Pin My neighbor brought over a pot of taco soup during a particularly chaotic week, and I remember thinking it was the most effortless way to feed a crowd without feeling like I'd surrendered to takeout. The kitchen filled with this warm, spiced smell that made everyone pause mid-conversation, and suddenly I was scribbling down her recipe on the back of a grocery list. Now it's become my go-to when I want something that tastes like I've been cooking all day, but honestly takes less time than a movie.
I made this for game day once and watched people forget all about the actual game because they were too busy customizing their bowls and talking about how good it was. That's when I knew this soup had staying power—when it becomes the reason people gather, not just what fills the time between other activities.
Ingredients
- Ground beef (1 lb): Brown it until there's no pink left, then drain off any pooled fat—this step keeps the soup from tasting greasy and lets the other flavors shine.
- Onion, red bell pepper, and garlic: These three are your flavor foundation, and sautéing them after the beef adds depth that canned broth alone could never achieve.
- Black beans and kidney beans (two 15 oz cans each): Drain and rinse them well to remove the starchy liquid, which prevents the soup from becoming murky or overly thick.
- Corn kernels (15 oz can): Drained corn adds sweetness and texture that balances the spice without any fuss.
- Diced tomatoes and diced tomatoes with green chilies (14.5 oz and 10 oz cans): Using both gives you depth—the regular tomatoes add body, while the Rotel brings a subtle kick that makes people ask what your secret ingredient is.
- Chicken broth (4 cups): The liquid backbone that ties everything together; I always taste as I pour to make sure I'm not overdoing it.
- Taco seasoning, cumin, smoked paprika, and chili powder: Bloom these spices for a full minute after adding them—this small step transforms powders into something fragrant and alive.
- Optional toppings: Cheese, sour cream, jalapeños, cilantro, green onions, tortilla chips, and lime wedges let everyone finish their own bowl the way they want it.
Instructions
- Brown the beef and start your base:
- Heat a large pot over medium and add the ground beef, breaking it apart as it cooks until there's no pink visible. This takes about 5 minutes, and you'll hear it sizzle and smell that savory richness rising up—that's exactly what you want.
- Build flavor with vegetables:
- Pour off any excess fat, then add your diced onion, bell pepper, and garlic, letting them soften for 3 to 4 minutes until they're tender and fragrant. You'll notice the kitchen starting to smell like actual home cooking now.
- Bloom your spices:
- Sprinkle in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper, stirring constantly for just one minute. This quick bloom releases all those aromatic oils and makes the spices taste toasted rather than raw.
- Combine all ingredients:
- Add both types of beans, corn, both cans of tomatoes, and the chicken broth, stirring everything together until well combined. The pot will look full and colorful, and you're basically done with the active work.
- Simmer low and slow:
- Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 20 to 25 minutes, stirring every few minutes. The soup will taste better as the flavors meld together, and your house will smell incredible.
- Taste and adjust:
- Before serving, take a spoon and taste—add more salt, heat, or spices depending on your preference. This is your moment to make it exactly right for your palate.
- Serve with celebration:
- Ladle the hot soup into bowls and set out your toppings so everyone can customize their own experience.
Pin This soup became the thing I make when someone needs comfort but also wants to feel looked after without me fussing over them too much. There's something about a warm bowl and the choice to make it your own that says I care about you, without the pressure of a fancier dish.
Why This Soup Works for Any Crowd
Taco soup exists in that perfect middle ground where it's hearty enough to be a complete meal but light enough that people don't feel heavy afterward. It's not fancy enough to intimidate, but it's flavorful enough to impress, which means you can serve it to anyone from your pickiest friend to your most adventurous dinner guest.
Making It Your Own
If beef doesn't appeal to you, ground turkey or chicken works beautifully and cooks just as quickly. You can also go vegetarian by simply omitting the meat entirely and adding an extra can of beans for substance—the spices and tomatoes do enough heavy lifting that you won't miss it.
Storage and Serving Wisdom
Leftovers refrigerate beautifully for up to three days, and honestly, the flavors blend even more overnight, so don't be shy about making a full batch even if you think it's just for two people. The texture stays perfect when reheated gently on the stovetop, and you can always add a splash of fresh broth if it thickens too much.
- Store leftovers in an airtight container, and the soup will taste better on day two than it did fresh.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, rather than blasting it in the microwave.
- Keep the toppings separate so they stay fresh and crispy—nobody wants soggy tortilla chips mixed in from the start.
Pin This soup has earned its place in my regular rotation because it's genuinely delicious without demanding anything fancy from you. Make it once, and you'll understand why people keep asking you for the recipe.
Recipe FAQ
- → Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- → What can I substitute for ground beef?
Ground turkey, chicken, or pork work beautifully. For a vegetarian version, add an extra can of beans or use plant-based crumbles.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave. The flavors intensify overnight, making leftovers even more delicious.
- → Can I freeze taco soup?
Absolutely! Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → How can I make this soup spicier?
Add extra chili powder, use hot Rotel tomatoes, include diced jalapeños during cooking, or serve with hot sauce and fresh sliced jalapeños on top.
- → What sides pair well with taco soup?
Serve with cornbread, Mexican rice, quesadillas, or a simple green salad. Tortilla chips are perfect for scooping and adding crunch.