taco soup recipe

This cozy taco soup recipe is one of those meals that feels like a warm hug in a bowl. It’s hearty, flavorful, and incredibly easy to pull together with everyday ingredients. People love it because it fits real life—busy evenings, tired weeknights, and those cold nights when you want something filling without much effort. It simmers gently while you get other things done, and the kitchen starts to smell comforting fast. I usually keep it simple and let it cook while the house settles down for the evening. It’s the kind of soup everyone happily goes back for.

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Why You Will Love This Recipe

This soup checks all the right boxes for cozy, practical cooking. It’s packed with bold, comforting flavors but doesn’t require fancy steps or long prep. Everything cooks in one pot, which makes cleanup easier on busy days. It’s flexible enough to adjust based on what you already have, and leftovers taste even better the next day. Budget-friendly ingredients stretch into several servings, making it a smart choice for family meals. This taco soup recipe is also freezer-friendly, so you can save portions for later when cooking feels like too much. It’s crowd-pleasing without being complicated and works just as well for casual dinners as it does for relaxed weekends. Definitely the kind of recipe worth saving for repeat nights.

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Ingredients

Tip: Use lean ground beef for rich flavor without excess grease.

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup corn kernels
  • 2 cups beef broth
  • Salt to taste
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Instructions

Step 1: Preparation
Chop the onion and mince the garlic. Rinse the beans and drain well. Set everything near the stove so it’s ready to go. This small step makes cooking smoother and keeps the process relaxed and unrushed.

See also  Stuffed Pepper Soup

Step 2: Main Cooking Process
In a large pot, cook the ground beef over medium heat until browned and crumbly. Add the chopped onion and garlic. Cook until the onion turns soft and fragrant, and the mixture smells warm and savory.

Step 3: Combining Ingredients
Sprinkle in the taco seasoning and stir until everything is well coated. Add diced tomatoes, tomato sauce, beans, corn, and broth. Stir gently as the soup comes together with a rich color and hearty texture.

Step 4: Finishing & Final Simmer
Bring the soup to a light simmer. Lower the heat and let it cook uncovered for about 20 minutes. The broth thickens slightly, flavors blend, and the soup looks glossy and comforting. Taste and adjust salt before serving.

Why This Recipe Works for Busy Days

This soup is ideal for days when time and energy are limited. Most of the ingredients are pantry staples, and everything cooks in one pot. It reheats beautifully, making leftovers a win for the next day. You can make it ahead, store it easily, and pull it out when dinner needs to be quick and comforting without extra planning.

Tips & Tricks

  • Brown the meat well: Let the beef cook until lightly golden before adding anything else. Rushing this step can make the soup taste flat. That extra browning builds flavor and gives the soup a deeper, richer base.
  • Drain the beans properly: Excess liquid from canned beans can thin the soup too much. Rinse and drain them well to keep the texture hearty and balanced.
  • Control the thickness: If the soup feels too thick, add a small splash of broth. If it’s too thin, let it simmer uncovered a bit longer until it looks right.
  • Season at the end: Taco seasoning varies in salt levels. Taste the soup after simmering and adjust gently to avoid over-seasoning early on.

Variations

  • Meaty Version: Add cooked ground turkey or shredded chicken along with the beef for extra protein and texture. This makes the soup even heartier and works well for big family dinners or leftovers that need to feel filling.
  • Vegetarian Option: Skip the meat and add extra beans or lentils. Use vegetable broth instead of beef broth. The soup stays thick, cozy, and satisfying without losing its comforting feel.
  • Ingredient Swap: Pinto beans work just as well as kidney beans. You can also use fire-roasted tomatoes for a slightly deeper flavor without changing the cooking process.
  • Flavor or Herb Boost: Stir in chopped cilantro or a squeeze of lime juice at the end. It adds freshness and brightens the soup without overpowering the cozy flavors.
See also  Miso soup

Serving Suggestions

  • Classic Bowl Night: Serve hot bowls with tortilla chips on the side for dipping. It keeps dinner casual and cozy, perfect for family evenings around the table.
  • Loaded Soup Style: Top with shredded cheese, sour cream, or sliced green onions. Everyone can customize their own bowl, which makes serving easy and fun.
  • With Simple Sides: Pair with warm cornbread or soft dinner rolls. The mild bread balances the bold soup flavors nicely.
  • Casual Gathering Idea: Set the pot on the stove with toppings nearby. Guests can help themselves, making it great for relaxed get-togethers.

Storage Instructions

  • Fridge Storage: Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. The flavors deepen as it sits, making leftovers even more enjoyable.
  • Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it thickened too much in the fridge.
  • Freezing: Freeze in portion-sized containers for up to 2 months. Leave a little space at the top for expansion. Thaw overnight in the fridge before reheating.
  • Make-Ahead Tips: Make the soup a day ahead and refrigerate. It’s an easy way to prep for busy nights when you want dinner ready with minimal effort.

Recipe Timing

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Rest Time: Not required
  • Total Time: 40 minutes

Nutrition Information (Approximate)

Calories: 280–350 per serving
Protein: 18–22 g
Fiber and iron from beans and vegetables contribute to overall balance. Values are estimates and will vary depending on ingredient choices, portion sizes, and toppings added.

See also  Chicken Gnocchi Soup

FAQs

Yes, it tastes even better the next day.

Not draining beans, which can thin the soup.

Ground turkey or chicken works well.

Add a bit of broth and stir.

Up to 4 days in the fridge.

Conclusion

This taco soup recipe is the kind of meal that quietly becomes part of your regular routine. It’s comforting without being heavy, simple without feeling boring, and flexible enough to fit whatever you have on hand. You can make it your own with toppings, swaps, or leftovers, and it still delivers that cozy, satisfying feeling every time. Whether you’re cooking for family, planning meals ahead, or just craving something warm after a long day, this soup fits right in. Save it for later, come back to it often, and enjoy how easy comfort food can be.

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taco soup recipe

Recipe by Tasty VaultCourse: Soup Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 1 lb ground beef

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 packet taco seasoning

  • 1 can (15 oz) diced tomatoes

  • 1 can (15 oz) tomato sauce

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 cup corn kernels

  • 2 cups beef broth

  • Salt, to taste

Directions

  • In a large pot, cook ground beef over medium heat until browned.
  • Add onion and garlic; cook until soft and fragrant.
  • Stir in taco seasoning, tomatoes, tomato sauce, beans, corn, and broth.
  • Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
  • Taste and adjust seasoning before serving warm.

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