Quick and easy Weeknight Taco Soup is here to save your harried day! This healthy and hearty dinner is packed with a double dose of protein (ground beef and black beans), plus bell peppers, corn and tomatoes. It’s a kid-friendly family favorite that’s made in one pot and ready in just about 30 minutes.
If planning for back-to-school dinners is stressing you out, this Taco Soup is here to save the day! It is pure WEEKNIGHT MAGIC. There are three compelling pieces of evidence to back up that claim:
One: My children eat it willingly, sans bribery. Huzzah!
Two: My husband will gladly devour the leftovers for lunch not just the second day, but on the third and fourth days too. Swoon.
Three: This soup can be made in just a little over 30 minutes in one pot and you don’t need a single side dish to round it out.
BONUS: This recipe freezes like a boss, so just go ahead and double it, then freeze half. Put a sticky note on the freezer that says “THERE IS MAGICAL TACO SOUP IN HERE”. A month later when you’re running around like a crazy person at 6 PM on a Tuesday trying to figure out what to feed your hungry family, you’ll know that Taco Soup is there for you, ready to save the day yet again.
Taco Soup Recipe Ingredients
Taco soup blends all of flavors of your favorite beef tacos into a hearty, comforting bowl of YUM. The ingredient list is short, but it’s also customizable. See the Variations section below to make it your own.
- Ground beef
- Onions
- Bell pepper
- Garlic
- Jalapeno
- Homemade Taco Seasoning
- Pureed Tomatoes
- Beef Broth
- Canned Black Beans
- Frozen Corn
Homemade Taco Seasoning
The real magic in this soup is the homemade taco seasoning! It’s so much better than anything you can buy in the store, plus it’s free from any additives and excess sodium.
- Chili Powder
- Cumin
- Paprika
- Sea Salt
- Cracked Black Pepper
- Garlic Powder
- Coriander
- Red Pepper Flakes
- Oregano
Add more or less chili powder and/or red pepper flakes to adjust the heat.
To make the taco seasoning, measure all of the spices into a lidded jar, then shake it up. So simple! I tend to make this seasoning in large batches so that I always have it on hand for quick weeknight dinners.
How to Make Taco Soup (Stovetop Method)
Convincing my kids to “eat the rainbow” has never been easier thanks to this quick and delicious Taco Soup Recipe! It’s packed with vegetables and a double dose of protein for a dinner that will fill them up and keep them full. It’s naturally dairy free and gluten free (just mind the toppings!) so it’s perfect for little ones with allergies or food sensitivities too.
- Step 1: Sautee the ground beef in a dutch oven until no longer pink (6-8 minutes). Then add the onion and bell peppers to the pot. Sautee and stir occasionally until the vegetables soften and the onions turn translucent (6-7 minutes).
- Step 2: Add the garlic, jalapeno, and taco seasoning. Sautee and stir continuously until the seasoning is worked into the beef and vegetables and is very fragrant (about a minute).
- Step 3: Add the pureed tomatoes, beef broth, drained black beans, and frozen corn. Bring to a simmer and cook 10-15 minutes.
- Step 4: Taste the soup for seasoning. Adjust with salt and pepper if needed, then stir in fresh cilantro.
How to Make Taco Soup in the Crockpot
Converting this recipe to the crockpot or slow cooker is very straightforward:
- Step 1: Sautee the ground beef in a 10″ skillet until no longer pink (6-8 minutes). Then add the onion and bell peppers to the pan. Sautee with the ground beef until the vegetables soften and the onions turn translucent (6-7 minutes).
- Step 2: Add the garlic, jalapeno, and taco seasoning. Sautee and stir continuously until the seasoning is worked into the beef and vegetables and is very fragrant (about a minute).
- Step 3: Transfer the seasoned ground beef and vegetable mixture to the crockpot or slow cooker. Add the pureed tomatoes, beef broth, drained black beans, and frozen corn. Cook on low for 8 hours or high for 4 hours.
- Step 4: Taste the soup for seasoning. Adjust with salt and pepper if needed, then stir in fresh cilantro and lime juice to taste.
Taco Soup Variations
- Use kidney beans instead of black beans
- Use ground chicken or ground turkey instead of ground beef.
- Make it Vegetarian: Obviously skip the ground beef and go straight to sautéing the onions and peppers in the olive oil. Proceed as directed, but double the black beans, or use a combination of black beans and kidney beans.
- Make it Spicier: as written, this soup has a kick but is walking on the milder side of spice. To make it spicier, use 2 jalapeños and/or keep some of the seeds, or double the chili powder to two tablespoons. If doubling the chili powder, simmer for an additional 5 minutes to allow some of the spice to further deepen.
What to Serve with Taco Soup?
You really, truly don’t need any side dishes to round out this meal – it’s filling and nutritious all on its own.
As for toppings, the list is endless! Here are some ideas to get you started:
- Diced avocado
- Shredded Cheddar
- Crumbled queso fresco
- Diced red onions or sliced green onions
- Sour cream
- Tortilla chips
- Sliced jalapeños
Is Taco Soup Healthy?
Healthy is, ya know, pretty subjective, but I’m going to go ahead and say YES on this one. I don’t consider low calorie or low fat to be healthy, but you can check the recipe card below for those facts. What I can tell you is this:
- This taco soup is packed with eat-the-rainbow vegetables that your kids will totally devour.
- One serving supplies a full daily dose of both Vitamin A and Vitamin C.
- This soup is packed with protein (25g!) and fiber (9g); it’ll fill you up and keep you full, so it’s perfect for a quick and easy lunch to take to work or as a meal for kids who play sports and need fuel before or after a game.
More Kid-Friendly Weeknight Recipes You’ll Love
- Hamburger Soup
- Ground Beef Taco Stuffed Sweet Potatoes
- Slow Cooker Cilantro Lime Chicken
- Pumpkin Chicken Chili
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Weeknight Taco Soup
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Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 large sweet onion diced to 1/2"
- 2 bell peppers diced to 1/2"
- 3 cloves garlic minced
- 1 jalapeno seeded and minced
- 1 portion homemade taco seasoning see below
- 1 28-oz can pureed tomatoes
- 2 c beef broth
- 1 14-oz can black beans drained and rinsed
- 2 c frozen corn
- 2 tbsp chopped cilantro
Homemade Taco Seasoning
- 1-2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp coriander
- pinch oregano
Suggested Toppings for Taco Soup
- avocado to garnish
- shredded cheddar or crumbled queso fresco to garnish
- sour cream to garnish
- lime wedges to garnish
Instructions
- Make the taco seasoning. Combine all taco seasoning ingredients in a lidded jar, then shake until combined.
- Heat a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the ground beef and sautee, stirring frequently to break into pieces, until browned and no longer pink, 6-7 minutes
- Add the onion and bell pepper to the beef and saute until soft, stirring occasionally, 6-7 minutes.
- Add the garlic, jalapeno, and taco seasoning. Cook, stirring continuously, until the spices are worked into the beef and vegetables and are very fragrant, about a minute.
- Add the pureed tomatoes, beef broth, black beans, and corn. Increase heat to high and bring to a simmer. Reduce to medium low and simmer 10 minutes.
- Taste for seasoning and adjust with salt and pepper if needed. Stir in fresh cilantro. Ladle into bowls and serve with desired toppings. Serve immediately.
Notes
- Leftovers keep in a sealed container in the fridge for up to 5 days.
- Freeze leftovers in a tightly sealed container for up to 2 months.
- For crockpot or slow cooker instructions, scroll up in the post.
- Substitute an equal portion of ground turkey or ground chicken for the ground beef.
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