Taco soup is one of those comforting meals that brings everyone to the table with smiles on their faces. I remember the first time Betty made this for a cold November evening – the aroma of seasoned beef and spices filled her farmhouse kitchen, and by the time dinner was served, the whole family was already gathered around, eager to dig in.
There’s something magical about a soup that captures all the bold, zesty flavors of traditional tacos but warms you from the inside out. Betty’s version is special because it’s hearty enough to satisfy the biggest appetites, yet simple enough to throw together on those hectic weeknights when you need dinner on the table fast. With 34 grams of protein per serving and just 9 basic ingredients, this taco soup has become a staple in my kitchen, just like it was in Betty’s. Time to get your soup pot ready!
What Makes This Taco Soup So Special
I’ve been making this recipe for years, and it never fails to impress. Betty developed this version after countless Sunday dinners, refining it until she found the perfect balance of flavor, nutrition, and convenience. What I love most is how forgiving and adaptable it is – you can make it work for your family no matter what’s in your pantry.
Here’s why this taco soup deserves a permanent spot in your recipe box:
- Packs 34g of protein per serving to keep you satisfied and energized
- Ready in less than an hour from start to finish, perfect for busy evenings
- Uses just 9 simple ingredients plus everyday spices you likely have on hand
- Incredibly versatile cooking methods – make it on the stovetop, in your crockpot, or use your Instant Pot
- Freezes beautifully for easy meal prep and future weeknight lifesavers
- Delivers authentic taco flavor in every spoonful without the mess of assembling individual tacos
Betty always said that the best recipes are the ones you can count on time and time again, and this taco soup has proven itself in kitchens across generations.
Ingredient Spotlight
Olive oil: I always start with a teaspoon of olive oil to brown the beef – it adds a subtle richness and prevents sticking without overpowering the other flavors.
Ground beef: This is the protein powerhouse of your taco soup, providing that satisfying, meaty foundation that makes this meal so filling and delicious.
Onion and garlic: These aromatic vegetables create the flavor base that Betty swore by; they add depth and that essential savory quality that makes your kitchen smell incredible.
Diced tomatoes with green chiles: This convenient ingredient brings both acidity and a gentle heat, giving your soup that signature Southwestern kick without needing multiple cans.
Beef broth: In my kitchen, I prefer low-sodium beef broth because it lets you control the saltiness while adding rich, savory depth to every spoonful.
Paprika, black pepper, chili powder, and cumin: This simple spice blend creates authentic taco seasoning – Betty taught me that good spices make all the difference between bland and bold.
Black beans and pinto beans: These two varieties provide protein, fiber, and a creamy texture that makes the taco soup more substantial and satisfying.
Frozen corn: The sweet pop of corn balances the savory spices perfectly and adds a pleasant texture contrast; I’ve learned that frozen corn works just as well as fresh.
How to Make Taco Soup Step by Step
Step 1. Betty always started by heating olive oil in her soup pot over medium heat – this prevents the beef from sticking and ensures even browning for maximum flavor.
Step 2. Add the ground beef, chopped onion, and minced garlic to the pot, breaking up the meat with a wooden spoon as it cooks for 10-12 minutes until completely browned.
Step 3. I’ve found that draining excess fat at this point (if there’s a lot) keeps your taco soup from becoming too greasy, though lean ground beef usually doesn’t need it.
Step 4. Stir in the diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, and cumin – this is when your kitchen starts smelling absolutely amazing.
Step 5. Add the drained and rinsed black beans, pinto beans, and thawed corn, stirring everything together so the flavors can mingle.
Step 6. Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle simmer – Betty’s tip is to let it bubble slowly for 30 minutes to an hour for the deepest flavor development.
Step 7. After years of making this, I learned to taste and adjust the seasonings before serving; sometimes I add a pinch more chili powder or cumin depending on my mood.
For Crockpot: Brown the beef mixture first in a pan, then transfer everything to your crockpot and cook on low for 6-8 hours or high for 3-4 hours – perfect for busy days when you want dinner waiting for you.
