Easy Taco Soup
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THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too – perfect for freezing!
Fall leaves. Pumpkin-spiced coffee drinks. Chunky sweaters. And taco soup. These are just some of the best parts of fall, right?
Not to mention, the coziest, heartiest taco soup ever, loaded with ground beef, onion, bell peppers and taco seasoning, of course.
This recipe makes a big batch too so its perfect for freezing.
That way you can have taco soup night anytime, anywhere.
When ready to serve, be sure to add in all of your favorite toppings.
Shredded cheese, avocado, and tortilla chips are just a few of my favorites.
Easy Taco Soup
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 (10-ounce) cans diced tomatoes & green chilies
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 4 cups beef stock
- 1 (1.25-ounce) package taco seasoning
- ¾ cup frozen corn
- ⅓ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in corn until heated through, about 3-5 minutes.
- Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
- Serve immediately.
Notes
Did you make this recipe?
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We have two vegans at our house. Will it work without meat?
No, it’s made with beef stock and ground beef. You could remove the ground beef but not the beef stock.
Yes! We are vegetarian and substitute the ground beef with Impossible beef and the beef stock with BTB vegetarian “no beef base”.
Thank you for sharing your substitutions, Candice!
Another great recipe Chungah! I made it exactly as written and added a jalapeño and a drop of habanero sauce. Delicious! Serve with tortilla chips and cheese. Thanks again!
Is there any substitution for the beans, or can they just be omitted without jeopardizing the texture/consistency of the soup?
I too don’t like beans. I used about a half cup of orzo pasta to give it the same bulk the beans would and added a cup of water after it simmers to 20 minutes, because the orzo does absorb some of the water in the soup.
I love this recipe, but I like to substitute the corn with hominy!
Our whole family loves this soup recipe. I did make a few additions because my husband wanted a creamy soup. Added 1 block cream cheese, 1 cup grated cheddar cheese and 1 pkt. Of ranch dressing mix.
Will definitely make again!
I make everything “almost”that publish I love your recipes.
I’m looking for a good minestrone soup do you have one???
What can I use instead of cilantra.
Whole family loved! Used ground turkey, pack of mirepoix left over from Xmas instead of onion and bell peppers, and Trader’s taco seasoning. Great w/crushed tortilla chips on top. This is going into my regular rotation. Also meets my easy-to-make and fast criteria 🙂
Followed recipe and instructions. Only addition I made was dry ranch salad dressing mix. It kicked up the flavor on the savory scale. Was a HUGE hit Christmas Eve and Christmas day. Made a double batch so we could enjoy after the holidays. The addition of a spoon full of sour cream really does the trick. Let them add their own sour cream to their liking. Used tortilla chips for dipping. You can basically do what you want with this recipe but I would stick the basics and tweak it to taste. Hanging on to this one as it is now a favorite!
BEST TACO SOUP. My boyfriend and I decided to try this out last night and it was so easy and also very flexible. I’m as cilantro lover, but you don’t have to add it if you’re a hater. We also used a spicy taco seasoning packet to bring some heat but you can use an original or mild. I 110% recommend this recipe!
Thank you, it was easy recipe and tastes good!
Hi! I’d like to make this – looks delish. Just a clarification – is it 2 cans each of diced tomatoes & 2 cans green chilies or 1 of each?
I took that to mean a can of rotel (with tomatoes and chilis)
OMG..this was the best soup. When I went to make it I realized that I didn’t have enough hamburger but I had stew meat. So…I took the stew meat, seared it in a frying pan and then put it in the instant pot with 3/4 cup of beef broth and cooked on high for an 1 hour 10 minutes. While that was cooking I took my soup pot and prepped the veggies and then made the rest of the excluding the meat. I had the soup and the meat done at the same time. I shredded the meat, added it to the soup and I then brought it to boil and let it simmer for about 30 – 40 minutes to allow the flavors to get into the meat. Topped with cheese, avocado & tortilla chips. Oh boy…this was the best. I was told that this was a keeper.
I did this recipe and it so easy and wonderful !!!! The family love it!! It’s a keeper in my book.
Simply outstanding and deeply delicious. Real easy to make, too. My only substitution was using 1 lb. of a ground beef & pork 50/50 blend that I had leftover in the freezer. Thanks again, Chungah and team!
I like this recipe – you add peppers to it. I also added a jalapeno pepper.
It is very good with tortilla chips, feta cheese & avocado as toppings.
Very easy to make & not time consuming.
As soon as my husband tasted this, he said add it to the rotation! Thanks so much for another tasty recipe.
Thank you! I love taco soup! Will you have recipes for Thanksgiving and Christmas?
This soup was loved by the entire family. Definitely adding this to the rotation.
I would love to make this soup…but I don’t like cilantro. Is there some other ingredient I use in its place ? If so how much should I add? Thank you
I have collected many of your recipes – you have been my go-to source for new ideas for a couple years now. This soup was another Massive Success!
I made it tonight, substituting a couple items for what I had at hand (chicken stock vs beef stock, for example). The end result was fabulous.
I was surprised you did not note the option to add tortilla chips at the table. Taco soup with no tortilla chips? Sacrilege! (It tasted great with out them, but even better when we added them in our bowls)