Name: Hearty Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb (450 g) ground beef (or ground turkey); 1 medium yellow onion, diced (about 1 cup); 1 red bell pepper, diced; 2 cloves garlic, minced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt (adjust) and 1/2 tsp black pepper; 1 (14.5 oz / 410 g) can diced tomatoes with juices; 1 (8 oz / 225 g) can tomato sauce; 4 cups (950 ml) low-sodium beef or chicken broth (use vegetable broth for vegetarian); 1 (15 oz / 425 g) can black beans, drained and rinsed; 1 (15 oz / 425 g) can pinto beans, drained and rinsed; 1 (15 oz / 425 g) can corn, drained; Optional toppings: shredded cheddar, sour cream, sliced avocado, chopped cilantro, tortilla chips, lime wedges

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This hearty taco soup is cozy, fast, and built to please picky kids and grown-ups alike. I first made it on a blustery evening and loved how a single pot turned pantry staples into something bright, spicy, and comforting. For ideas on other hearty soups I test, see my take on a curry lentil soup recipe I tested.

Why Make This Recipe

It’s fast: you can have a full pot on the table in about 40 minutes, perfect for weeknights.
Family-friendly: mild enough for kids but easy to spice up for adults.
Nutritious: beans add fiber and protein while tomatoes and peppers deliver vitamins.
Flexible: works with ground beef, turkey, or a vegetarian bean base.
Personal note: I love this soup because it stretches a few simple cans into a meal everyone asks for again.

Recipe Overview

Prep time: 10 minutes.
Cook time: 30 minutes.
Total time: 40 minutes.
Servings: 6 (about 1 1/2 cups each).
Difficulty: Easy.
Cooking method: One-pot stovetop simmer (can adapt to slow cooker or Instant Pot).

My Experience Making This Recipe

I tested this version several times, tweaking spice balance and liquid so it wouldn’t be too thin after refrigeration. The biggest discovery: letting it rest 15 minutes off the heat melds flavors and thickens the soup without extra starch.

How to Make Hearty and Flavorful Taco Soup Recipe Your Whole Family Will Love

This is a classic sauté-then-simmer method: brown, sweat aromatics, add spices, then liquids and simmer. You’ll use simple techniques—browning for flavor, deglazing to lift fond, and gentle simmering to marry flavors.

Ingredients

1 lb (450 g) ground beef (or ground turkey)
1 medium yellow onion, diced (about 1 cup)
1 red bell pepper, diced
2 cloves garlic, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt (adjust) and 1/2 tsp black pepper
1 (14.5 oz / 410 g) can diced tomatoes with juices
1 (8 oz / 225 g) can tomato sauce
4 cups (950 ml) low-sodium beef or chicken broth (use vegetable broth for vegetarian)
1 (15 oz / 425 g) can black beans, drained and rinsed
1 (15 oz / 425 g) can pinto beans, drained and rinsed
1 (15 oz / 425 g) can corn, drained
Optional toppings: shredded cheddar, sour cream, sliced avocado, chopped cilantro, tortilla chips, lime wedges

Directions

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tbsp neutral oil. Brown the ground beef, breaking it up, until no longer pink (about 6–8 minutes). Drain excess fat if needed.
Add diced onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
Sprinkle in chili powder, cumin, smoked paprika, and oregano. Toast spices for 30–45 seconds to bloom flavor, stirring constantly.
Deglaze the pot with 1/4 cup broth, scraping up browned bits. Add diced tomatoes, tomato sauce, remaining broth, drained beans, and corn. Stir to combine.
Bring to a gentle boil, reduce heat to low, and simmer uncovered for 20 minutes. Taste and adjust salt and spice. Remove from heat and let rest 10–15 minutes—this helps the soup thicken.
Serve hot with your favorite toppings.

Equipment recommendation: a 5–6 quart Dutch oven or heavy-bottomed pot gives even heat and room for stirring.

