Oh, you know those nights, right? The clock is ticking, the kids are already hungry the moment they walk in the door, and the last thing you want to do is spend an hour chopping vegetables. That’s when I turn to my absolute savior: Simple Taco Soup. Seriously, this recipe is the definition of a weeknight miracle. It uses ingredients I practically always have tucked away in the pantry, and it simmers on the back burner while I help with homework or just collapse on the couch for five minutes.
It tastes exactly like your favorite ground beef tacos, but in a warm, comforting, spoonable bowl. It’s flavorful, totally hearty, and requires maybe ten minutes of actual work. If you’re looking for a dinner you can basically throw together blindfolded, this is it. You’ll want to bookmark this one immediately. If you love that walking taco vibe, you might also check out my recipe for a fun Walking Taco Casserole!
Why This Simple Taco Soup Recipe Works So Well
Honestly, there are so many soup recipes out there, but this Taco Soup just hits different when you’re in a rush. I’ve tried complicated ones, but simplicity is key here. It’s fast—we’re talking maybe 30 minutes total cook time. Plus, everything goes into one big pot, which means cleanup is a breeze! No mountains of dishes waiting for me later.
- It’s genuinely pantry-safe. You can pull this together with items you already have!
- The flavor payoff is huge for the tiny amount of effort involved.
- It freezes wonderfully, so I always double the batch when I make it.
Essential Ingredients for Hearty Taco Soup
Trust me, half the magic of this soup is that you don’t need much! The core team of ingredients is pretty straightforward and they do all the heavy lifting flavor-wise. You’ll start with one pound of good old ground beef, which I always cook with one medium onion that’s been finely chopped. Make sure you drain that fat really well after browning—you want flavor, not grease!
Next, we talk beans. I always use one 15-ounce can of kidney beans and one 15-ounce can of black beans, but you absolutely must rinse and drain them first. Nobody likes that extra starchy liquid in their soup, right? Then, throw in a 14.5-ounce can of diced tomatoes, keeping all the juice in there, and a can of Rotel diced tomatoes and green chilies—again, keep the liquid! If you love cheesy sauce flavors, you should check out my recipe for Creamy Cheesy Beef Rigatoni with Rotel Sauce.
For the creamy base, grab one 10.75-ounce can of cream of chicken soup. This is the secret binder! Finally, one whole packet of taco seasoning mix and two cups of plain water bring it all together. That’s it! Nothing complicated, just pure, delicious flavor waiting to happen.
Expert Tips for Perfecting Your Taco Soup
Okay, so you have the basic soup down, which is fantastic! But this is where you make it *your* perfect Taco Soup. My biggest tip is play with the seasoning packet. Sometimes I find the standard mix a little mild, so I always sneak in an extra half teaspoon of cumin and a pinch of chili powder right after I add the liquid. You want that deep, earthy taco flavor, so taste it before the simmer starts!
Also, remember that note about thickness? If you like it more like chili, just cut back that two cups of water to maybe one and a half. It will thicken up beautifully thanks to those beans and the cream of chicken soup. Don’t be afraid to experiment with your ratios!
Meat Substitutions for Your Taco Soup
If you’re not feeling ground beef, don’t panic! You can absolutely use ground turkey just as easily. Browning turkey is slightly different since there’s less fat to drain, but the flavor still works perfectly with that taco seasoning. For a vegetarian spin, I’ve used a cup of cooked lentils instead of the meat—just sauté some extra onions and peppers first to build that flavor base!
If you’re looking for other hearty meat swaps, I have a recipe for Hearty Ground Turkey Sweet Potato Casserole that shows how well turkey takes on bold flavors, and those tips apply right here to your soup, too!
Step-by-Step Instructions: Making Easy Taco Soup
Alright, let’s get this beauty cooking! It’s so incredibly fast, I promise you won’t be standing over the stove long. Grab your biggest, sturdiest pot—we need room for all this goodness. First things first, you’re going to brown that pound of ground beef along with your chopped onion over medium heat. You want them to get happy and cooked through, which usually takes about 5 to 7 minutes. Once everything is nicely browned, tilt that pot and drain off every bit of excess fat. We are focusing on flavor, not oil!
Next up is the fun part—dumping everything else in! Add both cans of rinsed beans, the diced tomatoes (undrained!), the Rotel (juice and all!), the cream of chicken soup, your taco seasoning packet, and the two cups of water. Now, stir it all together like you mean it, making sure that cream of chicken soup dissolves nicely into the liquids.
Bring the whole thing up to a gentle boil. Once you see those first bubbles, immediately turn the heat down low so it’s just barely simmering. Let it hang out like that for a solid 20 minutes, stirring every so often just to keep things moving. This time lets all those taco spices really marry each other. If you’re curious about flavor variations, I have a fantastic Flavorful Chicken Taco Soup recipe you might love for another night!
Once done, it’s time to ladle it out piping hot. That’s the whole process!
