Taco Soup is a warm and hearty Mexican-inspired dish that's loaded with vibrant flavors. Made with ground meat, beans, tomatoes, corn, and taco seasoning, it all comes together in a rich, savory broth. You can enjoy this one-pot meal on its own or with toppings like shredded cheese, sour cream, tortilla chips, or fresh herbs for a comforting touch.
What You’ll Find On This Page
This soup brings all the classic taco flavors into a cozy, satisfying bowl—perfect for chilly winter days. The best part? It’s easy to make with simple ingredients you likely already have at home. You can prepare it on the stovetop, in a slow cooker, or with an Instant Pot, making it as flexible as it is delicious!
Today, I’ll show you how to make Taco Soup on the stovetop with ground chicken. Feel free to swap in beef or turkey if you prefer. You’ll also find instructions for slow cooker and Instant Pot methods, so you can choose what works best for your schedule. If you're craving a healthy, hearty soup to keep you warm this winter, this Taco Soup is a must-try!
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Ingredients and Substitutions Overview
To make this Taco Soup, you’ll need a mix of fresh produce, flavorful seasonings, and optional toppings. Most of these ingredients are pantry staples or easy to find at any grocery store. Let’s break down what you’ll need below!
Ingredients for Taco Soup
- Ground Meat: Use your choice of ground beef, turkey, or chicken. For a lighter option, lean ground meat is a great pick as it reduces fat while keeping the soup hearty and flavorful.
- Taco Seasoning: I used my homemade taco seasoning for this recipe, which strikes the perfect balance of spice and flavor. Store-bought seasoning works well too—just pick mild, medium, or spicy depending on your preference.
- Kidney Beans: These beans add protein and make the soup more filling. You can swap them with black beans, white beans, or any favorite variety for extra texture and volume.
- Corn and Green Chiles: Corn adds a slight sweetness and texture. I used canned corn for convenience, but fresh, boiled, or grilled corn works too. Green chiles bring mild heat and flavor. You can use canned or fresh green chiles—just remove the seeds and stems if you want to control the spice level.
- Crushed Tomatoes: These add tanginess and body to the soup. Canned crushed tomatoes are convenient, but you can blend fresh tomatoes for a homemade version. Keep in mind that fresh tomatoes may need a bit more simmering time.
- Onion and Garlic: These give a savory base with a subtle sweetness, enhancing the overall flavor of the soup.
- Broth: A rich broth ties everything together. Use beef, chicken, or vegetable broth depending on your preference. Low-sodium broth is ideal to manage the salt level better.
Topping Ingredients
- Sour Cream: Adds a creamy, tangy touch that balances the spices and makes the soup extra smooth and satisfying.
- Tortilla Chips: Provide a crunchy texture that pairs perfectly with the hearty soup.
- Herbs: Spring onions add a mild onion flavor and freshness, while cilantro gives a bright, herbaceous finish.
- Cheddar Cheese: Adds a rich, creamy texture and a sharp, savory kick to your taco soup.
How to Make Taco Soup at Home?
Let’s make a healthy and flavorful Taco Soup together! I’ll walk you through each step, starting with cooking the ground meat and simmering it with fresh ingredients in a savory broth until it reaches the perfect consistency. To make it even easier, I’ve included step-by-step photos and a detailed video so you can follow along without any hassle. Let’s get started!
Enjoy More Comforting Soup Recipes:
- Chicken Tortilla Soup
- Chicken Gnocchi Soup
- Chicken Soup
- Jamaican Brown Stew Chicken
- Chicken Ramen
- Tom Kha Gai Soup
- Hot and Sour Soup
- Beef Chili
- Lentil Soup
- Pumpkin Soup
- Minestrone Soup
- Egg Drop Soup
Taco Soup
Enjoy the cozy, comforting flavors of Taco Soup with this simple recipe! Made with your choice of ground meat, homemade taco seasoning, and wholesome ingredients, all simmered in a rich, savory broth, this hearty one-pot meal is perfect for topping with your favorites on a chilly day.
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Ingredients
For Taco Soup
- 1 lb Ground Meat, beef, turkey, or chicken
- 1 Onion, diced, medium size
- 4 cloves Garlic, minced
- 28 oz Canned Crushed Tomatoes
- 4 oz Mild Green Chiles
- 5 oz Corn Kernels, canned
- 2½ tbsp Taco Seasoning
- 16 oz Kidney Beans
- 2 cups Chicken Broth
- 3 tbsp Oil
- Black Pepper Powder, to taste
- Salt, to taste
Toppings
- Sour Cream
- Lime Wedges
- Cheddar Cheese, shredded
- Tortilla Chips
- Green Onion, chopped
- Cilantro Leaves, chopped
Instructions
Making Taco Soup
- Heat oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until soft and fragrant. This step releases their natural sweetness and creates a flavorful base for your soup. Be sure to stir regularly to prevent burning, as browned or burned garlic can add a bitter taste.
