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Taco Soup is the cozy, dump-and-simmer dinner I lean on when the week gets crazy, and this hearty bean-and-veggie version is on the table in about 25 minutes. I made a big pot on a chilly Tuesday and the kids loaded theirs with chips and cheese until you could barely see the soup. If you love an easy one-pot meal like our white chicken chili, this taco soup is your new weeknight hero.
It is loaded with beans, corn, and bold taco seasoning, all simmered in one pot.
Taco Soup Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 174kcal
- 🌶️ Flavor Profile: Bold, smoky, savory, and a little spicy
- ✋ Difficulty: Easy, one pot, like our white chicken chili
Quick Answer
Saute onion, garlic, and jalapeno in olive oil until softened. Stir in vegetable stock, taco seasoning, fire-roasted diced tomatoes, corn, black beans, and tomato paste. Bring it to a boil, then reduce the heat and simmer for 15 to 20 minutes so the flavors meld. Taste and adjust the seasoning, then ladle into bowls and pile on your favorite toppings like cheese, sour cream, avocado, and tortilla chips. The whole pot is ready in about 25 minutes.
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Why This Recipe Works
Click to see the technique science
- One pot, minimal prep. Everything simmers together in a single pot, so dinner and cleanup are both fast.
- Fire-roasted tomatoes. They add a subtle smoky depth that makes the soup taste like it simmered all day.
- Beans and corn make it hearty. Black beans and corn add protein, fiber, and texture so a meatless bowl still fills you up.
- Taco seasoning does the work. A good taco seasoning packs in all the bold, savory spice with zero guesswork.
- Totally customizable. It is a blank canvas for toppings, so everyone at the table can build their own bowl.
- Better the next day. The flavors deepen overnight, making leftovers even more delicious.
Why You’ll Love This Recipe
- It is ready in about 25 minutes for a fast, healthy weeknight dinner.
- It is naturally vegetarian and easily made vegan or loaded with meat.
- It is a freezer-friendly, meal-prep dream, like our award-winning chili.
Key Ingredients
A handful of pantry staples come together for this bold, hearty soup. Here is what each one does.
- Black beans and corn: The hearty, filling base that adds protein, fiber, and sweet pops of corn.
- Fire-roasted diced tomatoes: They bring a smoky depth and form the rich tomato broth.
- Taco seasoning: The shortcut to bold, savory, well-balanced taco flavor in every spoonful.
- Onion, garlic, and jalapeno: The aromatics that build flavor and add a little gentle heat.
- Vegetable stock and tomato paste: They round out the broth and give it a rich, savory body.
See recipe card for exact quantities.
Variations and Substitutions
Taco soup is endlessly adaptable. Here are a few easy ways to make it your own.
- Add a pound of browned ground beef, turkey, or shredded chicken to make it a meaty taco soup.
- Stir in a can of green chiles or extra jalapeno for more heat.
- Make it creamy by stirring in a block of cream cheese or a splash of heavy cream at the end.
- Serve it taco-bar style with all the toppings, or alongside our smothered burritos.
How to Make Taco Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, and jalapeno with a dash of salt and pepper, and saute until the onion is translucent.
- Stir in the vegetable stock, taco seasoning, fire-roasted tomatoes, corn, black beans, and tomato paste.
- Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes.
- Taste and adjust the seasoning as needed.
- Ladle into bowls and garnish with your favorite toppings, then serve with a squeeze of lime and tortilla chips.
Recipe Tips & Tricks
- Rinse the beans. Draining and rinsing the black beans keeps the broth clean and not too starchy.
- Use fire-roasted tomatoes. They add a smoky depth that regular diced tomatoes just cannot match.
- Adjust the heat. Seed the jalapeno for a milder soup, or add extra for more kick.
- Let it simmer. Even 15 minutes lets the flavors meld into a richer, more developed soup.
- Load up the toppings. Cheese, sour cream, avocado, and tortilla chips take it over the top.
- Make it ahead. Taco soup tastes even better the next day, so it is perfect for meal prep.
Serving Ideas and Suggestions
Taco Soup is all about the toppings. Set out bowls of shredded cheese, sour cream, diced avocado, sliced jalapeno, fresh cilantro, lime wedges, and plenty of tortilla chips so everyone can build their perfect bowl.
