Quick, and Flavor-Packed One-Pot Meal
- Total Time: 30 minutes
- Yield: 5 servings 1x
Description
This easy Taco Soup recipe is a healthy, quick, and flavorful one-pot meal made with lean ground beef, beans, corn, tomatoes, and warm Tex-Mex spices. Perfect for the stovetop, Crock Pot, or Instant Pot.
Ingredients
1 pound lean ground beef or ground turkey
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 (28 oz) can crushed tomatoes, undrained
1 (4 oz) can diced green chiles
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (17 oz) can corn, drained
2 cups low-sodium beef broth
Instructions
1. Heat a large soup pot over medium heat and brown the ground meat, removing excess grease if needed.
2. Add garlic, spices, tomatoes, green chiles, beans, corn, and beef broth.
3. Stir well to combine all ingredients.
4. Bring the soup to a low boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
5. Remove from heat and serve hot with desired toppings.
Notes
Nutrition information does not include toppings.
Leftovers keep well in the refrigerator for 4 to 5 days.
Freeze in freezer-safe containers for up to 3 months.
Instant Pot: Brown meat on sauté, add ingredients plus 1 extra cup broth, cook on high pressure for 3 minutes with 15-minute natural release.
Crock Pot: Brown meat first, then cook on low for 4 to 6 hours.
Vegetarian option: Omit meat and add extra beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 516
- Sugar: 12g
- Sodium: 1541mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 62g
- Fiber: 18g
- Protein: 36g
- Cholesterol: 62mg
Keywords: taco soup, easy taco soup, healthy taco soup, one pot soup
Why This Taco Soup Recipe Works
This Taco Soup stands out because it is fast, nourishing, and highly adaptable. The combination of beans, tomatoes, corn, and spices creates a thick, stew-like texture that feels filling and indulgent while remaining nutritionally balanced.
Key benefits include minimal prep, easy cleanup, and outstanding leftovers. It is perfect for meal prep, family dinners, or casual gatherings where toppings can be customized for every preference.
Ingredient Breakdown for Bold Flavor
Lean ground beef or ground turkey provides high-quality protein and a savory base. Garlic, chili powder, cumin, oregano, paprika, and onion powder build layers of warmth and depth without overpowering the dish.
Crushed tomatoes create a rich, slightly tangy foundation, while green chiles add gentle heat. Kidney beans and black beans contribute fiber, texture, and sustained energy. Corn adds natural sweetness, balancing the spices. Low-sodium beef broth ties everything together while keeping sodium levels manageable.
How to Make Taco Soup on the Stove
We begin by heating a large soup pot over medium heat. The ground meat is browned thoroughly, breaking it apart until fully cooked. Excess grease is removed if necessary to keep the soup clean and balanced.
Once browned, all remaining ingredients are added directly to the pot and stirred well. The soup is brought to a gentle boil, then reduced to a simmer, covered, and cooked for 20 minutes. This allows the flavors to meld while maintaining the integrity of the beans and corn.
Slow Cooker and Instant Pot Instructions
For Crock Pot Taco Soup, the ground meat is browned separately, then transferred to the slow cooker along with the remaining ingredients. The soup cooks on low for 4 to 6 hours, resulting in deep, developed flavor.
For Instant Pot Taco Soup, the meat is browned using the sauté function. After draining excess grease, the remaining ingredients are added along with an extra cup of broth. The soup is cooked on high pressure for 3 minutes, followed by a 15-minute natural pressure release.
Topping Ideas That Elevate Taco Soup
Toppings transform this Taco Soup into a customizable experience. Popular options include crunchy tortilla chips or Fritos, shredded cheese, sour cream, avocado, green onions, fresh cilantro, and hot sauce. Each topping adds contrast in texture and flavor, making every bowl unique.
Dietary Variations and Adaptations
This Taco Soup adapts easily to different diets. A vegetarian version can be made by omitting the meat and adding extra beans. A chicken taco soup variation works beautifully using cooked shredded chicken. If preferred, one packet of taco seasoning can replace the individual spices for convenience.
Storage, Freezing, and Reheating
Leftovers store well in the refrigerator for 4 to 5 days. For longer storage, the soup freezes exceptionally well for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop until warmed through.
Nutrition and Satisfaction
This Taco Soup is high in protein and fiber, making it filling and supportive of balanced eating goals. It provides sustained energy while remaining comforting and flavorful, perfect for lunch or dinner.
A Taco Soup Recipe Worth Repeating
We consider this Taco Soup a staple recipe that belongs in every kitchen. It is dependable, adaptable, and packed with bold flavor, making it a reliable go-to meal for any season.