This taco soup is ridiculously easy. Like, dump-everything-in-a-pot-and-walk-away easy. It’s perfect for a weeknight dinner when you’re short on time but still want something that tastes homemade. Honestly, it’s hard to mess this one up.
It’s basically a jazzed-up version of those canned taco soups, but way better because you control what goes in. Plus, it’s cheaper and you probably already have most of the ingredients in your pantry.
And the leftovers? Even better the next day. Just make sure you have some tortilla chips on hand for dipping.

This is the kind of soup you can totally customize to your liking. Don’t have fire-roasted tomatoes? Regular diced tomatoes will work just fine. Not a fan of black beans? Kidney beans or pinto beans are good substitutes. Feel free to play around with the toppings too.
Speaking of toppings, don’t be shy. Load it up with all your favorites: shredded cheese, sour cream, avocado, jalapenos – you name it. It’s a soup party in a bowl!

This recipe makes a pretty big batch, so it’s perfect for feeding a crowd or having leftovers for lunch the next day. It also freezes well, so you can make a double batch and stash some away for a busy weeknight. Just let it cool completely before freezing.

What You’ll Need
- 1 pound ground chuck (80/20)
- 1 (1-ounce) packet taco seasoning, or 3 tablespoons homemade
- 1 medium yellow onion (about 1 1/2 cups), diced
- 4 cloves garlic, minced
- 2 (14.5-ounce) cans fire-roasted diced tomatoes (not drained)
- 3 cups beef stock
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15.25-ounce) can corn, drained, or 1 1/2 cups frozen corn, thawed and drained
- 4 ounces (about 1 cup) shredded cheddar or Colby Jack cheese
- 1/2 cup fresh cilantro leaves, chopped
- Optional toppings: Shredded cheddar cheese, Crumbled cotija cheese, Diced red onions, Avocado, Jalapeño slices, Sour cream, Chopped cilantro, Tortilla strips, Lime wedges

Steps

Cook the meat and aromatics:
Add the ground chuck to a 6-quart dutch oven. Turn the stove to medium heat and use a large spoon to break up the meat in the pot. Sprinkle the taco seasoning over the beef and brown over medium heat until most of the pink is gone, about 5 minutes.
Add the diced onions and garlic to the pot with the ground beef. Sauté the veggies with the meat until the onions and garlic are glossy and just beginning to brown, about 4 minutes.
Remove from the heat. Use a spoon to remove excess fat from the pan and discard.
Add the tomatoes, beef stock, and chiles:
Stir in the fire-roasted tomatoes, beef stock, and green chiles.
Bring to a boil over medium heat. Reduce the heat to medium-low and cover the pot. Simmer the soup for 15 minutes, stirring occasionally.
Add the black beans and corn:
Stir in the black beans and corn, cover the pot, and simmer the soup for another 10 minutes on medium-low heat, stirring once. Taste the soup, adjusting the seasoning to taste with salt or more taco seasoning.
Add the cheese and cilantro:
Turn off the heat. Stir in the shredded cheese and cilantro. Serve topped with your favorite toppings.

Substitutions That Actually Work
Ground turkey or chicken works well in place of the ground beef. You could even use lentils or black beans for a vegetarian version. If you don’t have beef stock, chicken stock or vegetable broth is fine.
Making It Diabetes-Friendly
To make this soup more diabetes-friendly, you can reduce the amount of corn and use a low-sodium beef broth. You can also skip the cheese or use a reduced-fat version.
Tips & Storage
Store leftover taco soup in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months.