Taco Soup


Taco Soup | Cooking Classy

If you like chili you will love this soup! It tastes very similar to chili, but it’s more of a loaded chili. It is so hearty and filling and thanks to all the beef and beans, it’s loaded with protein.

I know I’ve been posting soup recipes like crazy, but trust me there are plenty more to come :). Like I’ve said before, you can never have too many soup recipes. I love to switch things up vs. having the same thing week after week. Yes, we all get comfortable with the recipes we know and love but how much more exciting is it to serve up something new? My family doesn’t get a lot of the same thing around here since there is so much recipe testing going on, but we’re not complaining. I love trying new recipes. Don’t worry about this one though, it’s not at all one that’s anything extravagant or unusual. The flavors will all be very familiar to you.

You should definitely try this taco soup tonight, you won’t regret it!

Taco Soup | Cooking Classy

Taco Soup | Cooking Classy

Taco Soup

Yield: About 6 servings

Taco Soup


  • 1 1/4 lbs lean ground beef
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped (optional)*
  • 2 (14.5 oz) cans diced tomatoes with green chiles
  • 1 (14 oz) can low-sodium beef broth
  • 1 (8 oz) can tomato sauce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp ground paprika
  • 1/4 tsp dried oregano
  • 1 1/2 Tbsp dry ranch dressing mix
  • Salt and freshly ground black pepper
  • 1 1/2 cups frozen corn
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • Toppings
  • Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips


  • Cook ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
  • Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Serve warm topped with desired toppings.
  • *If you don't like heat, omit the pepper and also replace one of the cans of diced tomatoes with green chiles to one can without green chiles.
  • Recipe source: inspired by Food Network and others

Taco Soup | Cooking Classy

Taco Soup | Cooking Classy



  • Laura (Tutti Dolci): I love this, such a colorful and loaded soup – perfect for cooler fall nights! September 15, 2014 at 11:50am Reply

  • Averie @ Averie Cooks: You make the best soup! And even though I’m sitting in a 90F house with no a/c during a heat wave, your soup still looks amazing to me! Pinned :) September 15, 2014 at 11:53am Reply

    • Jaclyn: Thanks for the compliment Averie! And thanks for another pin :)!! September 15, 2014 at 10:01pm Reply

  • Leslie: Oh my goodness! I love anything taco and since it’s going to be getting colder soon. I could totally make this into a crock pot dinner. Thanks for sharing because i’m pinning. September 15, 2014 at 12:22pm Reply

  • Cate @ Chez CateyLou: I am loving all of your soup recipes! It is my favorite thing to cook / eat in the fall, and I love trying out new recipes. This taco soup looks and sounds delicious! September 15, 2014 at 2:16pm Reply

  • Anna @ Crunchy Creamy Sweet: My Hubby just made a big batch of taco soup the other day! Love it! I think soup season is my favorite! Pinned! September 15, 2014 at 2:23pm Reply

  • Shari Kelley: This looks so tasty and comforting, Jaclyn! Tacos are my favorite food so I’m sure I would love this soup. I like all the spices in it, and the fact that it has black and pinto beans. I just need it to cool off a little more here before I make soup. Soon I hope! September 15, 2014 at 2:24pm Reply

  • Jeanette: Love this recipe – very family friendly looking. Looking forward to making it. Thank you! September 15, 2014 at 2:35pm Reply

  • Ordinary Blogger (Rivki Locker): I am in complete agreement. You can definitely never have too many soup recipes. I make soup a few times a week and hardly ever make the same recipe twice. This soup looks amazing and hearty. Bookmarking it to try soon. Thanks for sharing! September 15, 2014 at 5:53pm Reply

  • Christine: Would this be a much different taste than your quinoa chili? September 24, 2014 at 1:15pm Reply

    • Jaclyn: They’re quite similar, this one is more beefy though. I love them both! October 21, 2014 at 6:59pm Reply

  • alana: Made this last night for dinner!!! I didnt have Frozen Corn On Hand but it still turned out divine!!! So tasty and great comfort food for fall/winter!! Thanks Jaclyn for sharing your version! !! Love your Mexican food recipes. Looking forward to more yum! !!!!; ) September 25, 2014 at 7:57am Reply

    • Jaclyn: I’m so happy to hear you liked another recipe Alana! You’re the best :)! September 25, 2014 at 1:48pm Reply

  • Joyce: As I’m sitting here on a very cold, gray and rain-filled Oct. 2, 2014, I’m also dreaming of this marvelous-sounding soup!

    Going out of the state for two weeks, so can’t cook it now, but when I’m back home in 16 days, I’m making this! October 2, 2014 at 11:29am Reply

  • shauna: Have you tried this in the crock pot? October 4, 2014 at 7:29pm Reply

    • Jaclyn: I haven’t yet but it should work great in a slow cooker too. October 27, 2014 at 5:21pm Reply

  • Jen: This looks amazing. I’m going to make it today. Do you think think I could make this in the crockpot? October 5, 2014 at 8:37am Reply

    • Jaclyn: Yes I think you could as long as you cook the beef first. Hope you love it! October 6, 2014 at 8:38pm Reply

  • Christina: Ooops, I added 2 cans of diced tomatoes & 2 cans of diced tomatoes with chile’s. It didn’t alter much, just more tomatoes haha. This is delicious and will be freezing leftovers! October 14, 2014 at 3:11pm Reply

    • Jaclyn: I’m glad you liked it Christina! Extra tomatoes sounds great to me :). October 14, 2014 at 6:40pm Reply

