When it comes to quick and comforting meals that don’t compromise on flavor, this easy Taco Soup recipe is always at the top of my list. It’s the perfect dish for busy weeknights when you crave something hearty yet still want to keep things healthy and wholesome. What makes this recipe truly special is its versatility—it can be cooked entirely in one pot on the stovetop, or you can let your Crock Pot or Instant Pot do all the work for you. Either way, the result is a rich, flavorful soup that brings together all the bold, zesty tastes of classic tacos in a warm and cozy bowl.
Whether you’re meal-prepping for the week, feeding a crowd, or just making dinner for the family, this Taco Soup is guaranteed to be a hit. One bite is all it takes to turn an ordinary evening into a fiesta of flavors.
Ingredients
- 1 pound lean ground beef (or ground turkey)
- 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
- 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
- 28 ounce can crushed tomatoes undrained
- 4 ounce can diced green chiles
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 17 ounce can corn , drained
- 2 cups low-sodium beef broth
Topping Suggestions:
- Tortilla chips, or fritos
- sour cream
- shredded cheese
- green onions , chopped
- avocado , chopped
- hot sauce
- fresh cilantro
Instructions
- Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
- Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.