This taco soup recipe is hearty, healthy and ready in only 1 hour! An easy and healthy meal cooked up on the stovetop, serve it with your favorite taco toppings and tortilla chips for a little crunch! (gluten free, freezer friendly) #tacosoup #souprecipe #mexicanfood
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4.34 from 6 votes

Taco Soup Recipe

This taco soup recipe is hearty, healthy and ready in only 1 hour! Made with ground beef, taco seasoning, canned beans and corn.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: Mexican
Servings: 8 servings
Calories: 372kcal
Author: Isabel Eats


  • 2 pounds lean ground beef
  • 1 tablespoon chili powder
  • 1 tablespoon ancho chili powder
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons coarse sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 large bell peppers, diced (any color)
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can light red kidney beans, drained and rinsed
  • 1 15-ounce can whole kernel corn, drained and rinsed
  • 2 4-ounce cans diced green chiles
  • 2 15-ounce cans diced tomatoes, divided
  • 1 1/2 cups broth (beef, vegetable or chicken - you could even use water if you don't have broth)


  • In a large mixing bowl, add the ground beef, chili powders, cumin, sea salt, garlic powder, minced onion, paprika and oregano. Mix together until fully combined. Set aside.
  • Heat a large dutch oven or stockpot over medium-high heat. Add the cooking oil, diced onion and diced bell peppers. Saute for about 5 minutes, until veggies start to soften.
  • Add the seasoned ground beef and cook, crumbling with the spatula or spoon, for about 10 minutes.
  • Add the pinto and red kidney beans, corn, green chiles, diced tomatoes and broth. Mix together, cover and cook for 20 minutes.
  • Uncover and cook for another 20 minutes to reduce some of the liquid. Season with salt to taste.
  • Serve with your favorite taco garnishes like sour cream, sliced green onions, shredded cheese, cilantro, jalapenos and more!


To freeze: First, cool the soup down completely by placing it in the fridge. Once chilled, store in freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.

Nutritional information does not include optional garnishes for serving.
Nutrition Facts
Taco Soup Recipe
Amount Per Serving (1 /8th of recipe)
Calories 372 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 70mg23%
Sodium 1360mg57%
Potassium 586mg17%
Carbohydrates 36g12%
Fiber 10g40%
Sugar 8g9%
Protein 32g64%
Vitamin A 1050IU21%
Vitamin C 116.3mg141%
Calcium 70mg7%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1/8th of recipe | Calories: 372kcal | Carbohydrates: 36g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 1360mg | Potassium: 586mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 116.3mg | Calcium: 70mg | Iron: 5.4mg