Super Easy Taco Soup

There is no other way to say it… this soup is the bomb diggity! It’s spicy, hearty, meaty, flavorful and SUPER EASY! I suspect this recipe will make it’s way to your weekly dinner rotation.

I originally wanted to name this soup “No Prep Taco Soup” because its so quick to put together, but technically you have to chop an onion and some garlic. Seriously. That’s the most complicated part of this recipe. Other than that, the only prep you will have to do is open some cans. Phew! I’m sweating already.

This budget-friendly soup is made with simple ingredients that come together to make something magnificent! These ingredients include ground beef, kidney beans, black beans, sweet corn, beef broth, juicy diced tomatoes, fiery diced green chiles, and taco seasoning that packs a punch.

This recipe comfortably serves 4-6 people. It’s a great crowd pleaser that is kind to your wallet.

Customizations

One thing I love about this soup is that it’s easily customizable. You run the show!

You have a different kind of canned beans in your pantry? Use it.

Vegan? Skip the ground beef and use vegetable broth instead of the beef broth.

Want it less spicy? Choose a mild taco seasoning and skip the diced chiles.

Alternative to beef? Use ground turkey, chicken, or pork!

How to cook in a slow cooker?

Brown your beef, onions and garlic in a skillet, then transfer to your slow cooker. Add in the rest of the ingredients. Stir and set the slow cooker to high for 4 hours or low for 8 hours.

How to cook in an Instant Pot?

Set your Instant pot to the sauté setting. Add your oil and sauté the beef and onion until the beef is browned and the onion is translucent. Add the garlic and sauté for an additional minute. Turn off the sauté mode.

Add in the rest of your ingredients and stir. Place the lid on and seal the pressure valve. Set your Instant Pot to Pressure Cook on high for 15 minutes. Let the pressure naturally release.

How to store the leftovers?

Allow to the soup to cool down before storing.

Refrigerator: You can keep it in an airtight container in the fridge for 3-4 days.
Freezer: Ladle the soup into quart size freezer bags and store in the freezer for up to 3 months. To serve, let the soup thaw in the fridge over night, then empty it into a pot to reheat over the stove.

How to make the soup

Heat the olive oil in your large pot or dutch oven. Add in the ground beef and chopped onion. Using your spatula, break apart the beef and turn the mixture until the beef is browned and onion is translucent. Add in the garlic and sauté for an additional minute.

Sprinkle the taco seasoning over your beef, onion, and garlic mixture. Mix together coating the beef in the seasoning.

Pour in the rest of the ingredients, except for the water and stir. Next, slowly add water into your soup as needed until the soup is at your desired consistency.

Quick note: the sugar in the ingredients is optional, but I find that it neutralizes the acidity in the tomato products and perfectly rounds out the flavor!

Raise the heat until your soup comes to a boil, then lower the heat to simmer. Let the soup simmer for 20 minutes, stirring occasionally.

Ladle the soup into a bowl and garnish with your favorite toppings!

Some topping options are tortilla chips, avocado, cilantro, green onion, sour cream, olives, jalapenos, and shredded cheese.

My husband and I love to top our taco soup with crunchy corn torilla chips, fresh cilantro, and diced avocados!

Enjoy!