This Taco Soup recipe has all the savory flavors of classic ground beef tacos in the comforting form of a cozy soup. Loaded with warm spices and veggies, this is an easy, high-protein, family-friendly recipe that comes together in one pot in under an hour! Add your favorite toppings, and you’ve got the perfect comfort food for busy weeknights and chilly days.
My Favorite Cozy Weeknight Dinner: One-Pot Taco Soup Recipe
I love tacos in all forms, from slow cooker chicken tacos and taco bowls to taco stuffed peppers and taco pasta salad. You really can’t go wrong! However, in the fall and winter, this recipe for taco soup is the version I crave most often.
It’s a twist on my turkey taco soup and chicken taco soup, both of which are delicious, but it offers more traditional beefy flavors. My homemade seasoning blend adds incredible depth, and the extra veggies make the soup extra filling.
Even better, all the ingredients combine and cook in one pot in under an hour for an easy meal with minimal cleanup! Serve it warm with tortilla chips, sour cream or Greek yogurt, shredded cheddar, cilantro, red onion, and lime wedges, and you’ll have the perfect dinner.
Taco Soup Ingredients
sure the soup is truly packed with flavor.
- Beef: I like to use lean (93/7) ground beef for this recipe, but any percentage will work. Just make sure to drain any excess grease!
- Veggies: please feel free to make your life easy here and use pre-diced peppers and onions, frozen corn, and whatever other shortcuts you need! I’ve tested this soup using all the shortcuts and it still tastes incredible.
- Seasonings: I put a slight twist on my homemade taco seasoning and include salt, dried oregano, chipotle powder, smoked paprika, cumin, black pepper, and a bay leaf to give the soup a bold flavor with the perfect amount of heat.
- Beans: I like to use both black beans and kidney beans because they both have a different flavors and slightly different textures.
- Lime Juice: freshly squeezed is best! The acidity adds a pop of brightness that really helps the flavors to sing!
- Broth: I always use low-sodium boxed broth in all of my soup recipes. Going with low-sodium helps me be able to better control the saltiness of the soup which is really helpful.
How to Make Taco Soup
I hope you give this Taco Soup Recipe a try! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
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Easy One Pot Taco Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Mexican Inspired
- Diet: Gluten-Free
Description
This Taco Soup recipe has all the savory flavors of classic ground beef tacos in the comforting form of a cozy soup.
Loaded with warm spices and veggies, this is an easy, high-protein, family-friendly recipe that comes together in one pot in under an hour!
Add your favorite toppings, and you’ve got the perfect comfort food for busy weeknights and chilly days.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
- 2 teaspoons salt (plus more to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1/4 teaspoon black pepper
- 1 – 15oz can fire roasted diced tomatoes
- 1 – 15oz can black beans, rinsed and drained
- 1 – 15oz can kidney, rinsed and drained
- 1 – 4oz can green chilies
- 1/4 cup lime juice
- 32 oz beef broth
- 1 bay leaf
- 2 cups frozen corn
For Serving
- tortilla chips
- sour cream or Greek yogurt, for serving
- shredded cheddar cheese (orange)
- cilantro, for serving
- diced red onion, for serving
- lime wedges, for serving
Instructions
- Heat a large heavy-bottomed pot over medium-high heat.
- Once the pot is hot, add in the olive oil and then the ground beef. Brown the ground beef, breaking it up as it cooks.
- Once the beef has browned, remove any excess grease, and then add the diced onion, diced bell pepper, and minced garlic. Cook for 3-4 minutes, until the onions and peppers start to soften.
- Add the salt and seasonings to the pot and stir until well combined.
- Next, add the canned tomatoes, black beans, green chilies, lime juice, chicken broth, and bay leaf. Stir until well combined and then bring the soup to a boil.
- Once boiling, reduce the heat to a simmer. Let the soup simmer for 20-25 minutes covered.
- After the soup has simmered, add in the corn and simmer for another few minutes until the corn is heated through.
- Serve the soup with sour cream, shredded cheddar, and chopped cilantro. Enjoy!
Notes
Store leftover taco soup in an airtight container in the fridge for up to 3-4 days. Or, freeze it for up to 3 months!
To serve, thaw frozen soup in the fridge overnight. Then, warm it in 30-second increments in the microwave or in a pot over medium heat on the stovetop. Add a splash of broth as needed to loosen the soup.
Photography: Sasha Hooper
