The Best Taco Soup Recipe 🌮 – A 20-Minute Weeknight Wonder!
Warm, zesty, and loaded with toppings – this taco soup is the ultimate quick dinner!
This 20-minute taco soup is a family favorite that brings the bold flavors of tacos to your pot. With ground beef, kidney beans, corn, and a zesty taco seasoning, it’s ready when you are. Top it with tortilla strips, cheese, and all your favorite fixins – it’s like a taco bowl in soup form!
Weeknight dinners don’t need to be boring or time-consuming. This taco soup is the perfect solution – it’s ready in 20 minutes and packed with protein, fiber, and all the flavors we love about Mexican cuisine. Whether you’re feeding a hungry crew, meal prepping, or craving a cozy comfort food, this recipe delivers in a bowl.
The base is a hearty broth infused with taco seasoning, tomatoes, and beans. Ground beef adds protein, while corn and green chiles give it a touch of sweetness and spice. Customize it with toppings like cilantro, avocado, lime, and tortilla chips for that extra crunch. It’s so good, you might forget it’s a soup and not a full taco feast!
What makes this version exceptional? The balance of flavors and textures. The smoky chipotle adds depth, the tomatoes provide acidity, and the cheese and sour cream make it rich and satisfying. Plus, it’s endlessly customizable for different diets – see our variations below for keto, vegan, and gluten-free options.
Need more convincing? Let me say it again: ready in 20 minutes, with minimal cleanup. You’ll never want soup the old way again.
Why This Recipe Works
⏰ Quick and Easy
This soup is ready in 20 minutes with only 10 minutes of hands-on prep. No need to soak beans or chop onions – just brown the beef and pour in pre-made ingredients.
💰 Budget-Friendly
Ground beef, beans, and corn are inexpensive staples that create a filling, protein-rich meal for the whole family.
👥 Customizable
From gluten-free tortilla strips to vegan protein alternatives, this soup adapts to dietary needs while keeping its signature taco flavor.
🌟 Flavor Explosion
The combination of chipotle, cumin, chili powder, and lime juice creates a bold, vibrant flavor profile that rivals takeout.
Taco Soup Recipe
Fast, flavorful, and endlessly customizable
🛒 Ingredients
- - 1 pound ground beef or Impossible ground (see notes)
- - 1 (14.5 oz) can diced tomatoes plus juice
- - 1 (15 oz) can kidney beans, drained and rinsed
- - 1 cup frozen corn kernels
- - 1 (4 oz) can chopped green chiles
- - 1 onion, chopped
- - 2 tbsp taco seasoning mix (see single-serve hack)
- - 2 tbsp enchilada sauce (chipotle or red)
- - 2 tbsp water
- - Toppings: tortilla strips, shredded cheese, sour cream, cilantro, lime, avocado
👨🍳 Instructions
Prep Ingredients: Chop onion and gather ingredients. If using pre-cooked rice or tortilla strips, prepare in advance.
💡 Have a bag of frozen tortilla strips in your freezer for instant toppings. They reheat perfectly in the oven or toaster.
Brown Beef: In a large pot or Dutch oven over medium-high heat, cook beef until browned (8-10 minutes). Drain fat if needed.
💡 For extra smoky flavor, use cast iron skillet and add a tbsp of chili powder for browning.
Add Veggies/Aromatics: Add chopped onion and cook until softened (about 5 minutes). This builds flavor in the soup base.
💡 No raw onions? Use ½ cup finely chopped jarred pickled onions for a shortcut.
Season & Simmer: Add diced tomatoes, beans, corn, green chiles, taco seasoning, enchilada sauce, and water. Stir to combine.
💡 Pro tip: Use your fingers to break apart kidney beans into smaller chunks for better texture.
Simmer Soup: Bring to a boil then reduce heat to low. Cover and let simmer 10 minutes for flavors to meld.
💡 If soup is too thick, add ½ cup water or broth and stir.
Finish & Serve: Ladle into bowls and top with tortilla chips, cheese, cilantro, avocado, and a squeeze of lime.
💡 For a restaurant-style presentation, serve with individual portions of garnishes for guests to customize.
Nutrition (per serving):
Ingredient Notes & Substitutions
Ground Beef
Provides lean protein and taco flavor. For a leaner option, use 93% lean beef or substitute with turkey. Plant-based options like Beyond or Impossible ground work too.
Use 90% lean ground beef, 93% turkey, or vegan protein for dietary preferences.
Taco Seasoning
The base of taco soup flavor! Look for gluten-free brands if needed. Make your own with: 1 tbsp chili powder, ½ tbsp cumin, 1 tsp paprika, ½ tsp garlic/onion powder, ½ tsp oregano, ½ tsp salt.
