Easy Beef Taco Soup is a comforting, hearty, and flavorful bowl that marries the best of Mexican-inspired ingredients with the cozy warmth of a classic soup. Whether you’re seeking an easy weeknight dinner, a meal prep favorite, or a dish that will warm you from the inside out on a chilly evening, this recipe delivers. With ground beef, beans, corn, tomatoes, and a medley of spices, this soup packs protein, fiber, and bold taste into every spoonful. In just about 30 minutes, you’ll have a satisfying dinner the whole family will love.
Why You’ll Love This Beef Taco Soup
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Simplicity meets flavor. This recipe uses pantry staples and straightforward steps, yet delivers complex, rich taste.
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Customizable heat level. You can keep it mild or kick it up with extra chili, cayenne, or fresh jalapeños.
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One‑pot convenience. Everything cooks together in a stock pot (or slow cooker), meaning less mess and fewer pans to clean.
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Nutritious and well‑balanced. With protein from the beef and beans, fiber from the beans and veggies, and only modest fats, this bowl is hearty without being heavy.
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Great for leftovers and freezing. This soup keeps beautifully in the fridge or freezer, making it perfect for meal prep or quick reheat meals.
Ingredients
Here’s what you’ll need for a full batch of this Beef Taco Soup (serves about 6–8):
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2 pounds ground beef
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1 medium onion, diced
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1 teaspoon ground cumin
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon chili powder
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1 pinch (or more) cayenne pepper, to taste
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2 (15‑ounce) cans diced tomatoes (undrained)
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1 (15‑ounce) can corn, drained
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1 (15‑ounce) can black beans, drained and rinsed
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3 cups water
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Optional garnishes: shredded cheese, diced avocado, chopped cilantro
Step‑by‑Step: How to Make Beef Taco Soup
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Brown the beef and sauté the onion.
In a large stock pot over medium heat, combine the ground beef and diced onion. Cook, stirring occasionally, until the beef is fully browned and the onion is softened. If there’s excess grease, drain it off carefully. -
Add the spices.
Stir in the cumin, garlic powder, onion powder, chili powder, and a pinch of cayenne pepper. Allow the mixture to toast for a minute or so while stirring, so that the spices bloom and release their aroma. -
Add the canned ingredients.
Pour in the two cans of diced tomatoes (with their juice), the drained corn, and the drained/rinsed black beans. Stir gently to combine. -
Add water and simmer.
Pour in 3 cups of water, then bring the soup up to a gentle simmer over medium heat. Once simmering, reduce the heat to low or medium‑low, cover partially, and let it cook for about 20 minutes, stirring occasionally. This lets the flavors meld together. -
Serve and garnish.
Ladle the soup into bowls. Let everyone top theirs as desired—shredded cheese, creamy avocado chunks, and bright cilantro are perfect finishing touches.
Slow Cooker Option
If you prefer a hands-off method, brown the beef and onions first as above, then transfer everything (spices, tomatoes, corn, beans, water) into a slow cooker. Use only 2 cups of water to avoid over‑diluting. Cook on low heat for 4 to 6 hours, or on high for 2 to 3 hours.
Helpful Tips
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Taste and adjust seasonings. Always do a taste test after simmering and adjust salt, pepper, or spice levels as needed.
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Use lean beef. A leaner grind (e.g. 90/10) reduces excess grease.
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Don’t overcook the beans. Since canned beans are already cooked, just heat them through—they shouldn’t turn mushy.
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Ladle from the bottom. Stir gently before serving, because heavier ingredients (beans, corn) settle at the bottom.
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Reheat gently. When reheating, do so on low heat with a splash of water if needed to thin it slightly.
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Freezing tip. Let the soup cool fully before freezing. Use freezer‑safe gallon bags or rigid containers, leaving headspace for expansion.
Substitutions and Variations
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Ground turkey or chicken. Swap in lean ground turkey or chicken to lighten the dish while keeping protein content high.
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Vegetarian/vegan version. Omit the meat; double the beans (e.g. kidney beans, pinto beans) or add lentils. Swap water with vegetable broth to enhance the flavor.
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Spice variations. Use smoked paprika, chipotle powder, or a bit of taco seasoning instead of individual spices.
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More vegetables. Add bell peppers, diced carrots, or zucchini for extra color and nutrition.
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Tomato variation. Use fire‑roasted diced tomatoes to add a smoky flair.
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Thicker chowder style. Reduce water to 2 cups or mash part of the beans to thicken the soup.
Storage Instructions
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze in bags or containers for up to 3 months.
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Thawing & reheating: Thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally and adding a splash of water or broth if the soup is too thick.
