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.

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a big pot of 5 ingredient taco soup with a ladle of soup held above the pot

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.

KEY TAKEAWAYS

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.

a pot of cooked ground beef with taco seasoning on top

a pot of soup with diced tomatoes added ground beef

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.

a bowl of 5 ingredient taco soup on a table with toppings

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.

5 Ingredient Taco Soup

A hot and comforting taco soup you can throw together in a flash. Keep it simple or top it with all the fixings.

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Author Rachel Ballard

Print Pin

Ingredients

1 pound ground beef see Note 1
3 tablespoons taco seasoning see Note 2
4 cups beef broth see Note 3
15 ounces Rotel tomatoes with green chiles
28 ounces can diced tomatoes with the juice

Instructions

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.

Notes

Note 1: You may substitute the ground beef with any ground meat of your choice. Chicken or turkey, even venison would be good here.

Note 2: Choose a taco seasoning without gluten or MSG. Siete brand is a good choice to find in stores and online.

Note 3: Avoid bouillon cubes, powders or pastes. The salt level is just too high and could ruin your soup. I like Kettle & Fire and Pacific Foods beef broths.

Nutrition

Calories: 288kcalCarbohydrates: 11gProtein: 20gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 1132mgPotassium: 807mgFiber: 3gSugar: 6gVitamin A: 426IUVitamin C: 23mgCalcium: 103mgIron: 5mg

Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm

Course Main Course, Soup

Cuisine American, Mexican

Keyword 5 ingredient taco soup, easy taco soup, taco soup

About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.