The Best Homemade Taco Soup Recipe
What You’ll Love About This Recipe
This homemade taco soup is comforting, flavorful, and super easy to whip up, making it perfect for busy weeknights. You’ll love how it combines all your favorite taco flavors in one bowl, offering a warm and hearty meal that’s sure to please everyone. It’s packed with savory ground beef, beans, and corn, creating a satisfying texture. The recipe is incredibly versatile—swap ingredients to suit your taste or pantry staples. Plus, it’s ready in under 30 minutes, so you can spend less time cooking and more time enjoying!
Recipe
This hearty and flavorful homemade taco soup is a crowd-pleaser, combining classic taco ingredients in a comforting bowl. It’s easy to make, packed with protein, and perfect for a quick weeknight meal or a cozy weekend dinner.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chiles
- 1 packet taco seasoning
- 1 packet ranch seasoning mix
- 2 cups beef broth
- Shredded cheese, sour cream, and tortilla chips for serving
Instructions:
- In a large pot or Dutch oven, brown the ground beef with the diced onion over medium heat until fully cooked. Drain excess fat.
- Add the black beans, kidney beans, corn, diced tomatoes, tomato sauce, green chiles, taco seasoning, ranch seasoning, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally.
- Serve hot, topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips.
Notes:
- For a spicier version, use hot taco seasoning or add a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Equipment:
- Large pot or Dutch oven
- Wooden spoon
Time:
- Prep time: 10 minutes
- Cooking time: 25 minutes
Cuisine:
Mexican-inspired
Serving:
6–8 servings
Nutrition
This hearty taco soup is packed with protein and fiber, making it a nutritious meal option. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Fat | 12g |
| Sodium | 850mg |
What To Serve With It
When I serve my homemade taco soup, I love pairing it with warm, crumbly cornbread that soaks up all the delicious flavors. Another go-to for me is adding a side of crispy tortilla chips, perfect for dipping or scooping up every last bite. These sides make the meal feel complete and always leave me wanting more!
Cornbread Side
Nothing pairs better with a hearty bowl of taco soup than a warm, buttery slice of cornbread—it’s like they were made for each other. I love baking a batch of cornbread muffins because they’re perfectly portioned and easy to grab. To make them extra special, I’ll whip up a simple honey butter spread by mixing softened butter with a drizzle of honey. The sweet, creamy topping melts into the crumbly muffins, creating a melt-in-your-mouth bite that’s hard to resist. It’s the kind of side that turns a comforting meal into something truly unforgettable. Trust me, you’ll want seconds!
Tortilla Chips Dip
Although taco soup is incredible on its own, I’ve found that adding a tortilla chips dip takes it to a whole new level. I love how the chip crunch pairs perfectly with the soup’s rich flavors, adding a fun texture contrast. For the dip thickness, I usually aim for something creamy but not too heavy—think guacamole or a smooth queso. Sometimes I’ll even mix in some sour cream or salsa for extra zing. Trust me, it’s hard to stop dipping once you start. It’s like the perfect sidekick that makes every spoonful of soup even more satisfying.
