Cozy & Flavor-Packed Taco Soup

(One-Pot Favorite)

This Taco Soup comes together in one pot with minimal effort, it’s hearty and packed with bold Mexican flavors. I use canned ingredients, all you have to do is cook your meat, then throw everything into the Dutch oven pot, give it a stir, and let it simmer.

It’s perfect for busy weeknights, meal prep, or feeding a larger crowd of people, this is the kind of recipe you’ll come back to again and again.

What is Taco Soup?

Taco soup is essentially everything you love about tacos, seasoned ground beef, beans, corn, salsa, and spices turned into a comforting, cozy soup. It’s customizable, budget-friendly, and incredibly forgiving. You don’t need any skills in making this kind of soup.

Ingredient Notes:

• Ground Beef: I prefer to use ground beef for this dish. You can also use ground turkey or even ground chicken.
• Corn: I used canned corn make sure to drain it well. You can also use frozen corn instead of canned.
• Salsa: Your favorite store bought salsa works perfectly for this recipe, also homemade salsa works too. I usually use my own homemade salsa if I have some left over from fall.
• Jalapenos: I like to use the jalapenos from the glass jar but you can also use fresh jalapenos depending if you like it more spicy or not.
• Black Beans: Canned black beans that have been rinsed and drained.
• Taco Seasoning: I use the packet from the store or you can make your own taco seasoning.
• Ranch Seasoning: Dry ranch seasoning you can also find in a packet at the store.
• Beef Broth: Any broth works for this if you have something else on hand but I prefer the beef broth.
• Optional Toppings: Use whatever you like to put on top of taco soup, shredded cheese, sour cream, tortilla chips, salsa, cilantro, or jalapenos.

Instructions on How to Make the Taco Soup?

• Brown the Meat: In a large Dutch oven pot over medium heat, cook the ground beef until browned. Let it simmer for 10 minutes then drain excess grease.

• Add everything else: Add all remaining ingredients to the Dutch oven. Drained corn, rinsed and drained black beans, salsa, chopped jalapenos, beef broth, and season with 2 Tablespoons of taco seasoning and 1 1/2 Tablespoon of ranch seasoning.
• Simmer: Bring to a boil, then reduce heat and simmer covered for 20-30 minutes.
• Taste & Serve: Adjust seasoning, then scoop into a bowl and add your favorite toppings. Such as shredded cheese, sour cream, jalapenos, tortilla chips or cilantro.

Tips for the Best Taco Soup:

• Spice it up: Add jalapenos or chili flakes.
• Make it creamy: Stir in a bit of cream cheese or heavy cream at the end.
• Slow cooker option: Brown the meat first, then transfer everything into a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

FAQs:

• Can I freeze taco soup? Yes! Let it cool completely, then freeze for up to 3 months.
• How long does it last in the fridge? About 3-4 days, in an airtight container.
• Can I make it without taco seasoning? Absolutely, use chili powder, cumin, paprika, garlic powder, onion powder, and oregano.

Taco soup is one of those recipes that proves simple ingredients can create something truly satisfying. It’s cozy, warm, filling and so versatile. Especially when you want something quick and easy for dinner. It pair beautifully with my cornbread recipe on the side of the soup.

If you like more taco recipes, check out my famous slow cooked beef tacos with fresh guacamole or my layered taco salad.

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