Easy Taco Soup
Taco soup was one of the first things I ever posted on Budget Bytes, and now, 17 years later, I’m ready for this tasty taco soup recipe to make a roaring comeback. Not only do I appreciate how quick and easy this flavorful soup is to make, but now I know how to make all of the seasoning mixes from scratch, so I can make it 100% homemade, or take the store-bought shortcut when needed. Either way, this taco soup is chock full of flavor, colors, and textures, and is one of those go-to recipes that I never get tired of!
“This has been a family favorite for several years. We use it for busy work nights, cold weekends when we want comfort food, and even large family and friend gatherings. Each time yields great results. Thank you, Budget Bytes!”
Yolanda
Big Taco Flavor, One Easy Pot
Taco soup is a really easy soup made with ground beef, beans, and a colorful medley of vegetables like onions, tomatoes, green chiles, and corn, all simmered in a generously spiced tomato-based broth. It’s got a ton of flavor and texture, but requires barely any work to prepare. I use ground beef because it makes this soup extra hearty and meal-worthy, but you can substitute ground turkey, pork, or pulled pork, or add extra beans and vegetables to make it vegetarian.
It’s also made mostly with inexpensive pantry ingredients, and everything cooks in one pot, so this is one of those easy dinners I can keep in my back pocket. And the best part? It’s just begging for all the fun toppings you might pile onto a beef taco!
Store-Bought vs. Homemade Seasonings
One of the reasons taco soup is so popular is because it’s easy to make and uses a lot of convenient, shelf-stable pantry ingredients. Instead of measuring out ten different herbs and spices, you can use store-bought seasoning mixes in one go. But those store-bought seasoning packets do tend to be a sodium bomb. So if you want a little more control over the ingredients, I have homemade versions of BOTH that you can use instead. 😊
One batch of my homemade taco seasoning makes about 2¼ tablespoons, which is roughly equal to one store-bought taco seasoning packet. One batch of my homemade ranch seasoning makes about 3 tablespoons and replaces one ranch seasoning packet.
Recipe Tips & Suggestions
- Ground beef (beef mince in the UK) with a higher fat content can produce a lot of excess fat as it cooks. After browning your meat, if you notice a significant amount of excess fat, I recommend draining it off before adding the other ingredients. Otherwise, your soup might end up being a bit greasy.
- Adjust the heat to suit your family. Taco seasoning isn’t the only ingredient that can add heat here. The diced tomatoes with green chiles can have a kick, too! For a milder soup, use a mild taco seasoning and mild diced tomatoes with green chiles, or replace one can with regular diced tomatoes. If you’re using my homemade taco seasoning, reduce or leave out the cayenne. You can always add extra heat to individual bowls at the end.
- Don’t forget to drain your beans! I love using canned beans for ease and convenience (dried beans will also work, but you must soak and cook them first), but you definitely don’t want to add the canned bean liquid to this soup. It’ll make the broth too salty and muddy the flavors. I always drain my beans before adding them to the pot. You can also rinse them if you’re watching your sodium intake.
- Budget-saving tip: I use a full pound (450g) of ground beef in this recipe because it adds a ton of flavor and makes the soup extra hearty. But if you want to save a little money, you can get away with using just ½ pound (220g) and adding more beans to make up the bulk. You’ll still end up with a filling pot of soup, and now you’ve got ½ pound (220g) of beef left to use in a whole new meal, like my taco pasta recipe!
Easy Taco Soup Recipe
Cost $11.43 recipe / $1.90 serving
Ingredients
- 1 Tbsp olive oil ($0.19)
- 1 lb. (450 g) ground beef ($4.63*)
- 1 yellow onion ($0.90)
- 4 garlic cloves ($0.20)
- 1 cup frozen corn ($0.65)
- 2 10 oz. cans (600 g) diced tomatoes with green chiles ($1.92)
- 15 oz. can (400 g) pinto beans (drained, $0.86)
- 15 oz. can (400 g) can black beans (drained, $0.86)
- 1 packet taco seasoning (1 oz., $0.47**)
- 1 packet ranch seasoning (1 oz., $0.54**)
- 3 Tbsp tomato paste ($0.21)
- 2 cups (500 ml) water ($0.00)
Video
Instructions
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Add the olive oil and ground beef to a large soup pot. Cook over medium heat until the beef is fully browned. If using a high-fat content beef, drain the excess fat from the pot.
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While the beef is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot with the beef and continue to cook until the onions are soft and translucent.
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Add the frozen corn, pinto beans (drained), black beans (drained), and diced tomatoes with green chiles (with juices), and stir to combine.
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Add the tomato paste, taco seasoning, ranch seasoning, and water to the pot. Stir to combine. Turn the heat up to high, place a lid on the pot, and bring the soup up to a boil.
