Easy Taco Soup Recipe

But if you need more reasons to try this easy taco soup, here are some convincing points:

Easy, 30-minute meal and a 1-pot recipe for fast cleanup
Simple ingredients found in your pantry and versatile (you can change it up)
Make-Ahead – Reheats and freezes well (see storage tips below)

Ingredients

These taco soup ingredients are mostly found in your pantry, and then we just add a quick homemade taco seasoning for that authentic Mexican flavor:

Taco Seasoning – Prepare our homemade taco seasoning (which is easy), or use your favorite store-bought taco seasoning packet
Ground Beef – Use lean ground beef 85-90% for best taste. Since we’re using lean ground beef, add a little oil to keep it from sticking to the pan
Onion – White or yellow. White onion is often used in Mexican cooking, but white and yellow onions are generally interchangeable
Bell Pepper – 1/2 of each of red and green peppers, gives great flavor and color to the soup, but you can use 1 whole pepper of either color in a pinch.
Garlic – adds great flavor and aromatics
Beans – We prefer kidney beans or pinto beans, but you can use black beans or even garbanzo beans if you prefer
Corn – canned, fresh, or frozen will work
Tomatoes – diced tomatoes work great here, but you can substitute canned diced tomatoes or 2 jars of Rotel (canned tomatoes with green chilis) depending on how spicy you like your soup
Beef Broth – We use low sodium to control the salt in the soup

Pro Tip

Be sure to rinse your canned beans and corn before adding them to the soup as they can be high in salt. Rinsing canned vegetables is recommended to reduce the salt content. It’s better to season the soup yourself, adding salt to taste.