Make This Delicious Taco Soup in 30 Minutes or Less!
Who doesn’t love a hearty, flavorful soup, especially during the winter months? I keep most of these ingredients in my fridge and pantry to whip up this easy homemade soup on days that I’m short on time.
It has a great depth of flavor and tastes like it took hours.
This 30-Minute Taco Soup Recipe is the perfect solution for busy nights! It’s easy to make, packed with flavor, and ready in just half an hour. Grab a big pot and let’s get cooking!
- Extra virgin olive oil or avocado oil: I prefer to use heart-healthy oils such as extra virgin olive oil or avocado oil because they’re both rich in antioxidants and Vitamin E. And honestly, they just taste way better than your regular cooking oil.
- Ground beef: For this recipe, I would go for a lean mix of beef. I usually get 90/10, but 80/20 works just as well. You can also use ground turkey (93% lean version) or ground chicken. I like to use 1 pound of ground meat, but you can use any amount between 1/2 pound and 1 pound and have great results. Since turkey and chicken are much leaner than beef, add an extra drizzle of olive oil to the pan to help it brown.
- Onion: I recommend using a white or yellow onion because they’re slightly sweeter and add excellent flavor to soups. They’re also great for heart health and are known to help lower cholesterol levels.
- Garlic: In this recipe, you’ll need 2 cloves of garlic.
- Taco seasoning: If you have ready-made Taco Seasoning that’s great, if not then you can check out my Taco Seasoning Recipe here, or you could just put 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of coriander, and ¼ teaspoon of dried oregano.
- Tomatoes: You’ll need one can, or 14 ounces, of diced or crushed tomatoes. These will add a delicious tangy flavor to your soup, as well as some texture. I would not use the type of canned tomatoes that have basil in it—save that for pasta sauces. Regular diced or crushed tomatoes or best, or use the fire-roasted variety to add even more flavor.
- Chicken stock: I used chicken stock but you can also use beef stock, veggie stock, or even water.
- Black beans: Black beans are another great source of protein and they go perfectly with this easy taco soup recipe. Pinto beans or kidney beans are also nice here if you need to use them up. For this recipe, you’ll need to drain and rinse them. I usually add 1 (14-ounce) can of beans but you can add up to 2 cans to get more servings out of this soup. Add extra salt to taste if you add extra beans.
- Sea salt: You’ll need around 2 teaspoons, or 3 if your stock is low sodium. Always taste as you go and add more as needed to flavor your soups at home.
- Corn: I use ½ a cup of frozen corn to add more texture and sweetness to the soup. Frozen corn is great in the winter months. If you have fresh corn, then cut if off the cobb and use that. When it comes to corn, I always buy organic corn because so much corn in the US is genetically modified. Use what works best for you.
Just like a taco, you get to build your taco soup to your liking! There have been days where I skip the garnishes altogether, and days where I really go big. You get to choose:
- Lime wedges: a few lime slices will add some sourness and bring out bolder flavors in the soup.
- Cheese: If you tolerate dairy, a little shredded cheddar or Mexican-blend cheese is great on top of this soup.
- Fresh Cilantro: A sprinkle of cilantro will add vibrant flavor and color to the dish, and help seal its flavors in.
- Tortilla chips: Just to add some texture and crunch to the soup, a few tortilla chips are the perfect addition to this soup.
Check out the printable recipe card below for the recipe and detailed instructions.
Saving on Ingredients
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How To Make A 30-Minute Taco Soup
- Heat the oil in a large soup pot or a Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon, until it’s cooked through and browned in some parts. This should take about 7-8 minutes.
- Once your beef has browned, add your diced onion and cook for 5-6 more minutes until it’s softened.
- Turn the heat to medium and add the garlic and spices. Incorporate them well with the meat mixture and cook for 1-2 minutes until they’re fragrant.
- Add the tomatoes, stock, beans (drained and rinsed), and salt, then stir the mixture together.
- Let it simmer for 10-15 minutes to let the flavors combine.
- Turn the heat to low and stir in the frozen corn a few minutes before serving to let it defrost.
- Turn the heat off. Serve the soup in bowls and add the garnishes of your choice, we like lime wedges, a little cheese, cilantro, and a few tortilla chips.
25 to 30 minutes.
All the ingredients in this recipe need very little time to cook, which makes it the perfect midweek meal. It’s ready to eat right away, or it can sit on low on your stove for a few hours to develop even more flavor.
Taco soup is AWESOME the next day, too!
You can store your taco soup in an airtight container for 3-5 days in the refrigerator.
Once you’re ready to eat it again, you can partially thaw it in the refrigerator overnight or for a few hours at room temperature. Then reheat it in a saucepan, while stirring occasionally and adding broth if needed.
This recipe serves 4 hungry people, depending on your preferred portion size. With 2 adults and 2 kids in the house, we usually have 2 servings left for the next day.
Variations & Substitutions
- Salt-free: You can omit the salt for a low-salt diet, or if the stock is salted.
- Dairy-free: You can replace the cheese with vegan cheese, or omit it altogether.
- Vegan: The meat can be replaced with a mix of beans (black, pinto, and kidney beans) or with vegetable protein, and you can use veggie stock instead of chicken. You can omit the cheese altogether, or use vegan cheese instead.
- Meat: I often make this soup with 90/10 ground beef, and it’s also good with ground turkey (93% lean variety), or even ground chicken.
A note on beef: most studies done on the health of ground beef were done on highly processed beef. High-quality, grass-fed beef is high in protein and full of omega-3’s and other nutrients. For me, it easily fits into a healthy eating plan. Choose what works best for you.Print
This Taco Soup Recipe is the perfect solution for busy nights and winter months! It’s easy to make, packed with flavor, and ready in just half an hour.
- 2 tablespoons extra virgin olive oil (or avocado oil, or oil of your choice)
- 1 pound ground beef (preferably 90/10, but 80/20 also works)
- 1 medium white or yellow onion, diced
- 2 cloves garlic
- 1 packet taco seasoning (OR, 2 teaspoons chili powder + 1 teaspoon cumin + 1 teaspoon coriander + 1/4 teaspoon dried oregano)
- 1 (14-ounce) can diced or crushed tomatoes
- 3 cups chicken stock (or beef stock or veggie stock or water)
- 2 cans black beans, drained and rinsed
- 2 teaspoons sea salt (3 teaspoons if your stock is low sodium)
- 1/2 cup frozen corn
- lime wedges, cheese, cilantro, and tortilla chips, for garnish
- Heat the oil in a large soup pot or Dutch oven over medium high heat.
- Add the ground beef and cook, breaking it up with a wooden spoon, until cooked through and browned in some parts. This should take around 7-8 minutes.
- Add the diced onion and cook for 5-6 more minutes until softened.
- Turn the heat to medium and add the garlic and spices, cooking them 1-2 minutes in the meat mixture until fragrant.
- Add the tomatoes, stock, salt, and beans (drained and rinsed), then stir.
- Let it simmer for 10-15 minutes to let the flavors combine. Turn to low and stir in frozen corn a few minutes before serving to let it defrost. Turn the heat off.
- Serve in bowls with the garnishes of your choice, we like lime wedges, a little cheese, cilantro and tortilla chips.