Taco Soup

When you’re craving tacos but looking for something with a little more oomph and comfort, taco soup is the dinner for you. It’s hearty and filling, super-flavorful, and comes together FAST (I’m talking 30 minutes fast!). Featuring ground beef, pinto beans, and all your Mexican-inspired favorites, this recipe is also very straightforward to make. There’s hardly any chopping required, and you can buy all the ingredients at your local grocery store, meaning you can easily make this again and again whenever the craving hits. The best part about these bowls of comfort? Just like your go-to tacos, you can load these bowls up with all your favorite toppings—get creative with it! Read on for all the info you need to get this simple recipe exactly right:

How To Make Taco Soup

INGREDIENTS

• Canola Oil: I’m using canola oil here, but any neutral oil you have should work great.
• Yellow Onion: While cooking down your onion may seem like a simple first step, it’s also an important one. Really respect the cooking times when you cook your onion in the beginning—if you cook the onion for less time, you’ll end up with a raw onion taste, which you don’t want.
• Taco Seasoning: Not all taco seasonings are created equal, so try out different brands to find your faves. You can also make your own, using our taco seasoning recipe, which has the added bonus of not leaving you with a half empty packet in your spice drawer.
• Ground Beef: We’re going for a classic beef taco flavor here, so ground beef is a must. You can switch up the protein for another ground variety if you prefer, but ground beef is the classic choice.
• Beef Broth: Make sure you’re using low-sodium beef broth to control the salt levels.
• Fire-Roasted Tomatoes: A can of fire-roasted tomatoes not only bulks the soup up, but adds a smoky flavor that really amplifies the soup. If you can’t find fire-roasted, a can of chopped tomatoes will work in a pinch.
• Pinto Beans: If you’re not feeling pinto beans, black beans would be another great choice (or addition!).
• Sweet Corn: I’m opting to use a can of sweet corn, but you can also use frozen.
• Toppings: Here comes the fun part. I love to make a Tajín-spiced sour cream to top this taco soup before adding shredded cheddar, crushed tortilla chips, and cilantro. That being said, you can get creative here with your favorite taco toppings!
  

STEP-BY-STEP INSTRUCTIONS

First, heat some oil in a large Dutch oven over medium-low heat before adding your onion. Cook it down while stirring occasionally until it’s softened. Once softened, increase the heat to medium-high, then add your taco seasoning. Stir it to coat the onion, then cook until fragrant—just around 1 minute more. Then you can add your ground beef, making sure to break it up with a spoon. Cook until no longer pink, then season with salt.

Then you can add your broth, tomatoes, beans, and corn to the pot. Bring the mixture to a boil, then reduce the heat and bring to a simmer. Cook on a simmer, stirring occasionally, until the soup has slightly reduced and thickened. If your soup isn’t as thick as you’d like, feel free to keep cooking until it’s your desired consistency.

Now, we can move on to the best part: our toppings. I love to add on cheddar and cilantro, and serve with tortilla chips (either crushed on top or on the side).

The final finishing touch? A dollop of sour cream and Tajín. This is optional, but truly makes this taco soup for me.

Full list of ingredients and instructions can be found in the comments below.

Recipe Tips

• What’s the difference between taco soup, tortilla soup, and chili? Think of these three like a spectrum, with thicker, heartier chili on one end and quick cooking, lighter tortilla soup on the other. Taco soup bridges the gap between the two—it’s got a little heft to it, but comes together much faster than your average chili.
• How to thicken taco soup. The best way to guarantee your taco soup will be more taco than broth comes down to when you simmer the soup at the end. Letting the soup simmer and reducing it slightly will make everything come together and concentrate the flavors. Start off slow with how much broth you initially use. You can always add more, but it’s much more difficult to remove at the end. 2 cups should be good, but use even less if you’re really aiming for a thicker soup.

What To Serve With Taco Soup

Just like regular tacos, the options for what to serve with this soup are endless. Sprinkle some crushed tortilla chips or shredded cheese over top, or keep things bright and fresh with some cilantro. Want to make it extra special? Elevate your whole bowl by making a Tajín and sour cream topping. If you’re unfamiliar, Tajín is a tangy, salty, and a bit spicy Mexican condiment that works great with almost anything (try sprinkling some over watermelon next). It takes this soup to the next level, and will keep you coming back for more.

Storage

If you have any leftovers, store in an airtight container in the fridge for around 3-4 days.