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Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes, stirring occasionally.
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Serve hot with your favorite toppings!
See how we calculate recipe costs here.
Notes
Want to use chicken? Try our chicken taco soup instead! It was developed specifically with chicken, so you’ll get the right cooking method and timing rather than simply swapping chicken into this recipe. It’s a creamier take on taco soup with beans, corn, tomatoes, and plenty of taco flavor.
**Store-bought or homemade seasonings: This soup is not short on flavor thanks to not just one but TWO seasoning mixes, taco seasoning, and ranch seasoning. You can use my homemade recipe for either one or take a shortcut and use a store-bought seasoning packet. This bold mix of flavors makes sure that every spoonful is a ten! One batch of my homemade taco and ranch seasonings makes enough to replace each seasoning packet.
Slow Cooker option: Brown the ground beef in a skillet, then add it to a slow cooker with the remaining ingredients and cook on low heat for 6 hours, or high heat for 3 hours.
Instant Pot option: Brown the ground beef using the sauté function, then continue to sauté with the onion and garlic. Add the remaining ingredients, secure the lid, and cook on high pressure for 5 minutes. Allow the pot to naturally release pressure, then carefully remove the lid and serve.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Taco Soup Step-by-Step Photos
Gather the ingredients: You’ll need 1 Tbsp olive oil, 1 lb. (450 g) ground beef, 1 yellow onion, 4 cloves garlic, 1 cup frozen corn, two 10 oz. cans diced tomatoes with green chiles, one 15 oz. can pinto beans, one 15 oz. can black beans, 1 packet taco seasoning, 1 packet ranch seasoning, 3 Tbsp tomato paste, and 2 cups water.
The beans help bulk up the soup without adding much cost, and the tomato paste adds a little extra body to the broth. Drain the beans, but keep the juices from the tomatoes.
Brown the beef: Add 1 Tbsp olive oil and 1 lb. of ground beef to a large soup pot. Cook over medium heat until the beef is cooked through. If using a high-fat content beef, drain the excess fat from the pot. Once the beef is cooked, add 1 diced yellow onion and 4 cloves of minced garlic. Continue to stir and cook until the onions are soft and translucent.
Add the canned ingredients: Add 1 cup frozen corn kernels, one 15 oz. can black beans (drained), one 15 oz. can of pinto beans (drained), and two 10 oz. cans of diced tomatoes with green chiles (with juices). Stir to combine.
Add seasonings and liquid: Add 3 Tbsp tomato paste, 1 packet of taco seasoning (or 1 recipe homemade taco seasoning), 1 packet of ranch seasoning (or 1 recipe homemade ranch seasoning), and 2 cups water. Stir to combine.
Simmer: Turn the heat up to medium-high and place a lid on top. Allow the soup to come up to a boil. Once boiling, give it a stir, turn the heat down to medium-low, and let the soup simmer for 15 minutes, stirring occasionally.
Taste the soup and adjust the seasonings to your liking (I did not add anything additional). Serve hot with your favorite toppings!
What to Serve with Taco Soup
This soup has a lot going on in each bowl, so it could easily be considered a whole meal in one bowl, but if you want to add a little something-something on the side, I’d go for some simple cornbread or maybe some cilantro lime rice.
But before you even get to the side dishes, here are some of my favorite toppings for taco soup to try:
- Baked tortilla chips
- Avocado
- Sour Cream
- Green onion
- Pickled red onion
- Cheddar cheese
- Fresh cilantro (Coriander in UK)
- Fresh lime
Storage & Reheating
Taco soup is great for meal prep because the flavors get even better as they sit! I like to divide the soup into individual airtight containers after cooking so it cools more quickly. Refrigerate within 2 hours and store for 3-4 days.
Reheating
Reheat individual portions in the microwave until hot, stirring halfway through, or warm the soup in a saucepan over medium-low heat. If it has thickened in the fridge, stir in a splash of water or broth to loosen it up.
Freezing
For longer storage, transfer the cooled soup to freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat gently from frozen on the stovetop with an extra splash of water or broth if needed.
Try These Mexican-Inspired Soups Next!
- 30 Minute Posole turns leftover pulled pork, hominy, and a quick enchilada-style broth into a fast dinner.
- I keep batches of this delicious Mexican Red Lentil Stew in the freezer for when I need a quick and microwave-easy dinner option!
- This Sopa de Fideo keeps dinner EASY with tender noodles simmered in a silky tomato broth.
- I just love how this easy Mexican Meatball Soup is packed with tender meatballs, potatoes, zucchini, and carrots.
More Easy Taco-Inspired Recipes
This recipe was originally published in 2009. It was updated and republished 01/08/25 and recipe video was added 01/22/25.
