The short answer: This taco soup is a dump-and-simmer dinner. Brown ground beef with an onion, then add taco seasoning, three kinds of beans, corn, diced tomatoes with green chiles, tomato sauce and broth. It's ready in about 30 minutes on the stove, or you can let it cook all day in the slow cooker. It makes about 10 cups, freezes beautifully and lets everyone pile on their own toppings.
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Prep time: 20 minCook time: 30 minTotal time: 50 minServings: 6 to 8 servings
Plan taco soup night with the Meal Planner & Grocery List ($3.99), and save your family's favorite toppings in the Family Recipe Binder ($6.99).
Taco soup at a glance
| Details | |
|---|---|
| Makes | About 10 cups (6 to 8 servings) |
| Stovetop time | About 30 minutes |
| Slow cooker time | 6 to 8 hours low, 3 to 4 hours high |
| Meat | 1½ pounds ground beef or turkey |
| Beans | Pinto, black and kidney |
| Freezes | Yes, 2 to 3 months |
Ingredients
- 1½ pounds lean ground beef
- 1 large onion, diced
- 2 tablespoons taco seasoning (or 1 packet)
- 1 packet dry ranch dressing mix (optional)
- 1 can (15 ounces) pinto beans
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained, or 1½ cups frozen corn
- 2 cans (10 ounces each) diced tomatoes with green chiles
- 1 can (15 ounces) tomato sauce
- 2 cups beef or chicken broth
Want to make the seasoning from scratch? Use our homemade taco seasoning recipe. Prefer a milder vegetable-and-beef bowl without the taco spices? Try hamburger soup. Prefer a layered oven bake to a soup pot? Make our taco casserole.
How to make taco soup, step by step
- Brown the beef. Cook the beef and onion in a large pot over medium-high heat for 8 to 10 minutes. Ground beef is done at 160°F, the safe minimum on the FoodSafety.gov chart.
- Drain. Spoon off extra fat.
- Season. Stir in the taco seasoning and ranch mix and cook 1 minute.
- Add everything else. Add the beans, corn, tomatoes, tomato sauce and broth. Stir well.
- Simmer. Bring to a boil, then lower the heat and simmer 20 minutes, stirring now and then.
- Serve. Taste for salt and ladle into bowls with your favorite toppings.
Crockpot and Instant Pot taco soup
| Method | Steps | Time |
|---|---|---|
| Stovetop | Brown beef, add everything, simmer | About 30 minutes |
| Slow cooker | Brown beef first, then add everything | 6 to 8 hours low or 3 to 4 hours high |
| Instant Pot | Brown on sauté, add everything, pressure cook | 10 minutes plus natural release |
The USDA slow cooker guide recommends thawing meat before it goes in the crock and keeping the lid on while it cooks. Browning the beef first also gives the soup better flavor. Find more set-it-and-forget-it dinners in our slow cooker recipes.
Taco soup toppings bar
- Cheese: shredded cheddar, Monterey Jack or queso fresco
- Creamy: sour cream, Greek yogurt or diced avocado
- Crunch: crushed tortilla chips, Fritos or tortilla strips
- Fresh: green onions, cilantro, diced tomato and lime wedges
- Heat: pickled jalapeños, hot sauce or diced green chiles
Taco soup variations
- Chicken taco soup: use 2 cups shredded cooked chicken instead of beef.
- White chicken taco soup: use white beans, chicken broth and a block of cream cheese; see our white chicken chili for a close cousin.
- Vegetarian taco soup: skip the meat, add an extra can of beans and use vegetable broth.
- Cheesy taco soup: stir in 4 ounces of cream cheese or Velveeta at the end.
- Low-carb taco soup: leave out the beans and corn and add diced zucchini and bell pepper.
Taco soup for a crowd
| Servings | Ground beef | Cans of beans | Cans of tomatoes | Broth |
|---|---|---|---|---|
| 6 to 8 | 1½ pounds | 3 | 2 | 2 cups |
| 12 to 16 | 3 pounds | 6 | 4 | 4 cups |
| 24 | 4½ pounds | 9 | 6 | 6 cups |
A slow cooker on the warm setting keeps a big batch ready for a game day, potluck or school event.
