Taco soup is a one-pot meal built on browned ground meat, canned beans, corn, and tomatoes, all pulled together with taco seasoning in about 30 minutes. It lands somewhere between chili and a brothy taco bowl, which means it’s filling enough to stand on its own without a side dish. Ground turkey or beef both work well here, and the protein-to-effort ratio is hard to beat on a weeknight.
Before you start
The one technique worth slowing down for is browning the ground meat properly before you add anything else. Spread it out in the pan, leave it alone for a minute or two, and let it develop some color — that browning adds flavor the seasoning alone can’t replicate. Drain the excess fat after browning, especially with higher-fat ground beef, or the broth will sit greasy on top. If you’re using ground turkey, pull it off the heat the moment it’s no longer pink; ground poultry needs to reach 165°F (74°C) internally, and it dries out fast if you push past that.
Shopping notes
- Taco seasoning packet vs. homemade: A standard 1-oz packet is calibrated for this style of recipe and works fine. If you mix your own, you’ll need roughly 2 tablespoons of a blend that includes cumin, chili powder, garlic powder, and oregano.
- Stewed tomatoes: These are softer and already seasoned, which is what you want here. Diced tomatoes work as a substitute but give a firmer texture and slightly less sweetness in the broth.
- Beans: Red kidney beans are traditional, but black beans or pinto beans swap in without changing the character of the soup. Drain and rinse canned beans either way to keep the broth from going muddy.
- Ground turkey: Go for 93% lean rather than 99% — the small amount of fat keeps the meat from turning chalky in the broth.
Mistakes to avoid
- Adding liquid before the meat is fully browned: Once you pour in broth or tomatoes, you’re steaming, not browning. Get the meat done first, then deglaze.
- Skipping the drain step: Leaving excess rendered fat in the pot makes the finished soup greasy and dulls the seasoning. A quick drain into a heat-safe bowl takes 30 seconds.
- Over-salting before tasting: Taco seasoning packets already contain salt, and canned beans and tomatoes add more. Taste the soup before you reach for the salt shaker — it’s easy to overshoot.
- Using too much liquid: This is a thick, hearty soup, not a thin broth. Start with the lower end of whatever liquid the recipe calls for; you can always add more, but you can’t take it back.
- Skipping the simmer time: Even five minutes of simmering after everything is combined lets the seasoning bloom into the broth rather than sitting on top of it.
Leftovers and meal prep
Taco soup keeps well in the fridge for up to 4 days in a sealed container — the flavor actually improves on day two as the spices settle into the broth. For freezing, portion it into individual containers and freeze for up to 3 months; leave out any dairy toppings before freezing. Reheat on the stovetop over medium-low, stirring occasionally, or microwave in 90-second intervals. Skip the garnish on portions you’re storing — not worth the extra dish, and toppings like chips and sour cream don’t survive refrigeration anyway. If the soup thickens in the fridge, add a splash of broth or water when reheating.
My Family’s Favorite Easy Taco Soup
Ingredients
FOR THE SOUP:
1 pound ground beef (minced beef) - or turkey
¼ cup white onion - diced
½ medium green pepper (green capsicum) - chopped
1 ½ cups water
1 can stewed tomatoes - 16-ounce, cut up (or diced tomatoes)
1 can red kidney beans - 16-ounce, undrained
1 can Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America) - 8-ounce
1 can corn - undrained
1 pack taco seasoning
FOR THE TOPPINGS:
1 medium avocado - diced
2 cups cheddar cheese - shredded
1 bag tortilla chips - small bag
2 cups sour cream - or plain greek yogurt
Instructions
- Cook the ground beef, onion, and green pepper in a large pot until the meat is brown and cooked through. Drain off any excess fat, then place back on the stove, add the taco seasoning, and stir until combined.
- To the pot, stir in water, tomatoes, beans, tomato sauce, and corn.
- Simmer covered for 15 minutes (or longer if you prefer).
- Pour into bowls. Serve with preferred toppings.
- Enjoy!
Nutrition
Common questions
Can I use ground beef instead of ground turkey?
Yes, ground beef works directly as a 1:1 swap. Use 80/20 or 85/15 ground beef for the best flavor, and make sure to drain the fat well after browning — beef renders more fat than turkey, and it will make the broth greasy if you skip that step. Cook ground beef to an internal temperature of 160°F (71°C).
Is this soup enough on its own, or do I need to serve something with it?
It’s a complete meal as written — the combination of ground meat and multiple cans of beans means each bowl delivers a solid amount of protein and fiber. If you want to stretch it further, a handful of cooked rice stirred in at the end adds bulk without changing the flavor.
Can I make this in a slow cooker?
Yes, but brown the ground meat on the stovetop first and drain the fat before adding it to the slow cooker — skipping that step leaves the finished soup greasy and the meat pale and bland. Once the meat is browned, combine everything in the slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