Expert Tips for Success

Brown the meat well: the fond (browned bits) on the pot adds deep flavor—don’t skip deglazing with a splash of broth.
Toast spices briefly in the pan to release their essential oils for a brighter spice profile.
Use low-sodium broth so you control salt; canned tomatoes and beans add sodium.
If you want a creamier texture, mash 1/2 cup of beans against the pot wall with a spoon or pulse with an immersion blender for 2–3 seconds.
For a faster weeknight version, brown meat and combine everything in a 6-quart slow cooker on low for 4–6 hours.

For ideas on bold spice layering in other stews, I often reference techniques I used in my Moroccan chickpea stew testing.

How to Serve Hearty and Flavorful Taco Soup Recipe Your Whole Family Will Love

Set up a toppings bar: shredded cheese, crushed tortilla chips, sour cream, sliced avocado, cilantro, and lime wedges.
Spoon over a scoop of cooked rice or quinoa for a heartier bowl.
Serve with warm cornbread or grilled tortillas for dipping.
For a lighter meal, pair a small bowl with a crisp salad and try techniques from my Japanese clear soup post for a delicate starter.

Storage and Reheating Guide

Cool the soup to room temperature within 2 hours, then store in airtight containers. Refrigerate for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers or heavy-duty freezer bags; freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally and adding 1/4–1/2 cup broth or water if it has thickened. For single portions, microwave on medium power in 1-minute bursts, stirring in between.

Recipe Variations

Vegetarian: omit meat, use an extra can of beans or 1 1/2 cups cooked lentils, and use vegetable broth. (See a pressure-cooker vegetarian version linked in the conclusion.)
Gluten-free: use gluten-free broth and check taco seasoning for hidden gluten. Most ingredient lists above are naturally gluten-free.
Dairy-free: skip cheese and sour cream, use avocado and chopped cilantro for richness.
Southwest chili twist: swap tomato sauce for a can of enchilada sauce and add 1–2 chipotle peppers in adobo for smoky heat. For serving pairings with meat mains, consider something like my Caribbean meatloaf for a themed weeknight menu.

Nutritional Highlights

High in fiber and plant-based protein from beans, supporting satiety and digestion.
Moderate in protein (from meat or beans) and low in added sugars when using plain canned tomatoes.
Allergen note: naturally dairy-free unless you add cheese or sour cream; check taco seasoning for gluten or additives. Adjust portions to ~1 1/2 cups per serving for calorie control.

Troubleshooting Common Issues

Too thin: simmer uncovered a bit longer or mash a cup of beans into the soup to thicken naturally.
Bland flavor: add acid (1 tbsp lime juice or 1 tsp apple cider vinegar) and taste again—acid brightens soups. Also check salt level after simmering.
Over-spiced for kids: remove a ladleful before adding extra chili or chipotle peppers to the main pot.

Frequently Asked Questions

Q: Can I make this in the Instant Pot or pressure cooker?
A: Yes — use the sauté function to brown meat and vegetables, add liquids and beans, seal, and cook on high pressure for 6 minutes with a 10-minute natural release. Reduce with sauté if it’s too thin. For a vegetarian pressure-cooker version I like, see a tested adaptation online.

Q: Can I use dried beans instead of canned?
A: You can, but cook them first separately until tender (usually 1–1.5 hours stovetop or 25–30 minutes high pressure in an Instant Pot) and then add to the soup near the end. Undercooked dried beans are hard and unpalatable.

Q: How do I make it spicier or milder for different tastes?
A: Control heat by adding jalapeño, cayenne, or chipotle for spice gradually. To tone down heat, stir in a dollop of sour cream or plain yogurt at the table or add a splash of lime to balance flavors.

Q: Is this freezer-friendly after adding toppings?
A: No — freeze only the plain soup without fresh toppings like avocado or chips. Add those after thawing and reheating for the best texture.

Conclusion

If you want a tested vegetarian pressure-cooker variation specifically adapted for an Instant Pot, check out this helpful Vegetarian Pressure Cooker Taco Soup – The Saucy Fig recipe for a different technique and timing.

Hearty and Flavorful Taco Soup Recipe Your Whole Family Will Love