Do you know how easy it is to make Taco Soup? (You only need 7 ingredients!) This is a hearty chili-style soup made with beef, tomatoes, beans, and corn. It’s full of Mexican flavors and is the perfect thing to make for busy nights.
Top with tortilla chips (or my favorite corn chips!), shredded cheese, sour cream, or avocado for some delicious flavor and texture.
7 Ingredient Taco Soup
Are you year-round soup fans? I’ve always served my family soup year-round and we love it. I think it makes things easier on busy nights to just heat up a big pot of soup.
Taco Soup is hearty and filling for those busy days when you don’t get much of a break to sit down.
Served with warm dinner rolls, Garden Chive Rolls, or buttered slices of this Harvest Squash Bread, it’s a meal that we all enjoy.
If you’re feeling a bit more ambitious than I am, you could even make your own Fritos for topping.
Easy Taco Soup Recipe
This is also a perfect meal to make a double batch of and throw half into the freezer for later. (I do this just about every time I make a pot of this soup!)
Just thaw and you have an even quicker meal waiting for you. Plus it’s no extra work to make a double batch.
This soup comes together fast with only a few minutes of hands-on time and simmering. It can be ready for you in well under an hour.
Taco Soup Ingredients
Taco Soup is a hearty, chili-style soup filled with beef, tomatoes, kidney beans, corn, and loaded with great seasonings.
It’s terrific topped with shredded cheddar or Monterrey Jack cheese, sliced avocado, and corn chips.
Sometimes we like to add sour cream too, but feel free to add whatever taco-ish toppings your heart desires.
How To Make Taco Soup
In a large pot, brown the ground beef with the onion. Add the kidney beans, taco seasoning, ranch dressing mix, corn, and tomatoes. Bring to a boil.
Reduce the heat and simmer for 20-30 minutes. Serve hot with shredded cheese, sour cream, tortilla chips, and/or avocado slices.
Maybe my favorite thing about soup and this one, in particular, is that the recipe makes a big pot and there are sure to be leftovers.
And unlike some other leftovers, Taco Soup only gets better after a day or two in the fridge. Zuppa Toscana and this Beef Barley Soup are two more soups that are really great reheated for lunches.
I heated up these leftovers for lunch today and honestly wished there had been enough to have it again for supper tonight.
Ground beef, corn, and ranch-style beans come alive with plenty of Mexican spices beneath a fluffy cornbread topping that is out of this world. This Cornbread Taco Bake has appeared on my family’s tables for decades.
Taco Soup
Ingredients
- 1.5 pounds ground beef
- 1 small onion, diced
- 15 ounces canned dark red kidney beans
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 15 ounces canned corn
- 43.5 ounces canned diced tomatoes
- shredded cheddar cheese, sour cream, tortilla chips, and avocado, for serving
Instructions
- In a large pot, brown the ground beef with the onion. Add the kidney beans, taco seasoning, ranch dressing mix, corn, and tomatoes. Bring to a boil.
- Reduce the heat and simmer for 20-30 minutes. Serve hot with shredded cheese, sour cream, tortilla chips, and/or avocado slices.
Notes
Nutrition
{originally published 1/21/21 – recipe notes and photos updated 3/21/24}
Phyllis Stevens says
This is an all time favorite for my whole family
Mary says
I’m glad to hear that, Phyllis!
Susan says
Do you drain the corn and kidney beans?
Mary says
I do not drain the beans. I do drain the corn anytime I use canned corn. Enjoy the soup!
Terry Meagley says
Good taco soup
Mary says
Glad to hear it, Terry.