If you’re dreaming of a big, bold bowl of comfort with all the zesty flavors of taco night, Stovetop Taco Soup is about to become your new favorite weeknight meal. Smoky, savory, cheesy, and loaded with hearty beef and veggies, it’s everything you love about tacos—transformed into cozy soup form and ready in under an hour, all on your stovetop. Perfect for busy evenings or feeding a crowd!
Why You’ll Love This Recipe
- One-Pot Wonder: The entire Stovetop Taco Soup comes together in a single pot, saving you from a mountain of dishes and making cleanup a total breeze.
- Big, Bold Taco Flavor: Every bite is packed with zesty taco seasoning, fire-roasted tomatoes, and hearty beef—like your favorite taco night, in cozy soup form.
- Incredibly Customizable: Whether you need it spicy, vegetarian, or extra cheesy, this recipe flexes beautifully to your taste or what’s in your pantry.
- Family-Friendly and Crowd-Pleasing: Even picky eaters can find a topping they love, making it perfect for gatherings or meal prep for the week.
Ingredients You’ll Need
The beauty of Stovetop Taco Soup is in how effortlessly each ingredient layers in flavor, color, and that irresistible taco vibe. Most are pantry staples, but together, they create magic—juicy beef, zingy aromatics, sweet corn, bold tomatoes, and plenty of cheese!
- Ground chuck (80/20): The perfect balance of flavor and moisture; a little fat means a rich, satisfying base.
- Taco seasoning: Store-bought or homemade, it’s the secret to that signature Tex-Mex warmth and spice.
- Yellow onion: Adds mellow sweetness and depth that melds into the broth.
- Garlic: Essential for building savory flavor; mince fresh for best results.
- Fire-roasted diced tomatoes: Don’t drain them! Their smoky flavor and juices create a bold, savory foundation.
- Beef stock: Adds richness and body, elevating the soup beyond basic taco filling.
- Diced green chiles: A gentle kick and subtle tang—these are mild but totally optional if you want less heat.
- Black beans: Make things extra hearty, with creamy texture and satisfying protein.
- Corn: Sweet pops of color and crunch, whether from a can or frozen (just thaw first if using frozen).
- Shredded cheddar or Colby Jack cheese: Melts into the broth for luscious, gooey bites—choose your favorite!
- Fresh cilantro: Stirs in a burst of color and herbaceous finish; skip or swap for parsley if you’re not a fan.
- Optional toppings: Think more cheese, crumbled cotija, red onions, avocado, jalapeños, sour cream, chopped cilantro, tortilla strips, and lime wedges for finishing flair.
Variations
One of my favorite things about Stovetop Taco Soup is how easy it is to riff on the recipe. From swapping the protein to dialing up the toppings, it’s ultra-adaptable for dietary needs, available ingredients, or when the craving for something different strikes.
- Go Vegetarian: Skip the meat and use two cans of beans—try pinto or kidney for a hearty, plant-based twist.
- Make It Spicy: Add diced jalapeños with the onions and garlic, or stir in chipotle powder for extra heat and smoke.
- Swap the Cheese: Use pepper jack for more kick, or go dairy-free with your favorite plant-based cheese shreds.
- Try Ground Turkey or Chicken: Lighten it up by using ground turkey or chicken in place of beef; equally delicious!
How to Make Stovetop Taco Soup
Step 1: Brown the Beef and Add Aromatics
Start by adding the ground chuck to a large Dutch oven or heavy soup pot, then turn the heat to medium. Sprinkle taco seasoning directly onto the beef and use a spoon to break it up as it cooks—aim for crumbly, flavorful bites. Once almost all the pink is gone (about 5 minutes), toss in the diced onions and minced garlic. Sauté everything together until the onion edges start to turn golden and the garlic is glossy—this really builds the savory backbone of your Stovetop Taco Soup!
Step 2: Drain and Build the Base
When the beef is nicely browned and the veggies are fragrant, carefully tilt the pot to remove excess fat with a spoon (especially if your beef is on the fattier side). Next, stir in the fire-roasted tomatoes—juices and all—plus the beef stock and diced green chiles. Give it a good mix, bring the pot to a gentle boil, then lower the heat so the soup stays at a steady simmer. Cover and let everything cozy up for 15 minutes, stirring occasionally. Your kitchen will smell incredible!
Step 3: Add Beans and Corn
Now, stir in the black beans and corn, making sure they’re distributed evenly. Return the lid and let your Stovetop Taco Soup bubble away on medium-low for another 10 minutes. This lets the flavors meld and the beans pick up all those taco-y vibes. Don’t forget to taste and adjust seasoning—sometimes an extra pinch of salt or taco seasoning is just the thing.
