My Taco Soup Recipe

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This is my tried-and-true Taco Soup recipe. I’ve been making it for years, and I always manage to freeze some of what I cook for future meals.

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You can cook this taco soup recipe in a large skillet. Alternatively, brown the ground beef or turkey, then add all the ingredients to a crockpot to simmer.

At first, I used a recipe I found online. Over time, I gradually added and removed ingredients to suit my taste. Here’s the taco soup recipe I ended up with:

Why Cook Taco Soup?

Taco soup with beans is a hearty, comforting meal that brings all the familiar flavors of tacos together in one warm bowl.

Made with ground beef, beans, tomatoes, corn, and taco seasoning, this easy soup is perfect for a chilly evening, a busy weeknight, or a casual family dinner.

The beans make the soup especially satisfying, adding texture and flavor while helping stretch the meal. Best of all, you can prepare everything in one pot with simple pantry ingredients.

Taco Soup Recipe:

• 5-6 cans of beans of your choice (or however many you desire)
• 1 can whole kernel corn
• 1 can of mild Rotel
• 1 packet Ranch dressing mix
• 1 packet of Taco seasoning
• 1-2 pounds ground beef or ground turkey (I usually use lean ground turkey)

Recipe Instructions

Brown the ground beef or turkey. I soak up the grease left after browning with paper towels.

Choose the beans you want to include and add them to the ground beef or ground turkey. Add the whole-kernel corn, if desired.

The beauty of this taco soup recipe is that you don’t have to drain the cans first. Just pour the contents of the cans in and then stir as it starts to simmer.

Add the can of Rotel, the dry Ranch dressing mix, and the Taco seasoning.

Homemade Taco Seasoning:

Ingredients

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano

Directions

Gather all ingredients.

Mix chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano together in a small bowl until combined.

Store in an airtight container.

(This taco seasoning recipe came from allrecipes.com)

Customize It:

One of the best things about taco soup is that everyone can customize their own bowl. Set out a few toppings and let family members choose their favorites.

• Shredded cheddar or Monterey Jack cheese
• A spoonful of sour cream
• Crushed tortilla chips or tortilla strips
• Sliced green onions
• Fresh cilantro
• Diced avocado
• Jalapeño slices for extra heat

Serve the soup with cornbread, warm tortillas, or a simple green salad for a complete meal.

Sometimes I cook a pan of cornbread to have with the taco soup. (My cat Ivy loves cornbread!) And sometimes I have tortilla chips on the side, or Fritos in a bowl.

Can you freeze taco soup? Yes!

Freezing Taco Soup:

Once everything has cooled, or after I’ve refrigerated the leftover taco soup overnight, I freeze it. I use sandwich-size baggies and pour individual servings into them. Then I freeze the Taco Soup for another day.

When I’m hungry for taco soup, I take an individual sandwich bag out of the freezer and thaw it in the refrigerator. And that’s a meal I only have to heat up.

This taco soup recipe is a good, filling, and fast meal. It’s cheap too, and there’s more than enough to serve two or three people.

I love slow-cooker soups for fall, too. When August blends into September, and then September into October, the air finally grows cooler. And that’s when I want to make soup!

Helpful Tips for the Best Bean Taco Soup:

• Choose your favorite beans. Kidney beans, black beans, pinto beans, or a combination all work well.
• Make it thicker. Simmer uncovered a little longer, or mash a few beans into the broth.
• Make it milder. Use plain diced tomatoes instead of tomatoes with green chilies.
• Prepare it ahead. Taco soup tastes even better the next day as the flavors continue to develop.
• Store leftovers safely. Refrigerate in an airtight container for 3–4 days, or freeze for about 2–3 months for best quality.

A comforting, easy meal for any night

Taco soup with beans is the kind of simple, dependable recipe that deserves a place in your regular meal rotation.

It uses affordable ingredients, requires little hands-on preparation, and makes a generous pot of soup that can feed a family or provide leftovers for another day.

Whether you top it with cheese and sour cream or enjoy it with a handful of crunchy tortilla chips, this hearty soup delivers plenty of taco flavor without the work of assembling individual tacos.

I love easy meals and leftovers!