- Add your preferred ground meat to the pan and use a spatula or meat masher to break it into small pieces. This helps the meat cook evenly and blend smoothly into the soup, avoiding clumps for a hearty texture.
- Stir and cook the ground meat until it’s fully cooked and no longer pink. Browning the meat enhances its savory flavor and creates a rich base for the soup. If using ground chicken, cook it thoroughly until it turns white. Stir occasionally to prevent sticking.
- Add taco seasoning, salt, and green chilies to the cooked meat. Mix well and sauté for a couple of minutes to let the flavors blend and infuse into the meat.
- Add kidney beans, corn kernels, crushed tomatoes, and chicken broth to the pan. Stir everything thoroughly to combine so the soup cooks evenly and the flavors meld beautifully.
- Let the soup simmer gently for 20–25 minutes, stirring occasionally to prevent sticking and help the flavors blend well. It adds a deep, rich, and savory taste.
- Once done, remove the pot from heat and garnish the soup with freshly chopped cilantro leaves. Your hearty taco soup is ready to be served!
Serving
- Serve the taco soup with sour cream, crispy tortilla chips, shredded cheddar cheese, and fresh herbs for a satisfying meal. For more ideas, check out the serving suggestions section below for additional sides to pair with your soup.
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Chef's Notes and Tips
Here are some helpful tips to make your Taco Soup just right every time:
- Use Lean Ground Meat: I recommend using lean ground turkey, chicken, or beef to keep the soup lighter and healthier without losing any flavor. Lean meat also helps avoid a greasy broth. If you prefer a fattier cut for its richness, make sure to drain the excess grease after cooking it with onions and garlic. This keeps the broth clean and flavorful while improving the overall texture of the soup.
- Rinse Canned Beans and Corn: If you’re using canned beans and corn, don’t skip rinsing them under cold water. This step removes extra sodium from the canning liquid and gives your soup a fresher taste. If you have more time, you can use dried beans instead. Just soak them overnight and cook them until tender. While it takes a bit longer, it brings an extra layer of freshness to the soup.
- Adjust the Broth Consistency: If your soup feels too thick, add a little water or broth and stir until it reaches the consistency you like. If it’s too thin, let it simmer uncovered for a bit longer to reduce the liquid. This not only thickens the soup but also makes the flavors more intense. Just remember to stir occasionally so it doesn’t burn or get too thick.
- Customize Beans and Vegetables: Feel free to switch things up with the beans and veggies! I like keeping it simple, but you can add kidney beans, black beans, or cannellini beans for variety. For extra nutrition and flavor, toss in vegetables like bell peppers, zucchini, spinach, or even carrots. The more you add, the heartier and more nutritious your soup will be.
- Season to Taste: Taco seasoning can vary in salt and spice levels, so taste the soup as it cooks and adjust the seasoning as needed. Making your own taco seasoning is a great way to control the ingredients and customize the flavor. If you like extra heat, add some crushed red pepper flakes, fresh chili slices, or a dash of hot sauce. For a milder soup, use a reduced-sodium taco seasoning or balance the flavors with a little sugar or lime juice.
- Make It Dairy-Free: For a dairy-free option, skip the sour cream and cheese toppings. Instead, try avocado slices, fresh herbs, or a dollop of dairy-free yogurt for creaminess.
- Other Cooking Methods: If you want to make this soup in a slow cooker or Instant Pot, I’ve included detailed instructions below. Feel free to check them out if those methods work better for you!
Nutrition Info
Serving: 1serving | Calories: 408kcal | Carbohydrates: 19g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 781mg | Potassium: 545mg | Fiber: 6g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Taco Soup is a satisfying meal on its own, especially with all the healthy and flavorful toppings you can add. Below, I’ve shared some of my favorite toppings to take the soup to the next level. If you’re planning to serve it with sides, I’ve also included a few ideas that pair perfectly for a cozy, comforting meal.
Toppings
- Cheese (Cheddar or Monterey Jack): I love adding shredded cheese to taco soup—it melts perfectly and adds a rich, creamy texture with a slightly sharp, savory flavor.
