Fast & Easy Taco Soup – A Cozy, Weeknight Winner

This fast and easy taco soup brings big flavor with almost no effort. It’s the kind of recipe you can make on a busy weeknight and still feel like you cooked something special. With pantry-friendly ingredients and a simple one-pot method, dinner is on the table in about 30 minutes.

It’s hearty, comforting, and endlessly customizable. Top it however you like, hand out the bowls, and watch it disappear.

Fast & Easy Taco Soup - A Cozy, Weeknight Winner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Ingredients

  

• 1 pound ground beef (or ground turkey or chicken)
• 1 tablespoon olive oil (if using lean meat)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (about 1 ounce) or 2–3 tablespoons homemade
• 1 teaspoon ground cumin (optional, for extra warmth)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto or kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained (or 1 cup frozen corn)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) Rotel or diced tomatoes with green chilies (mild or hot)
• 3–4 cups low-sodium chicken or beef broth (adjust for thickness)
• 1 tablespoon tomato paste (optional, for richness)
• Salt and pepper to taste
• Juice of 1/2 lime (optional, for brightness)
• Fresh cilantro, chopped (optional)
• Shredded cheddar or pepper jack
• Sour cream or Greek yogurt
• Sliced avocado
• Crushed tortilla chips or strips
• Green onions
• Hot sauce

Instructions

 

• Warm the pot: Set a large pot or Dutch oven over medium heat. Add olive oil if using lean meat.
• Brown the meat: Add ground beef and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper.
• Sauté aromatics: Add diced onion and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
• Season: Sprinkle in taco seasoning and cumin. Stir to coat the meat and onions so the spices bloom in the heat.
• Add the base: Stir in beans, corn, diced tomatoes, Rotel, tomato paste (if using), and 3 cups of broth.
• Simmer: Bring to a gentle simmer. Reduce heat to medium-low and cook 12–15 minutes, stirring occasionally. Add more broth if you want a thinner soup.
• Finish: Taste and adjust salt and pepper. Squeeze in lime juice for brightness. Stir in cilantro if you like.
• Serve: Ladle into bowls and add your favorite toppings. Crushed tortilla chips add great crunch.

What Makes This Special

Some soups require hours of simmering. Not this one.

This taco soup uses common ingredients—beans, corn, tomatoes, and ground meat—paired with taco seasoning for bold flavor in no time. It’s a one-pot recipe, so cleanup stays simple. You can also build it to suit your tastes, whether you like it mild and creamy or spicy and brothy.

And it reheats beautifully, making it perfect for meal prep.

What You’ll Need

• 1 pound ground beef (or ground turkey or chicken)
• 1 tablespoon olive oil (if using lean meat)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (about 1 ounce) or 2–3 tablespoons homemade
• 1 teaspoon ground cumin (optional, for extra warmth)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto or kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained (or 1 cup frozen corn)
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) Rotel or diced tomatoes with green chilies (mild or hot)
• 3–4 cups low-sodium chicken or beef broth (adjust for thickness)
• 1 tablespoon tomato paste (optional, for richness)
• Salt and pepper to taste
• Juice of 1/2 lime (optional, for brightness)
• Fresh cilantro, chopped (optional)

Toppings (choose your favorites):

• Shredded cheddar or pepper jack
• Sour cream or Greek yogurt
• Sliced avocado
• Crushed tortilla chips or strips
• Green onions
• Hot sauce

How to Make It

1. Warm the pot: Set a large pot or Dutch oven over medium heat. Add olive oil if using lean meat.
2. Brown the meat: Add ground beef and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Season with a pinch of salt and pepper.
3. Sauté aromatics: Add diced onion and cook until softened, 3–4 minutes.

   Stir in garlic and cook 30 seconds, just until fragrant.

4. Season: Sprinkle in taco seasoning and cumin. Stir to coat the meat and onions so the spices bloom in the heat.
5. Add the base: Stir in beans, corn, diced tomatoes, Rotel, tomato paste (if using), and 3 cups of broth.
6. Simmer: Bring to a gentle simmer. Reduce heat to medium-low and cook 12–15 minutes, stirring occasionally.