Step 4: Stir in Cheese and Cilantro, Then Serve
Turn off the heat and immediately stir in the shredded cheese until it melts into the broth, making every spoonful creamy and satisfying. Add the fresh chopped cilantro for a burst of color and flavor. Ladle the soup into bowls and dive straight in—with your favorite toppings (because taco soup is always better with a little flair)!
Pro Tips for Making Stovetop Taco Soup
- Choose the Right Beef: Using 80/20 ground chuck means a more flavorful broth, but don’t skip draining excess fat to keep the soup from feeling greasy.
- Bloom Your Spices: Sprinkling taco seasoning on the beef as it browns helps the spices toast and release their full aroma into the soup.
- Simmer for Depth: Don’t rush the simmer step—the extra minutes let every ingredient infuse the broth for the richest Stovetop Taco Soup flavor.
- Cheese at the End: Stir in the cheese off the heat for maximum meltiness and a silky, cheesy finish.
How to Serve Stovetop Taco Soup
Garnishes
This soup is all about the toppings—a sprinkle of extra cheddar, a dollop of sour cream, or a spoonful of diced avocado can take your Stovetop Taco Soup from yummy to absolutely over-the-top. Don’t forget crunchy tortilla strips, fresh cilantro, or a squeeze of lime for zing; they make every bowl feel special and totally personalized.
Side Dishes
Stovetop Taco Soup hardly needs anything on the side, but if you’re feeling festive, warm flour tortillas, cheesy quesadillas, or a platter of tortilla chips are always a hit. You could also serve a crisp green salad tossed in a tangy vinaigrette to contrast the soup’s richness.
Creative Ways to Present
For a dinner party twist, try serving Stovetop Taco Soup in individual bread bowls or set up a “taco soup bar” with all the garnishes for guests to build their perfect bowl. In small mugs or jars, it’s a fun hand-held appetizer for game day or casual gatherings, and the colors absolutely pop!
Make Ahead and Storage
Storing Leftovers
Leftover Stovetop Taco Soup might be even better the next day—simply let it cool, then transfer to an airtight container. It keeps beautifully in the fridge for up to three days, making it perfect for lunch meal prep or easy dinners later in the week.
Freezing
This soup is freezer-friendly! Once cooled, portion into freezer-safe containers (leaving a bit of space for expansion). It freezes well for up to three months. Just leave off any toppings until you’re ready to reheat and enjoy.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if it thickens up, and top with fresh garnishes to bring everything back to life.
FAQs
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Can I make Stovetop Taco Soup ahead of time?
Absolutely! In fact, the flavors only get better after a rest in the fridge. Make it up to two days ahead, refrigerate, and gently reheat when ready to serve. Hold off on adding toppings until just before serving for best texture and freshness.
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What can I use instead of ground beef in this soup?
Try ground turkey or chicken for a lighter version, or keep it vegetarian by doubling the beans and adding more veggies, like bell peppers or zucchini. The method and timing remain essentially the same.
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How spicy is Stovetop Taco Soup, and how can I control the heat?
The recipe is pleasantly mild, thanks to canned green chiles and classic seasoning, but you can easily spice it up with hot taco seasoning, extra jalapeños, or a dash of cayenne. For a milder batch, use mild taco seasoning and skip the green chiles entirely.
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Will Stovetop Taco Soup thicken as it sits?
Yes—since beans, corn, and cheese absorb liquid, leftovers tend to thicken. If you want a thinner soup upon reheating, just stir in a splash of beef broth or water until it reaches your preferred texture.
Final Thoughts
There’s just something irresistible about Stovetop Taco Soup—it’s unfussy, filling, and bursting with everything you crave from a taco night, all cozy in one pot. I truly hope you’ll give it a try and make it your own, adding your favorite toppings or spins. Gather around the table, fill your bowls high, and let the happy “mmm” noises begin!
Print
Stovetop Taco Soup Recipe
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful stovetop taco soup that is easy to make and perfect for a cozy meal. This soup is packed with ground beef, beans, corn, and a blend of delicious spices, topped with cheese, cilantro, and your favorite toppings.
Ingredients
Ground Beef Mixture:
- 1 pound ground chuck (80/20)
- 1 (1-ounce) packet taco seasoning, or 3 tablespoons homemade
Vegetables and Beans:
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 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
To Serve:
- 4 ounces 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
Instructions
- Cook the meat and aromatics: Add ground chuck to a Dutch oven over medium heat. Break up the meat, sprinkle with taco seasoning, and brown for about 5 minutes. Add onions and garlic, sauté until glossy.
- Add the tomatoes, beef stock, and chiles: Stir in tomatoes, beef stock, and green chiles. Bring to a boil, then simmer covered for 15 minutes.
- Add the black beans and corn: Stir in black beans and corn, simmer covered for another 10 minutes.
- Add the cheese and cilantro: Remove from heat, stir in cheese and cilantro. Serve topped with desired toppings.
Notes
- You can adjust the seasoning to taste with salt or more taco seasoning.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
