This Easy Taco Soup recipe is just that! Easy peasy. This soup is loaded with hearty meat, beans, canned tomatoes, and taco seasoning. We like to serve ours with a generous handful of Fritos, grated cheese, and sour cream! It’s the perfect dinner for when the nights turn chilly and you also don’t want to spend a long time in the kitchen. 

Ham and Corn Chowder, Sausage Tortellini Soup, and Lasagna Soup are additional recipes we turn to when we’re in the mood for soup.

A bowl full of taco soup garnished with sour cream, cilantro, and cheese.

My 6-can taco soup is a dinner staple at our house during the colder months. I love the warmth and ease of this recipe! 

While there is a lot of variation with taco soup, my taco soup with ground beef combines all the things you love, and that you most likely have in the pantry, in one pot. It’s nice to put to use some of those canned goods you have! 

My Walking Taco Casserole tastes a lot like this taco soup too! So yummy!

When time is short, or if I need to feed a crowd — or my family of boys, which can sometimes be the same thing haha — this is the soup recipe I turn to. It’s the perfect soup for a party, get together, or even game day!

You have to agree when I say, taco soup is a classic. One of my favorite things about this dish is how easy it is to put together. When I say easy, I’m talking easy.

I also love meals that reheat nicely (doesn’t everyone?). Taco soup leftovers reheat beautifully, and it still tastes delicious!

As the nights get colder, I find myself craving the warm soups, pasta dishes, and casseroles. The kind of meals one needs during the winter months. It sounds cliché but soup warms the soul. It really does. Now, if you’ve never made taco soup let me just explain how easy it is to make…

Two bowls of taco soup against a white background.


First you’ll need to gather the following ingredients:

  • 1 – 15 oz can chili — you can grab whatever brand you like. I usually opt for one with meat because I want the extra protein for my boys.
  • 1 – 8 oz can tomato soup
  • 1 – 28 oz fire roasted diced tomatoes — you don’t have to use fire roasted (it just has a little extra seasoning to them), diced or petite diced tomatoes work great too! 
  • 1 – 4 oz can diced green chilies
  • 1 – 15 oz can kidney beans – rinsed and drained
  • 1 can of whole corn – alternatively you can use 1 1/2 cups of frozen corn (which is what I usually do).
  • 16 oz ground beef
  • Yellow onion 
  • 8 oz water — I usually dump the tomato soup into the pot and then fill the now empty tomato soup can with water then add that to the soup.
  • 1 package (1 oz) taco seasoning mix — can also use homemade taco seasoning.
A large pot full of taco soup.

How to Make The Easiest Taco Soup of Your Life

  1. Brown the beef and cook the chopped onions.
  2. Add all of the remaining ingredients to a large pot. (You can also make this taco soup in a crockpot, slow cooker, or instant pot.) — Since this soup doesn’t take long to cook, sometimes it’s just easiest for me to do it in one pot, right before dinner.
  3. Simmer for 5 minutes. I like to simmer the soup for 20-30 minutes because it helps the flavors of the soup become more profound. But if you’re in a time crunch you can simply simmer for a few minutes and then serve the soup.
  4. Garnish with Fritos. Lots of Fritos. How can you say no to a dinner served with Fritos?! You can’t.
    We also like to add sour cream, grated cheese, avocado slices, cilantro and fresh jalapeños (if you want a spicy version).

Now, with dinner on the table in a few simple minutes, you can make the taco soup your own by adding whatever toppings you’d like. 

A large spoon scooping up taco soup from a pot.

Tools Used for This Recipe

A bowl of taco soup topped with Fritos, sour cream, and cheese.

Recipe Tips

This taco soup is filled with great protein and vegetables, but if you want to switch things up to go a level up on the healthy factor, here are some tips

