Quick and Easy Taco Soup Recipe: A Family Favorite

I was first introduced to this quick and easy taco soup recipe in the teachers’ lounge over thirty years ago. Each teacher brought an ingredient and dumped it into the crockpot the taco soup simmered all morning. During our lunch break, we’d ladle some hot soup into a bowl, enjoying the savory soup.

I’ve been making taco soup for family and friends ever since.

Taco Soup Highlights

It’s perfect for busy nights, slow weekends or whenever you’re craving comfort in a bowl. And it couldn’t be easier to make. Just brown some ground meat, dump in the canned ingredients and some seasoning into the pot, simmer for about thirty minutes. Then, dinner is served.

You’ll also love that it’s:

• Budget-friendly – All the ingredients are inexpensive, making it a very budget-friendly meal.
• Super Flavorful – I haven’t met anyone who doesn’t love the smoky flavors of this hearty soup.
• So Simple to Make – Even a novice cook can brown meat and dump the ingredients into the crockpot. And dinner is ready in just 30 minutes.
• Hearty and Filling – The combination of beans, beef, and hearty vegetables are very satiating.

Ingredients

• Ground Beef – This is the one ingredient where I do splurge, opting for organic grass fed and grass finished beef. I prefer 85/15 for a little bit of extra flavor. Of course, you can substitute ground turkey or leave out the meat altogether for a vegetarian option.
• Beans – The recipe calls for one can each of pinto, ranch, and kidney beans. You can use any combination of beans you prefer. Just be sure drain and rinse them to eliminate that metal canned taste and ease digestion.
• Vegetables – From your pantry grab a can of corn, canned diced tomatoes with green chilis, and a can of diced tomatoes. I typically use petite diced tomatoes so they don’t overwhelm the soup. I just dump the vegetables in without rinsing, but you can drain and rinse them if you prefer.
• Ranch Seasoning – Grab a packet of your favorite ranch seasoning or make it with dried herbs, salt, pepper, and cream of tartar. Making your own seasoning is a great way to make this recipe dairy free.
• Taco Seasoning – Use your standby taco seasoning packet or make it yourself with chili powder, cumin, paprika, salt and pepper, garlic powder and onion powder. Most store bought seasoning packets contain gluten, so if you’re gluten free, making your own is your best option.

See the recipe card for measurements and instructions.

How to Make This Quick and Easy Taco Soup

1. Brown the ground meat over medium high heat. Drain the fat. Or don’t. I often leave it for extra flavor.
2. Add the rest of the ingredients. Open, drain and rinse the beans and vegetables and add them to the pot. Stir in the seasoning packets.
3. Simmer the soup – bring the soup to a low boil, then turn the heat to medium low and cover the pot, letting the soup simmer for about 30 minutes.
4. Garnish and enjoy! Top your soup with sour cream, cheese, chives, avocado and/or fritos or tortilla chips.

Kitchen Tips

• Where’s the Salt? – The ingredients contain quite a bit of salt, so there’s no need to add salt to this recipe. If you’re a salt lover, hold off on adding salt until after you make the soup. Salt your own serving if you want more salt.
• Cooking Method – This soup can be cooked in a crockpot or in a dutch oven. If using a crockpot, just set it on low and let the soup simmer for three to four hours.

Creative Ways to Serve Taco Soup

Most of the time, we just dive right into the soup as is, no side dishes needed. But, you can serve the soup as the course before a Mexican entree of enchiladas, borracho beans, and Mexican rice. Or you could have a tapas night, serving smaller bowls of soup alongside quesadillas, taquitos, and seven layered dip.

However you choose to serve taco soup, you’re guaranteed a warm, savory and satisfying meal.

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