Easy Taco Soup Recipe – For Two!

Now that soup season is here, it is time for me to share one of my favorite recipes – Easy Taco Soup. All the flavors of a classic taco mixed together into a warm and comforting soup.

It is the perfect dish to make a cool fall or winter day. But I also like to enjoy a bowl at halftime when we watch our favorite football teams play on the weekend.

Best of all, this soup is extremely easy to make and it is so delicious. It makes the perfect amount for two people to enjoy right away, with enough leftovers for a quick and easy lunch later in the week.

Ingredients Required For Taco Soup

• Ground beef
• Onion
• Pinto or black beans
• Frozen sweet corn kernels
• Tomato sauce
• Rotel tomatoes
• Mild green chile peppers
• Green bell pepper
• Taco seasoning mix
• Beef broth

These ingredients keep the flavors balanced, with just enough heat from the Rotel and green chiles to make it warm, but not overwhelmingly spicy. However, feel free to adjust the seasonings to taste if you prefer a spicier or milder soup.

Step-by-Step Instructions For Making Easy Taco Soup

Brown the Beef and Onion
Start by browning the ground beef in a large pot over medium heat. When the beef is almost browned, add the diced onion to the pot. Continue cooking until the beef is fully browned and the onions are softened. Drain if needed and return the mixture to the pot.

Add the Rest of the Ingredients
After returning the meat to the pot, add in your drained pinto beans, frozen corn, tomato sauce, Rotel tomatoes, green chile peppers, diced bell pepper, taco seasoning mix, and beef broth. Stir everything together, and make sure the ingredients are well combined.

Simmer and Cook
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes. This gives all the flavors a chance to meld together. While it’s cooking, be sure to stir it a few times to make sure nothing sticks to the bottom of the pot.

Serve and Enjoy
After simmering, your taco soup is ready to serve. Ladle it into bowls and enjoy it while it’s hot.

How to Serve Taco Soup

Taco soup is hearty and filling on its own, but there are plenty of ways to make it even more delicious. You can serve it with tortilla chips for scooping, or crumble crispy tortilla strips on top for added crunch. A slice of cornbread or a warm tortilla on the side also goes well with this soup.

For toppings, here are a few that are my favorite:

• Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend will melt perfectly over the hot soup.
• Sour cream: Adds a nice tangy contrast to the spicy, savory flavors.
• Sliced avocado: Creamy avocado slices can cool down the heat and they also add richness to the taco soup.
• Cilantro: Fresh cilantro gives a burst of flavor and also a little brightness to the soup.
• Jalapeños: For those who like more heat, adding fresh or pickled jalapeños gives an extra kick.

Leftovers for Later

One of the best parts about making this taco soup recipe is that the leftovers taste just as good, if not better, the next day. The soup keeps well in the fridge for about three days, so it’s perfect for a quick and easy lunch.

Store the leftover soup in an airtight container, and when you’re ready to eat it again, just heat it up on the stove or in the microwave until it’s warmed through.

If you want to get creative with the leftovers, you could even turn the soup into a taco or burrito filling. Just strain out some of the liquid then add it to tortillas with your favorite toppings, and you’ve got a whole new meal.

Or how about using the same strained mixture as the topping for nachos as you watch your favorite team or television show? My husband even grabs a bowl of the soup at breakfast and puts two over easy eggs on top for a hearty meal to start his day.

However you enjoy this soup, I am sure it will become a new favorite in your house. It’s that good, and that easy to make!

Easy Taco Soup Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 pound ground beef*
• 1/2 small onion, diced
• 8 oz can pinto or black beans, drained and rinsed
• 1/4 cup frozen corn
• 4 oz. can tomato sauce
• 5 oz. can Rotel tomatoes
• 2 oz. can mild green chile peppers
• 1/4 small green bell pepper, diced
• 1/2 package taco seasoning mix
• 1 cup beef broth

*It is best to use ground beef that has an 80/20 fat to lean ratio. This will give you the most beefy flavor.

However, because this taco soup recipe has so many flavors, you can cut out some of the calories and fat and use leaner ground sirloin, ground chicken or even ground turkey.

INSTRUCTIONS

1. In a large pot, brown ground beef until it is almost completely browned.

2. Then add the diced onion and continue to cook until beef is no longer pink. Drain off any excess fat and return the mixture to the pot.

3. Add the remaining ingredients to the pot and then stir.

4. Bring the mixture to a boil, and then turn down the heat to maintain a simmer for 15-20 minutes.

Serve immediately with your favorite taco toppings.

This small batch taco soup recipe is a great option when you want a flavorful, filling meal without cooking a huge pot of soup. It’s easy to make, comes together in one pot, and leaves you with enough for leftovers without being stuck with leftovers for days.

Plus, with plenty of topping options, you can customize each bowl to your liking. Give it a try the next time you’re craving something warm, comforting, yet easy to make!

Enjoy! Mary

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