Home » The Best Recipe » The Best Soups/Stews » The Best Taco Soup {Stovetop or Slow Cooker}
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4.64 stars (128 ratings)Oct 7, 2019 80
This easy recipe for the best taco soup calls for every day pantry ingredients and can be made on the stovetop or in the slow cooker. So simple, so delicious!
Shockingly until this very moment I did not have a taco soup recipe posted on my site. I can hardly believe it, and yes, I’m a little disappointed in myself. I mean, after 11 years of blogging, you’d kind of expect more.
My solace is that I haven’t left you completely hanging. This creamy black bean taco soup, while obviously not a classic taco soup, is wildly delicious. And is probably the reason I’ve been a little lazy getting a real, live taco soup recipe posted.
But today’s the day. And honestly, as simple as this taco soup is, it’s been worth the wait. Using every day pantry ingredients (and a quick-easy homemade taco seasoning), it comes together really fast and can be made on the stovetop or in the slow cooker.
Make-Ahead or Freezer Meal
Like any good taco-style soup or chili, the flavor gets better with time, which makes this an excellent make-ahead soup or freezer meal. Yep, it freezes great.
But it is fantastic made and served same day, too. There’s just something really comforting about loading up a bowl with the best taco soup, piling it high with cheese and sour cream and tortilla chips and digging in. It’s actually my current favorite thing to do in October. Move over apple picking and pumpkin carving. All I need is a bowl of taco soup.
Variations Galore
As simple as this soup is, it’s very open to a lot of different variations.
- Beans: sub in or out beans of your choice – white beans, black beans, some of my kids would say no beans (don’t listen to them); my favorite lineup is a can of red kidney beans and a can of pinto beans
- Broth: you can decrease the amount of broth for a thicker soup, but keep in mind that the longer it cooks (both on the stove and in the slow cooker) the more it will thicken and reduce. You can always add broth in at the end to thin it out a little.
- Heat: chili powder and green chiles vary in spicy heat, so use a chili powder you enjoy the taste of (and isn’t too spicy for your family if that’s a concern) and buy green chiles according to your heat preference (mild, medium, or hot)
- Tomatoes: if you can’t stomach the thought of tomato chunks in your taco soup, you can give them a quick pulse in the blender or consider using crushed tomatoes…but don’t leave them out. The taco soup needs them for consistency and flavor.
You just can’t beat the simplicity and deliciousness of this taco soup. It really is the best. I’ve frozen several batches and every time we reheat it for dinner, I’m over on my little stool exclaiming how yummy it is and my family’s looking at me like I’m slightly crazy since I did the same thing the week before. Like, “Yep, we got it mom, you really like this soup.”
Oh well. What can I say? I love me some taco soup.
This version really is the best taco soup I’ve ever had. Subbing in a few simple seasonings for prepackaged taco seasoning makes all the difference. Modeling the seasoning profile after this much-loved taco recipe was definitely the right way to pursue this taco soup. I hope you love it as much as I do!
What To Serve With This:
The Best Cornbread
Mexican Chopped Salad
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Three Years Ago: Easy Homemade Pumpkin Puree {Pressure Cooker}
Four Years Ago: Perfect Pumpkin Chocolate Chip Cookies
Five Years Ago: Dinner in a Pumpkin
Six Years Ago: Overnight Steel Cut Oatmeal
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The Best Taco Soup {Stovetop or Slow Cooker}
Yield: 6 servings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
4.64 stars (128 ratings)
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Ingredients
- ½ to 1 pound lean ground beef or ground turkey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chicken or beef broth (see note)
- 2 cans (4-ounces each) green chiles, mild, medium or hot
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes (see note)
- 2 cans (8-ounces each) tomato sauce
- 1 tablespoon chili powder (see note)
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika, smoked or regular
- ¼ teaspoon garlic powder
- 1 cup frozen corn kernels
- Toppings: tortilla chips or strips, sour cream, cheese, cilantro, etc.
