Some dishes taste like “home”. My easy Taco Soup recipe is one of them. Hearty and full of flavor, it’s quick to whip up and all ages love it!
Late in the afternoon, when everyone is rushing off to someplace different, and I’m looking for a quick and easy supper, my easy Taco Soup is a favorite go-to recipe.
The ingredients are staples in my pantry, and I’m betting most are in yours, too.
This tasty soup with Taco-Tuesday flair is an easy one-pot meal you can put on the table in around 30 minutes. It’s an irresistibly delicious recipe, savory and satisfying with a little kick of heat and a back note of citrus.
Even better, it’s loaded with protein, fiber and nutrients to nourish and fill up the special people you make it for.
They’ll be over the moon for this comforting and delicious Taco Soup recipe that’s actually really good for them. It will be one of the most requested dinners in your meal rotation. You’re gonna love how dump-and-go easy it is!
Ingredient Info and Tips
Ground beef, a variety of canned goods, taco seasoning and some fresh veggies are all you’ll need to make this hearty and flavorful soup recipe. Specifically, you’ll need:
- Ground Beef: Use 85/15 for the best balance of flavor to fat ratio. Give it a hard sear, so it gets some darker areas of carmelization, which adds to the savoriness of your soup. All the stuck-on bits on the bottom of the pot will come up when you add the liquids. Don’t waste them. They’re flavor!
- Instant Brown Rice: White will work, but it MUST be instant rice. You want it to cook through and absorb all the flavors in the short time it takes to cook the soup.
- Red Onion, minced finely: Use whatever color onion you have in your pantry. Mince it very fine, like the size of your rice granules. It’s the easiest way to guarantee excellent savory flavor when cooking soups quickly.
- Taco Seasoning: I used my homemade taco seasoning, but sub 2 packets if you have store-bought.)
- Minced Garlic
- Petite Diced Tomatoes: You know I always buy whole peeled tomatoes to get the best quality, but just like with onions, we are trying to make a deeply flavorful soup broth in a short amount of time, so start with petite diced and they will cook down more quickly. The goal tonight is delicious soup in a hurry.
- Diced Tomatoes with Green Chilies (i.e. Rotel)
- Canned Beans: Use the variety you love best. I used black, red and navy beans. I’ve also used pinto beans and cannellini beans with delicious results.
- Tomato Sauce
- Chicken Broth I used the last of my homemade chicken broth in another recipe, so canned went into this soup pot. Use what you have on hand. Vegetable or beef broth could also work.
- Water
- Bay Leaf
- Optional Toppings: Cheese, Sour cream, Cilantro, lime wedges, avocado, jalapeno, pico de Gallo, tomatoes, tortilla chips, green onions, parsley, my homemade taco chips.
Why Put Brown Rice in Taco Soup?
Combining brown rice and beans creates a powerhouse of nutrition that just happens to taste amazing.
When combined, beans and brown rice create a complete protein, meaning all nine essential amino acids that your body needs.
The protein-rich combo is also a good source of soluble fiber, which may help with LDL cholesterol and digestion. And, together, they have a low glycemic index that may help prevent blood sugar spikes.
Your family will flip for this scrumptious bowl of taco soup. Only you will know it’s also good for them!
FAQs
Seal leftovers in an airtight container and store in the refrigerator up to four days.
Yes. Once it is completely cooled, the soup can be divided into airtight freezer containers or bags and stored for up to three months. To reheat, thaw in the fridge overnight and then reheat on the stove or in the microwave.
Yes. Rinse and drain the beans in a colander. They tend to have lots of added salt, plus the can liquid gets thick and starchy. I prefer not to add either to my soup.
What to Serve with Taco Soup
Technically, this easy taco soup recipe is a fairly complete meal on its own. And depending on the toppings and add-ins you choose, it really needs nothing at all.
But I never met a bowl of soup that didn’t shine even brighter with some excellent bread and a fresh, crunchy salad. Here are some ideas to round out this meal.
