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Taco Soup Recipe

This Taco Soup recipe is easy to make with ground beef and your favorite taco ingredients. It can be made on the stove top or in the Crock Pot and also makes the best freezer meal for easy lunches and dinners.

Be sure to try my recipe for Taco Stuffed Shells next!

A white bowl filled with taco soup garnished with diced avocado and shredded cheese.

Taco Soup

I think that every recipe should have a Taco version of it. (As is evident by my Taco Casserole, Taco Salad, Taco Lasagna,  Taco Pasta, and Taco Stuffed Peppers.)

I will warn you though, it’s really hard to stop eating this soup. It starts with one little bite, and before you know it, your bowl is completely empty. You’ve been warned.

Feel free to add in some frozen or canned corn, use diced peppers instead of jalapeno, different kinds of beans, etc. Make it your own! (And be sure to check out all of my soup recipes!)

How to Make It

See recipe card below for ingredient quantities and full instructions. See notes section of recipe card for Crock Pot instructions

Cook and crumble the ground beef and onions in a large soup pot until cooked through. Add the jalapeno and garlic, and cook until softened. Add the butter, taco seasoning, hot sauce, oregano, mustard powder, and cayenne. 

Add the diced tomatoes and  use liquid to “clean” the bottom and sides of the pot. This will give the soup more flavor. Add the enchilada sauce and black beans.

A soup pot filled with seasoned taco meat with black beans and tomatoes being added.

Add the beef and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.

Making taco soup with beef, tomatoes, black beans, enchilada sauce, and broth.

Reduce heat to low. Add the sour cream and cream cheese to a small bowl and mix warm broth into it until combined, then add it to the soup. Remove from heat.

Slowly sprinkle in the cheese, stirring continuously. Serve!

Adding cheese to taco stoup and stirring to combine.

Pro Tips

  • An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce makes 14 oz. and tastes great in this soup, feel free to add the whole batch.
  • Don’t use reduced fat sour cream as the lower fat content is likely to cause it to curdle when added to the warm soup.
  • Make sure the base of the soup isn’t too hot when the cheese is added, or the dairy can separate and create a grainy consistency.
  • Corn (canned or frozen) makes a nice addition to this soup as well and can be added when the black beans are added.
  • Consider using reduced sodium broth, taco seasoning, and unsalted butter if preferred!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes well.

A soup pot filled with Taco Soup with a ladle in it and avocados and cheese on top.

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A white bowl filled with taco soup garnished with avocado and shredded cheese.

Taco Soup Recipe

5 from 26 ratings
This Taco Soup recipe is easy to make with ground beef and your favorite taco ingredients. It can be made on the stove top or in the Crock Pot and also makes the best freezer meal for easy lunches and dinners!

Ingredients

  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • ½ cup sour cream, at room temperature
  • 1 Tablespoon cream cheese, softened
  • 1 ½ lbs. ground beef
  • 1 small yellow onion, diced
  • 2 jalapenos, seeded and diced
  • 3 cloves garlic, minced
  • 2 Tablespoons butter
  • 1 oz. packet Taco Seasoning
  • 1 teaspoon hot sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon mustard powder
  • 1 pinch cayenne pepper, or more if desired
  • 10 oz. red enchilada sauce
  • 10 oz. diced tomatoes with green chilies, undrained
  • 15.5 oz. black beans, drained and rinsed
  • 2 cups beef broth
  • 2 cups chicken broth

Instructions

  • Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.
  • Heat a large soup pot over medium-high heat and cook and crumble the ground beef for 5 minutes. Add the diced onions and cook for 3 more minutes, or until the ground beef is cooked through. Drain grease.
  • Add the peppers and soften for 4-5 minutes. Add the garlic and cook for 1 more minute.
  • Add the butter and let it melt. Stir in the taco seasoning, hot sauce, oregano, mustard powder, and cayenne.
  • Add the undrained tomatoes and use the liquid to "clean" the bottom and sides of the pot with a silicone spatula. This will give the soup more flavor.
  • Add the enchilada sauce and drained/rinsed black beans. Stir to combine. Add the beef and chicken broth.
  • Bring to a boil, reduce to a simmer and cook for 15 minutes.
  • Reduce heat to low. Place the sour cream and cream cheese in a small bowl and spoon in about 1/4 cup of broth. Stir until well-combined, then add it to the soup and stir to combine.
  • Remove from heat. Sprinkle in the cheese and stir to combine. Serve!