Instructions
Stovetop: in a 6-quart pot, brown the ground beef with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease. To the pot add the remaining ingredients except the corn and toppings. Stir well. Bring to a simmer and cook for 15 minutes (or up to 30 minutes). Stir in the corn and heat through. Season to taste with salt and pepper, if needed, and serve with toppings of choice.
Slow Cooker: in a 10- or 12-inch skillet, brown the ground beef with the salt and pepper until cooked through, breaking the meat into small pieces as it cooks. Drain grease. You can add the beef to the slow cooker now or wait and add it in at the end with the frozen corn. To the insert of a slow cooker add all the remaining ingredients except the corn and toppings. Stir well. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir in the corn (and meat, if it was reserved until later) and heat through on high. Season to taste with salt and pepper, if needed, and serve with toppings of choice.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the soup (but do not include the toppings as those are added based on personal preference).
Broth: the broth sets this recipe apart as a soup and not a chili. One cup broth is the sweet spot for me – you can add more or less depending on how thick/thin you want the soup.
Chili Powder: I usually use McCormick or Penzey’s chili powder. This lends a mild kick to the taco soup without being overly spicy. If the chili powder you have is spicy and you don’t want this soup overly spicy, decrease to 1/2 tablespoon.
Tomatoes: for a smoother texture, you can pulse the diced tomatoes in a blender (or use a can of crushed tomatoes).
Make-ahead: this soup tastes delicious served immediately, but it tastes even better the next day (and it freezes great).
Serving: 1 Serving, Calories: 332kcal, Carbohydrates: 56g, Protein: 23g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 2057mg, Fiber: 18g, Sugar: 16g
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Recipe Source: from Mel’s Kitchen Cafe
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posted on October 7, 2019 (last updated April 17, 2023)
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Leave a Reply
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Kelley — Reply
So delicious!!
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Andrea Wright — Reply
Would this work with leftover ground beef from tacos, that is already seasoned?
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Mel — Reply
I think that’s a great idea! You might want to cut down on the salt overall and then just season to taste at the end if you need to.
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Maichael — Reply
This soup is an official church Halloween chili cook off WINNER!!! So easy; I kinda felt bad beating the lady who had spent hours on her chili.
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Sandee Hostetter — Reply
Threw this together yesterday so it would be ready when we got home from a football game. Added a packet of hidden valley ranch seasoning and it was great.
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Maria — Reply
Another Mel recipe saved to my favorites! We came home from vacation to an empty fridge and I was able to make this using everything I already had on hand. It was fast, easy, healthy, and delicious – a rare combination. I usually top these kinds of soups/chilis with cheese, but found that this didn’t need it. It was perfect as is.
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Jamie Jarvis — Reply
I like the flavor in a can of tomatoes & green chiles (Rotel or house brand.) I do that instead of canned chilis. My favorite seasoning is Taco Bell brand taco seasoning. However, it is not gluten-free.
My youngest daughter loves this with canned corn.
In stead of serving with chips, I often bake corn tortillas in my convection oven. That makes it lower in fat.
Thia is a cold weather favorite. -
Celi — Reply
This is good, but the title is misleading. The BEST taco soup is the creamy black bean taco soup that Mel mentioned in the story.
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Monica — Reply
Delicious and simple. I think it’s very chili-like and thick with only one cup broth; this is even with my home canned tomato sauce and crushed tomatoes, which are thinner than store bought. I’ll add more broth next time.
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Melanie — Reply
So quick to throw together. I followed Mel’s suggestion and made this in the instant pot. I cooked the ground beef in the instant pot ( didn’t bother to drain any grease ) . I threw the rest of the ingredients in and cooked at high pressure for 5 minutes. I did a natural release after 10 minutes. Hope that helps anyone looking to make this in the instant pot.
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Alta — Reply
Thank you Melanie!
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Michelle G. — Reply
I planned this for my husband to make for my birthday (I always plan something simple and then he makes dinner for our family). it was great! Simple and filling and delicious!
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Alyssa Bushman — Reply
Excited to try! I noticed it doesn’t say how big one serving size is? Is it only says “1” 1 what??