- Biscuits | Quick & Easy Homemade Bread for Any Meal
- House Salad Recipe, a Quick and Easy Favorite
- Our Favorite Sweet Cornbread Recipe
How to Make Easy Taco Soup
- Brown the ground beef in a soup pot or Dutch oven large enough to hold all the soup. Break it into small pieces as you go and when no pink remains, drain the grease if there is any. TIP: Use medium-high heat to achieve a good sear, resulting in dark brown caramelization on at least a few of the meat pieces. This will add excellent flavor to the soup. Don’t worry about stuck on browned bits in the bottom of the pot. They’ll come right up when you add the liquids.
- Mince the onion while the beef is cooking. You can do it quickly by hand, but a food processor is another fast option if you aren’t confident about your knife skills.
- Add onion, garlic, rice, bay leaf and taco seasoning to the pot with the drained ground beef.
- Stir in the diced tomatoes, diced tomatoes with green chilies, and tomato sauce.
- Add the rinsed and drained beans, chicken broth and water to the pot and stir to distribute all the ingredients evenly.
- Bring the soup to a boil, then reduce the heat to medium. Allow the soup to continue boiling low for 20 to 25 minutes until it is hot and the rice is tender.
- Shut off the heat and remove the bay leaf.
- Stir in the lime juice.
- Serve with your favorite taco toppings and tortilla chips.
I think you are going to love this quick and easy taco soup recipe! I can’t wait to hear how your family likes it and that you love how fast it comes together.
And if you’re looking for more quick and easy taco-seasoned recipes, be sure to check out these weeknight winners.
The Recipe
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Easy Taco Soup Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy, and budget-friendly, Taco-Tuesday favorite brings simple pantry staples to life in a hearty soup of beef, beans, rice and veggies swimming in a savory broth kissed with lime. Sshhhh! It’s healthy, but no one needs to know. This scrumptious comfort-food hug in a bowl will be on the table in 30 minutes and everyone is going to want seconds. Make taco soup part of your regular meal rotation. Perfect any day of the week!
Ingredients
- 1 lb. Ground Beef 85/15, browned and drained
- 1 cup Instant Brown Rice (White will work, but it MUST be instant rice.)
- 1 cup Red Onion, minced finely
- 1/3 cup Taco Seasoning (I used my homemade taco seasoning, but sub 2 packets if you have store-bought.)
- 1 Tablespoon Minced Garlic
- 1 can Petite Diced Tomatoes
- 1 can Diced Tomatoes with Green Chilies (i.e. Rotel)
- 3 (15 oz) cans Beans (Use the variety you love best. I used black, red and navy. I’ve also used pinto with delicious results.)
- 1 (8 oz) can tomato sauce
- 1 (32 oz.) carton chicken broth
- 2 cups water
- 1 bay leaf
- 1/4 cup lime juice (To be added after removing from the heat.)
- Optional Toppings: Cheese, Sour cream, Cilantro, lime wedges, avocado, jalapeno, pico de Gallo, tomatoes, tortilla chips, green onions, parsley
Instructions
- Brown the ground beef in a soup pot or Dutch oven large enough to hold all the soup. Break it into small pieces as you go and when no pink remains, drain the grease if there is any. TIP: Use medium-high heat to achieve a good sear, resulting in dark brown caramelization on at least a few of the meat pieces. This will add excellent flavor to the soup. Don’t worry about stuck on browned bits in the bottom of the pot. They’ll come right up when you add the liquids.
- Mince the onion while the beef is cooking. You can do it quickly by hand, but a food processor is another fast option if you aren’t confident about your knife skills.
- Add onion, garlic, rice, bay leaf and taco seasoning to the pot with the drained ground beef.
- Stir in the diced tomatoes, diced tomatoes with green chilies, and tomato sauce.
- Add the chicken broth and water to the pot and stir to distribute all the ingredients evenly.
- Bring the soup to a boil, then reduce the heat to medium. Allow the soup to continue boiling low for 20 to 25 minutes until it is hot and the rice is tender.
- Shut off the heat and remove the bay leaf.
- Stir in the lime juice. Taste for seasonings. Does it need salt or pepper? Now is the time to add them if it does.
- Serve with your favorite taco toppings and tortilla chips.
Notes
We usually serve the soup with a dollop of sour cream, some grated Cheddar or Colby Jack and green onions. We also love to scoop it up onto tortilla chips.
The soup keeps up to four days in the fridge or for three months in the freezer.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Main Dish, Beef, Soup
- Method: Stove Top
- Cuisine: Mexican-American
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