Nutritional Information
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Calories: 345 kcal
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Carbohydrates: 30.1 g
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Protein: 31.6 g
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Fat: 10.1 g
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Saturated Fat: 3.7 g
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Cholesterol: 74.8 mg
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Sodium: 460 mg
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Sugars: 8.5 g
Note: These values are estimates and will vary depending on specific ingredients, brands, and portion sizes.
Serving Suggestions
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Serve alongside warm tortilla chips or cornbread to scoop and soak up the broth.
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Offer tortilla strips or crushed tortilla chips as a crunchy topping.
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Pair with Mexican rice, refried beans, or a simple green salad for a fuller meal.
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Let diners top with sour cream or Greek yogurt, hot sauce, or lime wedges for a zesty lift.
Frequently Asked Questions About Beef Taco Soup
1. Can I reduce the sodium?
Yes — choose no‑salt or low-sodium canned tomatoes, beans, and corn, and skip adding extra table salt until after heating. Taste first and adjust only if needed.
2. Is the 3 cups of water flexible?
Absolutely. Use 2 cups if you prefer a thicker, stew‑like texture, or 3½ cups for soupier consistency. Adjust based on how dense or brothy you like it.
3. Can I make this gluten-free or dairy-free?
The base soup is naturally gluten-free, as long as your seasoning blends are certified gluten-free. To make it dairy-free, skip the cheese garnish or use a dairy‑free alternative.
4. How do I prevent the soup from becoming too watery when reheated?
Stir in a bit of instant mashed potato flakes or blend a small portion of the soup and mix it back in to thicken. Also, reheat slowly and uncovered so some water evaporates.
5. Can I batch-cook or double this recipe?
Yes! This soup scales well. Double all ingredients but maintain seasoning carefully (start with 1½× the spices and adjust by taste). Use a larger pot or split into two pots.
Conclusion
Thank you so much for trying my Beef Taco Soup recipe! It’s one of my favorite go-to meals when I want something that’s flavorful, cozy, and fuss-free. The blend of spices, beef, beans, and veggies always feels like a warm hug in a bowl. Whether you’re making it for a hectic weeknight, prepping lunches, or feeding friends and family, I hope this dish brings comfort and joy to your table. Don’t hesitate to customize it to your taste — play with heat levels, veggies, or protein swaps. I’m so glad you’ve joined me in the food-loving community — enjoy every spoonful, and happy cooking!
Print
Easy Beef Taco Soup
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
Easy Beef Taco Soup is a hearty, protein-packed, and flavorful one-pot meal loaded with ground beef, beans, corn, and zesty spices. Ready in about 30 minutes, it’s perfect for busy weeknights or freezer-friendly meal prep. Top with cheese, avocado, or cilantro for a delicious finish.
Ingredients
2 pounds ground beef
1 medium onion, diced
1 tsp ground cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp chili powder
1 pinch cayenne pepper (or to taste)
2 (15 oz) cans diced tomatoes (undrained)
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
3 cups water
Optional toppings: shredded cheese, diced avocado, chopped cilantro
Instructions
-
Brown the beef and sauté the onion.
In a large stock pot over medium heat, combine the ground beef and diced onion. Cook, stirring occasionally, until the beef is fully browned and the onion is softened. If there’s excess grease, drain it off carefully. -
Add the spices.
Stir in the cumin, garlic powder, onion powder, chili powder, and a pinch of cayenne pepper. Allow the mixture to toast for a minute or so while stirring, so that the spices bloom and release their aroma. -
Add the canned ingredients.
Pour in the two cans of diced tomatoes (with their juice), the drained corn, and the drained/rinsed black beans. Stir gently to combine. -
Add water and simmer.
Pour in 3 cups of water, then bring the soup up to a gentle simmer over medium heat. Once simmering, reduce the heat to low or medium‑low, cover partially, and let it cook for about 20 minutes, stirring occasionally. This lets the flavors meld together. -
Serve and garnish.
Ladle the soup into bowls. Let everyone top theirs as desired—shredded cheese, creamy avocado chunks, and bright cilantro are perfect finishing touches.
Slow Cooker Option
If you prefer a hands-off method, brown the beef and onions first as above, then transfer everything (spices, tomatoes, corn, beans, water) into a slow cooker. Use only 2 cups of water to avoid over‑diluting. Cook on low heat for 4 to 6 hours, or on high for 2 to 3 hours.
Notes
For a spicy version, add extra chili powder, cayenne, or a diced jalapeño.
Use vegetable broth instead of water for more flavor.
To freeze: cool completely, then store in freezer-safe containers or bags.
Slow cooker option: cook browned beef and onion, then add all ingredients with 2 cups water. Cook on low 4–6 hrs or high 2–3 hrs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Carbohydrates: 30.1 g
- Protein: 31.6 g