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Mel — Reply
It’s 1 serving (the recipe makes 6 servings).
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Heidi Combe — Reply
Can you use black beans instead of pinto?
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Mel — Reply
Yes
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Amy Watson — Reply
I made this on Halloween for us to eat after trick-or-treating. It was a hit! I made it again tonight, and it’s so good! I made a few tweaks – like browning the meat with onions and green peppers, and halving the amount of green chili’s. Love how versatile this recipe is, and that I can make it with my quarantine pantry and freezer supplies. Thanks Mel!
Rating: 5
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Melissa Clements — Reply
Made this tonight. It was FABULOUS. Absolutely my favorite taco soup I’ve ever tried. Thanks for your amazing recipes and fun posts Mel!
Rating: 5
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Mel — Reply
Thanks, Melissa!
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Jeanette — Reply
So warm and filling! I had no green chiles and it was still great. I also would recommend the smoked paprika. The whole family was happy.
Rating: 5
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Kathy B — Reply
This soup is delicious. I am excited I can freeze some . Took it for lunch and 3 people at work asked for the recipe because it looked and smelled so good
Rating: 5
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Megan — Reply
So simple and yummy. The white family loved it.
Rating: 5
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Bri Hoopes — Reply
My kids love this soup so much! And it’s SO EASY!!!
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Penny Smead — Reply
You can also melt some cream cheese in juice from the tomatoes & pour in your soup to make it creamy. I also put a can of enchilada sauce in my it adds more flavor
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Peter B. — Reply
What in the world is “a classic taco soup?!”
When I think of “classic” I think of something traditional. And certainly here in Mexico, there is no “taco soup,” classic or otherwise.
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Erin M — Reply
Super yummy and fast! Mixed up your cornbread and through it in the oven and then started this and it was done at the same time! Even one of my little bean haters said it was delicious. Definitely a keeper for busy dance nights!
Rating: 5
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Mel Hovanec — Reply
Came across your site and my wife accused me of me being you and having a secret site for recipes.
Mel-
Cathy — Reply
I did not care for this soup recipe. Not good flavor. And it is definitely a chili.
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Jorge De La Cruz — Reply
Wtf is a taco soup? there is no such thing as a taco soup. that looks nasty and its Making real Mexican food look bad .
That looks like chili to me . Im Mexican and pruod of it. the only taco I know is Tacos , not no taco soup . To each their own . Us Mexicans call soups Caldo . There is no such thing as caldo taco lol its funny how ppl cook stuff and give it a mexican name . One more thing in real Mexican food we dont use can beans FYI.-
Brenna — Reply
Good thing no one is forcing you to make it! I think it looks delicious and I don’t care what it’s called.
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Meridith — Reply
I don’t see anywhere mentioned here claiming to be a Mexican dish. Your delicious authentic Mexican food is safe.
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Anna — Reply
Very good and simple! I combined this soup with your food as service/ministry post! My boss was not feeling well at work yesterday. I made this soup for dinner last night and brought her a bowl in for lunch today, along with your homemade cornbread! I wasn’t sure how it would be received and if she thought it would be weird – but she happened to forget her can of soup at home and was very thankful that she has something a million times better then her forgotten can of soup for lunch!
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Mel — Reply
What an amazingly sweet gesture, Anna! I love that you shared this. Thank you!
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Melanie — Reply
Very good! 3 out of 4 kids ate a whole bowlful, and that’s a win in my house!
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Mel — Reply
Yay!!
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Jacqui — Reply
Mel, this is the best taco soup I’ve ever had! Made it tonight and the whole family loved it. The flavors are amazing!
Rating: 5
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Mel — Reply
Thanks so much, Jacqui!
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Lisa — Reply
I have a MUCH better taco soup recipe if you want to try it
Rating: 3
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Alyssa moon — Reply
Made this tonight and besides my picky 7 year old all my kids loved it! Thanks Mel!
Rating: 5
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Mel — Reply
Thanks for taking the time to let me know, Alyssa!