Storage and freezing
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days, then reheat to 165°F, as the USDA leftovers guide recommends. Taco soup tastes best within 2 to 3 months of freezing; the USDA freezing guide explains that frozen food stays safe but slowly loses quality. Freeze it flat in bags without toppings.
Plan budget soup nights
- Meal Planner & Grocery List ($3.99): plan taco soup night and the shopping list together.
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- Budget Planner Printable ($5.99): track how pantry meals lower your grocery bill.
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More soups and taco-night ideas
Frequently asked questions
What is taco soup made of? Taco soup is made of browned ground beef, onion, taco seasoning, canned beans, corn, diced tomatoes with green chiles, tomato sauce and broth, all simmered together. Many recipes add a packet of ranch seasoning for a tangy, creamy flavor.
How long does taco soup take to make? Stovetop taco soup takes about 30 minutes: 10 minutes to brown the beef and onion and about 20 minutes to simmer. In a slow cooker it takes 6 to 8 hours on low or 3 to 4 hours on high after you brown the meat.
Can you make taco soup in a crockpot? Yes, crockpot taco soup is one of the easiest ways to make it. Brown the beef first, then add everything to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Don't put frozen meat in a slow cooker.
Do you drain the beans for taco soup? Draining the beans for taco soup is your choice. Drain and rinse the beans for a brothier soup with less sodium, or add them with their liquid for a thicker, heartier taco soup. Many cooks drain the kidney beans and keep the liquid from the pinto beans.
What kind of beans go in taco soup? Pinto, black and kidney beans are the most common beans in taco soup, and many recipes use one can of each. Ranch-style beans, white beans or refried beans stirred in for thickness also work well.
Do you put ranch in taco soup? Many taco soup recipes include a packet of dry ranch dressing mix. It adds a tangy, herby flavor that pairs well with the taco seasoning. Leave it out for a simpler taco flavor or if you're watching sodium.
How do you make taco soup thicker? Simmer it uncovered for 10 extra minutes, mash some of the beans against the side of the pot, or stir in a can of refried beans. A little masa harina or crushed tortilla chips also thickens the broth.
Can I use ground turkey or chicken in taco soup? Yes, ground turkey makes a leaner taco soup, and shredded chicken makes chicken taco soup. Cook ground turkey or chicken to 165°F, the safe minimum on the FoodSafety.gov chart, and add a little extra taco seasoning.
What toppings go on taco soup? Popular taco soup toppings are shredded cheddar, sour cream, crushed tortilla chips or Fritos, diced avocado, sliced green onions, cilantro, pickled jalapeños and a squeeze of lime. Set out a topping bar so everyone can build their own bowl.
Is taco soup the same as chili? Taco soup is similar to chili but brothier and seasoned with taco seasoning instead of chili powder and cumin alone. It also usually has corn and tomatoes with green chiles, and it cooks faster than a long-simmered chili.
How much taco soup do I need for a crowd? Plan about 1½ cups of taco soup per person as a main dish. One batch with 1½ pounds of beef makes about 10 cups, which serves 6 to 8. Double it in a large slow cooker for 12 to 16 people.
How long does taco soup last in the fridge? Taco soup keeps 3 to 4 days in the refrigerator. Refrigerate it within 2 hours of cooking and reheat it to 165°F or until it's steaming hot throughout, following the USDA FSIS leftovers guidance.
Can you freeze taco soup? Yes, taco soup freezes well for about 2 to 3 months for the best quality. Freeze it without toppings in freezer bags or containers, thaw it in the fridge overnight and reheat it on the stove until it's hot.
Is taco soup a budget-friendly meal? Yes, taco soup is very budget friendly. It stretches 1½ pounds of ground beef into 6 to 8 bowls with canned beans, corn and tomatoes, and it's easy to make with store brands. Leftovers make great lunches.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Slow cookers and food safety fsis.usda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov