Let's talk about the difference between "good" taco soup and "can I have the recipe?" taco soup. The secret isn't the beef; it's the seasoning. I learned a trick that changed everything: adding a packet of dry Ranch seasoning mix. It sounds strange, but it adds a creamy, zesty tang that wakes up the broth and marries the flavors perfectly. This Taco Soup with Ranch is the secret weapon that makes my grandma Viola ask for seconds every single time.
Easy one-pot taco soup recipe is quick to prep, with 5 minutes prep and 20 minutes simmer time making it perfect for busy weeknights. Easy taco soup recipe takes 30 minutes, includes ground beef, beans, corn, tomatoes, and customizable toppings that everyone loves. Taco soup has all of the flavors of your favorite beef taco with hearty add-ins like beans, chiles, corn, and chunky tomatoes creating the ultimate comfort meal.
Jump to:
- Why You'll Love This Taco Soup
- Ingredients for Taco Soup
- How to Make Taco Soup
- My Top Tips for Taco Soup
- Making Taco Soup with My Family
- Substitutions for Taco Soup
- Variations on Taco Soup
- Equipment for Taco Soup
- Storage Tips for Taco Soup
- Adam's Tip for Taco Soup
- FAQ about Taco Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Taco Soup
- Super quick and easy: This easy taco soup is a true one-pot meal that comes together in just 30 minutes from start to finish.
- Customizable for everyone: The customizable toppings (sour cream, avocado, cheese, chips) mean each family member can make it their own.
- Budget-friendly: Using pantry staples like black beans & pinto beans and ground beef (or turkey), this feeds a crowd without breaking the bank.
Ingredients for Taco Soup
This original taco soup recipe uses ground beef (or turkey) for protein and a taco seasoning packet for quick flavor. The crushed tomatoes & green chiles add texture and mild heat, while low-sodium beef (or chicken) broth creates the perfect thin, brothy consistency (vs. chili). Adding fire-roasted tomatoes brings a subtle Tex-Mex spice that elevates the whole dish.
What You'll Need
For the Soup Base:
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 packet (1 ounce) ranch seasoning mix
- 4 cups low-sodium beef broth (or chicken broth)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chiles (Rotel)
- 1 can (4 ounces) diced green chiles
- 1 teaspoon cumin
- Salt and pepper to taste
For Toppings:
- Shredded cheddar cheese
- Sour cream
- Avocado slices
- Fresh cilantro
- Tortilla chips or strips
- Lime wedges
- Jalapeño slices
Why These Ingredients Matter
- Fire-roasted tomatoes: These add a smoky depth that gives the soup that authentic subtle Tex-Mex spice flavor you can't get from regular tomatoes.
- Low-sodium broth: Using low-sodium beef (or chicken) broth lets you control the salt level, especially important since canned beans can be salty.
- Two types of beans: The combination of black beans & pinto beans adds variety in texture and makes the soup more filling and nutritious.
How to Make Taco Soup
Step-by-Step Directions
- In a large pot or Dutch oven, brown ground beef (or turkey) over medium-high heat, breaking it up as it cooks, about 5 to 7 minutes.
- Add diced onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Drain excess fat if needed.
- Stir in taco seasoning packet and ranch seasoning mix, plus cumin, coating the meat mixture.
- Add low-sodium beef (or chicken) broth and bring to a simmer.
- Add fire-roasted tomatoes, crushed tomatoes & green chiles (Rotel), and diced green chiles.
- Stir in black beans & pinto beans and drained corn.
- Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 15 to 20 minutes to blend flavors.
- Taste and adjust seasonings as needed.
- Ladle into bowls and serve with customizable toppings (sour cream, avocado, cheese, chips).
Hint: For 5 ingredient taco soup, use just ground beef, taco seasoning, broth, one can of beans, and one can of tomatoes with chiles.
