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Taco Soup is one of our favorite quick dinners because it’s hearty, flavorful, and comes together with simple pantry ingredients. Plus, it was one of the first recipes we learned to make because it’s so simple and so good, anyone can do it!
Chili with beans, black beans, tomatoes, corn, green chiles, ranch mix, taco seasoning, and beef broth simmer together into a warm soup that tastes like taco night in a bowl.
We love this recipe for busy weeknights, game days, and feeding a crowd because it’s ready fast and everyone can add their favorite toppings. Sour cream, tortilla chips, cheese, green onions, and cilantro make each bowl fun and easy to customize. We especially love that this is a dump-and-go recipe made in under 20 minutes!
If you love this recipe, you might also like Chicken Taco Soup, Tortilla Soup, or Enchilada Soup.
Why you’ll love it + Why it works:
- Simple. Quick taco soup made with pantry staples and canned ingredients.
- Fast. Ready in about 15 minutes once everything is combined.
- Canned ingredients keep it fast. Everything is already cooked, so the soup just needs to heat and simmer.
- Ranch mix adds extra flavor. It gives the taco soup a savory, creamy-style seasoning without adding cream.
Taco Soup Ingredients
- Chili with beans (3 cans, 15 ounces each): Creates a hearty base with meat, beans, and chili flavor already built in.
- Black beans, drained and rinsed (1 can, 15 ounces): Adds extra protein, texture, and make the soup more filling.
- Tomato sauce (1 can, 15 ounces): Adds a smooth tomato base and helps bring the soup together.
- Diced tomatoes (1 can, 15 ounces): Adds tomato flavor and chunky texture.
- Corn (1 can, 15 ounces): Adds sweetness, color, and texture.
- Diced green chiles (1 can, 4 ounces): Adds mild heat and Southwestern flavor.
- Ranch dressing mix (3 tablespoons or 1 packet): Adds savory seasoning and extra flavor.
- Taco seasoning (3 tablespoons or 1 packet): Gives the soup classic taco flavor.
- Low-sodium beef broth (1½ cups): Adds savory liquid and helps create the soup consistency.
- Water (½ cup): Adds extra liquid so the soup is not too thick.
- Toppings: Sour cream, tortilla chips, shredded cheese, chopped green onions, chopped fresh cilantro, optional: Let everyone top their bowl with creamy, crunchy, cheesy, and fresh flavors.
How to Make Taco Soup
Not only are the ingredients for this recipe simple… the steps themselves are even simpler!
TOSS ‘EM IN. All you have to do is throw all of the ingredients into a large pot. No particular order, just toss em all in! Maybe stir a couple of times to combine everything well, then turn on the heat.
SIMMER. Bring the soup to a boil and simmer for about 15 minutes. Once it’s hot and ready, you can serve it with your favorite toppings.
Kristyn’s Recipe Tips
- Drain and rinse the black beans so the soup does not get too salty or cloudy.
- Use low-sodium beef broth since the canned chili, ranch mix, and taco seasoning already add salt.
- Simmer for the full 15 minutes so all the flavors come together.
- Set up a topping bar with sour cream, chips, cheese, green onions, and cilantro for easy serving.
- Make-ahead tip: make the soup earlier in the day or the day before, then reheat and add toppings right before serving.
- Make this soup in the Crockpot: We have a slow cooker version that’s a tad different but just as good. Check it out HERE. Or for this particular recipe, cook on HIGH for 2-3 hours or LOW for 6-7 hours. 😉
Taco Soup Recipe
Video
Ingredients
- 3 (15-ounce) cans chili with beans
- 1 (15-ounce) can can black beans, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can corn
- 1 (4-ounce) can diced green chiles
- 3 tablespoons ranch dressing mix, (or 1 packet)
- 3 tablespoons taco seasoning, (or 1 packet)
- 1½ cups low-sodium beef broth
- ½ cup water
Toppings
- sour cream, tortilla chips, shredded cheese, chopped green onions, chopped fresh cilantro (optional)
Instructions
- Combine all ingredients in a large pot and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Serve warm with your desired toppings.
Notes
- Rinse the black beans before adding them to remove excess starch and improve the texture.
- Let the soup simmer for the full 15 minutes so the seasonings have time to blend together.
- Taste before serving since different brands of chili can vary in saltiness.
- Set out a topping bar so everyone can customize their own bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Easily make this soup 1-2 days ahead of time. Store in in airtight container in the fridge. Heat on the stove or in a crockpot until warm.
Leftovers. Place left overs in an airtight container. Store in the fridge for 3-4 days or freeze for 2-3 months
Taco soup makes a great freezer meal. Mix all ingredients pour in an airtight container and freeze. To cook remove from freezer and throw it straight in the crockpot for 4 hours on high or 8 hours on low. You can also thaw overnight and heat on the stove top until warm.
Complete The Meal
Sides
Flour Tortilla Recipe
45 mins
Mexican Cornbread
50 mins
Chicken Quesadilla Recipe
12 mins
Jalapeño Cornbread
30 mins
Desserts
More Mexican Soups
Taco Soup
20 mins
Mexican Soup
50 mins
Albondigas Soup Recipe
55 mins
Healthy Chicken Tortilla Soup
8 hrs 5 mins
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This recipe was first shared May, 2014.
Can I add hamburger?
Yes, that would be delicious.
Thanks for the taco soup recipe – I am a vegetarian and will use my crockpot.
I have a similar recipe. I always use chicken broth unless cooking for my vegetarian sister & then I use vegetable broth. In that instance, we serve the meat on the side (ground beef or diced chicken).
I believe your nutrition findings on your taco soup might be wrong. What is 1 gram of soup? 21 calories?
That’s a great idea to make it vegetarian. Thanks for sharing!
I do not eat beef or beef consume. Can I substitute chicken broth instead?
Yes!