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Amy W. — Reply
I’ve been waiting all my life for a taco soup recipe from you! Cannot WAIT to try it! This might be the new Halloween favorite!
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Esther — Reply
Made this yesterday, & it.was.the.bomb! We like things spicy, so subbed 1T. of ground chipotle pepper for the chili powder. Used 1 can diced mild chilies, & 1 of diced jalapenos. Used crushed tomatoes (can’t stand the texture of cooked). Otherwise followed the recipe as written.
This is probably the best taco soup recipe I’ve ever made. Very filling with just the right amount of meat for my carnivore!
Rating: 5
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Mel — Reply
Thanks so much Esther! Love it when you guys detail your changes!
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Joy — Reply
I have searched your site before and been so surprised you didn’t have a taco soup recipe! But I still love all your other variations. Thanks for posting. Excited to try it.
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Angie — Reply
Any recommendations for making this in the Instant Pot?
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Mel — Reply
It’s so darn easy on the stovetop I haven’t tried it in the IP – but you could cook the ground beef, drain, and then add everything else in (except the corn) and try maybe 5 minutes high pressure?
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Connie — Reply
Hi Mel,
Sounds delicious can’t wait to make it. Do you have the nutritional information for your recipes? That would be an awesome addition to your recipes. Maybe I’m over looking it on your website. Thanks-
Mel — Reply
I don’t calculate that info, sorry about that!
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Rachel — Reply
Where has this recipe been all my life! So incredibly easy and so delicious. This soup didn’t stand a chance in my kitchen tonight!
Rating: 5
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Mel — Reply
Thanks, Rachel!!
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LaVonne Hegland — Reply
I made the taco soup tonight for dinner and it was delicious!!! We recently became empty nesters so love larger recipes that we can freeze! What I use frequently for a container for freezing soups and spaghetti sauce is wide mouth pint and quart glass canning jars. They are economical to use as can be used over and over! A pint is 1 serving and a quart is 2 servings for soup. You have to use wide mouth jars though. Not the regular mouth canning jars, as they can crack in your freezer-don’t ask me how I know this!!!!!! Love all your recipes Mel!!!!!
Rating: 5
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Mel — Reply
Thanks for the input on freezing, LaVonne!
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Helen — Reply
I love taco soup too!! I was really excited to see this here today, It’s really close to the variation I’ve always made, which was just a combination of different recipes thrown into one. This one has it ALL! I regularly use variations of “Taco Seasoning” combinations from your recipes in place of packaged taco seasoning — haven’t bought it in years! Thanks for another Winner Dinner! A triple batch is simmering on my stove 🙂 Can’t wait to EAT and FREEZE !
Rating: 5
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Mel — Reply
Thanks, Helen! We’re eating this tonight too!
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BeckyM — Reply
I can’t wait to make this!
So, just curious, how do you handle your bean haters? 2 out of 3 of my girls “literally can’t even” with beans. I go back and forth with making them pick them out (not the pleasant family meal experience I’m going for), just not making soup with beans, or letting them make their own quesadillas. Just wondering what you do!
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Mel — Reply
Hey Becky – we’ve had a few breakthroughs with beans over the last little while in the sense that my kids who are bean haters are WAY too old (like 15 years old) to not be able to just power through it, and also, when it comes to bean soups (chili, taco soup, etc) I let them pile on as many toppings as they want. So the bean haters can usually camouflage the beans with a bunch of cheese.
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Allyson R — Reply
I have one child (age 11) that is the same! Absolutely can’t tolerate beans – claims it’s the texture because even lentils are out. I cycle through the same choices you listed, but it frustrates me considering how healthy legumes are!! I don’t have a good solution to suggest. The one I typically resort to is to ignore her complaints (after suggesting she just eat it) and subtly hint that she’s free to heat up leftovers or make her own food… which she does after considerable stomping and whining around the kitchen.
