Taco Soup

Taco Soup is made with easy pantry staples like vegan ground beef, salsa, diced tomatoes, pinto beans and a homemade taco seasoning. Comes together in one pot in under 30 minutes and has all the flavors that you love in a taco. You can be sure this easy taco soup recipe will be a favorite, because these big flavors are always delicious and very easy to prepare at home.

Hearty soups is what I like the whole year.

If you ask me, it is always soup season.

I can tell I make soup recipes all the time like the Cheeseburger Soup, my Gnocchi Soup, the Cabbage Roll Soup, or the Broccoli Soup. They will always turn out amazing that’s for sure, friends.

What you need for this Taco Soup recipe

You will need the following from your pantry staples list:

Apart from vegan ground beef for a meaty, hearty texture like in my recipe for Chipotle Chili or Hamburger Soup.  Of course don’t skip garlic and onions.

I keep it really simple and use canned Pinto beans. They are cheap, widely available and filling. Black beans would be great as well. Corn: you can use canned, frozen or fresh up to you and preferences.

Diced tomatoes and salsa: I like the combination and texture of tomato and salsa flavors. I’m pretty sure this is a combination that you won’t see often in taco recipes, but let me tell you it is so good. You can use mild or hot salsa, anyways will be delicious.

Jalapenos give the Taco Soup a spicy signature and I use canned jalapenos which I find is even more delicious than fresh. They also add a little bit of acidity for a bit of a kick, yummy.

Think of the combination of chili powder, cumin, smoked paprika, and oregano as your homemade taco seasoning. You have all the flavors in your pot, there is no need to buy a package which has not a lot of flavor or can be too mild. 

How to make Taco Soup

At this point you should chop your garlic, onions and get all the other ingredients ready.

Quick prep

Heat oil in a pot. Add garlic, onions and ground beef. Brown all for 3 minutes.

Adding other ingredients 

Next add pinto beans, corn, cumin, smoked paprika, chili powder, oregano, salsa, diced tomatoes, jalapenos. Cook for 10 minutes, add a pinch salt and pepper.

Let simmer on medium heat for about 5 minutes. Serve in bowls and sprinkle with some cilantro if you like.

Leftovers can be stored in the fridge for around 5 days. This soup freezes well. Store in freezes bags for individual portions or a large airtight container.  It can be done for 3 months.

What do you eat with Taco Soup

You can serve up this taco soup with all your favorites toppings that you love and know:

• Tortilla chips
• Green onions
• Tomatoes
• Cheese
• Avocado
• sour cream, which is also amazing for a creamy Taco Soup.

Tips and tricks

If you like it a bit milder, be sure to use a mild salsa and scale down on the jalapenos.

For even more heat: use more jalapenos and add a dash of hot sauce.

You can add in some bell peppers: yellow, green, red or a mix is great.

Taco Soup should never be thickened with flour or cornstarch, because it is has a great texture from the beans and beef so there is absolutely no need to add anything more.

More recipes to try

• Creamy Mac and Cheese
• Easy Homemade Lasagna
• Bang Bang Cauliflower
• Focaccia

Tag me on Instagram or Facebook for remakes of my Taco Soup.

Enjoy, Florian.