A Warming Bowl of Taco Soup, Y’all
You know that feeling when you come home, shoes off, and you just want something cozy but you can’t quite face another boring old chicken casserole? That’s when I pull out my trusty taco soup recipe. Honestly, I started making this after a chilly Friday night in Texas years ago when all we had in the fridge was half an onion, a can of beans, and not much else. Spoiler: It worked. It’s weird how the most random food experiments end up sticking around. Oh, and my family still teases me about the “great chili powder incident” (let’s just say, don’t double it unless you want steam coming out of your ears). Anyway, if you’ve got twenty minutes and a wooden spoon, you’re halfway there.
Why I Keep Coming Back to Taco Soup
I make this when I can’t decide between chili and tacos, or when I’ve had enough of dishes that need three pots, a whisk, and a prayer. My family goes wild for it—actually, the only complaint is there’s never enough left for seconds. It’s also a life-saver on busy weeks because I can basically dump everything in the pot and zone out for a bit (kidding, but not really). I used to always forget the corn, but it turns out you can just dump it in from frozen and no one knows the difference. Also, not gonna lie, I once tried making this with ground turkey and well… let’s just say ground beef is still the winner in my book.
Let’s Talk Ingredients (and Substitutions)
- 1 pound ground beef (turkey or even plant-based crumbles work too—I once used lentils, which was… okay)
- 1 large onion, chopped (red, yellow, whatever’s rolling around in your produce drawer)
- 2 cloves garlic, minced (or good ol’ garlic powder if you’re in a rush)
- 1 packet taco seasoning (my grandmother swore by Old El Paso, but honestly, store brand works fine)
- 1 can diced tomatoes (14 oz, I use the fire-roasted ones when I’m feeling wild)
- 1 can black beans, drained and rinsed (pinto beans work, or, on a wild day, both!)
- 1 can corn, drained (or a big handful of frozen corn—I’ve even used leftover grilled corn off the cob, which sounds fancy but isn’t)
- 2 cups beef broth (chicken broth in a pinch or, actually, water with bouillon is fine too)
- 1 can tomato sauce (8 oz, but I’ve used passata in a pinch, which is nearly the same)
- Salt and pepper to taste (I just wing it, and sometimes forget entirely)
How To Pull This Off (Directions, Sorta)
- In a big ol’ pot (or Dutch oven if you’ve got one, but any soup pot will work), toss in your ground beef and cook over medium heat until browned. If you’re using a leaner meat, add a drizzle of oil so things don’t stick. This is usually where I sneak a taste of the beef. If you’re more disciplined than me, carry on.
- Add the chopped onion and garlic, stir it all around until the onion is soft and you can smell the garlic (about 3-4 minutes), but don’t worry if the onions get a little golden. I think it adds character.
- Sprinkle the taco seasoning over everything, then give it a big stir. It might look a bit weird at this point—the mix always reminds me of mud as a kid, but hang in there—it gets way better.
- Dump in your diced tomatoes, beans, corn, tomato sauce, and the broth. Stir like your soup depends on it. Then bring the whole thing to a gentle simmer. I throw the lid on askew (so steam can escape) and let it bubble away for about 15-20 minutes. (On second thought, sometimes I just simmer it uncovered—the world keeps turning.)
- Taste and add salt or pepper if you think it needs it. If it’s looking too thick, splash in a bit more broth. Or water, no one’s watching.
- Ladle into bowls, top with shredded cheese, a dollop of sour cream, maybe some crushed tortilla chips, and dig in.
Notes from All My Experiments
- I tried making it in a slow cooker once, but it got weirdly thin. Maybe I did something silly, but stovetop is more reliable.
- If you like it spicy, toss in a chopped jalapeño with the onions. My kids mutinied, so now I keep hot sauce on the table instead.
- This soup thickens up in the fridge. I think it tastes better the next day, but, honestly, it usually vanishes before then.
Some Variations Worth a Shot
- I’ve swapped black beans for kidney beans. Good move.
- Once I stirred in a handful of cooked rice at the end—made it like a soupy burrito. Pretty great.
- I tried adding zucchini once… let’s just say the kids gave me looks.
