During the winter months the meals coming from my kitchen change a bit. Instead of salads and cold sides, I am putting out soups, stews, and chilis on the table. This easy taco soup is one of our favorites on a cold winters day.
I just love when you can put all your ingredients for a complete meal into a pot. There is just something savory about the smells of a hot soup simmering on our stove all day long.
It warms your body to the core, before it ever even hits your stomach.
With the recent ice and snow we have had, soups have been my go to for the lunch time meal. It’s like a warm pick me up halfway through the day before heading back out into the cold to finish caring for animals and the ranch.
If you have an arsenal of soup recipes stashed away for a time like this, make sure to add this easy taco soup recipe to the list. It is one my whole family loves!

Sides and toppings to go with the taco soup.
Most all my family loves just a good hearty soup as a meal. They don’t need much else. Although I know they wouldn’t complain if I add a nice slice of sourdough bread slathered in butter along side it. If you need a gluten free sourdough bread make sure to make it gluten free!
But I find if we are needing something with a little more heaviness to go with this soup, a slice of homemade cornbread is the best choice. I like to add my cornbread right into the bowl and pour my soup on top of it.
So delicious!
Once you have your bowl of easy taco soup dished up, try out some of our favorite toppings. We like to add a dollop of sour cream, a sprinkle of shredded cheddar cheese, and some crunched up tortilla chips (if you don’t make cornbread) or tortilla strips. The soup is great all on it’s own, but adding some toppings are always fun and delicious.
Ingredients:
- 2 TBSP avocado oil
- 1 pound of ground beef (or ground venison)
- salt and pepper to taste
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced (I use my canned jalapenos from the garden)
- 1/1 cup diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 can (14oz) beef broth, I have also used chicken broth or turkey broth
- 1 can (15oz) tomato sauce
- 1 TBSP chili powder
- 1 TBSP homemade taco seasoning (you can also use a packet of taco seasoning from the store)
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 cups frozen corn
- 1 can (14.5oz) black beans, drained and rinsed
- 1 can (14.5oz) pinto beans, drained and rinsed
How to Make easy taco soup:
- Take a large pot, I like to use my large dutch oven, and add in the avocado oil, diced onion, diced jalapeños, and minced garlic. Cook on medium-high heat for about 2 minutes. Add in the ground beef. Cook the meat and vegetables until completely browned. Season with salt and pepper to taste.
- Drain the excess fat of the ground meat if necessary. With our home grown beef, I don’t need to drain it.
- Next, add in all other remaining ingredients to your pot. Give it a good stir to combine all ingredients. Let your soup simmer on low heat for about 15 minutes to let all the flavors come to life.
- Add your favorite taco toppings such as sour cream, corn chips, shredded cheese, diced green onions, or diced red onion to each bowl when serving.

Can I make this in a slow cooker or crockpot?
The best part about this easy taco soup is you can use a crock pot or slow cooker to let this soup simmer all day, so you have a cozy soup ready when you need it. It makes a delicious meal on a cold day.
You will want to follow through with step 1 first. Once your meat and vegetables are cooked, you can add the cooked ground beef to the crock pot with all the remaining ingredients. Set your crockpot on low and let it simmer for 5-6 hours.
Now you will have dinner served in no time!
This is a favorite easy weeknight meal. It takes no time to make up and is the perfect way to get a hearty dinner on the table on a busy weeknight.
How to store leftover soup.
The best way to store the leftovers is in an airtight container in the fridge. It will last for about a week and is delicious re-heated in a pot. My girls love to take it for lunch with them on school days!
However, this taco soup freezes really well too!
Make a double or even triple batch of this soup recipe and put it into a freezer safe container or large ziploc bag. Make sure to label it so you remember what it is!
Now place it in the freezer and you will have a meal ready for any night of the week. I would take the frozen soup out the morning of, and let it defrost naturally. Pour it into a pot and let it heat all the way through and you will have a dinner in no time.
You can also let it thaw and pop it in a crock pot to heat up all day long. In this case, I would take it out the night before and let it thaw while I was sleeping. Then pour the soup into a crock pot and turn it to low to stay warm all day long.
This easy taco soup makes the perfect dinner or lunch time meal during the winter months!


Easy Taco Soup
This easy taco soup is fast to whip up and so delicious. It is packed with flavor!
Ingredients
- 2 TBSP avocado oil
- 1 pound of ground beef (or ground venison)
- salt and pepper to taste
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced (I use my canned jalapenos from the garden)
- 1/1 cup diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 can (14oz) beef broth, I have also used chicken broth or turkey broth
- 1 can (15oz) tomato sauce
- 1 TBSP chili powder
- 1 TBSP homemade taco seasoning (you can also use a packet of taco seasoning from the store)
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/4 tsp dried oregano
- 1 1/2 cups frozen corn
- 1 can (14.5oz) black beans, drained and rinsed
- 1 can (14.5oz) pinto beans, drained and rinsed
Instructions
- Take a large pot, I like to use my large dutch oven, and add in the avocado oil, diced onion, diced jalapeños, and minced garlic. Cook on medium-high heat for about 2 minutes. Add in the ground beef. Cook the meat and vegetables until completely browned. Season with salt and pepper to taste.
- Drain the excess fat of the ground meat if necessary. With our home grown beef, I don't need to drain it.
- Next, add in all other remaining ingredients to your pot. Give it a good stir to combine all ingredients. Let your soup simmer on low heat for about 15 minutes to let all the flavors come to life.
- Add your favorite taco toppings such as sour cream, corn chips, shredded cheese, diced green onions, or diced red onion to each bowl when serving.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 510Total Fat 24gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 14gCholesterol 85mgSodium 1273mgCarbohydrates 44gFiber 8gSugar 15gProtein 34g
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