You know those nights when you open the fridge and think, “Ugh, what am I even gonna make tonight?” Well, that was me last Tuesday, because I had a sad little bag of frozen corn and some beans that had been judging me from the pantry.

I felt stuck, but then I remembered my favorite Taco Soup, and honestly, it’s like magic in a pot because one minute I’m sighing at the empty fridge, yet the next I’m stirring this bubbling cheesy Taco Soup, so I think, “How did I even live without this?”
I’ve gotta admit, the first time I made Taco Soup, I kinda messed up since I threw in way too much taco seasoning and my taste buds did a little happy dance, then a little angry stomp. However, that’s the fun part because Taco Soup is forgiving.
You can tweak or add a pinch here and a sprinkle there, yet it always comes out delicious, because have you ever had a recipe that feels like it gets you?
If you’re messy in the kitchen or if your onions aren’t perfectly chopped, that’s exactly what Taco Soup is, so it’s cozy yet a little sloppy and ridiculously comforting, therefore perfect for nights when you just want something warm and filling because it’s kinda like a hug in a bowl.

ingredients
- 1 pound ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onions (optional)
- 2 cups beef broth or water
- Salt and pepper to taste
ingredients notes
- Ground beef: You can also use ground turkey or chicken if you want it lighter.
- Beans: Make sure to rinse canned beans to remove extra salt.
- Corn: Frozen or canned corn works, just drain canned corn.
- Cheese: Cheddar is classic, but try Monterey Jack for a creamier flavor.
- Taco seasoning: Store-bought is easy, or make your own with chili powder, cumin, paprika, and garlic powder.
- Onions: Optional, but they add a little crunch and sweetness to the soup.
- Beef broth: Adds more flavor than water, but water works in a pinch.

How to make Taco Soup?
step 1: cook the meat
In a large pot, put your ground beef on medium heat. Break it into small pieces using a spoon. Cook until it’s brown and doesn’t look pink anymore. If you used onions, add them here and cook until soft.
step 2: add the liquid
Pour in the beef broth or water, diced tomatoes, and tomato sauce. Stir everything together so it looks like one big, yummy soup.
step 3: add the beans and corn
Dump in the drained black beans, pinto beans, and corn. Stir gently so nothing spills out.
step 4: season the soup
Sprinkle the taco seasoning over the soup. Add salt and pepper if you want. Stir it well so every spoonful will taste perfect.
step 5: simmer
Turn the heat down a little and let the soup simmer for 15–20 minutes. This lets all the flavors mix together. Stir now and then so it doesn’t stick to the bottom.
step 6: add cheese
Turn off the heat and sprinkle the shredded cheese on top. You can stir it in or leave it on top to melt slowly.
step 7: serve and enjoy
Spoon the soup into bowls and, if you like, add a few tortilla chips or a dollop of sour cream. Now it’s ready to eat.

kitchen equipment needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Knife and cutting board
storage options!
You can store leftover Taco Soup in the fridge for 3–4 days in an airtight container. If you want to save it longer, freeze it in freezer-safe containers for up to 3 months. When reheating, warm it on the stove over low heat, stirring occasionally. If it’s too thick after freezing, add a little water or broth to make it smooth again.
variations!
Taco Soup is super flexible. Try these fun twists:
- Spicy taco soup: Add a little jalapeño or hot sauce.
- Vegetarian: Skip the meat and add extra beans or diced veggies.
- Cheesy taco soup: Mix in extra cheese or sprinkle cheese on each bowl.
- Slow cooker taco soup: Cook all ingredients in a slow cooker on low for 4–6 hours.
what to enjoy with Taco Soup?
I love having Taco Soup with some Ground Turkey Over Rice because it makes the meal feel complete and a little fancy. Sometimes, I serve it with my Cream Puffs, because why not have a little dessert alongside something savory, since it makes dinner feel like a treat.
However, it’s perfect that way because Taco Soup works with almost anything that’s soft or cheesy, which is why I also like it with a side of garlic bread or even a simple salad, because every option changes the mood of the meal, and you can mix and match every time.
tips for making the best taco soup
- Use fresh ingredients whenever possible. Fresh tomatoes, onions, and corn taste amazing.
- Don’t overcook the beans; they should stay soft but not mushy.
- Taste as you go! Add more seasoning if you feel it needs a little extra kick.
- Let it simmer slowly; this makes the flavors really come together.
- Make extra! This soup tastes even better the next day.
FAQ
what is taco soup made of?
Taco Soup is made of ground beef, beans, corn, tomatoes, tomato sauce, taco seasoning, and cheese. You can also add onions and broth to make it more flavorful.
what does taco soup taste like?
It tastes like a taco in a warm, cozy bowl. You get savory beef, sweet corn, and a little spice from the seasoning. The cheese makes it creamy and extra tasty.
can i make taco soup vegetarian?
Yes! Simply skip the meat and add extra beans or vegetables like bell peppers and zucchini.
how long does taco soup take to cook?
It usually takes about 30 minutes from start to finish, including browning the meat and simmering.
can i freeze taco soup?
Absolutely! Freeze it in airtight containers for up to 3 months. Thaw and reheat slowly on the stove.
what can i top taco soup with?
Cheese, sour cream, avocado, tortilla chips, or even a little salsa.
is taco soup spicy?
It depends on the taco seasoning you use. You can make it mild or spicy.
can i use chicken instead of beef?
Yes! Ground chicken or turkey works perfectly.
what beans are best for taco soup?
Black beans and pinto beans are classic, but kidney beans also work well.
can i make taco soup in a slow cooker?
Yes, just combine all ingredients in a slow cooker and cook on low for 4–6 hours.
can i add rice to taco soup?
Yes! Cooked rice can be added for extra bulk and texture.
how should I store leftover taco soup?
Store in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months.
Perfect Protein Creamy Taco Soup
Course: MainCuisine: Mexican-AmericanDifficulty: Easy6
servings10
minutes20
minutes280
kcal30
minutesA warm and cheesy Taco Soup full of beans, corn, and taco-seasoned beef that’s quick, easy, and perfect for cozy weeknight dinners.
Ingredients
1 pound ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 packet taco seasoning mix
1 cup shredded cheddar cheese
1/2 cup chopped onions (optional)
2 cups beef broth or water
Salt and pepper to taste
Directions
- In a large pot, put your ground beef on medium heat. Break it into small pieces using a spoon. Cook until it’s brown and doesn’t look pink anymore. If you used onions, add them here and cook until soft.
- Pour in the beef broth or water, diced tomatoes, and tomato sauce. Stir everything together so it looks like one big, yummy soup.
- Dump in the drained black beans, pinto beans, and corn. Stir gently so nothing spills out.
- Sprinkle the taco seasoning over the soup. Add salt and pepper if you want. Stir it well so every spoonful will taste perfect.
- Turn the heat down a little and let the soup simmer for 15–20 minutes. This lets all the flavors mix together. Stir now and then so it doesn’t stick to the bottom.
- Turn off the heat and sprinkle the shredded cheese on top. You can stir it in or leave it on top to melt slowly.
- Spoon the soup into bowls and, if you like, add a few tortilla chips or a dollop of sour cream. Now it’s ready to eat!