Taco Soup Recipe (Easy & Delicious)

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This Taco Soup Recipe deserves a spot in your autumn soup lineup! It’s an easy-to-make one-pot meal packed with tomatoes, beans, corn, and more!

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This Taco Soup Recipe deserves a spot in your autumn soup lineup! It's an easy-to-make one-pot meal packed with tomatoes, beans, corn, and more!

Soup season is here and this delicious Taco Soup is the perfect warm and cozy meal to enjoy during the cooler months. Taco soup is an easy one-pot meal that is perfect for those busy weeknights and it is perfect for leftovers the next day (& the day after that!). It’s hearty and packed with protein for a filling soup that the whole family will enjoy! If you are a fan of cozy recipes in the Fall and Winter like I am, then you will love my Cajun Chicken Noodle Soup, Chicken and Dumplings (with frozen biscuits!), and my Slow Cooker Pot Roast!

While this taco soup isn’t one of my signature 5 ingredients or less recipes, it’s totally worth the extra ingredients! Plus it’s still a super quick and easy dinner option for the entire family!

So without further ado, keep reading to grab the full recipe.

Here’s what you need to make this Easy Taco Soup Recipe:

  • Ground Turkey (or Beef) 
  • Diced onion
  • Garlic Paste
  • Tomato Paste
  • Taco Seasoning 
  • Ranch Seasoning 
  • Red Enchilada Sauce
  • Beef Bouillon
  • Rotel 
  • Black Beans
  • Kidney Beans
  • Pinto Beans 
  • Beef Broth
  • Canned Corn 
  • Various Seasonings
  • Olive Oil
This Taco Soup Recipe deserves a spot in your autumn soup lineup! It's an easy-to-make one-pot meal packed with tomatoes, beans, corn, and more!

How To Make Taco Soup:

Making Taco Soup is super simple! It is so simple that once you saute the onions and brown the meat, you literally dump in the rest of the ingredients, simmer for a few minutes, and you’re done!

For this recipe, I used ground turkey but you can use ground beef, chicken, or any other meat that you prefer.

Another way to make this recipe even easier is to go ahead and chop your onion, measure out your seasonings, and broth, etc. That way the recipe is truly dump and go once your meat is browned.

The best thing about this Taco Soup is that it can be made using items that you probably already have in your pantry. If you aren’t sure how to stock your pantry, check out this list of pantry staples to learn how to stock up!

How To Make Taco Soup in the Crock Pot:

This taco soup recipe can also be made in the crock pot, Simple brown your meat (either in a skillet or in the bottom of the crock pot) then add in the rest of your ingredients and cook on high for 2 hours or on low for 4hours.

A great benefit of making this Taco Soup in the Crock Pot is that you can easily double the recipe and enjoy half now and freeze the other half for later!

Storage, Reheating, and Freezing Instructions:

Allow the soup to cool completely before storing. Once the soup has cooled to room temperature, add it to an airtight container or a resealable plastic bag. You can even transfer the soup to one of these reusable storage bags. Taco Soup can be stored in the refrigerator for up to 3-4 days!

Add the soup to a pot and heat over medium heat, stirring frequently to ensure that it reheats evenly. If the soup seems thick, add 1-2 tbsps of water until you reach your desired consistency.

If you prefer to reheat the taco soup in the microwave, using a microwave-safe bowl, cook in the microwave for 1-2 minutes, stirring every 30 seconds or so to ensure even heating, and add water if needed.

Ensure the soup has cooled completely and transfer the soup to an airtight container or resealable bag. Be sure to squeeze out any excess air and leave a little space for expansion before sealing. Then label it with the date and you’re done! Frozen taco soup can last up to 3 months in the freezer.

You can also freeze this Taco Soup Recipe before cooking it to have a freezer meal prepared in advance. Simply brown your meat and dump the browned meat, along with the rest of the ingredients into an airtight container or resealable bag. Be sure to squeeze out any excess air and leave a little space for expansion before sealing.

Simply thaw the frozen soup in the refrigerator overnight and follow the reheating instructions if the soup was already cooked before freezing. If you choose to freeze the soup before cooking it, remove it from the freezer, thaw it overnight in the fridge, and follow the directions in this recipe, or the crockpot directions above.

Pro-tip: It’s best to freeze taco soup without any toppings as some toppings, like sour cream or cilantro may not freeze and reheat well. Be sure to label it with the date.

This Taco Soup Recipe deserves a spot in your autumn soup lineup! It's an easy-to-make one-pot meal packed with tomatoes, beans, corn, and more!

