Easy Taco Soup Recipe (Stovetop, Freezer Meal, or Crockpot!)
This easy taco soup recipe is hearty, flavourful, and on the table in under 30 minutes. Made with simple pantry staples, it’s equally delicious simmered on the stovetop, slow-cooked in the crockpot, or made ahead and frozen for later. Serve it up with taco chips and shredded cheese for a fun, crowd-pleasing meal the whole family will love.
The first time I ever had taco soup was at my Grandma Jennie’s darling little apartment, back when I was in college. She served it to me like it was no big deal — just a simple pot of soup — but I was completely hooked from the first bowl. It’s been part of my recipe repertoire from the start of our married life.
What I love most about this soup is how flexible it is. I put the whole thing together in a large stockpot once the hamburger is browned — it really is just a matter of opening cans and pouring everything in. From there, you can simmer it on the stove for about 10-15 minutes and eat it right away, or pour it into the crockpot and let the flavours meld together all day on low. I often make a big batch, let it cool, and freeze it — then on a busy day I pull it straight from the freezer into the crockpot. Dinner takes care of itself!
Ingredients You’ll Need for Easy Taco Soup:
One of the best things about this recipe is that it uses simple pantry staples you likely already have on hand! For exact measurements, refer to the recipe card below. Here’s what you’ll need:
- Ground beef
- Onion
- Canned diced tomatoes
- Canned corn (with juice)
- Canned tomato sauce
- Red kidney beans (or black beans — both work!)
- Taco seasoning mix
- Grated cheddar cheese
- Taco chips
- Optional toppings: fresh diced tomatoes, sour cream
Easy Taco Soup Recipe
Warm, cozy, and bursting with flavor, this taco soup recipe is the ultimate comfort food. Ready in no time, it can be made on the stovetop, slow-cooked, or frozen for later. Top it off with your favorite taco chips and shredded cheese for a weeknight meal the whole family will love.
Ingredients
- 1 1/2 pounds ground beef
- 1 small onion, diced
- 1 28 oz can diced tomatoes
- 1- 12 oz can corn (with juice)
- 1 – 13 oz (398 ml) can tomato sauce
- 2- 19 oz cans red kidney beans (drained and rinsed)
- 1 packet taco seasoning mix
- 1 cup grated cheddar cheese
- taco chips (We like Doritos, nacho cheese flavor)
- fresh, diced tomatoes and sour cream for garnish -optional
Instructions
Step 1: Brown hamburger with onion
In a large stockpot, brown the ground beef with onion until the beef is no longer pink. Drain off excess grease and liquid.
Step 2: Drain and rinse beans
The recipe calls for 2 cans of red kidney beans, but sometimes I switch it up and add 1 can of black beans just for something different.
Step 3: Add all canned items
Once the beans are drained and rinsed, add them to the browned ground beef, along with all the other canned items.
Step 4: Season
Salt and pepper to taste and add 1 package taco seasoning mix.
Step 5: Simmer in the flavors
This recipe can be made and eaten right away by just simmering on the stove for about 10 minutes. But, if you want to fix it and forget about it, you can just pour it into the crock pot. Place on low for about 6 hours.
Step 6: Serve with taco sides
The fun part of this recipe is that it is served with taco chips and cheese! We like to crush the chips into the bottom of our bowls, add grated cheese and serve the soup over the top. Sprinkle on a few diced tomatoes and some sour cream it if you’d like.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 766Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 121mgSodium: 2130mgCarbohydrates: 74gFiber: 21gSugar: 18gProtein: 57g
Why You’ll Love This Taco Soup
- It comes together so quickly. Once the hamburger is browned, it’s simply a matter of opening cans and stirring everything together. You can have supper on the table in under 30 minutes.
- It’s incredibly flexible. Simmer it on the stovetop, pop it in the crockpot, or freeze it for a future busy day — this soup works with whatever your week looks like.
- The toppings make it fun. Crushed taco chips, grated cheddar, fresh tomatoes, a dollop of sour cream — everyone gets to customize their own bowl, which makes it a hit with kids and adults alike.
- It’s a great freezer meal. Make a double batch and freeze half for later. It reheats beautifully straight from frozen in the crockpot. I’ve included this in my list of favorite hamburger freezer meals.
More Easy Dinner Recipes
- 5 Quick & Healthy Weeknight Meals
- Crock Pot Potato Pizza Bake
- Chicken Tortilla Bake
- Minestrone Italian Soup
- Crock Pot Chicken Alfredo
- Hawaiian shredded chicken Crock Pot version
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