My Top Tips for Taco Soup
Don't drain all your canned vegetables. The liquid from the corn and tomatoes adds flavor to the broth. Also, this is truly a one-pot meal that gets better as it sits, so making it ahead is actually ideal. The thin, brothy consistency (vs. chili) is intentional, so don't worry if it seems soupy. That's what makes it different from chili. This technique is similar to what we use with our potato soup, where the right consistency makes all the difference.
Making Taco Soup with My Family
Last Tuesday, Adam helped me make this easy taco soup for a quick weeknight dinner. He was in charge of opening all the cans and pouring them into the pot. "This is so easy, Mom! It's like making soup from a recipe book!" he said excitedly. When it came time to set out the toppings, he carefully arranged them in small bowls.
When we sat down to eat, Adam loaded his bowl with cheese, chips, and sour cream. "This tastes just like tacos but in soup form! Can we have this every week?" Grandma Viola tried hers and said, "Taco soup has all of the flavors of your favorite beef taco with hearty add-ins like beans, chiles, corn, and chunky tomatoes and it's absolutely delicious. This is perfect for busy nights."
Substitutions for Taco Soup
- Meat: Make chicken taco soup by using shredded rotisserie chicken or cooked ground chicken instead of beef.
- Vegetarian: Skip the meat entirely and add extra beans, or use plant-based crumbles for a vegetarian version.
- Creamier version: Create taco soup creamy by stirring in cream cheese or heavy cream at the end.
- Broth: Use vegetable broth instead of low-sodium beef (or chicken) broth for a lighter option.
Variations on Taco Soup
- Slow cooker version: Make taco soup crock pot by combining all ingredients in a slow cooker and cooking on low for 6 to 8 hours.
- 7 can version: Try the classic 7 ingredient taco soup using 7 cans (beans, corn, tomatoes, chiles) plus ground beef and seasoning.
- Cowboy style: Make cowboy taco soup by adding ranch seasoning along with the taco seasoning for extra flavor. Check out this slow cooker chicken taco soup for more inspiration.
Equipment for Taco Soup
- Large Dutch oven or pot: Essential for this one-pot meal that feeds a crowd without needing multiple pans.
- Can opener: You'll need this for opening all those cans of black beans & pinto beans and tomatoes.
- Ladle: For serving the soup neatly into bowls without spills.
- Small bowls for toppings: Makes setting out all the customizable toppings (sour cream, avocado, cheese, chips) easy and organized.
Storage Tips for Taco Soup
- Refrigerator: Store in an airtight container for up to 5 days. The flavors actually improve as it sits.
- Freezer: Freeze for up to 3 months. Add toppings fresh after reheating for best texture.
- Reheating: Warm gently over medium heat, stirring occasionally. Add a splash of broth if it thickens too much.
This recipe is perfect for weeknight dinners and comfort food collections. The subtle Tex-Mex spice with fire-roasted tomatoes makes it flavorful without being too spicy. It pairs beautifully with our pineapple chicken and rice or chicken scampi with parmesan rice when you want meal variety.
Adam's Tip for Taco Soup
"Crush tortilla chips right into your bowl because they get all soft and yummy. Also, make sure you get lots of cheese and sour cream because that makes it taste even better. The avocado is really good too if you like it."
FAQ about Taco Soup
What's the difference between tortilla soup and taco soup?
The main difference is texture and ingredients. Tortilla soup typically has a tomato-based broth, is often pureed smooth, and features crispy tortilla strips as the main topping. Taco soup has a thin, brothy consistency (vs. chili) but is chunkier, with whole beans, corn, and meat visible. This original taco soup recipe includes black beans & pinto beans, crushed tomatoes & green chiles, and taco seasoning packet, while tortilla soup often uses chicken and is topped with avocado and crispy tortilla strips. Both are delicious one-pot meal options!
Do you put ranch seasoning in taco soup?
