This soup is the kind of weeknight hero that fills the house with warm, savory aromas in under an hour.
It’s simple to assemble and forgiving, which makes it perfect for busy cooks or confident beginners.
Serve with tortilla chips, a sprinkle of cheese, and a squeeze of lime for honest, comforting dinner.
If you like good, straightforward comfort food, this is one you’ll come back to again and again.
Try it the first night, then tweak a variation the next week.
You can also turn the leftovers into a loaded bowl or a nacho topping.
Why You’ll Love This Simple and Hearty Taco Soup
– Fast weeknight meal that feeds a crowd.
– Uses pantry staples you probably already have.
– One-pot cleanup for easy evenings.
– Flexible: swap ingredients to suit tastes or diets.
– Big, bold taco flavor without complicated steps.
– Freezable for meal prep and busy weeks.
The soup balances rich, browned beef with bright tomato and chili notes, plus creamy beans and sweet corn.
Texture is a pleasing mix: tender meat, soft beans, and just-tender veggies suspended in a slightly thickened, savory broth.
It’s hearty without being heavy, and each spoonful gives you a little crunch if you top it with chips or raw diced onions.
"Five stars — this is now my go-to busy weeknight dinner. Quick, flavorful, and everyone asks for seconds." — A satisfied reader
Key Ingredients for Simple and Hearty Taco Soup
Ground beef (1 pound, 80/20).
Ground beef is the flavor backbone; the 80/20 ratio provides enough fat for browning and mouthfeel.
Buy fresh beef from a trusted source and look for firm, pink meat with minimal odor.
If you substitute leaner beef or turkey, you’ll reduce richness and may need to add a tablespoon of olive oil when browning to replace lost fat.
Taco seasoning (1 ounce packet or 2 tbsp homemade).
Taco seasoning brings the concentrated blend of cumin, chili powder, oregano, and garlic that defines the soup’s profile.
Store-bought packets are convenient, but a homemade mix allows you to control salt and heat.
If you omit it, increase cumin and chili powder individually and consider adding a pinch of smoked paprika to mimic depth.
Diced tomatoes with chilies (10 ounces, e.g., Rotel).
These canned tomatoes add acidity, tomato sweetness, and a built-in chili kick that livens the broth.
Choose a brand with BPA-free cans when possible and drain only if you want a drier texture.
Substituting plain diced tomatoes will reduce heat; replace with a small can of green chilies or a pinch of cayenne to recapture spice.
Pinto beans (16 ounces, drained and rinsed).
Beans lend bulk, creaminess, and a low-cost protein boost that stretches the dish.
Rinse canned beans to remove excess sodium and mineral taste from the canning liquid.
If you prefer, swap for black beans or cannellini; expect a slightly different texture but similar protein and fiber content.
For a quick related idea, you might also enjoy this savory slider recipe: steak and cheese sliders you can make for appetizers.
Full Ingredient List for Simple and Hearty Taco Soup
– 1 pound lean ground beef (80/20)
– 1 medium yellow onion, diced
– 2 cups beef broth or chicken broth
– 16 ounces canned pinto beans, drained and rinsed
– 10 ounces canned diced tomatoes with chilies (such as Rotel)
– 8 ounces tomato sauce
– 4 ounces canned mild green chiles, diced (or additional green bell pepper)
– 3/4 cup frozen corn kernels
– 1/2 green bell pepper, diced
– 1 ounce taco seasoning (1 packet, or 2 tablespoons homemade)
Step-by-Step Instructions for Simple and Hearty Taco Soup
Step 1: Brown the beef and onion
Heat a large pot over medium-high heat and add the ground beef and diced onion.
Cook, breaking the meat into small pieces with a spoon, until no pink remains and the onions are softened.
Drain off any excess fat to prevent an oily final broth and return the meat to the pot.
Pro Tip: Look for browned bits on the pan bottom and translucent onions; the mix should smell toasted and savory, not greasy.
Step 2: Add the rest of the ingredients
Pour in the broth, add the drained pinto beans, diced tomatoes with their juices, tomato sauce, green chiles, frozen corn, diced green pepper, and the taco seasoning.
Stir everything together until evenly combined, scraping up any browned bits for extra flavor.
Pro Tip: The pot should look colorful and well-coated — you want a mix of red, green, and beige ingredients evenly dispersed.
Step 3: Simmer until slightly thickened
Bring the soup to a boil over medium-high heat, then lower the heat to maintain a gentle simmer.
Cook uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and the broth has reduced slightly.
Taste and adjust seasoning before serving.
Pro Tip: The surface should have gentle bubbles and a slightly glossy sheen; the aroma will be bright with tomato and warm spices.
For a weeknight shortcut and to compare textures, check this quick slider idea while the soup simmers: easy slider inspiration for quick sides.
Expert Tips for Simple and Hearty Taco Soup
– Temperature tip: Start medium-high to brown meat, then move to low-medium for simmering; too high will evaporate liquid before flavors meld.
– Texture troubleshooting: If the soup is too thin after simmering, mash a few beans against the pot wall to thicken naturally.
