Soups
How to Make Taco Soup (Easy Ground Beef Pantry Recipe, 40 Minutes)
Easy taco soup with ground beef, beans, corn and tomatoes, simmered with taco seasoning. Mostly pantry cans, serves 6 in 40 minutes.
By the Forkful editorial team · Published
Quick answer
Brown 1 lb ground beef with 1 diced onion, stir in 2 tbsp taco seasoning, then add two 15-oz cans of beans, one can of corn, one 10-oz can of tomatoes with green chiles, one 14.5-oz can of diced tomatoes and 2 cups of water or broth. Simmer 20–30 minutes and top with cheese, sour cream and chips. Serves 6.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Makes
- 6 bowls
Taco soup is one of the fast-rising recipe searches of the US autumn: Google Trends shows "taco soup recipe" up about 150% over the past 90 days. It is a dump-and-simmer weeknight soup that tastes like a taco in a bowl.
The recipes we checked agree on a simple formula: about a pound of ground beef, taco seasoning, two or three cans of beans, a can of corn, one or two cans of tomatoes (often with green chiles) and 1 to 2½ cups of water, simmered from 10 to 30 minutes. Most of the list is canned or in the spice cabinet, which is why it is a go-to for busy nights and potlucks.
Ingredients
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- 1 lb ground beef (450 g)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tbsp taco seasoning (or 1 packet)
- 30 oz canned beans, such as pinto, black or kidney, drained (two 15-oz cans)
- 15 oz canned corn, drained (one can, 425 g)
- 14 ½ oz canned diced tomatoes (one can, 410 g)
- 10 oz canned diced tomatoes with green chiles, such as Rotel (285 g)
- 2 cups beef broth or water (475 ml)
- shredded cheddar, sour cream, cilantro, lime and tortilla chips, to serve
Instructions
- Brown the beef and onion in a large pot over medium-high heat 7–8 minutes, breaking up the meat, until no pink remains. Drain excess fat. Add the garlic and cook 1 minute.
- Stir in the taco seasoning and cook 1 minute.
- Add the beans, corn, both cans of tomatoes with their juices and the broth. Bring to a boil, reduce the heat and simmer, partly covered, 20–30 minutes.
- Taste and adjust the seasoning, adding salt or more taco seasoning if needed. Serve topped with cheese, sour cream, cilantro and chips.
Tips for the best result
- 1Drain the beans and corn but keep the tomatoes with their juice: it is part of the broth.
- 2Taco seasoning packets are salty. Add salt only at the end, after tasting.
- 3For a thicker soup, mash some of the beans against the pot or add a small can of tomato sauce.
- 4It tastes better after sitting a few hours, so it is a good make-ahead soup.
Storage
Cool and refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months and thaw overnight in the fridge. Keep toppings separate.
Frequently asked questions
Can I make taco soup in a slow cooker?
Yes. Brown the beef first, then put everything in the slow cooker and cook on low for 6–8 hours or on high for 3–4.
Can I use ground turkey or chicken?
Yes. Use the same weight, and cook until no pink remains. Ground turkey is lean, so add a tablespoon of oil to brown it.
Can I make taco soup without beans?
Yes. Swap in another can of corn or diced potatoes, or add shredded cabbage for bulk.