More Delicious Comfort Food Recipes:

Delicious, easy-to-make Catfish Jambalaya that is the perfect feel-good comfort food to enjoy during the cooler months!

This slow cooker pot roast recipe features carrots, potatoes, and gravy and guarantees a melt-in-your-mouth pot roast with every serving.

These easy Chicken and Dumplings are made with rotisserie chicken and frozen biscuits to save time on those busy weeknights.

Taco Soup Recipe (Easy & Delicious)

Taco Soup Recipe (Easy & Delicious)

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Taco Soup Recipe deserves a spot in your autumn soup lineup! It's an easy-to-make one-pot meal and is packed with tomatoes, beans, corn, and more!

Ingredients

  • Ground Turkey - 1lb
  • Yellow onion - 1/4 cup diced
  • Garlic Paste - 2tbsp
  • Tomato Paste - 1tbsp
  • Taco Seasoning - 1 packet (1oz)
  • Ranch Seasoning - 1 packet (1oz)
  • Beef Bouillon - 1tbsp
  • Red Enchilada Sauce - 2 tbsp
  • Rotel - 10oz
  • Black Beans - 1 can (15.5oz)
  • Kidney Beans - 1 can (15.5oz) - Rinsed
  • Pinto Beans - 1 can (15.5oz) - Rinsed
  • Whole Kernel Corn - 1 can (15oz) - Rinsed
  • Beef Broth - 20oz
  • Onion Powder - 1/4 tsp
  • Garlic Powder - 1/4 tsp
  • Smoked Paprika - 1/4 tsp
  • Salt - 1/2 tsp
  • Pepper - 1/4 tsp
  • Dried Oregano Leaves - 1/4 tsp

Toppings (optional)

  • Sour Cream
  • Sliced Jalapeño
  • Shredded Cheese
  • Fritos (or tortilla chips)
  • Fresh Cilantro

Instructions

  1. Heat a large pot over medium-high heat and add 2 tbsp of olive oil.
  2. Add diced onion to the pot and saute until softened.
  3. Add in ground turkey, onion powder, garlic powder, smoked paprika, salt, pepper, garlic paste, and dried oregano leaves. Crumble and stir in with the onions until browned.
  4. Add in Rotel, taco seasoning, ranch seasoning, beef bouillon, tomato paste, red enchilada sauce, black beans, kidney beans, pinto beans, and beef broth, stir for 1-2 minutes, and cook uncovered for 5 minutes.
  5. Cover the pot with a lid and simmer for 25 minutes, stirring periodically.
  6. Allow to cool for 5 minutes before serving.
  7. Serve warm with desired toppings.
  8. Enjoy!

Notes

Nutritional Facts do not include toppings

To store it in the fridge, allow it to cool completely before storing. Once the soup has cooled to room temperature, add it to an airtight container or a resealable plastic bag. You can even transfer the soup to one of these reusable storage bags. Taco Soup can be stored in the refrigerator for up to 3-4 days!

To reheat, add the soup to a pot and heat over medium heat, stirring frequently to ensure that it reheats evenly. If the soup seems thick, add 1-2 tbsps of water until you reach your desired consistency. If you prefer to reheat the taco soup in the microwave, using a microwave-safe bowl, cook in the microwave for 1-2 minutes, stirring every 30 seconds or so to ensure even heating, and add water if needed.

To freeze, ensure the soup has cooled completely and transfer the soup to an airtight container or resealable bag. Be sure to squeeze out any excess air and leave a little space for expansion before sealing. Then label it with the date and you're done! Frozen taco soup can last up to 3 months in the freezer.

You can also freeze this Taco Soup Recipe before cooking it to have a freezer meal prepared in advance. Simply brown your meat and dump the browned meat, along with the rest of the ingredients into an airtight container or resealable bag. Be sure to squeeze out any excess air and leave a little space for expansion before sealing. It's best to freeze taco soup without any toppings as some toppings, like sour cream or cilantro may not freeze and reheat well.

If preparing from frozen, simply thaw the frozen soup in the refrigerator overnight and follow the reheating instructions if the soup was already cooked prior to freezing. If you you choose to freeze the soup before cooking it, remove it from the freezer, thaw it overnight in the fridge, and follow the directions in this recipe, or the crockpot directions above.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 451Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 86mgSodium: 1850mgCarbohydrates: 36gFiber: 9gSugar: 4gProtein: 32g

The writers and publishers of themillennialsahm.com are not nutritionists, registered dietitians, or medical professionals. You can learn more about our Nutritional Disclosure & Calculated Nutritional Disclaimer at https://www.themillennialsahm.com/disclosure-privacy-policy/

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