Easy Stovetop Taco Soup recipe, ready in 30 minutes. This soup is delicious, made with ground beef and other simple ingredients. Your entire family, including the kids, will devour their bowls!
Fast and Easy Ground Beef Taco Soup
This stovetop version is based on my Slow Cooker Taco Soup, but it’s ready in just 30 minutes—perfect for busy days when you don’t have time to get everything into the slow cooker. It’s a cozy, ground beef taco soup that brings all the same comfort and flavor in a fraction of the time. If you love easy dinners like this, be sure to check out my collection of tons of flavor-packed soups and stews for more inspiration!
Did I mention it’s a one-pot recipe? Yep, the best kind! You’ll brown the ground beef right in the pot, then toss in all the remaining soup ingredients—no need to dirty extra dishes. Fewer dishes definitely means more happiness! And if you want to turn this into a full meal, serve it alongside my sweet cornbread with Jiffy—it’s the perfect pairing.
This Taco Soup is a family favorite, and the best part is how easy it is to customize with your favorite toppings. Matthew goes for crushed tortilla chips, sour cream, and cheese, while the girls and I are all about avocado and cheese. However you top it, this hearty ground beef taco soup is always a hit—you’ve got to give it a try!
How to Make
Brown. In a large soup pot brown 1 pound ground beef with chopped up onion and green bell pepper.
Add ingredients to pot. Add beef broth, black beans, diced tomatoes, corn and taco seasoning (want to make your own? recipe below) into the pot with the ground beef.
Simmer. On medium high heat, simmer for 20 minutes.
Serve. Serve this soup in bowls, adding crushed tortillas chips avocado, sour cream, shredded cheese, cilantro or whatever else you want to add on top.
I hope you enjoy this Stovetop Taco Soup as much as my family does!
Storing Leftovers and Reheating
Store any leftover taco soup in an airtight container in the refrigerator for up to 3–4 days, letting it cool completely before sealing to keep it fresh. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally until warmed through, or microwave individual portions in 1–2 minute intervals, stirring halfway for even heating. If the soup thickens in the fridge, just add a splash of broth or water to loosen it back up to your desired consistency.
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30-Minute Taco Soup with Ground Beef
PrintIngredients
- 1 pound ground beef
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 cups beef broth
- (1) 15 ounce can black beans don’t drain
- 2 cups diced tomatoes fresh or canned
- 1 cup frozen corn
- 1 packet taco seasoning (want to make homemade? see notes)
Instructions
- Add ground beef, onion and pepper into large soup pot. Cook the ground beef until browned over medium high heat, about 5-10 minutes.
- Add broth, black beans, diced tomatoes, corn and taco seasoning into pot. Simmer for 20 minutes.
- Serve in bowls and add crushed tortilla chips, sour cream, avocado, cilantro and shredded cheese on top.
Notes
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
janice d hendrix says
Should the veggies be drained or just add the juice?
Pamela Reed says
It’s a personal preference, but since this is a soup I don’t drain the black beans.
Janne says
Con mucho gusto I state that this is a keeper! Muy delicioso! I’ll make it again! Thanks for sharing this outstanding soup recipe!
E. Marie says
Don’t you drain the hamburger grease?
Pamela says
This is up to you depending on if you’re using a lean ground beef or not. If there’s alot of extra grease, feel free to drain it.
Jack says
Nope. Leave it in there.
mary power says
Good, but need to double beef broth.
Diane Sorge says
This is a great quick soup and satisfied my craving for Mexican food while I’m snowed in! Thank you!
Laurie says
I am always on the lookout for reasonably healthful soup recipes, and found this (on Facebook!). Made a double batch tonight and it is fabulous, with lots for leftovers and for sharing. I used a homemade taco seasoning recipe that’s very similar to yours, but I leave out the salt because there is salt in other things in the recipe. I did top it with sour cream, shredded cheese, and avocado as suggested, and also added some sliced black olives. Next time I will also add a bit of chopped green onions, because that’s what I put on taco salad.
Martha Bailey says
This sounds so great! The taco soup sounds so easy and I will make it. Thanks for sending me the recipes.
Pamela says
Enjoy the soup Martha! 🙂
Michelle Fontes says
Can fresh corn be used? I would think it would hold up better than frozen.