Easy taco soup recipe {and what to serve with it}
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Taco soup is a flavorful one-pot meal loaded with homemade taco seasoning and fixings similar to regular tacos. It doesn't need a lot more added to it to be delicious and crowd pleasing, but I do have some suggestions on what to serve with taco soup to elevate and make it more of a Mexican cuisine experience.
Recipe Overview: Easy taco soup recipe
- ⏱ Prep Time: 10 minutes
- 👩🏻🍳 Baking Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍞 Serving: 8
- ⚡ Calories: 233 calories per serving
- 🍂 Flavor Profile: Savory and zesty, with seasoned beef, beans, and vegetables in a flavorful, mildly spicy broth.
- 👌 Difficulty: Easy — quick and simple for a hearty weeknight meal.
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It is definitely soup season around here, with below zero temps the past few days and my husband working outside quite a bit. When he comes home I feel like Ma Ingalls when I have a hot bowl of taco soup (or any soup) for him. Even though the whole family loves soup year round, it feels especially nourishing when it's freezing outside.
The taco soup recipe below is kid-friendly, anytime you put toppings next to something and they get to "make it their own" it makes kids more open to eating it.
To complement this savory dish, here are some of the best side dishes and some of our favorite toppings: what I add depends on who I'm serving. If it's just my family, it's just soup and toppings, but if I'm serving company, I will add a side or two. Picking what to serve with your taco soup can be a fun activity for the whole family.
Why You Will Love This Recipe
- A delicious dish to serve at gatherings & parties that is easy to make in bulk and is sure to please
- An easy recipe that you can keep fresh with a choice of different sides
- Made with simple ingredients that you probably already have at home
How to make Taco Soup
Ingredients:
- 1 lb ground beef
- 1 cup chopped onion
- 1 cup chopped bell peppers
- 1 cup corn
- 1 pint canned diced tomatoes
- 1 15 oz can black beans or pinto beans
- 1 tbls tomato paste
- 1 tbls cumin
- 1 tbls garlic powder
- ½ tbs chili powder
- 1 tbls salt
- 4 cups water (you can use chicken broth)
Tools:
Instructions
- In your Dutch oven or large pot on the stovetop, cook the ground beef. I don't remove it at this point like a lot of times recipes have you do. If it doesn't have a lot of fat I leave it all in there, I just don't add any other oil.
- Add the onions, peppers, beans, tomatoes, corn, water, tomato paste and all the spices.
- Let that come to a boil, turn it down, and then let it simmer for 15 minutes.
- Add some chopped cilantro at the end there, but leave some to garnish your bowl. If it's too thick, add some water. When you are ready to serve, scoop the hearty soup into your bowls, and top it with a dollop of sour cream for a creamy texture.
What to Serve with Taco Soup - Our Favorite Taco Toppings
What you serve with this taco soup can be even more fun than the soup itself. By switching out the toppings & sides, you can keep this recipe fresh and different every time you make it!
Chips and salsa
This is the best part of any Mexican restaurant. Plus, you can use your chips to scoop and eat soup or crumble into your bowl to add a salty crunch.
Mexican Rice or white rice
I was introduced to putting rice into soup when I married my husband. I thought he was so strange for requesting rice, not as a SIDE, but IN his soup. But I have learned to love it too and also occasionally have it for a side with taco soup that ends up in our soup too.
Fresh salad
This is a great option if you want to lighten up the meal. You can use most of the toppings you'll prepare for the soup, and just layer them on top of a bed of greens for a yummy taco salad. Drizzle with lime juice and olive oil.
Bacon-wrapped jalapeños stuffed with cream cheese
This is a great side for a Mexican meal but one that I would only do if I was serving company. You can add taco seasoning to flavor your cream cheese instead of ranch powder as the perfect way to add a Mexican twist.
Quesadillas
You could do just shredded cheese, but if you try it once with refried beans you will probably never be able to go back to plain cheese again. You empty a can of refried beans into a bowl sprinkle it with cumin and salt, mix it up, and spread it onto half of a tortilla. Top with a handful of shredded cheese and fold it up into a half circle. Oil a skillet or pan and toast them on both sides until the cheese is melted.
Avocado Slices or Guacamole
Adds creaminess and richness to balance the flavors.
Shredded Cheese (cheddar or Mexican blend)
Melts wonderfully into the soup and adds extra flavor.
Lime Wedges
Squeezing fresh lime juice over the soup adds brightness.
Sour Cream or Greek Yogurt
Adds a cool contrast to the heat of the soup.
Salsa
Adds more depth of flavor and a tangy kick.
Cornbread
Its slightly sweet flavor complements the spiciness of taco soup.
Nachos
Again, this is something I would probably not do for a regular weeknight with just my family. But I have served nachos as an appetizer for Mexican meals when we had company over and they are always a hit.
Easy Toppings for Taco Soup
Once you picked what to serve with your taco soup, complete the dish with a choice of toppings:
- corn tortilla chips
- shredded cheddar cheese
- avocado slices
- chopped red onions
- sour cream
- fresh cilantro
- green onions (my fave)
- pickled or fresh jalapeños (only my husband)
- green chiles
- hot sauce
FAQ
Yes! Brown the ground beef first, then add everything to the slow cooker. Cook on low for 4–6 hours for an easy, hands-off version.
The base recipe is mild, but you can easily add heat to individual bowls with cayenne pepper, jalapeños, or hot sauce so everyone can customize their own.
Absolutely. Just brown it first like you would with beef, then continue with the recipe as written.
Yes—this is a great make-ahead meal. The flavors actually deepen after a day or two in the fridge.
Store it in an airtight container for 3–4 days. Reheat on the stove or in the microwave until hot.
Yes, it freezes very well. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
PIN FOR LATER
Taco Soup Recipe
Equipment
- 1 Dutch oven
Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1 cup chopped peppers
- 1 cup corn
- 1 pint canned diced tomatoes liquid included
- 1 15 oz can black beans drained and rinsed
- 1 tbls tomato paste
- 1 tbls cumin
- 1 tbls garlic powder
- ½ tbs chili powder
- 1 tbls salt
- 4 cups water
Toppings
- cilantro
- diced green onions
- shredded cheese
- tortilla chips
- sour cream
- chopped jalapeños
- chopped avocados
Instructions
- In your Dutch oven or large pot on the stovetop, cook the ground beef. I don't remove it at this point like a lot of times recipes have you do. If it doesn't have a lot of fat I leave it all in there, I just don't add any other oil.
- Add the onions, peppers, beans, tomatoes, corn, water, tomato paste and all the spices.
- Let that come to a boil, turn it down, and then let it simmer for 15 minutes.
- Add some chopped cilantro at the end there, but leave some to garnish your bowl. If it's too thick, add some water. When you are ready to serve, scoop the hearty soup into your bowls, and top it with a dollop of sour cream for a creamy texture.
Notes
- corn tortilla chips
- shredded cheddar cheese
- avocado slices
- chopped red onions
- sour cream
- fresh cilantro
- green onions (my fave)
- pickled or fresh jalapeños (only my husband)
- green chiles
- hot sauce
This recipe is such good one-pot-meal, especially for busy days. it comes together so quickly. I swapped out the water for some bone broth to help out with this cold season we're dealing with and it was delicious. All of the toppings make it extra special. We will be eating this recipe over and over again.