This Taco Soup is one of my family’s FAVORITE meals! I love this recipe because it’s super easy–make it on the stovetop or toss everything into your crockpot and let it simmer all day. Plus, it uses up a whole bunch of refrigerator and pantry staples: canned tomatoes, tomato sauce, corn, taco seasoning (you can even make your own in bulk!), and kidney beans. Oh, and a fresh onion and some fresh garlic. It’s cheap, packed with protein, and feeds a smally army. In fact, my oldest son, who has always been a die-hard chili fan (this Easy Weeknight Chili and Sara’s Black Bean and Sweet Potato Chili are two of his favorite meals) declared this his favorite. So. That’s saying a lot.
My favorite topping is a big spoonful or two of Pico de Gallo. It adds a lot of fresh flavor with almost no extra calories. I also love adding some sour cream, shredded cheese, and some crushed tortilla chips (or, if you’re feeling fancy, you could fry your own tortilla strips.
Ingredients Needed
- Lean ground beef
- Diced onion
- Fresh garlic
- Taco seasoning packet – Or make your own Taco Seasoning and use about 1/4 cup.
- Diced canned tomatoes
- Tomato sauce
- Canned kidney beans
- Canned or frozen corn
- Desired toppings
- Pico de gallo
- Sour cream
- Shredded cheese
- Crushed tortilla chips
- Tortilla strips
- Guacamole
How to Make Taco Soup
Stovetop
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Add the remaining ingredients, including the remaining 2 cups water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings.
Slow Cooker
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Transfer to slow cooker, add remaining ingredients and cook on low for about 6-8 hours.
Storing and Other Tips
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
Frequently Asked Questions
Ground turkey would work well, just avoid the extra lean variety, as it tends to be dry and lacks flavor. You could also use rotisserie chicken.
If you follow the slow cooker instructions you can toss everything together in the morning and come home to dinner already made! Leftovers also taste great from the fridge or freezer, so feel free to make it one day and enjoy it later.
Taco Soup
Equipment
- 1 Slow Cooker optional, you can also cook this just fine on the stovetop
Ingredients
- 1 pound lean or extra-lean ground beef
- 1 onion chopped
- 4-5 cloves garlic minced
- 1 1.25- ounce packet taco seasoning or make your own and use about 1/4 cup
- 3 cups water divided
- 2 28- ounce cans diced tomatoes
- 1 15- ounce can tomato sauce
- 2 15- ounce cans kidney beans rinsed and drained
- 1 can corn, drained or 1 cup frozen corn
Toppings
- Pico de Gallo, sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole
Instructions
Stovetop
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Add the remaining ingredients, including the remaining 2 cups water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings.
Slow Cooker
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Place remaining ingredients into a slow cooker and cook on low for about 6-8 hours.
- See notes for Freezer Instructions.
Notes
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.Â
- Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
- Nutritional information was calculated without the use of any toppings.
Questions & Reviews
I am so excited about your blog! My friend just told me today that I should check out your blog (specifically because of the post about flavored hot chocolate, YUM) and it's definately a keeper! I am making this soup (and the pico de Galla) for dinner as soon as I get home from work and I can't wait! I love that it looks so easy and delicious and low cal! I can't wait to enjoy it!!!
oh my gosh, this is so good! i just made it for my family & the hubby & son loved it! due to my husband's undying love for ranch beans, i substituted 1 can of those for 1 can of the kidney beans, rinsed & drained, and it turned out so yummy! next time i may try my fave, black beans. i also used only 1 can of tomatoes. such an amazing recipe!! thanks so much!
I made this last night for company, but used shredded chicken (because it's what we had) and I accidentally got two smaller cans of tomatoes so I added 1 cup of chicken broth in an attempt to make up for the lost juices. Yikes.
Luckily it turned out GREAT! And I have NEVER thought of putting pico de gallo on soup before but I can't thank you enough for that idea. YUUUUUUUM!
Thanks for an easy, healthy, and cheap meal idea!
My mom makes this a lot and its sooo delish. Its not become a staple in my house. Sometimes we put it over lettuce for a salad (just drain some of the liquid with a slotted spoon). yummy!
I made this for dinner last week (used turkey instead of beef) and both my husband and I loved it. Plus, it was so easy to make. Thanks for the idea!
Thank you Kate! I love your blog and visit often! Here's my take on your YUMMY soup! It's wonderful!
http://deedeecampbell.blogspot.com/2011/01/homemade-taco-soupoh-so-yummy.html
I made this tonight and it was fantastic! Can't wait for that cookbook! Will recipes from your blog be included in the cookbook?
This is the taco soup recipe I've used for years. It's great, but I use a can of tomato soup rather then the tomato sauce. It's my fave!!
My husband and I have been on WW for awhile, and when I first saw this in my email, I knew I was going to have to make it. I bought all the stuff to make it, and then I had to quit WW! Just found out I'm pregnant with our first child. WW or not, I'm still making this soup. It's on the stove right now and it smells wonderful! I might be making this a lot over the next 9 months.
Just made this last night! Tasted great and was very filling! Hubby said it's one of his new faves! :))