Toss together this 5 ingredient taco soup with simple pantry staples for a filling base dinner, or add toppings if you have them on hand to round things out. Spicy, hearty and hot–the perfect meal for busy weeknights.Jump to Recipe
It’s your time to work smarter, not harder with this super flavorful and simple dinner star. Keeping a recipe like this easy 5 ingredient taco soup in your rotation will save your bacon on busy nights.
It freezes like a dream so don’t be afraid to double or even triple a batch and save it for later.
Keep this recipe simple with the base ingredients or dress it up with those half-used bags of frozen corn in your freezer. I know you have ’em too.
- This soup can be made with any ground meat of your choice.
- It handles any add ins you have so don’t be afraid to clean out the fridge, freezer or pantry and add it in.
- Slow cook option: 3 to 4 hours or freeze leftovers for up to 3 months.
- Great for make ahead freezer meals.
- Add cornbread on the side or tortilla chips for texture.
What you’ll need for this recipe
- Ground beef (chicken or turkey works here too)
- Beef broth
- Taco seasoning
- Diced tomatoes
- Rotel (diced tomatoes with green chiles)
Use quality ingredients for the cleanest (and best) flavor
It’s only 5 ingredients so make them count because you won’t be able to hide the flavor of anything that doesn’t taste good.
Grab a quality broth (I like Pacific Foods or Kettle and Fire products) as opposed to bullion cubes or paste because of how salty they are.
Choose a quality diced tomato with green chiles. (affiliate link) Rotel is the most typical one you’ll find at the store.
You could even use fresh, organic tomatoes and dice them yourself and then add a can of green chiles. It’s all pretty flexible.
I also recommend that you make your own taco seasoning in order to avoid all of the sodium, MSG, and possible gluten in packaged products.
If you must use a packaged taco seasoning, (affiliate link) go with Siete brand. They are pretty good about leaving out unnecessary additives.
Make the base, or try these add ins
I love that this taco soup only requires 5 ingredients but, if you’re looking to doll it up a bit, feel free to add a couple of others to the list.
Here are some of my favorites:
- Aromatics. I love adding diced onion and/or garlic to the ground beef as it cooks.
- Beans. Stir rinsed and drained black or pinto beans into the broth.
- Corn. Stir canned or frozen corn into the broth near the end of the cooking time. It just needs a couple of minutes to heat through.
Topping ideas for easy taco soup
Another way to put your own spin on this 5-ingredient taco soup is with toppings. Ladle your soup into bowls and top each serving with one or many these:
- Sour cream – Add a dollop to your bowl or stir it in for a creamy flair.
- Avocado – Slice ‘em or dice ‘em. Either way, avocado makes a wonderful addition to taco soup.
- Pickled jalapenos – Fresh sliced jalapenos would do the trick as well.
- Cilantro – Chopped cilantro brings such a lovely hint of freshness to this very savory soup.
- Grated cheese – I have been loving cheddar, pepper jack, and/or Mexican blend.
How to make this easy taco soup recipe
Brown the ground beef, drain then add the taco seasoning. Heat the seasoning for a few seconds to release its oils and flavor.
How to thicken taco soup
While you could leave the broth as is (thin yet flavorful), it’s even better to thicken it up a bit. How? Whisk together 1-2 tablespoons of flour with about ½ cup of your hot broth until smooth and then pour it back into the soup pot.
Bring the soup to a simmer and watch as it thickens.
If you’re gluten free, any gluten free flour will give the same result.
How to store taco soup
This is a wonderful meal prep recipe. So, make a big batch and save it for later. Here’s how.
- Refrigerator. Once the soup cools, seal any leftovers in airtight containers. You can keep it in the fridge for up to 4 days
- Freezer. Seal your fully cooled leftovers in a freezer-safe airtight container (leave an inch or so at the top to allow for expansion) and store it in the freezer for up to 3 months. Allow the soup to thaw in the fridge before reheating.
- To reheat. Reheat over medium-low heat on the stovetop. You can also reheat individual portions of this soup in the microwave. Heat in 30-second intervals, stirring between each, until warmed through.
Can you make this soup in a slow cooker?
Yep! Just cook and drain the ground beef before loading it along with everything else into the slow cooker. Cook on low for 3-4 hours or until the soup has heated through.
What to eat with taco soup
This taco soup loves company. Here are some of my favorite things to serve it with.
- Cornbread. Classic Cornbread, Mexican cornbread, or cornbread cakes would all go beautifully with this soup. Slather your choice with butter and dip into the rich, flavorful broth.
- Dinner rolls. I have been loving these No Yeast Dinner Rolls but my Easy Yeast Rolls would be awesome as well.
- Guacamole. Whether you enjoy it as a topping or with chips on the side, guac is the perfect addition to this taco soup.
- Salsa. Grab some from the store or try my Easy Homemade Salsa. Stir it into your soup or serve it with chips on the side.
- Mexican rice. Bulk up this meal with some good old-fashioned carbohydrates. I love serving my taco soup with a side of Mexican rice. Sometimes I’ll even stir it into the broth.
Other soups to try
It’s fall and that means soup season. Time to bolster your recipe collection with some seriously tasty, heartwarming recipes. Here are my recommendations.
- Creamy Leftover Turkey Soup with Rice
- Slow Cooker Chicken Noodle Soup
- Hearty Navy Bean Soup with Ham
- Broccoli Cheddar Soup
5 Ingredient Taco Soup
- In a 7 quart heavy bottomed pot, brown the ground beef over medium high heat, breaking up any large pieces until no pink remains. About 5 to 7 minutes.
- Drain any grease and return the pot to the stove over medium heat.
- Add the taco seasoning and cook 30 seconds.
- Add the broth, Rotel, and diced tomatoes and stir to combine. Bring to a simmer and serve.