This flavor-packed Stovetop Taco Soup is loaded with ground beef, two kinds of beans, tomatoes, and corn. It cooks in one pot on the stove and is ready to serve in about 30 minutes!
Load it up with your favorite taco toppings and serve it with a slice of Mexican Cornbread.
If you think soup can’t make a meal, this easy taco soup recipe is going to change your mind.
Table of contents
Why You’ll Love this Recipe
- Quick and Easy – It calls for easy to stock ingredients and requires just 5 minutes of prep!
- Filling – It’s loaded with protein from beef and beans to make you feel full.
- Family-Friendly – Taco flavor and lots of fun taco toppings make it popular with all ages.
- Leftovers – It reheats beautifully and it’s freezer-friendly.
- Ground beef – 90% to 93% lean ground beef.
- Yellow onion and minced garlic
- Jalapeno – I suggest taking a nibble of a small piece of a piece of the jalapeno to judge how hot it is. They can vary quite a bit! Then, remove the ribs and as many as the seeds as you’d like.
- Tomatoes – A couple of cans of fire roasted diced tomatoes.
- Seasoning – I use my Homemade Taco Seasoning Mix but you can use the store-bought packets taco seasoning, if you’d like.
- Diced green chiles – A small can, drained.
- Beans – Canned pinto beans and black beans.
- Broth – Low sodium beef broth.
- Frozen corn – There’s no need to thaw it in advance. Just toss it in and the hot soup will warm it through.
- Cornstarch – This is not a super thick and creamy soup. But, I add just enough of cornstarch combined with a little water to add some body. If you are using a store-bought seasoning, it’s likely it contains some sort of thickener so you can skip this ingredient.
- Toppings – Add your favorite taco toppings. I always set out sour cream, cilantro, shredded cheese, and avocado. Crushed tortilla chips are also a yummy choice!
How to Make Stovetop Taco Soup
- Cook the beef and onion in a Dutch oven or large soup pot, stirring to crumble beef. Drain off as much grease as possible from the pot and return it to the heat.
- Stir in the garlic and jalapeno and cook, stirring, until the jalapeno is softened.
- Add the tomatoes, taco seasoning, green chiles, pinto beans, black beans and all but about ¼ cup of the broth. Bring to a boil then, reduce the heat, cover and simmer for 15 minutes.
- Stir in the frozen corn and simmer for a minute or two.
To add a little body to the broth, combine the cornstarch with the reserved broth and add the slurry to the soup. It will take just a minute or two to thicken slightly. If you’re using store-bought taco seasoning, it’s likely it contains some sort of thickener so you can skip this step.
Taco Soup Variations
- Meat – Substitute ground turkey or rotisserie chicken for the beef. If using cooked chicken, just stir it into the soup with the rest of the ingredients.
- Beans – This soup is delicious with kidney beans, white beans, or any beans you would use to make chili. Feel free to substitute the black beans and pinto beans with whatever you’ve got in your pantry.
- Tomatoes – Substitute a can of Rotel for one can of the fire-roasted diced tomatoes.
- Refrigerate – Transfer the cooled soup to an airtight container and refrigerate for up to 4 days.
- Freeze – Allow the soup to cool completely, then transfer it to a freezer-safe container. To save space, I like to use freezer-safe plastic storage bags for and lay them flat to freeze. Once they are frozen solid, they can be stacked in the freezer.
- Reheat – Warm individual servings in the microwave or heat an entire batch in a pot on the stove.
Stovetop Taco Soup
- 1 pound ground beef
- 1 cup diced yellow onion
- 1 teaspoon minced garlic
- 1 jalapeno, seeded as desired and diced
- 2 14.5 ounce cans fire roasted tomatoes
- 2 tablespoons Homemade Taco Seasoning Mix, or store-bought (see notes below)
- 4 ounce can diced green chiles
- 15 ounce can pinto beans, drained (but don’t rinse)
- 15 ounce can black beans, drained (but don’t rinse)
- 4 cups low sodium beef broth, divided
- 1 cup frozen corn, no need to thaw
- 2 teaspoons cornstarch
- Sour cream
- Shredded cheddar cheese
- Heat a large Dutch oven over MEDIUM heat. Add the beef and onion and cook, stirring to break the beef into small pieces, until it is cooked through and the onion is softened, 6 to 8 minutes. Drain off as much grease as possible from the pot and return it to the heat.
- Stir in the garlic and jalapeno and cook, stirring, for two minutes.
- Stir in the tomatoes, taco seasoning, green chiles, pinto beans, black beans and all but about ¼ cup of the broth (reserve for later). Bring to a boil over MEDIUM-HIGH heat. Reduce the heat to LOW and simmer, covered, for 15 minutes. Stir in the frozen corn and simmer for a minute or two.
- Combine the cornstarch with the remaining broth and stir it into the soup. Stir until slightly thickened. It won’t be super thick, but it will add some nice body to the soup.
- Serve with optional toppings.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.