One Pot Taco Soup starts with browning ground beef (or turkey) and onions in a large pot, then layering in taco seasoning, tomatoes, beans, corn, and broth to create a chili‑like, taco‑flavored soup that simmers in under 30 minutes.
Fire‑roasted tomatoes, green chiles, and a good dose of cumin and chili powder (or a taco seasoning packet) build that familiar taco profile, while beans and corn add substance and sweetness. Once ladled into bowls, it’s finished with classic taco toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla chips, making each serving totally customizable.
Equipment
- Large soup pot or Dutch oven (at least 5–6 quarts) for the one‑pot method.
- Wooden spoon or spatula for browning meat and stirring.
- Cutting board and knife for chopping onion and any fresh toppings.
- Measuring cups and spoons for broth, seasonings, and toppings.
Ingredients
This version combines common elements from several one‑pot taco soup recipes.
Soup base
- 1 lb (450 g) ground beef (or turkey, chicken, or venison).
- 1 tablespoon olive oil (if using lean meat).
- 1 medium onion, diced.
- 1 bell pepper, diced (optional but common).
- 2–3 cloves garlic, minced (or 1 teaspoon garlic powder).
Taco seasoning (choose a packet or homemade)
- 1 packet taco seasoning (about 2–3 tablespoons), OR:
- 1 teaspoon chili powder.
- 1 tablespoon ground cumin.
- 1 teaspoon paprika.
- 1 teaspoon dried oregano.
- ½ teaspoon onion powder.
- ½ teaspoon salt (adjust to taste).
- ½ teaspoon black pepper.
Canned and frozen additions
- 1 can (14–15 oz) diced tomatoes, undrained (fire‑roasted or with green chiles are great).
- 1 can (8–15 oz) tomato sauce or crushed tomatoes (optional for a more tomato‑forward base).
- 1–2 cans (14–15 oz each) beans, undrained or partially drained (black, pinto, kidney, or a mix).
- 1 can or 1–2 cups corn (canned drained or frozen).
- 1 small can diced green chiles or Rotel (optional, for more heat and flavor).
- 2–4 cups beef or chicken broth (more for a thinner soup, less for thicker).
Optional flavor boosters
- 1 can enchilada sauce for a deeper, slightly smoky profile.
- 2–3 tablespoons ranch seasoning mix for a “taco ranch” twist.
Toppings
- Shredded cheese (cheddar, Mexican blend, or Monterey Jack).
- Sour cream or Greek yogurt.
- Tortilla chips or strips for crunch.
- Diced avocado or guacamole.
- Chopped cilantro, sliced green onions, jalapeños, and lime wedges.
Instructions And Steps
Brown the meat and aromatics
Heat the olive oil in a large soup pot over medium‑high heat. Add the ground beef and diced onion (and bell pepper, if using). Cook, breaking the meat apart with a spoon, until the beef is browned and the onion is softened, 5–7 minutes. If there is excess grease, drain it off carefully.
Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
Add taco seasoning and tomato paste (if using)
Sprinkle the taco seasoning (packet or homemade blend) over the meat mixture. If you are using tomato paste for extra richness, add 1–2 tablespoons now. Stir well and let the spices toast and bloom for 1–2 minutes, coating the meat and vegetables; this step boosts flavor and takes the raw edge off the tomato paste.
Add tomatoes, beans, corn, and broth
Pour in the diced tomatoes (with their juices), tomato sauce if using, beans, corn, and green chiles or Rotel if you like more heat. Stir everything together, scraping any browned bits from the bottom of the pot.
Add the broth—start with about 2–3 cups for a thick, chili‑like soup, or closer to 4 cups if you want it more brothy. Stir to combine. If you’re using ranch seasoning or enchilada sauce, add them now as well.
Simmer
Bring the soup just up to a boil, then reduce the heat to medium‑low to maintain a gentle simmer. Let it cook, uncovered or partially covered, for 20–30 minutes, stirring occasionally so nothing sticks. This short simmer allows flavors to meld and the broth to thicken slightly from the starch in the beans and corn.
Taste and adjust seasonings: add more salt, pepper, chili powder, or cumin if needed. If the soup is thicker than you like, add a bit more broth; if it’s thinner than you want, let it simmer a bit longer uncovered.
Serve with taco toppings
Ladle the hot taco soup into bowls. Top each serving with shredded cheese, a dollop of sour cream, a handful of crushed tortilla chips, and any extras like avocado, cilantro, green onions, or jalapeños. A squeeze of lime juice right before eating brightens the flavors.
For a fun presentation, some recipes suggest putting a handful of tortilla chips in the bottom of the bowl before ladling the soup over, then adding more chips on top.
Tips And Tricks
Brown the beef well. Getting good color on the meat before adding liquids builds a deeper, more savory base. Don’t rush this step—let the beef sear a bit rather than steaming.
Toast the spices. Adding taco seasoning to the hot meat and cooking briefly before adding broth blooms the spices and intensifies flavor, much like making chili.
Use what you have. Taco soup is very forgiving: you can swap beans (black, pinto, kidney, navy), use fresh or frozen corn, and adjust tomatoes (Rotel, fire‑roasted, plain diced) based on your pantry.
Control the heat. Rotel, green chiles, jalapeños, and chili powder all affect spice level. Start mild if feeding kids, then add more chili or serve with hot sauce at the table for spice‑lovers.
Don’t skip toppings. Multiple sources emphasize that taco soup is all about toppings—cheese, chips, sour cream, and lime transform a simple bean‑and‑beef soup into a taco‑in‑a‑bowl experience.
Great for meal prep. Taco soup keeps well in the fridge for several days and freezes nicely; just cool completely before portioning into containers. Reheat gently on the stovetop or in the microwave and add fresh toppings when serving.
Variations
Creamy taco soup
Stir in a bit of cream cheese, heavy cream, or a splash of half‑and‑half at the end for a creamy version, similar to some creamy taco soup recipes that use dairy to soften the spice and add richness.
Ranch taco soup
Add a few tablespoons of dry ranch seasoning mix along with the taco seasoning for a tangy “taco ranch” flavor; several recipes pair taco seasoning and ranch for a Southwestern twist.
Chicken taco soup
Swap the ground beef for shredded cooked chicken or rotisserie chicken and use chicken broth; you can skip the initial browning step and just sauté onions and garlic, then add chicken and the rest.
Slow cooker or Instant Pot
Brown the meat and onions on the stovetop or using sauté mode, then transfer to a slow cooker with the rest of the ingredients and cook on low for 4–6 hours. For Instant Pot, sauté, add remaining ingredients, and pressure cook for a few minutes, then natural release.
Veggie‑heavy or meatless
Increase beans and veggies and omit the meat for a vegetarian taco soup; use vegetable broth and bump up spices to keep it hearty. Zucchini, extra bell peppers, and even carrots can be added and simmered until tender.
One Pot Taco Soup is a flexible, fuss‑free way to turn simple pantry ingredients into a big, flavorful pot of taco‑inspired comfort, ready to ladle into bowls and pile high with all your favorite toppings.