   Add more broth if you want a thinner soup.

7. Finish: Taste and adjust salt and pepper. Squeeze in lime juice for brightness. Stir in cilantro if you like.
8. Serve: Ladle into bowls and add your favorite toppings.

   Crushed tortilla chips add great crunch.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The flavors deepen by day two.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave a little space at the top for expansion.
• Reheating: Warm on the stove over medium heat or in the microwave in 60–90 second bursts, stirring between intervals.

  Add a splash of broth if it thickens.

Benefits of This Recipe

• Time-saving: Ready in around 30 minutes with minimal prep.
• One-pot cleanup: Everything cooks in the same pot.
• Budget-friendly: Uses beans, corn, and pantry staples.
• Balanced and filling: Protein from meat and beans, fiber from legumes and corn.
• Meal-prep friendly: Reheats and freezes well without losing flavor.
• Customizable heat: Adjust spice level with mild or hot tomatoes and toppings.

Pitfalls to Watch Out For

• Over-salting: Canned ingredients and seasoning packets can be salty. Use low-sodium broth and taste before adding extra salt.
• Skipping the bloom step: Tossing in spices without a short sauté can dull their flavor. Give the seasoning a minute in the pot.
• Too thick or too thin: Adjust with broth as you simmer.

  It should be spoonable, not stew-thick unless you prefer it that way.

• Watery flavor: If it tastes flat, add a pinch of salt, a squeeze of lime, or a spoon of tomato paste to boost depth.
• Overcooked meat: Brown just until no pink remains. Overcooking can make it tough and dry.

Recipe Variations

• Turkey or Chicken Taco Soup: Swap the beef for lean ground turkey or chicken for a lighter take.
• Vegetarian: Skip the meat and add an extra can of beans or a cup of lentils. Use vegetable broth.
• Creamy Version: Stir in 1/2 cup sour cream or a splash of heavy cream at the end.

  Warm gently and don’t boil after adding dairy.

• Slow Cooker: Brown meat and onions first, then add everything to a slow cooker. Cook on low 4–6 hours or high 2–3 hours.
• Instant Pot: Sauté meat, onions, and garlic on Sauté mode. Add remaining ingredients, seal, and cook on High Pressure for 5 minutes.

  Quick release and adjust seasoning.

• Extra Veggies: Add bell peppers, zucchini, or diced sweet potato. Sauté firm veggies with the onion to soften.
• Spicy Kick: Use hot Rotel, add minced jalapeño, or finish with chipotle chili powder.
• Low-Carb: Skip corn and beans, add more bell peppers and zucchini, and use extra broth with a bit more seasoning.

FAQ

Can I use homemade taco seasoning?

Yes. Use 2–3 tablespoons of a blend with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Adjust to taste.

Do I need to drain the tomatoes?

No. The liquid from the diced tomatoes and Rotel adds flavor to the broth. Just drain the beans and corn to control salt and texture.

How can I make it thicker?

Simmer uncovered for a few extra minutes to reduce, or mash a few beans against the side of the pot to release starch.

Tomato paste also adds body.

What if I don’t have Rotel?

Use an extra can of diced tomatoes and add a small can of green chilies or a pinch of chili flakes for heat.

Is this kid-friendly?

Yes, if you keep it mild. Use mild diced tomatoes, skip the jalapeños, and let spicy toppings sit on the side for adults.

Can I make it dairy-free?

Absolutely. The base recipe is dairy-free.

Just choose dairy-free toppings or skip them.

What’s the best way to serve it?

Serve with a handful of crushed tortilla chips, a sprinkle of cheese, and a dollop of sour cream. Warm cornbread or simple quesadillas make great sides.

How long can it sit on the stove?

Once it’s done, keep it on low heat for up to 30 minutes, stirring occasionally. If holding longer, add a splash of broth to maintain the right consistency.

Final Thoughts

This fast and easy taco soup is the kind of recipe that earns a repeat spot in your weekly rotation.

It’s affordable, flexible, and ready when you are. Keep the core ingredients on hand, tweak the spice level to your taste, and finish with your favorite toppings. When you want comfort without fuss, this bowl delivers every time.