Notes

Pro Tips
  • An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce makes 14 oz. and tastes great in this soup, feel free to add the whole batch.
  • Don’t use reduced fat sour cream as the lower fat content is likely to cause it to curdle when added to the warm soup.
  • Make sure the base of the soup isn't too hot when the cheese is added, or the dairy can separate and create a grainy consistency.
  • Corn (canned or frozen) makes a nice addition to this soup as well and can be added when the black beans are added.
  • Consider using reduced sodium broth, taco seasoning, and unsalted butter if preferred!

Crock Pot Method

  • Follow steps 2-5 as outlined in the recipe card above.
  • Transfer it to the slow cooker and add the enchilada sauce, black beans, chicken broth, and beef broth.
  • Cook on low for 6-8 hours or on high for 3-4.
  • Switch heat to warm.
  • Place the sour cream and cream cheese in a small bowl and spoon in about 1/4 cup of broth. Stir until well-combined, then add it to the soup and stir to combine.
  • Turn heat off and sprinkle in the cheese, stirring as you do so. Serve!

  • Nutritional information per cup, there are approximately 12 cups in this recipe.

Nutrition

Calories: 251kcal, Carbohydrates: 15g, Protein: 21g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 851mg, Potassium: 450mg, Fiber: 5g, Sugar: 4g, Vitamin A: 707IU, Vitamin C: 8mg, Calcium: 146mg, Iron: 3mg

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64 comments on “Taco Soup Recipe”

  1. Fantastic. Even my picky eater cleaned his bowl. Quick and easy to shop for and to make. Family loved it, and so did I. Used my instant pot on steam to defrost my frozen ground beef, then followed the recipe as written. Thank you.

  2. My family loves this recipe! I make a few changes, including adding about 1 1/2 cups of cooked rice into the soup. I typically add an extra cup of beef broth to accommodate for the rice. It is so good and the leftovers heat up super well, too! Thanks!

    • Hi Sarah! I am so happy to hear that you enjoy this soup, and I absolutely love that you add extra broth to accommodate the rice, as it soaks up a lot of broth during storage! I usually cook rice separately and spoon it right into serving bowls, then store the rice separately from the soup! But either way, love it! Thank you so much for taking the time to leave this review, you’re the best! -Stephanie

  3. This was delicious inspiration! I had leftover taco meat and incorporated it into this recipe (using the linked homemade enchilada sauce) which made for a very tasty dinner, indeed. Savory and flavorful! Will make this again. Thank you!

    • You’re very welcome Suzy! Such a great use for your leftover taco meat. I’m so happy you liked this one, thanks so much for taking the time to leave a review!😃

  4. If I could give this recipe a 10 star I would!! 
    Best taco soup I’ve ever tasted. It’s definitely going to be a staple recipe 🙂

  5. I made this Taco Soup recipe tonight for my family. I really wanted something warm and soothing and this fit the bill perfectly!!! We are all fans of Mexican food in this house but this was a nice new way to enjoy the traditional flavors in the comforting form of soup! I was planning to freeze some of this in single portions for work but the fam ate every last drop. I will have to make it again next week and double the recipe. I think I will be making this one regularly. I can’t thank you enough for another recipe we can all enjoy!!!

    • I am so happy to hear that Samantha! I have made this recipe so many times with the intention of freezing it and it rarely happens unless I make a double batch as well, haha! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  6. Love this recipe! I tried the crockpot version and it worked fantastic. My husband added white rice but I left mine as is and we both really enjoyed it. Thanks again for another easy win at dinner time.

  7. Can I use chicken instead of beef?

  8. This was so so good! …a few steps and ingredients but well worth the time 🙂

  9. This is literally one of the best taco soups I’ve ever had!!! I’ve tasted some and they were not as good as this. When I added the cream cheese to and it didn’t completely melt it was difficult for me to understand how it would thicken. When I left it sitting it turned out very good! The soup had a very nice consistency!!!!! 

    • Thanks so much for the great comments and review Lindsey! I’m so happy to hear it’s the best Taco Soup you’ve had. I’ve tried a lot too and spent some time perfecting this one!😃

  10. Delicious! 1 jalapeño was plenty spicy for my family and I might even add more beans next time.

    • Happy to hear the family enjoyed this Jessica! My husbands a little more adventurous when it comes to spice. It’s great being able to control it. Thanks so much for the great review!😍

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