– Equipment tip: A heavy-bottomed pot or Dutch oven prevents hot spots and gives better browning; avoid thin pans that scorch.
– Common mistake: Over-draining cooked onions and beef leads to dry flavor; leave a small amount of fond for richness.
– Salt control: Canned ingredients have salt; taste at the end and only then add a pinch of salt if needed.
– Spice control: If too spicy, dollop plain yogurt or sour cream to cool a bowl quickly; lime also brightens and takes the edge off heat.
– Serving tip: Add crunchy toppings like tortilla chips or radish slices last to maintain contrast in texture.
– Make-ahead tip: Refrigerate and gently reheat to let flavors marry; the soup often tastes better the next day.
You can also pair the meal with other small bites: serve sliders or small sandwiches as a hearty side.
Storage & Freezing for Simple and Hearty Taco Soup
Fridge storage: Cool soup to room temperature within two hours, then store in airtight containers.
Use within 3–4 days for best flavor and safety.
Freezer storage: Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving an inch of headspace.
Freeze up to 3 months; beyond that the texture of some vegetables may degrade.
Thawing: Thaw overnight in the refrigerator for best texture.
If reheating from frozen, warm gently in a pot over low heat, stirring occasionally, until fully heated.
Reheating: Heat on the stovetop over low-medium heat; stir to reincorporate any separated fat.
If the broth looks thin after refrigeration, add a splash of broth or simmer briefly to restore desired consistency.
For meal prep inspiration including portable sides, consider pairing with sliders: ideas for portable and shareable sides.
Variations & Substitutions for Simple and Hearty Taco Soup
Vegetarian version: Replace ground beef with an extra can of beans and 8 ounces of diced mushrooms or a plant-based crumble.
The result is a protein-rich, lighter broth with deep umami from mushrooms or texture from vegan crumbles.
Slow-cooker option: Brown the beef and onion first, then transfer everything to a slow cooker and cook on low for 4–6 hours.
This yields a very tender texture and melded flavors, though the broth may be slightly thinner; thicken at the end if desired.
Cheesy, creamy version: Stir in 4 ounces of cream cheese or a cup of shredded cheddar at the end of cooking.
You’ll get a richer, velvety mouthfeel that turns the soup into a spoonable comfort bowl with a mild tang.
Spicy green chile twist: Swap mild green chiles for hot hatch or fire-roasted jalapeños and add a teaspoon of chipotle in adobo.
This ramps up smoky heat and gives a sharper, more complex chili note — perfect for fans of bold spice.
Frequently Asked Questions About Simple and Hearty Taco Soup
What can I use instead of ground beef?
You can use ground turkey, chicken, or a plant-based ground substitute.
Turkey and chicken will be leaner and less rich; compensate with a tablespoon of oil or a pat of butter when browning.
Plant-based substitutes keep the vegetarian option simple and absorb seasoning well.
Can I make Simple and Hearty Taco Soup in a slow cooker?
Yes — brown the meat and onion first to develop flavor, then transfer to the slow cooker with the remaining ingredients.
Cook on low for 4–6 hours or high for 2–3 hours.
Check seasoning at the end since flavors can concentrate or mellow during long cooking.
How do I reduce sodium in this soup?
Use low-sodium or no-salt-added broth and rinse canned beans thoroughly to wash away excess sodium.
Choose no-salt tomato products or plain diced tomatoes and adjust salt at the end.
You can also make your own taco seasoning without added salt to control sodium precisely.
Is this soup gluten-free?
The core ingredients — beef, beans, tomatoes, tomato sauce, chiles, corn, and basic taco seasoning — are naturally gluten-free.
Check labels on taco seasoning and store-bought broths to ensure they’re certified gluten-free if you need strict avoidance.
How can I thicken Simple and Hearty Taco Soup without flour?
Mash a portion of the beans against the pot to release starch and naturally thicken the broth.
Alternatively, simmer uncovered a bit longer to reduce liquid, or add a small handful of instant potato flakes stirred in to thicken without altering flavor significantly.
Final Thoughts on Simple and Hearty Taco Soup
If this soup becomes a staple for your family, please leave a star rating in the recipe card below and pin it to Pinterest.
For more taco-soup inspiration and similar crowd-pleasing recipes, see these trusted takes on the classic dish: Easy Taco Soup Recipe {Best Ever!} – Cooking Classy, Easy Taco Soup Recipe – Tastes Better From Scratch, and Hearty Crockpot Taco Soup – The Chunky Chef.
Simple and Hearty Taco Soup
Ingredients
Method
- Heat a large pot over medium-high heat and add the ground beef and diced onion. Cook until no pink remains and onions are softened.
- Drain off any excess fat and return the meat to the pot.
- Pour in the broth, add the drained pinto beans, diced tomatoes with their juices, tomato sauce, green chiles, frozen corn, diced green pepper, and taco seasoning. Stir to combine.
- Bring the soup to a boil, then lower the heat to maintain a gentle simmer. Cook uncovered for 15-20 minutes until vegetables are tender and broth has reduced slightly.
- Taste and adjust seasoning before serving.