Easy Taco Soup with Beans | Weeknight Family Dinner
On a cold weeknight when the last thing you want is a sink full of dishes, this 7 Can Taco Soup with Beans saves the night.
Ground beef, three kinds of beans and diced tomatoes with green chiles simmer together in under 30 minutes, ready for a busy Tuesday dinner.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 20 min | 30 min | 6 servings | Medium |
The Key Step
The whole pot hinges on what happens before the cans go in. Brown the ground beef in a hot Dutch oven until it crumbles into small, dark-edged pieces, draining off the extra grease so the soup doesn't turn oily. Soften the onion right in that same pot, scraping up the browned bits stuck to the bottom. That's where the flavor is. Stir the taco seasoning into the meat and onion for about 30 seconds, just until it smells toasty and a little sharp. Only then do the cans go in, one after another, draining and rinsing the beans first so the soup doesn't turn starchy or gray.
What You Need for Taco Soup: Ingredients
- Ground beef gives the soup its heartiness and base flavor. Ground turkey works if you want something leaner.
- Yellow onion adds sweetness as it softens in the drippings. A shallot works in a smaller batch.
- Taco seasoning brings the chili powder, cumin and garlic notes in one shake. A homemade mix of chili powder, cumin, garlic powder and paprika swaps in easily.
- Diced tomatoes with green chiles add acidity and a mild kick. Plain diced tomatoes plus a small can of diced chiles work the same way.
- Black beans, pinto beans and kidney beans give the soup its body and three different textures.
- Corn adds a pop of sweetness and color against all that red broth.
- Beef broth thins the soup to a spoonable consistency without watering down the flavor. Chicken broth is a fine stand-in if that's what's in the pantry.
See the recipe card below for exact amounts.
Making Taco Soup, Step by Step
- Brown the beef. Cook the ground beef in a large pot over medium-high heat, breaking it into small pieces, about 6 to 8 minutes, until no pink remains.
- Soften the onion. Add the diced onion to the same pot and cook for 3 to 4 minutes, until it turns translucent and smells sweet.
- Bloom the seasoning. Stir in the taco seasoning and cook for 30 seconds, stirring constantly, until it coats the meat and smells fragrant.
- Add the cans. Pour in the diced tomatoes with green chiles, tomato sauce, drained beans, drained corn and beef broth, stirring to combine everything in the pot.
- Simmer it down. Bring the soup to a low boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, until it thickens slightly and the flavors meld.
Leftovers
This taco soup keeps well in the fridge for up to 4 days in a sealed container; the beans soften a bit more but the flavor only deepens. Freeze it for up to 3 months and thaw overnight in the fridge before reheating. Warm it on the stove over medium-low heat for 8 to 10 minutes, or microwave individual bowls for 2 to 3 minutes, stirring halfway through.
If You Want to Change It
- Swap the protein. Ground turkey or shredded chicken, like the one in our Mexican Shredded Chicken Taco Meat, both work in place of ground beef.
- Turn up the heat. Add a diced jalapeño with the onion or a few dashes of hot sauce at the end for more kick.
- Make it lighter. Use lean ground turkey and an extra can of beans instead of beef to cut the fat without losing the heartiness.
Questions About Taco Soup
What toppings go best with taco soup?
Shredded cheese, sour cream, crushed tortilla chips and chopped cilantro all work well. A squeeze of lime at the end brightens the whole bowl.
Do I need to drain the beans before adding them?
Draining and rinsing the beans keeps the soup from turning cloudy or overly thick from the canning liquid. It only takes a minute and makes a cleaner-tasting broth.
Can I make this soup in a slow cooker?
Brown the beef and onion on the stove first, then transfer everything to a slow cooker and cook on low for 4 hours or high for 2 hours. This works well for a dinner you want ready when you walk in the door, similar to our Easy Crockpot Kielbasa Potatoes and Green Beans.
7 Can Taco Soup with Beans
Ingredients
Method
- Brown the ground beef: Heat a large pot or Dutch oven over medium-high heat and add the ground beef. Cook for 6 to 8 minutes, breaking it into small crumbles, until no pink remains.
- Drain excess fat: Tilt the pot and spoon off most of the rendered fat, leaving just enough to cook the onion. This keeps the finished soup from tasting greasy.
- Soften the onion: Add the diced onion to the pot with the beef and cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent.
- Bloom the taco seasoning: Sprinkle the taco seasoning over the meat and onion and stir constantly for about 30 seconds, until it smells toasty and coats everything evenly.
- Add the tomatoes: Pour in the diced tomatoes with green chiles and the tomato sauce, scraping up any browned bits from the bottom of the pot.
- Stir in the beans: Add the drained and rinsed black beans, pinto beans and kidney beans to the pot, stirring to distribute them evenly through the sauce.
- Add corn and broth: Stir in the drained corn and the beef broth until the mixture reaches a spoonable, soup-like consistency.
- Bring to a simmer: Increase the heat until the soup reaches a gentle boil, then reduce it to low so the surface just bubbles around the edges.
- Simmer to thicken: Let the soup simmer uncovered for 15 to 20 minutes, stirring occasionally, until it thickens slightly and the beans soften further.
- Taste and adjust: Taste the soup and add salt, pepper or extra taco seasoning as needed, depending on how seasoned your broth and beans were.
- Ladle and top: Spoon the soup into bowls and add shredded cheese, sour cream, crushed tortilla chips or chopped cilantro as desired.
More to Try
Creamy Million Dollar Soup | Cozy Family Dinner is a rich, layered soup for when you want something heavier and more filling.
- Marry Me Chicken Soup with Gnocchi | Cozy Weeknight Dinner brings a creamy, garlicky broth with soft gnocchi.
- High Protein Chicken Taco Salad uses the same taco flavors in a lighter, no-cook format.
- Black Bean Enchiladas turn similar pantry beans into a baked dinner with melted cheese.