- Sour Cream or Greek Yogurt: For an extra creamy and tangy flavor, try topping your soup with a dollop of sour cream or Greek yogurt. It balances the spices and adds a silky texture, making every spoonful extra satisfying.
- Fresh Herbs: Cilantro or green onions bring a fresh and mild herbal flavor to your soup.
- Diced Avocado or Guacamole: You can also add diced avocado or a generous scoop of creamy guacamole. It makes the soup richer and more satisfying.
- Lime Wedges: A squeeze of lime adds a vibrant, zesty kick that enhances the flavors and gives the soup a fresh twist.
Sides
- Tortilla Chips: Tortilla chips are great for adding some crunch. You can dip them, scoop up the soup, or crumble them on top for extra flavor.
- Cornbread: Cornbread, whether sweet or savory, is a perfect side for taco soup. It’s soft, crumbly, and great for soaking up the broth.
- Quesadillas: A cheesy quesadilla makes a delicious side. You can keep it simple with cheese or add chicken, beans, or veggies for more flavor.
- Mexican Rice: Mexican rice is a great option if you want to make the meal more filling. Its mild spice and tomato flavor go really well with taco soup.
- Corn on the Cob: It adds a sweet, and rich flavor that pairs perfectly with the soup and makes the meal feel complete.
Taco Soup in Slow Cooker
Making Taco Soup in a slow cooker is a convenient way to prepare a hearty and flavorful meal with minimal effort. Here’s how you can do it:
- Cook the Meat: Start by heating a little oil in a skillet over medium heat. Sauté the onions and garlic until they turn soft and fragrant, about 2-3 minutes. Then, add your ground meat (beef, turkey, or chicken) and cook it until it’s browned and no longer pink. This step helps build flavor and fully cooks the meat before adding it to the slow cooker.
- Transfer to Slow Cooker: Once the meat is cooked, transfer it to your slow cooker. Add the taco seasoning, beans, corn, crushed tomatoes, green chiles, broth, and any other ingredients listed in the recipe. Stir everything well to combine.
- Cook: Set your slow cooker to low and let the soup cook for 5-6 hours. If you’re short on time, you can set it to high and cook for 3-4 hours instead. Cooking on low allows the flavors to develop more deeply, but both options work great. Avoid lifting the lid frequently while it cooks, as this can disrupt the cooking process.
- Taste and Adjust: About 30 minutes before the soup is done, give it a quick stir and taste. If needed, adjust the seasoning by adding more salt, pepper, or taco seasoning for extra flavor.
- Serve: Once the soup is ready, ladle it into bowls and add your favorite toppings, like shredded cheese, sour cream, tortilla chips, fresh herbs, or avocado. Serve it warm and enjoy a comforting, satisfying meal.
Taco Soup in the Instant Pot
The Instant Pot is an another great way to make Taco Soup quickly without compromising on flavor. Here’s how to do it:
- Sauté the Meat: Turn on the Instant Pot and select the sauté function. Add a little oil, then sauté the onions and garlic until soft and fragrant, about 2-3 minutes. Add your ground meat (beef, turkey, or chicken) and cook until it’s browned and no longer pink, breaking it into small pieces as it cooks.
- Add the Ingredients: Once the meat is fully cooked, add the taco seasoning, beans, corn, crushed tomatoes, green chiles, and broth, along with any other ingredients listed in the recipe. Give everything a good stir to combine.
- Pressure Cook: Cancel the sauté mode, secure the lid, and set the Instant Pot to pressure cook on high for 6 minutes. Make sure the valve is set to the sealing position. Once the cooking time is complete, let the pressure release naturally for 10 minutes. After that, carefully perform a quick release to release any remaining pressure.
- Serve: Open the lid and give the soup a good stir. Ladle it into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, tortilla chips, or fresh herbs. Enjoy a flavorful and comforting meal in no time!
Storage Suggestions
Taco Soup is best enjoyed warm, straight from the pot—it’s so cozy and comforting! But honestly, it tastes even better the next day since the flavors have more time to blend. It also freezes beautifully, which makes it a lifesaver for busy days. Here’s how you can store it:
- In the Fridge: You can store leftover soup in an airtight container in the fridge for 3–4 days. When you’re ready to enjoy it again, just reheat it gently on the stovetop. If it feels a bit thick, add a little water or broth to get it back to the right consistency.
- In the Freezer: If you’ve made extra soup (which is always a good idea!), freezing is a great option. Let the soup cool to room temperature, then transfer it to a freezer-safe container. For even more convenience, you can portion it into smaller servings. It’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat it gently on the stovetop or in the microwave.
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