There’s nothing quite like the comfort of a hearty bowl of soup, especially one that’s packed with bold flavors, wholesome ingredients, and just the right amount of spice. That’s exactly what you’ll get with this Easy Stovetop Taco Soup Recipe. Bursting with Tex-Mex flair, this dish combines the rich essence of tacos with the cozy warmth of soup—all made in a single pot on your stovetop.
Whether you’re craving a quick weeknight dinner, need something to please a crowd, or simply want a satisfying meal that comes together effortlessly, this recipe checks all the boxes. Plus, it’s a family-friendly option that even picky eaters can’t resist.
Table of Contents
Why make this Easy Stovetop Taco Soup Recipe?
- Quick & Simple: Ready in just about 30 minutes, making it a lifesaver for busy evenings.
- One-Pot Wonder: Minimal cleanup since everything simmers together in one pot.
- Budget-Friendly: Uses pantry staples like canned beans, corn, and diced tomatoes.
- Customizable: Can be easily adapted with different proteins, spice levels, or toppings.
- Comfort Food: It’s warm, flavorful, and deeply satisfying.
Why will you love this Easy Stovetop Taco Soup Recipe?
You’ll love this soup because it tastes like tacos—but in a cozy, spoonable form. It’s versatile enough to enjoy all year round: hearty enough for cold winter nights, yet light enough for spring or summer dinners. Every bite brings together tender ground beef, savory beans, zesty spices, and a hint of sweetness from corn.
And let’s not forget the toppings! Sour cream, shredded cheese, avocado slices, jalapeños, tortilla chips—each bowl is customizable, so every member of the family can build their own perfect version.
How to make Easy Stovetop Taco Soup Recipe?
Ingredients:
- 1 lb (450g) ground beef (or ground turkey/chicken for a lighter option)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or 3 tbsp homemade seasoning mix)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 oz) can tomato sauce
- 3 cups beef broth (or chicken broth)
- 2 tbsp olive oil
- Salt & pepper, to taste
- Juice of 1 lime
- Optional toppings: sour cream, shredded cheddar cheese, avocado, tortilla chips, jalapeños, chopped cilantro
Directions:
- Cook the meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Sauté aromatics: Add diced onion and garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
- Season it up: Stir in taco seasoning, coating the meat and onions well. Let it toast for about 1 minute to deepen the flavor.
- Add the base: Pour in the diced tomatoes, tomato sauce, corn, and beans. Stir until everything is combined.
- Simmer with broth: Add beef broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 20–25 minutes to allow the flavors to meld together.
- Finishing touch: Stir in fresh lime juice before serving for a zesty pop of flavor.
- Serve & enjoy: Ladle soup into bowls and load up with your favorite toppings.
How to serve Easy Stovetop Taco Soup Recipe?
This soup shines when paired with vibrant toppings and sides. Serve it with:
- A basket of warm cornbread or flour tortillas.
- A side salad with fresh greens and avocado.
- Crunchy tortilla chips for dipping or crumbling on top.
The beauty is in the toppings bar—set out bowls of shredded cheese, sour cream, cilantro, sliced avocado, jalapeños, and let everyone customize their bowl.
The Best Way To Store Easy Stovetop Taco Soup Recipe
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: This soup freezes beautifully! Portion it into freezer bags or containers and store for up to 3 months.
- Reheating: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of broth or water if it thickens too much.
Tips to make Easy Stovetop Taco Soup Recipe
- Use homemade taco seasoning for a fresher, preservative-free flavor.
- Double the recipe if you’re meal prepping or cooking for a crowd.
- Add heat with extra jalapeños, chili flakes, or hot sauce.
- Make it creamy by stirring in a splash of heavy cream or cream cheese at the end.
- Protein swap: Try ground chicken, turkey, or even shredded rotisserie chicken.
Nutritional Benefits :
| Nutrient | Amount (per serving, approx.) |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Fat | 12g |
| Saturated Fat | 4g |
| Sodium | 890mg |
| Vitamin C | 25% DV |
| Iron | 18% DV |
Variation
- Vegetarian Taco Soup: Skip the meat and add extra beans or quinoa.
- Spicy Taco Soup: Add chipotle peppers in adobo or extra chili powder.
- Cheesy Taco Soup: Stir in shredded cheddar or Velveeta for a creamy, cheesy twist.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
Easy Stovetop Taco Soup
Equipment
- large pot or Dutch oven
- wooden spoon
- Measuring cups and spoons
- can opener
- knife and cutting board
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 15 oz can corn kernels, drained
- 14.5 oz can diced tomatoes with green chilies
- 14.5 oz can tomato sauce
- 3 cups beef broth
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 lime, juiced
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Add diced onion and garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
- Stir in taco seasoning, coating the meat and onions well. Let it toast for about 1 minute to deepen the flavor.
- Pour in diced tomatoes, tomato sauce, corn, and both beans. Stir until fully combined.
- Add beef broth and bring the soup to a boil. Reduce heat, cover, and simmer for 20–25 minutes to let flavors meld.
- Stir in lime juice before serving for a fresh, zesty finish.
- Ladle into bowls and top with your favorite garnishes like sour cream, shredded cheese, or tortilla chips.
Notes
Nutrition
FAQs
1. Can I make this taco soup ahead of time?
Yes! Taco soup tastes even better the next day as the flavors meld. Simply refrigerate and reheat before serving.
2. Can I use fresh tomatoes instead of canned?
Absolutely. Use about 3–4 fresh tomatoes, diced, in place of canned. You may need to add a bit more broth for consistency.
3. What’s the best way to thicken taco soup?
If you prefer a thicker consistency, let it simmer uncovered for a few extra minutes. You can also mash some of the beans directly into the soup.
4. Can I make taco soup gluten-free?
Yes! Just ensure your taco seasoning is gluten-free and serve with gluten-free toppings like corn tortilla chips.
This Easy Stovetop Taco Soup Recipe is a keeper for busy weeknights, potlucks, and cozy family dinners. It’s hearty, flavorful, and endlessly customizable. With just one pot and less than 30 minutes, you’ll have a meal that tastes like a fiesta in a bowl. Serve it with your favorite toppings, store it for later, and enjoy a recipe that’s sure to become a family tradition.