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Angie — Reply
For my bean hater, I take out a little over half of the soup/chili and then use the immersion blender on the rest. I dish out a serving of pureed soup for the bean hater and then mix the half I took out back in with the puree. It adds thickness for those of us who like the beans, and the bean hater can’t complain (too much) about the beans.
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Katie Jones — Reply
Hi, I also have a question on the 6 oz tomato sauce. Could it be a 6 oz can of tomato paste?
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Mel — Reply
My apologies, Katie – it’s 8-ounce cans of tomato sauce.
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Nanci — Reply
I’m going to try this now that it feels like fall might actually be here! I’m having hip replacement in Nov. so this would be perfect to freeze. Thanks!
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Mel — Reply
Good luck with your surgery, Nanci!
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Anna — Reply
Count me among those who love things that freeze well. Preparing actual meals for one is so much harder than it seems.
Really looking forward to trying this one.
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Mel — Reply
Thanks, Anna – hope you like it!
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Orla — Reply
Hi cam it be made as a vegetarian soup? Would you simply replace the beef with Quorn or lentils?
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Nanci — Reply
I would use the beans as my protein and sub with veggie broth. SO yes you can make it to suit your needs. Experiment. What can go wrong? The meat doesn’t add that much to it really , it’s all the spices and veggies/beans.
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Mel — Reply
Hi Orla, I’d probably just leave out the meat! Should work great.
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Margaret — Reply
I made this last night – a vegan version & even my meat-loving kids LOVED it! I used a vegetable stock/broth instead of the beef broth and put in a half a cup of whole lentils. It was delish!
Rating: 5
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Mel — Reply
Wonderful! Thanks for including your meatless variations!
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Amber — Reply
I just put this in my slow cooker now! So grateful for this kind of meal—standard pantry ingredients, no fussy preparations. Thank you for all your hard work. I also am curious to know what freezer containers you like to use. I’m on the hunt for something reusable to replace using gallon ziploc freezer bags.
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Cheryl — Reply
the family freezer dot com has a recent post on reusable silicone freezer bags.
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Mel — Reply
Hi Amber – I usually freeze soup in the rectangular, deep tupperware-like containers (they come in a 3- or 4-pack often). I reuse them – just wash them out with hot, soapy water.
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Manda Maki — Reply
As one always wanting to add another recipe into our rotation, what is the difference between taco soup and chili? The corn? I guess no chili beans might make a flavor difference? Is it pretty distinguishable?
LOVE your blog, LOVE your recipes. Thanks for being you!!
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Manda Maki — Reply
Ugh, I just reread and see your note about the broth making it different!
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Mel — Reply
No worries! It’s pretty similar -the broth and seasoning line up (at least in this recipe) make it a bit different.
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Kathy McIntyre — Reply
Thanks Mel, this will be in our soup rotation, we love soup. And so grateful it freezes well. This empty nest is great except for figuring out how not to cook so much that your eating leftovers until you can’t eat anymore! So the freezing option is perfect
One question I’ve wanted ask is what’s your favorite freezer containers??? Especially for soup
Thanks for all the fabulous recipes and helping so many of us look like great cooks!
Kathy-
Mel — Reply
Hi Kathy! I will sometimes freeze soup in gallon ziploc bags – it’s a little messy getting it in but I let the soup cool and then portion it into bags, press out the air and freeze flat. Then I can thaw and dump in a saucepan to warm up. Otherwise, I just use the rectangle, deep tupperware/rubbermaid/offbrand containers. They seem to do pretty well.
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Connie — Reply
This sound delicious since the mornings are in the 20’s and lower temperatures in the evenings. Love soup and bread for dinner to warm the soul and heart. I was wondering about the 2 6oz cans of tomato sauce. Should it be tomato paste? My cans of tomato sauce are 8ounces or 15 ounces. Thanks so much for sharing wonder recipes. I made your beef and broccoli ramen noodle recipe last night. Delicious.
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Mel — Reply
Sorry about that Connie! I mistyped the ounces, but yes, it is 8 ounce cans of tomato SAUCE (not paste). Or you can use 1 15-ounce can.
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