Ever stood in your kitchen staring at a pile of taco ingredients, thinking “I love tacos, but I’m too lazy to actually assemble individual tacos right now”? Welcome to taco soup—the lazy person’s answer to taco night that somehow tastes better than the original. It’s like someone took all the best parts of tacos, threw them in a pot, and said “screw the shells, we’re going full comfort mode.”

Why This Recipe is Awesome

This is basically a hug in a bowl that happens to taste like your favorite Mexican restaurant. You get all the flavors of a loaded taco—seasoned ground beef, beans, corn, cheese, the works—but in soup form that you can eat with a spoon while wearing sweatpants. It’s comfort food that doesn’t judge your life choices.

The best part? It’s practically impossible to mess up. You literally brown some meat, dump everything else in a pot, and let it simmer while you binge-watch Netflix. No precise timing, no complicated techniques, no risk of taco shells breaking in your hands like your dreams of eating neatly.

Plus, this soup gets better with time, which means leftovers that are actually exciting instead of depressing. Make a big batch on Sunday, and you’ve got lunch sorted for days. Your future hungry self will send thank-you cards. And since it freezes beautifully, you can stash some away for those “I forgot to grocery shop” emergencies we all pretend don’t happen regularly.

It’s also ridiculously customizable. Want it spicier? Add more jalapeños. Prefer it mild? Skip the heat. Vegetarian? Swap the meat for more beans. This soup adapts to your mood better than your favorite playlist.

Taco Soup That’ll Make You Question Why You Ever Bothered With Hard Shells

Recipe by FoodarshiaCourse: DINNERCuisine: Tex-MexDifficulty: Easy

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

minutes

Taco soup is a hearty and flavorful dish, packed with ground meat, beans, corn, and a blend of spices. It’s a quick, comforting meal perfect for any occasion, topped with your favorite taco toppings like cheese, sour cream, and tortilla chips.

Ingredients

1 lb ground beef (80/20)
1 medium onion, diced
2 cloves garlic, minced
1 packet taco seasoning (1 oz)
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
4 cups beef or chicken broth
1 can (4 oz) diced green chiles
1 tsp cumin
Salt and pepper to taste
Toppings (Optional)
Shredded cheddar cheese
Sour cream
Diced avocado
Chopped green onions
Crushed tortilla chips
Fresh cilantro
Lime wedges

Directions

Brown the meat: In a large pot or Dutch oven, cook ground beef over medium-high heat until browned and crumbly, about 6-8 minutes. Drain excess fat.
Add aromatics: Add diced onion to the pot and cook until softened, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
Season: Stir in taco seasoning and cumin, cooking for 30 seconds until fragrant.
Add liquids: Pour in diced tomatoes (with juice), broth, and green chiles. Stir to combine.
Add beans and corn: Add black beans, kidney beans, and corn to the pot. Stir well.
Simmer: Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally.
Season and serve: Taste and adjust seasoning with salt and pepper. Serve hot with desired toppings.

Notes

It’s easy to prepare and perfect for busy weeknights or casual gatherings, and can be customized with various toppings like cheese and sour cream.

Common Mistakes to Avoid

Not browning the meat properly. Don’t just dump raw ground beef in the pot and hope for the best. Take the extra five minutes to brown it properly—you want those caramelized bits that add actual flavor instead of sad, gray meat floating around.

Dumping all the spices in without tasting. Start with less seasoning than you think you need, then taste and adjust. You can always add more, but you can’t un-salt your soup once you’ve gone overboard.

Adding the cheese too early. Cheese belongs on top when you serve it, not simmered into oblivion where it turns into weird, stringy bits. Save the cheese for garnish and thank me later.

Thinking all canned beans are created equal. Rinse those beans unless you enjoy cloudy, starchy soup water. It takes thirty seconds and makes a huge difference in the final look and taste.

Skipping the toppings. This soup is good on its own, but the toppings are what make it legendary. Don’t be a hero—load it up with all the good stuff.

Alternatives & Substitutions

Ground turkey instead of beef? Absolutely works, though you might want to add a bit more seasoning since turkey can be milder. Ground chicken works too, but honestly, why not just go with turkey at that point?

Want to make it vegetarian? Skip the meat entirely and double up on the beans. Add some diced mushrooms or bell peppers for extra texture and flavor. Vegetable broth instead of chicken broth, obviously.

No taco seasoning packet? Make your own with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne. It actually tastes better than the packet stuff, and you can control the salt content.

Corn situation? Frozen, canned, or fresh all work great. If you’re using canned, drain it. If you’re using frozen, no need to thaw first—just dump it in. Fresh corn cut off the cob is amazing if you’re feeling ambitious.

Different beans? Black beans, kidney beans, pinto beans—they all work. Mix and match for different textures and flavors. Just avoid anything too delicate like navy beans that might fall apart.

FAQ (Frequently Asked Questions)

Can I make this in a slow cooker?

Absolutely! Brown the meat first, then dump everything in the slow cooker and let it go for 4-6 hours on low. Easy peasy, and your house will smell amazing.

How spicy is this?

It’s pretty mild as written, but you control the heat level. Add jalapeños, hot sauce, or cayenne pepper to kick it up. Start small—you can always add more heat, but you can’t take it away.

Will this freeze?

Like a dream! Let it cool completely, then freeze in portions. It’ll keep for up to three months. Just thaw overnight in the fridge and reheat on the stove.

What if I don’t like beans?

First, we need to have a serious conversation about your life choices. Second, just leave them out and add more meat or vegetables. The soup police won’t arrest you.

Can I use different toppings?

Go wild! Avocado, green onions, jalapeños, different cheeses, lime wedges, hot sauce—whatever makes you happy. The toppings are half the fun.

How long does this keep in the fridge?

About 4-5 days, though it’s usually gone way before then because it’s just that good. The flavors actually get better after a day or two.

Can I make it less soupy?

Let it simmer uncovered for longer to reduce the liquid, or add a can of tomato paste to thicken it up. You could even add some instant mashed potato flakes—sounds weird, tastes great.

Final Thoughts

There you have it—taco soup that’s basically everything you love about tacos without any of the assembly required. It’s comfort food that actually comforts, meal prep that doesn’t make you sad, and proof that sometimes the lazy way is actually the better way.

This soup is going to become your new cold-weather obsession and your go-to “I need to feed people but don’t want to stress” recipe. It’s foolproof, flexible, and guaranteed to make everyone happy—even that one friend who claims they don’t like soup.

So grab your biggest pot, embrace the chaos of dump-and-stir cooking, and get ready to have your mind blown by how something this simple can taste this good. Your taste buds are about to thank you, and your future self already does.

Taco Soup That’ll Make You Question Why You Ever Bothered With Hard Shells

Why This Recipe is Awesome