Simmer a pot of this easy taco soup on the stovetop or in the Crock Pot for a cozy, one-pot dinner that comes together with just a few pantry staples. It has a hearty, chili-like texture, bold taco seasoning, and plenty of beans and corn to make every bowl filling and satisfying.
If you love warm, comforting soups, try our slow cooker chicken tortilla soup or a big batch of Grandmother’s hamburger soup next. You can also browse all of our Soups, Stews, and Chili recipes for more easy, family-friendly ideas.
Table of Contents
Before You Get Started
This recipe leans more chili-like than brothy. It’s thick, hearty, and scoopable, with plenty of beef, beans, and corn. The taco seasoning and ranch mix give it a different flavor profile than traditional chili, so expect something familiar but with a tasty twist.
Before you start cooking, a few simple steps make this soup turn out perfectly every time:
- Don’t drain the beans or corn. The liquid adds body and flavor to the broth. This is a key part of what gives the soup its thicker consistency.
- Start with 1 cup of water, then adjust. The vegetables and beans release moisture as they simmer. Only add more liquid at the end if the soup feels too thick for your preference.
- Stir occasionally to prevent sticking. A quick stir every so often keeps the bottom from scorching as the soup thickens.
- Wait to add extra salt. The seasoning packets include plenty of sodium. Taste at the end before adjusting.
How to Make Taco Soup
Step 1: Brown the Beef and Onion
Heat a Dutch oven over medium-high heat and cook the ground beef with the diced onion until the meat is no longer pink.
** Quick Note: Browning the meat well adds depth of flavor, but drain off any excess fat so the soup doesn’t taste greasy later.
Step 2: Add the Remaining Ingredients
Stir in the beans, corn, Rotel, tomato sauce, taco seasoning, ranch mix, and 1 cup of water.
** Pro Tip: Don’t drain the cans. The liquid helps thicken the broth and seasons the soup naturally.
Step 3: Bring to a Boil, then Simmer
Let the soup come up to a boil, then reduce the heat and simmer gently for 30-45 minutes.
This simmering time:
- allows the flavors to meld
- thickens the broth into a chili-like consistency
- softens the beans and corn without making them mushy
If it’s too thick, add a splash of water or broth at the end. If it’s too thin: simmer uncovered for the last 10-15 minutes or stir in another can of beans.
Step 4: Taste and Adjust
Hold off on adding extra salt until the very end. The seasoning packets usually provide plenty.
Step 5: Serve with Toppings
Ladle into bowls and add your favorite taco toppings like cheese, sour cream, avocado, cilantro, olives, or green onions.
** Pro Tip: Set up a toppings bar on busy weeknights and let everyone customize their own bowl.
Slow Cooker Method
If you prefer a hands-off approach, this soup works beautifully in the slow cooker.
- Brown the beef and onion first.
- Transfer to the Crock Pot and add everything else.
- Use ½ cup water instead of 1 full cup.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- For a thicker consistency, remove the lid for the last 20-30 minutes.
Variations and Serving Ideas
Ingredient Swaps:
- Try ground turkey or chicken instead of beef
- Add an extra can of beans for a thicker texture
- Use regular diced tomatoes (instead of Rotel) for a mild flavor
- Try homemade taco seasoning if preferred
Serve the Soup with:
- Tortilla chips or Fritos
- Jalapeño cheddar cornbread
- Jiffy Mexican cornbread
- Jalapeño cheddar bread
- Toppings: cheese, sour cream, avocado, cilantro, onions, olives
Perfect soup! We tried it this year during the World Cup and it was a big hit.
– Lorin
Storage, Freezing & Make Ahead
- Refrigerate the soup in an airtight container for 3-4 days.
- Freeze leftovers for up to 3 months.
- Thaw the soup overnight and reheat it gently on the stovetop.
- The soup thickens as it cools. Thin the leftovers with water or broth, as needed, when reheating.
Frequently Asked Questions
Should I use store-bought or homemade taco seasoning?
Either works well! Store-bought seasoning keeps things quick and consistent, while homemade lets you control the salt and spice level. Use whichever you prefer or already have on hand.
Can I make this with ground turkey?
Yes, ground turkey is a great substitute for beef. Just brown it the same way and continue with the recipe as written.
How do I make it spicier or milder?
Add jalapeños, cayenne, chipotle peppers, or extra hot sauce for more heat. To keep it mild, choose a mild taco seasoning and skip any spicy add-ins.
How do I thicken or thin the soup?
This recipe has a chili-like thickness, but you can simmer it longer to reduce the liquid and make it even heartier. To thin it out, just add a splash of broth or water until it reaches your desired consistency.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Easy Taco Soup
Equipment
Ingredients
- 1 lb. ground beef
- 1 small onion, diced (about 1 cup)
- 2 (15.25 ounce) cans of beans of your choice, not drained (try a combination of pinto beans, white beans, kidney beans, pink beans, black eyed peas, or garbanzo beans)
- 1 (15 ounce) can corn, not drained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, not drained
- 1 (15 ounce) can tomato sauce
- 1 (1 ounce) packet taco seasoning (use a reduced-sodium variety if desired)
- 1 (1 ounce) packet Ranch seasoning and salad dressing mix (such as Hidden Valley brand)
- 1 cup water
- Optional garnish: sour cream, diced avocado, grated cheddar cheese, sliced green onion; fresh cilantro; Fritos or tortilla chips
Instructions
- Brown the ground beef and onion in a large Dutch oven or other heavy bottomed pot over medium-high heat. Drain off the fat.
- Add the remaining ingredients to the pot.
- Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, for 30-45 minutes, stirring occasionally.
- Ladle into bowls and garnish with toppings of choice.
Notes
- Use the liquid from the canned beans and corn.
- Start with 1 cup of water; adjust after simmering.
- The soup thickens as it cooks and cools.
- Taste before adding extra salt.
- Swap ground turkey for beef if desired.
- Add extra beans to thicken the soup.
- For a mild flavor, use regular diced tomatoes instead of Rotel.
- For a richer broth, substitute beef broth for water.
- Add toppings only when serving.
- For the Crock Pot: use ½ cup water and cook on LOW for 6-8 hours.
Nutrition
This was easy & delicious. I will definitely make this again.
– EG
Originally published in September, 2018, this post was updated in December, 2025.
So good!! This one’s a keeper!
Thank you, Kristin!