Yes! Adding ranch seasoning to taco soup creates what's sometimes called cowboy taco soup. This easy taco soup recipe includes a packet of ranch seasoning mix along with the taco seasoning packet for extra flavor. The ranch adds a creamy, zesty tang that complements the fire-roasted tomatoes and ground beef (or turkey) beautifully. It's the secret ingredient that makes people ask for the recipe. The combination creates that subtle Tex-Mex spice with an extra depth that's absolutely delicious.
What spices are essential for taco soup?
The essential spices in taco soup ingredients are those found in a taco seasoning packet: chili powder, cumin, paprika, garlic powder, and onion powder. For this easy taco soup, we use a pre-made taco seasoning packet for convenience, plus extra cumin for depth. The crushed tomatoes & green chiles add natural spice and flavor. If making your own seasoning, use 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon each of paprika, garlic powder, and onion powder. This creates that subtle Tex-Mex spice everyone loves.
Is taco soup healthy for you?
Yes, of course can be quite healthy! This original taco soup recipe includes black beans & pinto beans which provide fiber and protein, plus vegetables like tomatoes, corn, and chiles. Using ground beef (or turkey) provides lean protein, and low-sodium beef (or chicken) broth keeps sodium in check. The fire-roasted tomatoes add vitamins and antioxidants. To make it even healthier, use lean ground turkey, add extra vegetables, and go light on the cheese and sour cream toppings. It's a nutritious one-pot meal that's satisfying without being heavy.
Conclusion
Now you're in on the secret! Don't skip that little packet of ranch magic. I hope this zesty, flavorful twist becomes the version your family craves, just like it has for us. This Recipe delivers all the flavors you love with that special tang from the ranch seasoning that makes it unforgettable. The fire-roasted tomatoes create subtle Tex-Mex spice, while the black beans & pinto beans add heartiness.
This easy taco soup is the ultimate one-pot meal for busy weeknights. The thin, brothy consistency (vs. chili) makes it perfect for loading up with customizable toppings (sour cream, avocado, cheese, chips). Whether you make it with ground beef (or turkey) or try the chicken taco soup version, it's always a hit. Try our amish hamburger steak bake or potato soup for more comforting dinners. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Taco Soup:
recipe
Easy Taco Soup with Ranch
Equipment
- 1 Large Dutch oven or soup pot Big enough for stirring without spills when kids help.
- 1 Wooden spoon Easy for little hands to help stir safely.
- 1 Ladle Makes serving fun and mess free.
Ingredients
- 1 lb ground beef Ground turkey also works well.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 4 cups low sodium beef broth Chicken broth can be used instead.
- 15 oz black beans Drained and rinsed.
- 15 oz pinto beans Drained and rinsed.
- 15 oz corn Drained.
- 14.5 oz fire roasted diced tomatoes
- 10 oz diced tomatoes with green chiles
- 4 oz diced green chiles
- 1 teaspoon cumin
- salt and pepper To taste.
Instructions
- In a large pot over medium high heat, cook the ground beef, breaking it up as it browns.
- Stir in the diced onion and cook until softened, then add the minced garlic and cook until fragrant.
- Sprinkle in the taco seasoning, ranch seasoning mix, and cumin. Stir until everything is well coated.
- Pour in the beef broth, fire roasted tomatoes, diced tomatoes with green chiles, and green chiles. Bring to a gentle simmer.
- Stir in the black beans, pinto beans, and corn. Let the soup simmer for 15 to 20 minutes.
- Season with salt and pepper to taste. Ladle into bowls and serve warm with your favorite toppings.
- Ladle into bowls and let everyone add their favorite toppings. Watching my daughter build her perfect bowl is my favorite part of dinner.
Notes
- For a creamier taco soup, stir in cream cheese or sour cream at the end.
- Make it vegetarian by skipping the meat and adding extra beans.
- Store leftovers in an airtight container for up to 5 days.
- This soup freezes well for up to 3 months.
- Serve with tortilla chips, avocado, or a squeeze of lime for extra flavor
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