Oh Hey, Let’s Make This Cozy Taco Soup Together
I have to tell ya, I weirdly look forward to taco soup season, which is basically any time I remember this recipe exists. I first stumbled on this when my best friend called in a panic because she had to feed eight people with what she called “very little warning and even less food in the fridge.” I rattled this off over the phone, and now, honest to goodness, it’s become a go-to for both of us when the day’s slipped away and we still want something that feels like a hug. One time, I doubled the tortilla chips and my son declared it “nachos in a bowl,” so there’s that too.
Why I Make This All the Time (and Maybe You Will Too)
I make this when I’m feeling a bit lazy, or just want dinner on the table without needing to search for fancy ingredients. My family goes crazy for it (even my picky eater, who normally views beans as an existential threat). Sometimes I use it to clear out odds and ends from the pantry; other days, it’s my stand-in for beef chili. True story: the first time I made this, I forgot the taco seasoning and it still kinda worked, though honestly, don’t skip it unless you like your soup a little bland and mysterious.
Let’s Chat About Ingredients and Substitutions
- 1 pound ground beef (or, listen, you can use ground turkey or even skip meat entirely if you want; I won’t tattle)
- 1 can (15 oz) black beans, drained and rinsed (my grandmother always insisted on Goya, but I’ve used store brand many times with no mutiny)
- 1 can (15 oz) kidney beans, drained (or pinto, I’ve swapped these with zero complaints)
- 1 can (15 oz) sweet corn, drained (fresh or frozen are great if you’re feeling fancy)
- 1 can (14.5 oz) diced tomatoes (fire-roasted tomatoes are honestly fantastic if you can get ’em)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel, or whatever spicy tomato thing you find hiding on your shelf)
- 1 packet taco seasoning (homemade is great, but store bought will absolutely do the trick—I’ve even mixed two half-packets before because math, you know?)
- 2 cups beef or chicken broth (water works in a pinch, though soup’s a bit less lively that way)
- 1 small onion, chopped (I skip this when I’m in a mood, but honestly it does add a nice something something)
- Salt, pepper, and a pinch of chili powder if you want things lively
How I Actually Make It (Step by Step—Kind Of)
- Okay, first up, in a big soup pot or Dutch oven (or honestly, whatever can handle a bit of browning), toss in your ground beef and break it up with a wooden spoon. Add the chopped onion if you’re using it, and cook over medium heat until it’s nice and brown and smells amazing. This is where I usually sneak a taste—don’t judge.
- Drain off most of the grease; or, if you’re the sort that likes a little richness, leave a bit in. No one’s policing it.
- Stir in your taco seasoning and let it toast for about a minute—you want it to cling lovingly to the meat.
- Now dump in all your beans, corn, tomatoes (the plain and the spicy ones), and broth. Give it a good stir; don’t worry if it looks a bit busy—it’s supposed to.
- Bring the whole mess up to a simmer, then drop the heat down and let it blip gently for 15 to 20 minutes. Go check your texts, feed the cat, whatever. Maybe give it another stir at the halfway point.
- Taste and add salt, pepper, or a whisper of chili powder if you like things extra.
- Ladle it up, top with whatever you fancy (cheese, sour cream, jalapeños, some crushed tortilla chips—this is a judgment-free zone).
A Few Notes I Wish Someone Told Me
- I once used a fancy beef broth, and honestly, it wasn’t worth the price—basic is fine!
- If you forget to drain the beans, the soup’s a bit thicker (not the end of the world, maybe just watch the salt).
- The soup thickens up in the fridge—sometimes I add a splash of water or broth when reheating.
- Trying this in the slow cooker? Just brown the beef first, then toss everything in (though I once skipped browning and it tasted a bit too “school cafeteria” for my liking).
Variations I’ve Tried (and One I Won’t Again)
- I swapped the beans for chickpeas once—surprisingly not bad!
- Added a handful of frozen peas on a whim—no one noticed, so apparently it works (hidden veggies for the win).
- One time, I tried making a “creamy” version with cream cheese. It was… a regret. Stuck with good ol’ sour cream since.
- I sometimes throw in leftover rice or cooked pasta to stretch the pot when people show up unannounced, which happens more than you’d think in my place.
Do You Really Need Fancy Gear?
If you’ve got a big ol’ pot and a wooden spoon, you’re set. I once made this in a stockpot borrowed form my neighbor (left hers at my place because apparently you can’t trust me not to hostage cookware); if yours is too small, just halve the recipe. No Dutch oven? No stress, just don’t set the burner too high. Actually, one of my friends even uses an Instant Pot for the browning part (see her preferred technique here), then simmers on the stovetop. Choose your adventure.
How It Stores (But Will You Even Have Leftovers?)
Scoop any leftovers into a container and pop them in the fridge. Honest answer? It rarely lasts more than a day in my house—my spouse has a habit of eating it cold straight from the fridge, too. If you do manage to stash some, it keeps for about 3-4 days. Freezes well, but let it cool first. Actually, I think this tastes even better the next day, if you manage the patience.
How I Love to Serve It
We pile bowls high with cheddar, a blob of sour cream, and load on the crushed tortilla chips. I’m partial to a dash of hot sauce (Texas Pete or Cholula, usually). Sometimes, we have it with cornbread on the side—pure bliss. For weeknight dinner, I’ve been known to set out all the toppings buffet-style and let everyone build their own (keeps the peace!). Serve with a cold drink—my brother swears by non-alcoholic margaritas—though water is fine too!
Stuff I Learned the Hard Way (Pro-ish Tips)
- Don’t rush the simmer—tried it once, came out kinda flat-tasting. Let those flavors do their mingling thing.
- If you add cheese to the pot (not just as topping), it turns stringy. Not my best idea.
- Sometimes I’m generous with the chili powder and then regret it—start mild, you can always crank up the heat later.
Actual Questions People Have Asked Me (With Real Answers)
- Can I make this vegetarian? – Yep! Skip the meat, use veggie broth, and maybe add another can of beans or lentils. Easy as pie (which, by the way, goes real well after taco soup).
- Do I have to use both plain and spicy tomatoes? – You don’t have to—use what you have! But I like the mix for a bit of zip. On second thought, too much spicy tomato and it might be a tad much… Taste as you go.
- Is this freezer-friendly? – For sure. Just cool it down first; then into a freezer-safe container. I’ve even defrosted it in the microwave when I’m extra impatient.
- My soup’s too thick! What now? – Add a splash (or more) of broth or water till it looks right. I’ve found it’s better a bit too thick than thin, personally.
- Not a fan of beans—any ideas? – Try more corn, or diced zucchini, or just… less beans! No one will judge you except maybe your Texan cousin.
And that’s it! If you want to get fancy with homemade taco seasoning or the world’s best cornbread to go alongside, there are great recipes at Gimme Some Oven and Serious Eats. But honestly, your own version’s probably perfect just as it is. Happy cooking—and let me know if you discover a new twist (or just want to swap kitchen disaster stories…I have plenty!).
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies
- 2 cups beef broth
- 1 (1 oz) packet taco seasoning
- Salt and pepper to taste
Instructions
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1In a large pot over medium heat, cook the ground beef until browned, breaking it up with a spoon.
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2Add the diced onion and cook for 3-4 minutes until the onion is soft.
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3Stir in the black beans, corn, diced tomatoes with green chilies, and beef broth.
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4Add the taco seasoning, salt, and pepper. Stir well to combine.
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5Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to blend.
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6Serve hot with your favorite toppings such as shredded cheese, sour cream, and tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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