Serving Suggestions for Your Flavorful Taco Soup
Now that you have this gorgeous, steaming bowl of Taco Soup, we have to talk toppings! This is where the fun really begins, and honestly, it’s half the reason people love this meal so much. You absolutely cannot go wrong with the classics: a generous sprinkle of sharp shredded cheese that melts right into the broth, a big dollop of cool sour cream to cut the spice, and, of course, crushed tortilla chips sprinkled right on top for that crunch factor.
But if you want to turn this soup into a true feast, try serving a ladle or two over a small portion of white rice. It stretches the meal beautifully. Even better? If you have my recipe handy, ladle that soup right over a slice of warm, slightly sweet Ultimate Homemade Cornbread. It’s unexpected, but the cornbread soaks up the broth perfectly!
Storage and Reheating Instructions for Taco Soup
This Taco Soup is a superstar leftover, which is perfect because you’ll definitely have some! Just cover your pot or transfer the leftovers to an airtight container. It stays wonderfully fresh in the fridge for up to four days. You might notice it’s a little thicker the next day because those beans absorb some liquid—don’t worry about that at all!
When you’re ready to eat it again, I always prefer reheating it on the stovetop over low heat. Just add a splash of water or chicken broth while it warms up to get that perfect, soupy consistency back. If you’re in a major hurry, the microwave works just fine, but stir it halfway through so the center heats evenly.
Frequently Asked Questions About Taco Soup
I get so many questions about tweaking this recipe, which I love! It just shows how many of you are making it a staple. Here are a few things I hear most often when people are getting ready to whip up a batch.
Can I make this Taco Soup recipe vegetarian?
Oh, absolutely! To keep that hearty feel, I suggest skipping the ground beef and adding an extra can of beans—maybe pinto beans this time for variety. Also, boosting the vegetable power with cubed zucchini or some corn works great. It keeps the spirit of the Taco Soup alive without the meat.
How do I make this Taco Soup spicier?
That’s an easy fix! If you like things hot, try adding a diced jalapeño right when you sauté the onions. You can also swap the standard taco seasoning packet for a ‘hot’ version, or just stir in about half a teaspoon of cayenne pepper once the soup starts simmering. A little secret is adding a dash of your favorite hot sauce right at the end!
Someone just asked me the other day if they could turn it into a casserole, and yes, you can! You can easily adapt this into something amazing, like my Amazing 1 Taco Casserole recipe, just use slightly less water in the soup base so it bakes up thicker.
Why should I rinse the canned beans?
It seems like a silly step, but rinsing the kidney and black beans gets rid of that starchy liquid that comes in the can. That liquid can sometimes give the soup a slightly metallic or overly salty taste that just isn’t what we want. A quick rinse keeps the flavor clean and bright!
How much water should I use if I want a really thick soup?
The recipe calls for two cups, but if you want it thick enough to eat with a fork—almost like a chili—cut that down to one and a quarter cups. Remember, the cream of chicken soup and the softened beans already add a lot of body once everything simmers down, so less water makes it dense and satisfying!
Nutritional Estimates for Taco Soup
Now, I’m definitely not a nutritionist, so please take these numbers with a grain of salt—literally! These estimates are based on using the exact ingredients listed and serving about a cup and a half per person, before you add any of those glorious toppings.
- Calories: Around 350
- Protein: A solid 28 grams!
- Fat: About 15 grams
- Carbohydrates: Roughly 30 grams
Remember, loading up on extra cheese and sour cream will bump up that fat and calorie count right away. But hey, that’s why we eat it, right? These figures are just a starting point to see where this hearty meal lands!
Share Your Simple Taco Soup Creations
I truly hope this Simple Taco Soup saves your weeknight dinner routine the way it saves mine! Seriously, when you make this recipe, I absolutely want to hear about it. Don’t just slurp it down silently!
Head down to the comments section and give the recipe a star rating—five stars if it saved your bacon on a crazy Tuesday night, obviously! Tell me how you served it. Did you go heavy on the cheese? Did you try the cornbread idea? I love seeing your pictures, so snap a few shots and tag me when you post them online. And hey, if you’re still on that taco kick and want something amazing for the weekend, you have to try my recipe for an Amazing Seven-Layer Taco Dip!
Happy cooking, friends. Let me know how much time this speedy soup gave you back!
Print
Simple Taco Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for a hearty taco-flavored soup.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 1 packet (1 ounce) taco seasoning mix
- 2 cups water
- Optional toppings: shredded cheese, sour cream, tortilla chips
Instructions
- Brown the ground beef and onion in a large pot over medium heat. Drain off any excess fat.
- Add the kidney beans, black beans, diced tomatoes, Rotel, cream of chicken soup, taco seasoning, and water to the pot.
- Stir all ingredients together until well combined.
- Bring the soup to a boil, then reduce heat to low.
- Simmer for 20 minutes, stirring occasionally.
- Serve hot with your choice of toppings.
Notes
- For a thicker soup, use less water.
- You can substitute ground turkey for ground beef.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 750
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 28
- Cholesterol: 60
Keywords: taco soup, ground beef soup, easy soup, weeknight dinner, bean soup