For Instant Pot: Use the Saute function to brown the beef for 10-12 minutes (scraping up those flavorful browned bits), add remaining ingredients, seal the lid, and cook on Manual Pressure for 6 minutes, followed by a quick release.
Keeping This Taco Soup Fresh
I typically store leftover taco soup in airtight containers in the refrigerator, where it stays fresh and delicious for up to 4 days. In fact, Betty always said soups taste even better the next day after the flavors have had time to marry together overnight.
This soup freezes exceptionally well, which makes it perfect for meal prep. I portion it into freezer-safe containers or heavy-duty freezer bags, making sure to leave about an inch of headspace for expansion. Properly stored, your taco soup will maintain its quality for up to 3 months in the freezer. Betty’s freezing method works well because the beans and vegetables hold their texture beautifully after thawing.
For the best texture, I reheat taco soup gently on the stovetop over medium heat, stirring occasionally until heated through – this usually takes about 5-7 minutes. You can also microwave individual portions in 2-3 minute intervals, stirring between each heating. Through trial and error, I learned that adding a splash of broth during reheating helps restore the soup’s original consistency if it’s thickened in the fridge.
Perfect Partners for Taco Soup
Cornbread or Corn Muffins: The slightly sweet, crumbly texture of cornbread complements the spicy, savory taco soup beautifully, and it’s perfect for soaking up every last drop.
Simple Green Salad: A crisp salad with romaine, tomatoes, and a lime vinaigrette provides a fresh, cooling contrast to the warm, hearty soup.
Mexican Rice or Cilantro Lime Rice: This classic side adds extra substance to your meal while echoing the Southwestern flavors already present in the taco soup.
Quesadillas: Betty’s family loved serving cheese quesadillas alongside this soup – the crispy, melty triangles are perfect for dipping and add extra protein to the meal.
Tortilla Chips and Guacamole: Set out a bowl of crunchy tortilla chips and creamy guacamole for everyone to customize their soup experience with added texture and richness.
Roasted Sweet Potato Wedges: The natural sweetness of roasted sweet potatoes provides a delicious flavor balance and adds extra nutrients to round out your dinner.
If you love this hearty taco soup, you might also enjoy my easy chicken taco soup for a lighter variation, or try my creamy taco soup for an even richer experience. For more high-protein soup options, check out my high-protein taco soup which takes protein content even higher!
FAQs
I recommend using ground turkey if you prefer a leaner option, though keep in mind it lacks some of the rich flavor that ground beef provides – Betty’s solution is to add an extra half teaspoon of cumin and use a bit more olive oil when browning.
To thicken taco soup, many home cooks find success with a cornstarch slurry – mix 1 tablespoon cornstarch with 2-3 tablespoons of cold water, then stream it into the simmering soup while stirring, though I don’t recommend this as the soup is perfectly delicious as is.
The best way to understand the difference is that taco soup has much more broth and is liquid-based, while chili is thick and hearty with minimal excess liquid – they’re both delicious but serve different comfort food cravings.
Easy Taco Soup with 34g Protein
Ingredients
Equipment
Method
- In a soup pot, heat olive oil over medium heat. Add ground beef, chopped onions, and minced garlic. Break up the meat with a wooden spoon and cook for 10-12 minutes until beef is completely browned and no pink remains.
- Add diced tomatoes with green chiles, beef broth, paprika, black pepper, chili powder, and cumin to the pot. Stir everything together to combine the flavors.
- Add the drained and rinsed black beans, pinto beans, and thawed corn. Stir well to incorporate all ingredients.
- Bring the soup to a rolling boil over high heat, then reduce heat to low and maintain a gentle simmer for 30 minutes to 1 hour, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and crushed tortilla chips.
- INSTANT POT METHOD: Set to Saute and brown beef, onions, and garlic for 10-12 minutes, scraping up browned bits. Add remaining ingredients, seal lid, and cook on Manual Pressure for 6 minutes. Quick release pressure when done.
