Stovetop Taco Soup
This stovetop taco soup is hearty, filling, and loaded with ground beef, beans, corn, tomatoes, green chiles, ranch seasoning, and taco seasoning. It’s made in one pot on the stove and has that thick, chili-style texture.
💌 Don't forget to save this recipe!
One of my grandmothers shared this recipe with me years ago. She’s the same grandmother who gave me our easy coconut cake recipe, and she made this taco soup a lot during fall and winter.
Her favorite way to serve it was with Cool Ranch Doritos, and I think she was onto something. The soup is great with the usual toppings, but those crushed chips put it over the top.
It’s really easy to make and has turned out to be one of our favorite soup recipes! We hope you love it as much as we do.
My Tips for the Best Stovetop Taco Soup
The simmer time is what controls the texture. After everything goes into the pot, let the soup simmer long enough for the flavors to come together and the broth to thicken a bit.
If you like a thinner taco soup, cook for closer to 30 minutes. If you want it thicker and more like chili, let it go closer to 40 minutes or a little longer. Make sure to stir now and then so nothing sticks to the bottom.
This is also one of those soups where toppings really add an extra layer of flavor. Shredded cheese, sour cream, green onions, cilantro, tortilla chips, or Cool Ranch Doritos all work. Use what you have and make it as loaded as you like.
For a full meal, serve this with Mexican rice and jalapeño cheddar cornbread. If you want a pressure cooker version, try our Instant Pot chicken taco soup.
How to Make Stovetop Taco Soup
Cook the beef and onion: Add the ground beef and diced onion to a large soup pot over medium heat. Cook until the beef is browned and no longer pink, breaking it apart as it cooks. Drain off any excess grease if needed.
Add the seasoning: Stir in the ranch seasoning mix and taco seasoning. Let them cook with the beef and onion for a couple of minutes so the seasoning coats the meat before the rest of the soup ingredients go in.
Add the soup ingredients: Stir in the black beans, pinto beans, corn, diced tomatoes with green chiles, and water. The soup will look brothy at first, but it thickens as it simmers.
Simmer: Let the taco soup simmer over medium heat for 30 to 40 minutes. Stir it occasionally and lower the heat if it starts bubbling too hard.
Serve: Ladle the soup into bowls and add your favorite toppings. We like shredded cheese, sour cream, green onions, cilantro, tortilla chips, and Cool Ranch Doritos.
More Delicious Soup Recipes
How to Video
Ingredients
- 16 ounces ground beef
- 1 white onion, diced
- 1 ounce ranch seasoning mix
- 1 ounce taco seasoning
- 15 ounces black beans, drained and rinsed
- 15 ½ ounces pinto beans, drained and rinsed
- 15 ½ ounces sweet corn, drained and rinsed
- 10 ounce diced tomatoes and green chiles
- 4 ½ cups water
💌 Don't forget to save this recipe!
Instructions
- In a large saucepan or soup pot, cook the ground beef and diced onion over medium heat for 10 to 15 minutes, or until the beef is cooked through and no longer pink. Break the beef apart as it cooks, then drain excess grease if needed.16 ounces ground beef1 white onion
- Add the ranch seasoning mix and taco seasoning. Stir to combine, and cook for 2 to 3 minutes.1 ounce ranch seasoning mix1 ounce taco seasoning
- Add the black beans, pinto beans, corn, diced tomatoes with green chiles, and water. Stir well.15 ounces black beans15 ½ ounces pinto beans15 ½ ounces sweet corn10 ounce diced tomatoes and green chiles4 ½ cups water
- Simmer over medium heat for 30 to 40 minutes, stirring occasionally.
- Serve warm with tortilla chips, sour cream, shredded cheese, green onions, cilantro, Cool Ranch Doritos, or your favorite taco toppings.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of soup with no toppings. Actual calories will vary.
- Store leftover taco soup in an airtight container in the refrigerator for up to 3 days.
- For a thicker soup, simmer it a little longer. For a thinner soup, stop closer to 30 minutes.
This soup is soo good. 10/10 recommend!
Thanks so much, Jacklyn! We’re glad you enjoyed it and hope you have a fantastic day! 😊
Thank You so much for this yummy recipe! I had to feed 7 friends that were over helping my husband build our shop and I wanted to use what I had on hand, but I needed it to be tastey since they had given up a Saturday to climb rafters and carry wood, ect and your soup hit the spot! Everyone loved it, With the lower temp outside it warmed the workers and filled their tummies “). So thanks again for sharing, and I loved the video, since I’m not the best cook. THANK YOU!!!!!!!
Thank you for commenting, Julie! We really appreciate you sharing your experience with the recipe. Kim and I are thrilled the soup worked out for you and the workers. We hope you have a lovely day 🙂
Thank You so much for this yummy recipe! I had to feed 7 friends that were over helping my husband build our shop and I wanted to use what I had on hand, but I needed it to be tastey since they had given up a Saturday to climb rafters and carry wood, ect and your soup hit the spot! Everyone loved it, With the lower temp outside it warmed the workers and filled their tummies “). So thanks again for sharing, and I loved the video, since I’m not the best cook. THANK YOU!!!!!!!