This Taco Soup is one of my family’s FAVORITE meals! I love this recipe because it’s super easy–make it on the stovetop or toss everything into your crockpot and let it simmer all day. Plus, it uses up a whole bunch of refrigerator and pantry staples: canned tomatoes, tomato sauce, corn, taco seasoning (you can even make your own in bulk!), and kidney beans. Oh, and a fresh onion and some fresh garlic. It’s cheap, packed with protein, and feeds a smally army. In fact, my oldest son, who has always been a die-hard chili fan (this Easy Weeknight Chili and Sara’s Black Bean and Sweet Potato Chili are two of his favorite meals) declared this his favorite. So. That’s saying a lot.
My favorite topping is a big spoonful or two of Pico de Gallo. It adds a lot of fresh flavor with almost no extra calories. I also love adding some sour cream, shredded cheese, and some crushed tortilla chips (or, if you’re feeling fancy, you could fry your own tortilla strips.
Ingredients Needed
- Lean ground beef
- Diced onion
- Fresh garlic
- Taco seasoning packet – Or make your own Taco Seasoning and use about 1/4 cup.
- Diced canned tomatoes
- Tomato sauce
- Canned kidney beans
- Canned or frozen corn
- Desired toppings
- Pico de gallo
- Sour cream
- Shredded cheese
- Crushed tortilla chips
- Tortilla strips
- Guacamole
How to Make Taco Soup
Stovetop
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Add the remaining ingredients, including the remaining 2 cups water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings.
Slow Cooker
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Transfer to slow cooker, add remaining ingredients and cook on low for about 6-8 hours.
Storing and Other Tips
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.
- Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
Frequently Asked Questions
Ground turkey would work well, just avoid the extra lean variety, as it tends to be dry and lacks flavor. You could also use rotisserie chicken.
If you follow the slow cooker instructions you can toss everything together in the morning and come home to dinner already made! Leftovers also taste great from the fridge or freezer, so feel free to make it one day and enjoy it later.
Taco Soup
Equipment
- 1 Slow Cooker optional, you can also cook this just fine on the stovetop
Ingredients
- 1 pound lean or extra-lean ground beef
- 1 onion chopped
- 4-5 cloves garlic minced
- 1 1.25- ounce packet taco seasoning or make your own and use about 1/4 cup
- 3 cups water divided
- 2 28- ounce cans diced tomatoes
- 1 15- ounce can tomato sauce
- 2 15- ounce cans kidney beans rinsed and drained
- 1 can corn, drained or 1 cup frozen corn
Toppings
- Pico de Gallo, sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole
Instructions
Stovetop
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Add the remaining ingredients, including the remaining 2 cups water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings.
Slow Cooker
- Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Place remaining ingredients into a slow cooker and cook on low for about 6-8 hours.
- See notes for Freezer Instructions.
Notes
- Store cooled soup in an airtight container in the refrigerator and consume within 3-4 days for best results.Â
- Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
- Nutritional information was calculated without the use of any toppings.
Questions & Reviews
I have a similar recipe that calls for a pkt of ranch dressing mix as well. When I make this I usually freeze the leftovers and they always taste better than the 1st go around. Thanks for sharing! I always love to see your recipes! ~J
how much sodium is in this recipe…do you know? That is the only thing I worry about using so many canned goods and taco seasoning..maybe I will try with fresh ingredients! Thanks for the idea!!
You can get low/ no salt added tomato sauce and canned tomatoes, and low sodium taco seasoning. Or use fresh tomatoes. I used frozen corn and ground turkey breast instead of beef. It would also be good using less taco seasoning and subbing rotel tomatoes for regular diced tomatoes.
I LOVE that you are adding the exact points for the toppings. I always hate trying to come up with the points for the little things like that! This looks super yummy!
Have you ever tried it with crushed tomatoes instead of diced? I'm really weird about chunks of tomatoes in things…I'm also back on WW and appreciate the points very much!
Take the crushed tomatoes and blend in your blender,
I'm loving that you are posting all these recipes with WW points. I have been using WW off and on for years to maintain and regulate my weight. I really appreciate their new point system as it actually encourages healthy eating.
I've already made two of your recipes this week…the black bean soup and the spinach feta pasta. Both were great! Keep recipes like these coming! You will be surprised at how many women want good ww recipes!
Thank you so much for the healthy recipes and including the new point values-you rock!
That soup looks terrific! I did WW before and am back so I appreciate the points:-)
Delish! I'm making this for dinner tomorrow night.
Thanks for doing the points. I'm getting started on eating better too and my husband is sure to join me with food this good!
Woo hoo! Number 1! Go me! Kate, I'm excited about this recipe because I'm FREEZING up here lately! And, I have yet to find a great taco soup recipe. This one looks REALLY good! I think I just might make it tomorrow! Thanks!