Whenever I need something warm, filling, and ridiculously easy to throw together, taco soup is my go-to.

It has all the bold flavors of a taco—seasoned ground beef, beans, corn, and tomatoes—simmered into one cozy, one-pot meal.

And the best part? It comes together in under 30 minutes.

This easy taco soup is perfect for weeknight dinners, game day gatherings, or lazy Sundays. Just cook, top with your favorite garnishes, and dig in!

Why You’ll Love This Easy Taco Soup

One-pot wonder – fewer dishes, more flavor

Bold Tex-Mex taste – seasoned beef, beans, tomatoes, and corn

Customizable toppings – sour cream, cheese, avocado… go wild

Quick to make – dinner is ready in 30 minutes or less

Freezes beautifully – ideal for meal prep

Family-friendly – even picky eaters will love it

What You’ll Need (Ingredient Highlights)

Ground beef – lean ground beef gives flavor and texture

Taco seasoning – store-bought or homemade works great

Onion and garlic – for an aromatic base

Black beans & kidney beans – protein-packed and hearty

Corn – adds sweetness and texture

Rotel or diced tomatoes with green chilies – for a tangy kick

Beef broth – ties everything together and adds depth

Olive oil, salt & pepper – pantry staples for sautéing

Pro Tips Before You Start

Drain canned beans and corn to avoid excess liquid

Brown the beef well to build deep flavor before adding other ingredients

Adjust spice level by choosing mild or hot taco seasoning

Add more broth if you prefer a soupier consistency

Let it simmer 15–20 minutes to blend flavors, even if you’re in a rush

How to Make Easy Taco Soup

Cook the beef
In a large pot over medium heat, add olive oil and brown the ground beef until fully cooked.

Break up any large chunks with a wooden spoon.

Add aromatics
Stir in diced onion and minced garlic. Cook until the onion softens, about 3–4 minutes.

Season
Sprinkle in taco seasoning and stir to coat the beef evenly.

Cook for another 1–2 minutes to toast the spices.

Add canned ingredients
Pour in black beans, kidney beans, corn, diced tomatoes (with juices), and beef broth.

Stir everything together.

Simmer
Bring to a boil, then reduce heat and let the soup simmer for 15–20 minutes uncovered, stirring occasionally.

Serve hot
Ladle into bowls and top with your favorite taco toppings like shredded cheese, sour cream, avocado, or tortilla chips.

What to Serve It With

Tortilla chips – scoop it up like chili

Cornbread – for a southern-style side

Avocado slices or guacamole – creamy and cooling

Fresh lime wedges – squeeze over the top for zing

Mexican rice – makes it extra hearty

Variations / Substitutions

Make it spicy – use hot Rotel, add jalapeños or chili flakes

Swap the protein – use ground turkey, chicken, or plant-based beef

Go vegetarian – skip the meat and double the beans

Add bell peppers – for more veggies and sweetness

Stir in cooked rice or quinoa – for a thicker, chili-like consistency

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days

Freezer: Freeze in portioned containers for up to 3 months

Reheat: Warm on the stove or in the microwave, add broth if needed

Meal prep: Perfect for making ahead and portioning for lunches

FAQs

Can I use homemade taco seasoning?
Yes! A mix of chili powder, cumin, paprika, garlic powder, and oregano works beautifully.

What kind of broth should I use?
Beef broth gives the most flavor, but chicken or vegetable broth work in a pinch.

Can I cook this in a slow cooker?
Yes! Brown the beef first, then add all ingredients to a slow cooker and cook on LOW for 4–5 hours.

How do I make it creamier?
Stir in a little cream cheese or sour cream at the end for a richer texture.

Is this soup gluten-free?
Yes—just be sure your taco seasoning and broth are labeled gluten-free.

Can I make this with chicken instead of beef?
Absolutely! Cook and shred boneless chicken breasts or thighs, then add in place of beef.

What toppings go best with taco soup?
Shredded cheddar, avocado, sour cream, chopped cilantro, crushed tortilla chips, jalapeños—anything you’d put on tacos!

Final Thoughts

This easy taco soup is everything you want in a cozy, satisfying meal.

It’s bold, comforting, and endlessly flexible.

Best of all, it comes together in one pot with minimal fuss, making it perfect for busy weeknights or feeding a crowd.

Whether you top it with chips and cheese or keep it light with avocado and lime, this is one recipe you’ll find yourself making again and again.

The Boat Shed Kitchen

Taco Soup

This easy taco soup is a quick, hearty dinner made with ground beef, two types of beans, corn, and zesty Rotel tomatoes. Packed with flavor and ready in under 30 minutes, it’s perfect for busy weeknights or feeding a crowd. Don’t forget the toppings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 packet taco seasoning
• 1 15 oz can black beans, drained
• 1 15 oz can kidney beans, drained
• 1 15 oz can corn, drained
• 1 10 oz can Rotel (diced tomatoes with green chilies)
• 2 cups beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese sour cream, avocado, tortilla chips

Method

 

1. Heat oil in a large pot and brown ground beef.
2. Add onion and garlic; cook 3–4 minutes.
3. Stir in taco seasoning; cook 1 minute.
4. Add beans, corn, tomatoes, and broth. Stir well.
5. Simmer 15–20 minutes.
6. Serve with toppings of choice.
7. See full steps with tips & photos → https://theboatshedcafe.com/easy-taco-soup/

Notes

• For a spicier version, use hot Rotel or add chili flakes.
• Ground turkey or chicken can be swapped in for a lighter version.
• Store leftovers in the fridge for up to 4 days—flavors get even better!