Quick Look at this Easy Taco Soup with Ground Beef
- Ready In: 30 minutes!
- Serves: 10
- Main Ingredients: ground beef, black beans, corn, peppers, tomatoes, fresh lime juice, easy taco seasoning (or a store-bought packet) and all your favorite toppings!
- Dietary Info: Dairy-Free and Gluten-Free
- One Pot: everything cooks in one soup pot for easy clean-up!
- Meal Prep Friendly: store in the fridge for later in the week or freeze for up to 3 months.
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Why You Need To Make This Taco Soup
- Easily made for a weeknight dinner in only 30 minutes!
- One pot soup for super easy clean-up.
- Fresh Lime Juice + Lime Zest – that light & bright acidity helps to bring all the other flavors alive.
- Customizable – adjust any of the flavors to your preferences and make each bowl your own with your desired toppings!
- Makes a big batch for leftovers or to freeze for the future.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Ground Beef – option to swap this out for ground turkey or if you prefer chicken, we have the best creamy chicken taco soup!
- Taco Seasoning – pick-up a store-bought seasoning packet or simply make your own homemade taco seasoning in less than 5 minutes.
- Peppers – highly recommend the combination of a smoky & sweet Anaheim pepper with the slight heat of a jalapeño pepper. Using both adds a wonderful depth of flavor.
- Corn Kernels – the easiest option is to add a can of drained corn, but frozen corn or fresh corn cut off the cob could also be used.
How To Make Taco Soup
Step 1 – Brown the ground beef and drain any excess grease.
Step 2 – Add diced onion and garlic. Move around to soften.
Step 3 – Add all of the spices, canned and fresh ingredients.
Step 4 – Add the broth, bring to a simmer, and let it cook for at least 10 minutes.
Best Ways To Serve Taco Soup
Any of your favorite toppings for traditional tacos would also be delicious on this taco soup. Here are a few ideas:
- sour cream – regular or dairy-free sour cream
- greek yogurt – same creaminess as sour cream but with more protein and tang.
- fresh cilantro
- shredded cheese – regular or a dairy-free alternative
- avocado
- tortilla strips, tortilla chips, or corn chips
- lime wedges – for a fresh squeeze of lime juice
Tips for Storing & Freezing
Let the soup cool slightly and then transfer to airtight containers (if freezing, leave room for expansion). Store in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat in a pot on the stove top or in the microwave. Store toppings separately.
Slow Cooker Taco Soup
Cook the ground beef with onion and garlic on the stove top and add it to the crock pot along with the other ingredients (except the cream cheese). Let it all cook on the low setting for 3-4 hours and add the cream cheese during the final 30 minutes.
Taco Soup with Ground Beef FAQs
Yes, beef broth can be used. It will give the soup a richer flavor. Personally, I love using a lighter chicken broth but it depends on your personal preferences.
Yes, to keep it more mild use a mild taco seasoning, remove the seeds and membranes from the jalapeño (or omit entirely), and make sure the canned tomatoes are mild.
Yes, use a medium taco seasoning, add more jalapeños or keep the seeds in, add red pepper flakes, or add a combination of these.
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Ingredients
- 1 pound ground beef, 85/25
- 1 yellow onion, diced
- 3 teaspoons garlic, minced
- 4 cups chicken broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces diced tomatoes with green chiles
- 15 ounces canned corn, drained
- 1 Anaheim pepper, minced
- 1 jalapeño, minced (remove membrane and seeds)
- 1.31 ounces taco seasoning, mild
- zest of 1 lime
- juice of ½ a lime, more, if desired
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano leaves
- ¼ teaspoon ground black pepper
Topping Suggestions:
- sour cream, regular or dairy-free sour cream
- fresh cilantro, chopped
- shredded cheese
- avocado, cubed
Instructions
- Brown Beef: Bring a large Dutch Oven to a medium-high heat. Add 1 pound ground beef, break apart, and move around pan until browned and fully cooked. Drain excess grease.
- Sauté: Add diced onion and 3 teaspoons garlic. Move around pan until onion softens, approx. 2-3 minutes.
- Combine: Add 4 cups chicken broth, 15 ounces canned black beans, 15 ounces diced tomatoes with green chiles, 15 ounces canned corn, 1 Anaheim pepper (minced), 1 jalapeño (minced), 1.31 ounces taco seasoning, zest of 1 lime, juice of ½ a lime, 1 teaspoon kosher salt, ½ teaspoon dried oregano leaves and ¼ teaspoon ground black pepper. Stir to combine. Taste and add more taco seasoning, if desired + the juice of the other half of lime + any additional salt – as desired. Everyone has different tastes so adjust as needed.
- Simmer: Cover and let simmer 10 minutes to let the flavors meld.
- Serve: Enjoy with your choice of fresh cilantro, shredded cheese, sour cream and avocado.
Notes
- Taco Seasoning: everyone has different taste preferences so start with 1 packet of taco seasoning and then add more as-desired. I ended up adding 1 1/2 packages and loved it, but go slow so you make it how you like it! I used Siete brand – mild spice flavor. Or make your own homemade taco seasoning – so easy!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Kim says
I made this last night. Of course, my kids wouldn’t eat it (toddlers) but it delicious and not spicy. I used mild everything, scraped the seeds and membrane from the peppers. My grocery store did not have any anaheim peppers, so I used a poblano instead. I think the lime zest and juice are key to the amazing flavor in this soup.
It was easy enough to do beef tacos for my kids while I made this. Sharing in case that helps anyone with kids who aren’t soup eaters but enjoy tacos.