  • Courtney: Made this tonight and it was amazing! I ended up using canned south west corn (it was what I already had) and I had to add 1/2 cup of water to thin out. It’s on the spicy side, at least for me. Nothing that couldn’t be fixed with a dallop of sour cream! I would definitely make this again! October 14, 2014 at 8:25pm Reply

  • Heather: I have no cumin, do think omitting it will be detrimental to the recipe?? Thanks! October 18, 2014 at 7:00am Reply

    • Jaclyn: I don’t think it will be detrimental if you omit it. If you happen to have some ground coriander I’d add in 1/2 tsp of that, if not it should be fine. October 20, 2014 at 12:46am Reply

  • Sharanda: I found this recipe on Pinterest and made it for my family. We loved it! It’s definitely a keeper. Thanks for sharing! November 2, 2014 at 5:38pm Reply

  • Jewels: I have made so many recipes, that I know if I need something I can look on your website and it will be wonderful. Do you think if I add smoked paprika instead of regular paprika it will change the flavor too much. By the way I made your pumpkin snickerdoodles and creamy chicken corn chowder for church this past Sunday and everyone loved them. Thanks for so many great recipes. November 3, 2014 at 1:06pm Reply

    • Jaclyn: It would probably just depend on whether or not you like the light smoky flavor? I think it should be fine though. I’m so glad you enjoyed the recipes, thanks for letting me know Jewels! December 8, 2014 at 10:35pm Reply

  • Diane: This looks soo amazing! I can’t wait to try it, but can someone please tell me what the benefit is of using ranch dressing? I see many recipes that call for the use of it. I try to “taste-picture it, but I can’t seem to. I will buy the ranch dressing, though, because it looks like a real winner! November 11, 2014 at 6:12pm Reply

  • Kim: I made this tonight and it was wonderful! I used chicken broth since I didn’t have beef broth. Also, I substituted a can of refried beans for the pinto beans (since I didn’t have pinto beans). The refried beans actually worked out well since it served as a thickened. Thanks for the recipe. Will definitely be making g this again. January 13, 2015 at 9:26pm Reply

  • Sharon: I got my original recipe from my granddaughter. I don’t know who she got it from. The original had kidney and pinto beans only. I thought black beans would be great, so I added them, the onions and garlic. We use a packet of taco seasoning instead of all the extra spices plus the ranch dressing mix. I am making this today and am adding garbanzo beans (chick peas) this time. We do not drain our beans… the liquid makes a great base. I do mine in the crock pot on Simmer for about 6 hours. I make a double recipe and the yield is enough for a couple of meals and about 8 – 2cup containers for freezing. February 11, 2015 at 9:12am Reply

  • Alex: I made this tonight for dinner and it was awesome! I didn’t have pinto beans on hand so I used small red beans and a can of kidney beans. My roommates loved it and I’ll be making it again in the future. Thank you! February 15, 2015 at 8:33pm Reply

  • Tammie: I know they say soups/chiles are for colder days, but on this hot Texas day this was delicious!
    I was looking for something unique to do with ground beef and this was so perfect.
    We had tortilla chips with it; leftovers I will make tacos.
    Thank you May 18, 2015 at 6:42pm Reply

    • Jaclyn: Thanks for the review! So glad you loved it Tammie! May 22, 2015 at 3:38pm Reply

  • Jonathan: This soup was truly amazing. My family loved it. Since I am trying to cut some calories. I did substitute the lean ground beef with turkey. It was still delicious. July 17, 2015 at 1:33pm Reply

    • Jaclyn: I’m so glad your family liked it Jonathan! Thanks for your review! July 18, 2015 at 10:45pm Reply

  • Jennifer: SO easy and super delicious! August 16, 2015 at 2:05pm Reply

  • Latunya Meza: can’t wait to try this recipe!!!!!! October 8, 2015 at 3:41pm Reply

  • Katy: Super yummy!!! Thanks for the recipe. I added a bit masa harina in water to thicken. Came out nicely. I also smashed a few of the beans to thicken too. Very tasty!! November 17, 2015 at 6:49pm Reply

  • Nita: Making this Wed night church supper most of our members plus our youth will b loving this thank u January 25, 2016 at 10:36pm Reply

  • Amy: Made this tonight…delicious!! Only one of us thought it was a tad spicy. Thanks for the recipe! March 23, 2016 at 9:47pm Reply

  • Amy: What do think about cooking this in the pressure cooker? I’m going to make it tonight, with ground turkey BTW, and I’m thinking of using my pressure cooker. That always infuses the flavors so well. June 23, 2016 at 1:45pm Reply

    • Jaclyn: I don’t own a pressure cooker so I can’t say for sure on the time and so forth. Sorry! June 23, 2016 at 3:11pm Reply

  • Amy: I did use my pressure cooker and it turned out GREAT!!! It took 15 minutes in the PC and the flavors were just marvelous. We ate this for supper last night, I ate it for lunch today and I plan on eating it again for supper tonight. WOW, what a great recipe! Do you happen to have the nutritional value for this recipe by any chance? Thanks for the great recipe!! :) June 24, 2016 at 3:48pm Reply

    • Jaclyn: Sorry I don’t have the nutritional info. Glad you liked it! June 24, 2016 at 8:32pm Reply

  • Ashley: This was a recipe everyone loved which is rare with 5 kids. I will definitely be making this again and again. October 11, 2016 at 6:46pm Reply

    • Jaclyn: Thanks for the great review Ashley! October 18, 2016 at 11:09am Reply

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