  • Swap out ground beef for ground turkey — This is a great substitution in any recipe that includes ground beef that you want to make a bit healthier. 
  • Crock Pot Taco Soup — YES, you can make this recipe in the crock pot. To do so, simply cook the onion and brown the beef in a skillet on the stove. Transfer the meat and onion mixture to the crock pot then add the remaining canned ingredients to the crock pot and cook on low for several hours or until ready to serve. When I’m serving this at a party or for game day, I always make it in my slow cooker for added convenience. 😄
  • Use freshly cooked corn instead of frozen or canned — If you’re looking for ways to improve your meals, swapping out canned or frozen food items for fresh is always a great option! Just remember that the time will increase since you’ll be preparing more food items instead of just opening cans or bags of frozen food.
  • Replace the canned chili with pinto beans and spices — If you don’t want to use canned chili, simply swap out canned chili for some chili powder and pinto beans. Usually canned chili is made with pinto beans, chili powder, crushed tomatoes, vinegar, sugar, etc. But we can nix the preservatives and use cooked pinto beans and chili powder instead. 
  • Add more beans — Feel free to add a second can of kidney beans, or even black beans!
  • Take care with your taco soup toppings — If you’re looking for healthier options, you can swap out sour cream for a fat free sour cream, or cut the sour cream. You can also eliminate the shredded cheese you put on top and instead add diced green onions, fresh tomatoes, etc. 
  • Replace Fritos with a healthier chip option — Normal tortilla chips have less calories and fat than Fritos, so there’s an easy option if you are looking to make the soup a bit healthier. I love that the Fritos give the soup that taco shell crunch, but it doesn’t have to be Fritos! Find a chip or cracker that you love that gives it that yummy crunch.
A bowl of taco soup against a white background.


  • Is taco soup healthy? — The tomatoes, corn, and beans in taco soup all provide health benefits we need. Tomatoes are high in vitamin C, vitamin K and potassium. Corn is high in zinc, magnesium, vitamin B, and iron. All important nutrients we need! And beans are high in protein, fiber and vitamin B. So, yes! This soup is yummy and filled with ingredients that will provide vitamins and nutrients you need. If you are looking for ways to make the soup even healthier, read the recipe tips above.
  • Can you freeze taco soup? — Yes yes yes yes! I’m all for making food and freezing it for a quick meal later. You can definitely freeze taco soup. Simply pour the soup into a glass jar or zip top bag (without any of the toppings, of course) and freeze for 3-6 months. 
  • What goes well with taco soup? — That’s a great question! I love serving this taco soup with some fresh biscuits, homemade rolls (for dipping, of course!), or a side of spinach salad
A bowl of taco soup garnished with Fritos and chopped jalapeños.

If you love this taco soup recipe, try these:

A bowl full of taco soup garnished with sour cream, cilantro, and cheese.
Print Review
5 from 2 votes

Taco Soup

This classic taco soup recipe is a keeper. You and your family will love it!
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 12 servings


  • 1 – 15 oz can chili
  • 1 – 8 oz can tomato soup
  • 1 – 28 oz fire roasted diced tomatoes
  • 1 – 4 oz can diced green chilies
  • 16 oz ground beef
  • yellow onion, chopped (about 1 1/4 cups)
  • 1 – 15 oz can kidney beans - rinsed and drained
  • 8 oz water
  • 1 can of whole corn - alternatively you can use 1 1/2 cups of frozen corn (which is what I usually do).
  • 1 pkg (1 oz) taco seasoning mix


  • sour cream
  • grated cheddar cheese
  • Fritos
  • chopped cilantro
  • avocado slices


  • In a large pot over medium heat add the ground beef and onion. Cook until beef is cooked through and the onion is translucent. If there’s grease from the beef, drain it. 
  • With the cooked beef and onion in the large pot, add the chili, tomato soup, stewed tomatoes, green chilies, kidney beans, water, corn, and taco seasoning. Bring to a boil, then reduce to a simmer and simmer for 30-40 minutes. Simmering isn’t completely necessary. It just helps the flavor develop. I’ve eaten this taco soup plenty of times without simmering it, and it still tastes great! 
  • Serve soup warm and top with sour cream, Fritos, avocado slices, cilatnro, and grated cheddar cheese. 



Nutritional information does not include topping suggestions.


Calories: 101kcal (5%)Carbohydrates: 1gProtein: 6g (12%)Fat: 7g (11%)Saturated Fat: 2g (10%)Cholesterol: 26mg (9%)Sodium: 261mg (11%)Potassium: 102mg (3%)Vitamin A: 275IU (6%)Vitamin C: 1.3mg (2%)Calcium: 7mg (1%)Iron: 0.9mg (5%)
Course: Soup
Cuisine: American
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This recipe was first published November 2017, but has been updated with new pictures and more recipe information.