Easy Taco Soup

5 from 7 votes

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This Taco Soup Recipe is healthy, hearty, easy and delicious, it will make you want to give up tacos completely and commit to just soup! It really is that good.

This Taco Soup recipe is a staple at our house! It’s one of our favorites, super simple to make, veggie-heavy yet hearty, filling and so yummy! The best part about this recipe? All the toppings you can load on.

Close up of Taco Soup

Taco Soup Recipe

To make this hearty taco soup, start by gathering up these ingredients:

  • Ground Beef – if you want to make this meal vegetarian, simply replace ground beef with another can of beans or lentils. You can also replace beef with chicken if desired.
  • Onion – adds its signature taste to the soup without overpowering. You could add more as a topping later.
  • Zucchini, Yellow Squash, and Carrots – all chopped and included in this taco soup recipe for a healthier meal.
  • Beans – I used black, garbanzo, and white beans but feel free to use a combination that you like.
  • Diced Green Chiles – this is one small can.
  • Tomato Sauce – this also can be found in the canned goods section at your grocery store. It adds tomato flavor without having chunks of tomatoes in the soup.
  • Taco Seasoning – use store-bought or homemade taco seasoning.
  • Ranch Seasoning – this is kind of a weird addition but let me tell you it makes all the difference to this soup recipe. Don’t skip out.
  • Beef Broth – also great with chicken broth or for the vegetarians out there, vegetable broth.
  • Frozen Corn – consider using fresh grilled corn in the summer (when it’s in season). Using frozen corn is easy and fast. You could also use canned corn, drained.

How to Make Taco Soup

  1. Preheat large pot over medium-high heat. Break apart ground beef as it browns. Stir in chopped onion, zucchini, squash, and carrot to soften slightly, about 5 minutes.
  2. Pour in remaining ingredients, bring to boil, then reduce to simmer and cook for 35-40 minutes.
  3. Serve with any desired toppings.
Taco Soup Recipe

Toppings

If you’ve tried my Easy Chicken Tortilla Soup, you’ll notice some similarities in ingredients and cooking methods. However, the Taco Soup calls for ground beef as opposed to chicken, different seasonings and obviously no tortillas. Best part about both recipes? All the toppings you can load on. My favorite toppings are:

  • cheese
  • chips
  • cilantro
  • guacamole
  • diced tomato
  • fresh avocado
  • lime juice
  • Doritos
  • salsa
  • sour cream
  • green onion
  • lettuce

Taco Soup in the Crockpot

To make Taco Soup in the Crockpot follow these directions:

  1. Brown the onions and beef, then add the mixture to the slow cooker.
  2. Add all other ingredients. Cover and cook on low heat 4-5 hours.
  3. Serve with any desired toppings.
Taco Soup

Leftovers

This Taco Soup recipe makes quite a lot and I 100% crafted it this way because I love having leftovers, especially when it reheats so well and is filled with nutrition like this dinner is. Normally I run out of time/am too busy to eat an actual lunch most days, so I’ve been doubling my dinners so I have something on hand I can microwave quickly for lunch before Eddie goes down for a nap so I can go right into my to-do list without skipping a beat. Taco Soup is the perfect dinner and next day lunch.

Refrigerating. Simply keep your cooled down soup in an airtight container in the fridge for up to 4 days.

Freezing. I recommend dividing any soup you want to freeze so that you can more easily thaw a reasonable amount when the time comes. Thaw in the fridge overnight then warm up on the stovetop or in the crockpot. This method is good for up to 3 months.

More Soup Recipes to Try!

Anyways, below is my printable recipe card!

Enjoy, friends! Have a great day! xo

5 from 7 votes

Taco Soup

This Taco Soup Recipe is healthy, hearty, easy and delicious, it will make you want to give up tacos completely and commit to just soup! It really is that good.
servings 8 servings
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Ingredients

  • 1.25 pounds ground beef
  • 1 medium onion diced
  • 1 small zucchini diced
  • 1 small yellow squash diced
  • 1 1/2 cups carrot grated or diced
  • 15 oz. beans 3 cans, rinsed (I used black, garbanzo and white)
  • 4.5 oz. diced green chiles 1 small can
  • 15 oz. tomato sauce 1 can
  • 1/4 cup taco seasoning
  • 2 tablespoons ranch seasoning
  • 6-8 cups beef broth
  • 1 1/2 cups frozen corn
  • Desired toppings: cheddar cheese, cilantro, green onion, sour cream, guacamole, tortilla chips, etc..

Instructions

  • Preheat large pot over medium-high heat. Break apart ground beef as it browns. Stir in onion, zucchini, squash, and carrot to soften slightly, about 5 minutes.
  • Pour in remaining ingredients, bring to boil, then reduce to simmer and cook for 35-40 minutes.
  • Serve with any desired toppings.

Nutrition

Calories: 299kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 1898mg | Potassium: 839mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5022IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 4mg
Course: Dinner, Soup
Cuisine: Mexican
Keyword: easy taco soup, taco soup, taco soup recipe
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Recipe Rating




22 Responses
  1. Martha Mitchell

    Hi Lauren,
    This sounds so yummy! What could I use in the place of the ranch seasoning ?
    I’m pretty sure that it’s not sold here in Canada..
    Thanks
    Martha

    1. Lauren

      Where in Canada are you? You can just omit it, though I’m sure I’ve seen it at my parent’s grocery store before (who are in Ottawa). Maybe check in the salad dressing aisle…should be in a small packet.

  2. Bethany

    5 stars
    I ended up not making this in the crock pot and made it Sunday afternoon instead for dinner. Good grief! It turned out SO good. I don’t usually add all the veggies to my taco soup and I do not know why. It turned out DELISH! Thankfully there’s just two of us so I am looking forward to ALL the leftovers for my work lunches!

  3. Sylvia

    5 stars
    I can’t stop eating this soup! It’s so hearty and does well with any veggies you have left over in the fridge. The meal went together quickly and tasted great. We did switch the beans to black, pinto, and kidney and used homemade taco seasoning, but I doubt that changed the recipe drastically. Highly recommend.

  4. Debbie

    5 stars
    Omg soooo yummy!! Picky daughters gobbled it up and I loved to too!! Can’t wait for my picky husband to try it! 😂😂

  5. Tashie

    Hi Lauren!
    I hope you don’t mind me asking, have you cooked this in an instant pot? I’m wondering how much time it might take in there.

    Thanks a ton in advance!

  6. Susan

    I cannot tell from the recipe why the sodium content would be so high in this recipe. Do you know what is driving that number up and is there any way to to cut it back other than low-sodium beef broth? I really think my husband will love this recipe but have issues with sodium. Any help appreciated! Thanks in advance.

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