Easy Weeknight Taco Soup (Smoky, Hearty & One-Pot)
When we need something warm and comforting but don’t want a big production, we make this Easy Weeknight Taco Soup. It’s smoky and hearty, made with simple pantry ingredients and real pantry spices — no taco seasoning packets needed. Set out your favorite toppings and let everyone build their perfect bowl.
Why You Will Love This Recipe
Simple, Pantry-Friendly Ingredients
Everything here is familiar and easy to find — mostly pantry staples — but the flavor is layered and rich, not “shortcut” tasting.
Warm, Smoky Flavor (Not Too Spicy)
Fire-roasted tomatoes and smoked paprika bring depth instead of heat. If you do like spicy, it’s easy to turn up later.
Wholesome, No Packet Seasonings Needed
This soup uses everyday spices you likely already have — real flavor without relying on taco seasoning packets.
Ready in About 30 Minutes
Brown the beef, add everything else, simmer — dinner is done and the kitchen still feels calm.
Flexible and Build-Your-Own Bowls
Set out toppings like cilantro, avocado, sour cream, limes, and tortilla chips so everyone can make their perfect bowl.
Great Leftovers
Like most good soups, the flavor gets even better the next day. It also freezes beautifully.
Pairs Well With Soups and Salads
A warm bowl of taco soup + something fresh on the side is always a win. Pair it with our Blue Cheese Wedge Salad or Cucumber Radish Salad. Fresh-baked bread is always great for dipping, too — try our Easy Homemade Crescent Rolls or Soft and Fluffy One Hour Dinner Rolls.
How To Make Taco Soup
Brown the Beef:
Heat a large soup pot over medium to medium-high heat. Add the ground beef and let it cook without stirring for a couple of minutes so it can develop some browned, flavorful edges. Then break it up and continue browning until about halfway cooked.
Add The Onion:
Add the onion and cook for 2 to 3 minutes, until the onions are translucent and the ground beef is almost done. Remove any grease, if needed.
Bloom the Garlic + Spices:
Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute, stirring frequently, until fragrant. (This wakes up the spices and deepens the flavor.)
Build the Soup Base:
Pour in the beef broth. Add the fire-roasted tomatoes (with their juices), green chiles, drained corn, and the drained/rinsed beans.
Scrape the Fond (Flavor!):
As you stir, use your spoon to scrape up any browned bits from the bottom of the pot — that’s where a lot of deep, savory flavor lives.
Simmer:
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally. Taste and adjust seasoning to your liking. If you like a brighter finish, squeeze in a little fresh lime juice right before serving — it lifts all the flavors.
Serve:
Ladle into bowls and add your favorite toppings — we love green onion, cilantro, sour cream, avocado, and tortilla chips.
This taco soup is everything we love about weeknight cooking: simple ingredients, big cozy flavor, and just one pot to wash. It’s smoky and hearty without being heavy, with tender ground beef, fire-roasted tomatoes, beans, sweet corn, and warm spices simmered together into a bowl that feels like a hug.
Ladle it up and finish with cool sour cream, creamy avocado, fresh cilantro, and a handful of crunchy tortilla chips. Dinner doesn’t have to be complicated to be really, really good.
Tips
Get a good brown on the beef:
Let the meat sit undisturbed for a minute before breaking it up. Those browned edges add real depth.
Scrape up the fond:
When you add the broth, run your spoon along the bottom of the pot to lift the browned bits. That’s where the flavor is hiding.
Rinse the beans:
Rinsing keeps the soup from getting too salty or heavy. Drain the corn, but keep the juices from the tomatoes and chiles.
Season at the end:
The soup concentrates as it simmers. Taste before serving and adjust the salt, chili powder, or smoked paprika to your liking.
Even better tomorrow:
This soup is fantastic the next day. Store the toppings separately and add them fresh when reheating.
Variations
Turn up the heat:
Add diced jalapeño with the onions, or stir in a spoonful of chipotle in adobo for smoky spice.
Make it mild:
Use mild green chiles and swap smoked paprika for sweet paprika.
Change the protein:
Ground turkey or chicken works great. Rotisserie chicken also fits if you want the fastest version.
Add extra veggies:
Bell pepper, zucchini, carrots, or even a handful of spinach near the end all work beautifully.
Make it creamy:
Off the heat, stir in a splash of heavy cream or swirl in Greek yogurt for a silky finish.
Slow Cooker Option:
Brown the beef and onion first, then add everything to the slow cooker.
Cook 4–6 hours on low or 2–3 hours on high.
FAQ’s
Yes! Brown the ground beef and onion first on the stovetop — this builds the flavor. Add the garlic and spices and cook for about a minute to bloom them, then transfer everything to the slow cooker along with the tomatoes, beans, corn, chiles, and broth.
Cook on low for 4–6 hours or high for 2–3 hours.
Stir, taste, and adjust seasoning just before serving.
Absolutely. Turkey makes this a bit lighter but still hearty. Just brown the turkey the same way — letting it get a little color before breaking it up makes a difference.
It has a gentle warmth. If you want it milder, skip the jalapeño and any spicy toppings. If you like heat, try hot diced chiles or a little chipotle in adobo stirred in at the end.
It keeps really well. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. The flavor actually gets even better the next day.
Other Delicious Soup Recipes
Easy Weeknight Taco Soup Recipe
Ingredients
- 1 lb Ground beef
- 1 cup Onion diced
- 2 Garlic minced
- 4 oz Green chilies 1 small can
- 30 oz Fire roasted tomatoes 2 cans
- 15 oz Kidney beans 1 can, drained and rinsed
- 15 oz Black beans 1 can, drained and rinsed
- 15 oz Corn 1 can, drained
- 4 cups Beef broth
- 2 tsp Chili powder
- 1 tsp Cumin
- 1/2 tsp Kosher salt
- 1/2 tsp Oregano
- 1 tsp Smoked paprika
- 1/2 tsp Black pepper
Optional Toppings
- Green onion
- Avocado
- Cilantro
- Sour cream
- Jalapeno
- Tortilla chips
Instructions
- Heat a large soup pot over medium / medium high heat. Add the ground beef and brown half way.1 lb Ground beef
- Add diced onion and continue to cook the ground beef until almost done. Drain any grease, if needed.1 cup Onion
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.2 Garlic, 2 tsp Chili powder, 1 tsp Cumin, 1/2 tsp Kosher salt, 1/2 tsp Oregano, 1 tsp Smoked paprika, 1/2 tsp Black pepper
- Stir in the green chiles, fire-roasted tomatoes (with their juices), drained corn, drained and rinsed beans, and beef broth. Scrape up any browned bits on the bottom of the pot (flavor!).4 oz Green chilies, 30 oz Fire roasted tomatoes, 15 oz Kidney beans, 15 oz Black beans, 15 oz Corn, 4 cups Beef broth
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Serve with your favorite toppings such as sour cream, cilantro, avocado, lime, green onion, and tortilla chips.