Easy Taco Soup + VIDEO Recipe

I’m sharing my Easy 7 Can Taco Soup recipe, a hearty, flavor-packed dish perfect for any night of the week, whether you choose the quick 30-minute stovetop route or the slow cooker option.

I love a quick, no fuss dinner that still tastes like you worked all day, and this Easy Taco Soup + VIDEO nails it. It’s bold, hearty, and surprisingly simple whether you make it on the stovetop in about 30 minutes or let it bubble away in the slow cooker.

I usually brown ground beef and stir in black beans, then sit back while the flavors get loud, you know? The bowl is satisfying but not boring, and the VIDEO shows the little tricks I use when I want something fast but not forgotten.

Perfect for Crockpot Soup Recipes fans.

Ingredients

• Ground beef or turkey: big protein boost, makes soup filling, adds savory richness.
• Black beans: fiber and protein, hearty texture, helps keep you full longer.
• Corn: sweet pop, adds carbs and color, balances spicy tomatoes.
• Diced tomatoes and Rotel: bright acidity, lycopene rich, gives tomatoey spice.
• Yellow onion: builds savory base, gives natural sweetness when it softens.
• Taco seasoning: blends cumin chili and garlic, brings warm spice and depth.
• Optional toppings like cheese avocado sour cream: add fat, creaminess and extra flavor.

Ingredient Quantities

• 1 lb ground beef (or ground turkey if you want)
• 1 tbsp olive oil or vegetable oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning, or about 2 tbsp homemade taco seasoning
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chiles, like Rotel
• 1 can (8 oz) tomato sauce
• 4 cups beef broth, or chicken broth if you prefer
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) whole kernel corn, drained, or about 1 cup frozen corn
• Salt and black pepper, to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced avocado, tortilla chips

How to Make this

1. Heat 1 tbsp oil in a large pot over medium-high heat. Add the 1 lb ground beef (or turkey), break it up and brown until no pink remains, seasoning with a little salt and pepper as it cooks. Drain excess fat if you want it less greasy.

2. Push the meat to the side, add the diced onion and cook 3 to 4 minutes until soft, then stir in the 2 minced garlic cloves and cook another 30 seconds till fragrant.

3. Sprinkle the packet of taco seasoning (or 2 tbsp homemade) over the meat and veggies, stir well so everything gets coated, and cook about 1 minute to bloom the spices.

4. Pour in the 1
4.5 oz diced tomatoes, the 10 oz diced tomatoes with green chiles, the 8 oz tomato sauce and 4 cups broth. Stir to combine.

5. Add the drained and rinsed 15 oz black beans, 15 oz pinto beans, and 15 oz corn (or 1 cup frozen). Bring to a boil, then lower heat to a simmer.

6. For stovetop: simmer uncovered 15 to 20 minutes to meld flavors and thicken slightly, taste and adjust salt and black pepper. If it’s too thin, simmer longer uncovered or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer 2 more minutes.

7. For slow cooker: after step 3 transfer the browned meat, onions and garlic to the slow cooker, add the tomatoes, tomato sauce, broth, beans and corn, stir and cook on low 4 to 6 hours or high 2 to 3 hours. Give it a good stir and adjust seasoning before serving.

8. Ladle into bowls and top with shredded cheddar, a dollop of sour cream, chopped cilantro, sliced avocado and crushed tortilla chips if you like. A squeeze of lime brightens it up too.

9. Leftover tip: this soup actually gets better next day. Store in the fridge up to 4 days or freeze portions for up to 3 months.

Equipment Needed

1. Large heavy pot or Dutch oven, for browning the meat and simmering the soup
2. Wooden spoon or heatproof spatula to stir and break up the meat
3. Chef’s knife and cutting board for dicing the onion and chopping toppings
4. Can opener for the tomatoes, beans and corn
5. Colander or fine mesh sieve to drain and rinse the beans and corn
6. Measuring cups and measuring spoons for broth, oil and seasoning
7. Ladle for portioning into bowls
8. Slow cooker (optional) if you want the low and slow method, plus a large spoon to transfer ingredients

FAQ

Easy Taco Soup + VIDEO Recipe Substitutions and Variations

• Ground beef: swap with ground turkey or chicken for a leaner soup, or use plant-based crumbles if you want meatless; cook the same way just watch for less fat to drain.
• Taco seasoning packet: replace with about 2 tbsp homemade mix (1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano, salt & pepper) so it’s less salty and you can tweak the heat.
• Beef broth: use chicken or vegetable broth, or water plus a bouillon cube if that’s what you have; low-sodium versions let you control the salt.
• Black or pinto beans / canned corn: swap beans for kidney or cannellini, or even canned chickpeas; canned corn can be swapped with about 1 cup frozen corn if fresh isn’t available.

Pro Tips

1) Brown the meat well and scrape up the browned bits, they hold tons of flavor; if the pot looks dry add a splash of broth or a couple tablespoons of the canned tomatoes to deglaze before adding everything else.
2) Taste and adjust salt only after it simmers a while, canned tomatoes and broths vary a lot; a squeeze of lime or a teaspoon of sugar can fix too-bright or too-acidic soup.
3) For a thicker, richer broth use masa harina instead of just cornstarch — mix 1 to 2 tbsp masa with 1/4 cup warm water, whisk smooth and stir in near the end, it adds body and a nice corn flavor.
4) This keeps and freezes great, but dont add avocado, sour cream or chips until you serve; let leftovers cool quickly, portion and freeze, then reheat gently so it doesnt break down.