Easy One-Pot Taco Soup Recipe (Family Favorite!)

Growing up, I always loved meals that felt cozy, flavorful, and easy enough to throw together on a busy weeknight.

This taco soup is exactly that kind of recipe—bold, comforting, and packed with all the Tex-Mex flavors I adored back home.

Every spoonful has tender beef, warm spices, beans, tomatoes, and a savory broth that tastes like your favorite taco night but in a hearty soup form.

It’s one of those dishes that brings everyone to the table quickly, and nobody leaves hungry.

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Recipe Highlights

This taco soup delivers everything you love about tacos—seasoned beef, beans, corn, tomatoes, spice – but in a warm, spoonable bowl perfect for chilly nights or easy meal prep.

It’s incredibly satisfying, packed with protein and fiber, and easily customizable depending on what you have in your pantry.

I also love how it requires very little hands-on cooking; once the ingredients hit the pot, the flavors meld and deepen without much effort.

The texture is rich and hearty, not thin or watery, thanks to the combination of beans and simmer time.

The taco seasoning brings all the classic flavors, while the fire-roasted tomatoes add an irresistible smoky depth.

It’s also budget-friendly and ideal for feeding a family or making leftovers for the week.

This is the kind of recipe that works for weeknights, potlucks, game days, or whenever you need real comfort in a bowl.

• Hearty, comforting, one-pot meal
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• Packed with Tex-Mex flavor
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• Perfect for meal prep or feeding a crowd
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• Uses pantry staples
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• Easily customizable with toppings
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• Ready in under an hour

Ingredient Notes

• Ground beef (1 pound): Provides rich flavor and hearty protein as the base of the soup.
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• Yellow onion (½ medium, diced): Adds sweetness and depth that balances the spices. Yellow onion works best for cooking.
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• Garlic cloves (3 cloves, minced): Brings aromatic flavor that enhances the taco seasoning.
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• Taco seasoning (2 tablespoons): Creates the signature taco flavor. Store-bought or homemade both work.
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• Fire-roasted diced tomatoes (1 can): Adds smoky depth and acidity that brightens the soup.
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• Tomato sauce (1 can): Helps create a rich, cohesive broth.
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• Black beans (1 can, drained and rinsed): Adds heartiness and texture.
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• Kidney beans (1 can, drained and rinsed): Adds variety and protein.
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• Sweet corn (1 cup or 1 can drained): Adds pops of sweetness and color.
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• Beef broth (4 cups): Creates the perfect soup base with savory depth.
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• Green chilies (1 small can): Adds mild heat and tangy flavor.
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• Ground cumin (½ teaspoon): Boosts warm, earthy flavor.
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• Paprika (½ teaspoon): Enhances color and adds mild smokiness.
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• Salt and black pepper: Season to taste and balance the flavors.
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• Olive oil (1 tablespoon): Helps sauté the onions and garlic for added flavor.

How to Make My Taco Soup

1. Brown the beef: In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
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2. Sauté the aromatics: Add the diced yellow onion and minced garlic to the pot. Cook until the onion softens and becomes fragrant.|
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3. Add seasoning: Stir in the taco seasoning, cumin, paprika, salt, and black pepper. Coat the beef mixture thoroughly for maximum flavor.
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4. Add liquids and vegetables: Pour in the beef broth, tomato sauce, fire-roasted tomatoes, green chilies, black beans, kidney beans, and corn. Stir well to combine.
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5. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about thirty minutes to deepen the flavors.
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6. Taste and adjust: Add additional salt or seasoning as needed before serving.

Serving Suggestions

• Serve topped with shredded cheddar cheese, sour cream, chopped cilantro, or sliced green onions.
  
• Pair with warm cornbread, tortilla chips, or crusty bread.
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• Add sliced avocado or lime wedges for extra freshness.
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• Serve alongside a simple green salad or Tex-Mex rice.

Tips for the Best Taco Soup

For maximum flavor, make sure to brown the beef thoroughly so it develops caramelization. Fire-roasted tomatoes really elevate the soup, so use them if possible.

Letting the soup simmer uncovered helps the broth thicken naturally and allows all the spices to meld beautifully.

If you want to make it spicier, add jalapeños or use hot green chilies. This soup also tastes even better the next day because the flavors continue to develop in the fridge.

Storage & Reheating

Store leftover taco soup in airtight containers in the refrigerator for up to four days. Reheat gently on the stovetop over medium heat or microwave in thirty-second intervals, stirring between each.

The flavors get even better after a day or two, and the soup also freezes beautifully for up to three months.