- For vegetarians, just skip the meat and double up the beans or toss in lentils (my friend swears by this, but I find it less “taco-y”)
Equipment—But Don’t Stress
- Big soup pot, or Dutch oven (truth: I’ve used a deep frying pan in a pinch)
- Wooden spoon (or any ol’ spoon you’ve got—the soup won’t judge you)
- Can opener, unless you’re showing off with the pop-tops
Funny thing—I once made this at a friend’s cabin where the only stirring implement was a spatula. Worked just fine, soup still delicious.
Storing Whatever’s Left (Doesn’t Last Long!)
Just pop leftovers into a lidded container and stick in the fridge. It’ll last 2-3 days, I guess, though honestly, in my house it never lasts more than a day. To reheat, just warm it on the stove or zap it in the microwave. It freezes too, but, I rarely need to bother.
How We Serve It Around Here
Big bowl. Heap of shredded cheddar, small avalanche of tortilla chips (the crumblier the better), and, if I’m feeling virtuous, a diced avocado. Sometimes we go wild and add a squirt of lime on top. My brother dunks a peanut butter sandwich in his bowl, which is deeply questionable but suits him, I guess.
Things I’ve Learned the Hard Way (Pro-ish Tips)
- Don’t rush the simmer—it actually does make a difference. Once I tried to get fancy and microwaved the whole thing together. Not good.
- If you forget to rinse the beans, your soup will get murky. Tastes fine, just looks a bit off.
- If you run out of broth, do not panic—water and a spoonful of salsa works surprisingly well.
Questions I Get (And Occasionally Regret Answering)
- Can I make this ahead? Oh, totally! It keeps fine in the fridge, and honestly I think it’s tastier the second day, but my crew almost never leaves leftovers.
- Is this super spicy? Only as much as you want it to be. The base recipe is pretty mild. Hot sauce solves everything.
- Do I have to use canned stuff? Nope—use fresh tomatoes and cooked beans if you’re fancy. I’m not usually, but admire the effort!
- How do I make it thicker? Let it simmer a bit longer with the lid off, or mash some of the beans right in the pot. (I once overdid it and invented refried taco soup, but it was still good!)
And that’s the soup. (Oh! Sidenote: if you ever get the urge to stir this with a chopstick, don’t. Learned this the messy way.)
Ingredients
- 1 pound ground beef (turkey or even plant-based crumbles work too—I once used lentils, which was… okay)
- 1 large onion, chopped (red, yellow, whatever’s rolling around in your produce drawer)
- 2 cloves garlic, minced (or good ol’ garlic powder if you’re in a rush)
- 1 packet taco seasoning (my grandmother swore by Old El Paso, but honestly, store brand works fine)
- 1 can diced tomatoes (14 oz, I use the fire-roasted ones when I’m feeling wild)
- 1 can black beans, drained and rinsed (pinto beans work, or, on a wild day, both!)
- 1 can corn, drained (or a big handful of frozen corn—I’ve even used leftover grilled corn off the cob, which sounds fancy but isn’t)
- 2 cups beef broth (chicken broth in a pinch or, actually, water with bouillon is fine too)
- 1 can tomato sauce (8 oz, but I’ve used passata in a pinch, which is nearly the same)
- Salt and pepper to taste (I just wing it, and sometimes forget entirely)
Instructions
-
1In a big ol’ pot (or Dutch oven if you’ve got one, but any soup pot will work), toss in your ground beef and cook over medium heat until browned. If you’re using a leaner meat, add a drizzle of oil so things don’t stick. This is usually where I sneak a taste of the beef. If you’re more disciplined than me, carry on.
-
2Add the chopped onion and garlic, stir it all around until the onion is soft and you can smell the garlic (about 3-4 minutes), but don’t worry if the onions get a little golden. I think it adds character.
-
3Sprinkle the taco seasoning over everything, then give it a big stir. It might look a bit weird at this point—the mix always reminds me of mud as a kid, but hang in there—it gets way better.
-
4Dump in your diced tomatoes, beans, corn, tomato sauce, and the broth. Stir like your soup depends on it. Then bring the whole thing to a gentle simmer. I throw the lid on askew (so steam can escape) and let it bubble away for about 15-20 minutes. (On second thought, sometimes I just simmer it uncovered—the world keeps turning.)
-
5Taste and add salt or pepper if you think it needs it. If it’s looking too thick, splash in a bit more broth. Or water, no one’s watching.
-
6Ladle into bowls, top with shredded cheese, a dollop of sour cream, maybe some crushed tortilla chips, and dig in.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
