Taco soup was one of the first things I ever posted on Budget Bytes, and now I’m ready for this tasty soup to make a roaring comeback. Not only do I appreciate how quick and easy this soup is to make, but now I’ve got my own homemade versions of all the seasoning mixes so I can go 100% homemade, or take the store-bought shortcut when needed! I like having options. ;)
Taco soup is a really easy soup made with ground beef, tons of beans, some vegetables like onions, tomatoes, green chiles, and corn, and a generously spiced tomato broth. It’s got a ton of flavor and texture, but requires barely any work to prepare. And the best part? It’s just begging for all the fun toppings that you might find on a taco!
Here’s what you’ll need to make taco soup:
Taco soup has a lot going on in each bowl, so it could easily be considered a whole meal in one bowl, but if you want to add a little something-something on the side, I’d go for some simple cornbread or maybe some Cilantro Lime Rice.
But before you even get to the side dishes, make sure you have some of these fun toppings for taco soup:
One of the reasons taco soup is so popular is because it’s easy to make and uses a lot of convenient, shelf-stable pantry ingredients. Instead of measuring out ten different herbs and spices you can use store-bought seasoning mixes in one go. But those store-bought seasoning packets do tend to be a sodium bomb. So if you want a little more control over the ingredients in your taco soup, we have homemade versions of BOTH seasoning packets that you can use in their place. :) See our Homemade Taco Seasoning and Homemade Ranch Seasoning for a more “from scratch” option.
Taco soup is great for meal prep because the flavors just get better as they chill in the fridge! Divide this soup up into single servings just after cooking to allow it to cool faster, then store in the fridge for 4-5 days. For longer storage, you can transfer the chilled soup to the freezer and store for about three months. The soup reheats easily in the microwave or in a saucepot over medium low.
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Add 1 Tbsp olive oil and one pound of ground beef to a large soup pot. Cook over medium heat until the beef is cooked through. If using a high-fat content beef, drain the excess fat from the pot. Once the beef is cooked, add one diced yellow onion and 4 cloves of minced garlic. Continue to stir and cook until the onions are soft and translucent.
Add one cup frozen corn kernels, one 15oz. can black beans (drained), one 15oz. can of pinto beans (drained), and two 10oz. cans of diced tomatoes with green chiles (with juices). Stir to combine.
Add 3 Tbsp tomato paste, one packet of taco seasoning (or one recipe homemade taco seasoning), one packet of ranch seasoning (or one recipe homemade ranch seasoning), and 2 cups water. Stir to combine.
Turn the heat up to medium-high and place a lid on top. Allow the soup to come up to a boil. Once boiling, give it a stir, turn the heat down to medium-low, and let the soup simmer for 15 minutes, stirring occasionally.
Taste the soup and adjust the seasonings to your liking (I did not add anything additional).
Serve the soup hot with your favorite toppings! (shown: tortilla chips, cilantro, and sour cream)
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