It makes a cozy, complete meal on its own, but it is also great with a side of cornbread or quesadillas. For a bigger spread, serve it alongside our smothered burritos or a bowl of chicken enchilada soup.
This soup is a meal-prep and freezer superstar. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months, then reheat for an easy lunch or dinner. It is right at home next to other cozy bowls like our white chicken chili and pea soup.
Because it reheats so well, taco soup is a smart dish to double. Make one pot for tonight and stash another in the freezer for one of those nights when cooking is the last thing you want to do.
Taco Soup FAQs
Taco Soup is brothier and lighter than chili, with more liquid and taco seasoning as the star. Chili tends to be thicker and meat-heavy. This Taco Soup leans on beans, corn, and tomatoes for a hearty but soupier bowl.
To thicken Taco Soup, mash some of the beans against the side of the pot, stir in extra tomato paste, or simmer it uncovered a little longer. A spoonful of masa or crushed tortilla chips also thickens it nicely.
Absolutely. Brown a pound of ground beef, turkey, or shredded chicken and stir it in with the other ingredients. The Taco Soup base works beautifully with or without meat.
Taco Soup keeps in an airtight container in the fridge for up to 4 days and the flavor only gets better as it sits. It also freezes beautifully for up to 3 months, so portion it into freezer bags or containers and thaw overnight in the fridge before reheating. That makes it one of the best make-ahead, meal-prep dinners to keep on hand for busy nights.
Yes, this Taco Soup is light and wholesome. It is naturally vegetarian and packed with fiber and plant protein from the black beans and corn, with no heavy cream or excess fat. To keep it on the lighter side, go easy on the cheese and sour cream toppings, or swap in Greek yogurt and avocado for a nutrient boost.
The best Taco Soup toppings include shredded cheese, sour cream, diced avocado, sliced jalapeno, fresh cilantro, lime wedges, and crunchy tortilla chips. Set them all out and let everyone build their own bowl.
Craving another cozy bowl? Try our white chicken chili next.
Taco Soup
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 3 cloves of garlic minced
- 1/4 cup chopped jalapeno
- dash of sea salt and pepper to taste
- 5 cups vegetable stock
- 1/4 cup taco seasoning
- 2 cans of 14.5 oz. fire roasted diced tomatoes
- 2 cups of frozen whole kernel corn
- 2 cans of 15 oz. black beans rinsed and drained
- 1/4 cup tomato paste
- Optional garnishes: sliced red onions sour cream, sliced avocado, sliced jalapeno,lime wedges,and tortilla chips.
Instructions
- Heat large stock pot or dutch oven over medium heat.
- Add olive oil, and then add in onions, garlic and chopped jalapeno and salt and pepper. Saute until onions are translucent, about 1 and a half minutes.
- Stir in remaining ingredients, bring to boil, reduce heat to low and simmer 15 to 20 minutes.
- Taste and adjust seasoning as needed.
- Garnish and serve with a squeeze of lime and tortilla chips.
- Enjoy!
Nutrition
Love This Recipe?
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I made this as 6 good-sized servings.
FYI — this is definitely hot with all those jalapenos!
What a nourishing & comforting soup. I have to make it – perfect for the rainy weather right now!
I had deja vu’ seeing this photo! Looks just like a recipe on my blog, but different recipe! Looks great!
Oh my, that looks really good. Thanks for sharing at Thursday Favorite Things.
Mm it sounds great! I don’t think I’ve ever squeezed lime in my soup before. Thanks for sharing on Weekend Bites!
Thanks for sharing this! I don’t eat animal products and I’m always happy to find something new to try & I LOVE Mexican food!!!!
This sounds delicious! I’ll be sure to try it out sometime, thanks for sharing : ) I saw you on The Shabby Next Frugal Friday.
Kathryn
nimblenote.blogspot.com
This looks terrific. How many servings does this make?
Oh my gosh, this looks amazing. It looks so comforting and yummy. The lime would probably add a fun twist.
we aren’t vegetarians but anyone would love this soup, it sounds so warn, hearty and delish! Thanks for sharing with us at Snickerdoodle Sunday!