Gluten-free option: Use certified gluten-free store-bought seasoning. Make it keto by adding ¼ tsp xanthanum gum to homemade mix.
Enchilada Sauce
Adds acidity and depth that complements the tomato base. Chipotle sauce adds smoky heat, while red sauce has mild heat and fruitiness.
Swap with ¼ cup of salsa or 2 tbsp ketchup for different flavor profiles. Avoid extra-spicy sauces unless you want very hot soup.
Vegetables
Canned corn saves time but frozen is more tender. Green chiles add smoky heat but can be omitted.
For extra fiber: Add black beans. For crunch: Use fresh bell peppers or jalapeños (add raw at the end).
Pro Tips for Perfect Taco Soup
🔥 Browning Techniques
Cook beef over medium-high heat and use a wooden spoon to break apart into small, even pieces. For a rich base, sear onions first then cook with beef.
🍅 Tomato Substitutes
Need no tomatoes? Replace diced tomatoes with ½ cup tomato paste + ½ cup water + 1 tsp salt. Or use 2 cups fire-roasted tomatoes with added chipotle for deeper flavor.
🌿 Herb Power
Add 1 tbsp chopped fresh cilantro or parsley when serving with tortilla strips. For smoky freshness, garnish with 1 tbsp lime juice and 1 tsp hot sauce.
🥫 Canned Goods Hack
Use shelf-stable vegetable broth in place of water in the soup base for a more complex flavor without adding sodium. Look for low-sodium versions if possible.
Variations & Make It Your Own
Vegan Protein Power
Replace ground beef with 1 can of rinsed cooked lentils or 1 block of cooked tempeh. Use vegan cheese and non-dairy milk instead of sour cream for a cruelty-free version.
Low-Carb & Keto
Omit beans, use cauliflower rice instead of tortilllas for toppings, and cook with ground chicken breast. Add avocado and sour cream for healthy fats without carbs.
Spicy Fiesta
Add a can of diced jalapeños or habaneros when simmering. Use chipotle enchilada sauce and finish with extra hot sauce. Serve with lime wedges for guests who like heat!
Breakfast Version
Make with scrambled eggs instead of beef or add shredded rotisserie chicken for protein. Omit spices and serve with a fried egg on top for morning taco soup.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Fried or baked tortilla strips for crunch
- Lime wedges to cut richness
- A side of garlic mashed potatoes for heartiness
- Stuffed bell peppers for a main-course combo
🍷 Drink Pairings:
Pair with crisp white wines like Sauvignon Blanc or Viognier. For non-alcoholic, serve chilled hibiscus iced tea or homemade horchata for refreshing contrast.
Make-Ahead & Storage
Make-Ahead Tips
Assemble all ingredients up to step 3 (after browning beef and onion) then store in the fridge for 24 hours. Simply simmer the remaining steps when ready.
Refrigerator Storage
Store in airtight containers for up to 5 days. Soup thickens over time so add a splash of water or broth before reheating.
Freezer Storage
Portion into freezer-safe bags or containers for up to 3 months. Let thaw in fridge overnight before reheating.
Reheating Instructions
Reheat gently on stovetop over medium-low heat, stirring occasionally. For individual portions, use microwave-safe bowls in 30-second increments until hot.
Troubleshooting & Common Questions
Q: How can I adjust for dietary restrictions?
A: For gluten-free: Use certified brands of taco seasoning. For keto: Omit beans, use cauliflower rice for tortillas, and cook with lean chicken. For vegan: Substitute protein and use vegan cheese alternative.
Q: Can I make this in a slow cooker?
A: Yes! Brown the beef first then transfer to slow cooker. Add remaining ingredients and cook on low 6-8 hours or high 3-4 hours. Add corn and green chiles during the last 2 hours to maintain texture.
Q: Why does my soup sometimes split when reheated?
A: Fat separation is common during refrigeration. Whisk thoroughly before reheating or transfer to a new container to redistribute fat evenly through the soup.
Q: How to prevent soup from getting too watery?
A: Simmer uncovered longer or add less liquid initially. Add corn and green chiles during the last 5 minutes of cooking instead of at the start to maintain thickness.
Final Thoughts
This taco soup is more than just a quick weeknight meal – it’s a flavor-packeded comfort food that feels like a full taco feast without the mess of assembling everything. With endless topping combinations and customization options, it’s a recipe you’ll make on repeat, especially when you discover the convenience of meal prepping for your next craving. Don’t forget to save this recipe now!
For best Pinterest visibility, post this taco soup pin as part of a complete meal series over 5-7 days: anchor recipe first (Taco Soup), followed by complementary sides, finishing with a dessert completion pin. Your followers will love the complete collection!
