The Best Stove Top Taco Soup Recipe

Discover the ultimate comfort food with this incredibly easy and flavorful stove top taco soup. This hearty recipe brings together robust Tex-Mex flavors in a single pot, perfect for busy weeknights. You will love how quickly this dish comes together using mostly pantry staples, making it an instant family favorite. Get ready to enjoy a warm, satisfying meal that truly hits the spot.

Why You’ll Love This Stove Top Taco Soup

This easy stove top taco soup quickly becomes a go-to recipe in any kitchen, especially for beginners or busy parents. It delivers maximum flavor with minimal effort.

• Quick Preparation: Prepare this delicious meal in under an hour, ideal for a speedy dinner.
• Pantry Staples: You likely have most ingredients already, simplifying your grocery list.
• Highly Customizable: Easily adjust ingredients and flavors to suit your family’s preferences.
• Meal Prep Friendly: It’s excellent for meal prepping and freezes wonderfully for future enjoyment.
• Hearty & Satisfying: This warm soup offers a fulfilling and comforting dining experience.

Ingredients

Gather these simple ingredients for your delicious stove top taco soup:

• Ground Chuck: 1 pound (80/20 lean) offers rich flavor and texture. Understanding the fat content in ground beef is key to selecting the right cut for your recipe, as detailed in this USDA report on the fat content of ground beef.
• Taco Seasoning: 1 (1-ounce) packet or 3 tablespoons of homemade blend.
• Yellow Onion: 1 medium (about 1 1/2 cups), finely diced.
• Garlic: 4 cloves, freshly minced.
• Fire-Roasted Diced Tomatoes: 2 (14.5-ounce) cans, undrained, for a smoky depth.
• Beef Stock: 3 cups, providing a savory base.
• Diced Green Chiles: 1 (4-ounce) can, for a mild, zesty kick.
• Black Beans: 1 (15-ounce) can, drained and thoroughly rinsed.
• Corn: 1 (15.25-ounce) can, drained, or 1 1/2 cups frozen/thawed corn.
• Shredded Cheese: 4 ounces (about 1 cup) cheddar or Colby Jack.
• Cilantro: 1/2 cup fresh leaves, coarsely chopped for garnish.

Notes & Substitutions

You can easily adjust this taco soup recipe to fit your preferences or what you have on hand.

• Beans: Feel free to swap black beans for pinto, kidney, or even navy beans.
• Veggies: Use fresh, canned, or frozen options for corn, tomatoes, or beans. Ensure equal weight for fresh or frozen, and thaw frozen items first.
• Seasoning: When using a homemade taco blend, adjust the salt content carefully. Try adding chipotle powder or ancho chili powder for a smoky twist.
• Cheese: Monterey Jack or a spicy pepper Jack can add a delightful creamy texture and flavor.
• Meat: Substitute ground chicken, turkey, or even a plant-based crumble for the ground chuck.
• Stock: Low-sodium beef or chicken stock works well to control the overall saltiness of your easy taco soup.

Equipment

You won’t need many special tools for this simple taco soup on the stove. Gather these kitchen essentials before you begin:

• A 6-quart Dutch oven or a large, heavy-bottomed pot.
• A sturdy large spoon or spatula for browning meat and stirring.
• Standard measuring cups and spoons for precise ingredient amounts.
• A cutting board and sharp knife for prepping vegetables.
• A reliable can opener for canned goods.

Instructions

Creating this flavorful stove top taco soup is straightforward and enjoyable. Follow these simple steps for a hearty meal.

Here are the instructions for the Stovetop Taco Soup recipe:

• 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.
• 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.
• 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.
• Turn off the heat. Stir in the shredded cheese and cilantro. Serve topped with your favorite toppings. Store leftover taco soup in an airtight container in the fridge for up to 3 days. Love the recipe? Leave us stars below!

This simple taco soup comes together quickly, filling your home with wonderful aromas. Don’t forget to prepare your favorite toppings for a customizable and fun dining experience.

Pro Tips & Troubleshooting

These expert tips help you achieve the best flavor and consistency for your homemade taco soup. Troubleshoot common issues with ease.

• Flavor Boost: Always drain excess fat after browning the meat. This step ensures a cleaner, richer flavor and prevents a greasy soup.
• Spice Level: Adjust the amount of diced green chiles to control the heat. For more spice, add fresh or canned jalapeño slices.
• Thickening: If you prefer a thicker soup, simply simmer it uncovered for a longer period. This allows more liquid to evaporate.
• Thinning: Should your soup become too thick, add more beef stock, a quarter cup at a time, until you reach your desired consistency.
• Homemade Seasoning: Making your own taco seasoning blend allows you to better control the salt and spice levels, tailoring it to your family’s taste.

Serving, Storage, and Variations

Elevate your stove top taco soup experience with delicious toppings, efficient storage methods, and a convenient slow cooker option. This makes the recipe incredibly versatile for any occasion.

• Serving Suggestions: Turn dinner into a fun build-your-own taco bar! Offer a variety of toppings:
  • Cheeses: Shredded cheddar, crumbled cotija cheese.
  • Fresh Toppings: Diced red onions, creamy avocado slices, spicy jalapeño slices.
  • Condiments: Cool sour cream, extra chopped cilantro, crunchy tortilla strips.
  • Finishing Touch: Fresh lime wedges for a burst of citrus.
• Storage: Store any leftover easy taco soup in an airtight container. Refrigerate it promptly for up to 3 days to maintain freshness.
• Freezing: This is an excellent dish for batch cooking! Allow the cooled soup to come to room temperature completely. Then, transfer it to freezer-safe containers or bags, leaving some headspace. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
• Slow Cooker Variation: Enjoy a hands-off approach for this comforting taco soup recipe.
  • First, brown the ground chuck, onion, and garlic in a skillet as instructed. Drain the fat.
  • Transfer the browned meat and aromatics to your slow cooker.
  • Add all remaining soup ingredients (except the shredded cheese and cilantro) to the slow cooker.
  • Cook on low for 6-7 hours or on high for 3-4 hours.
  • Stir in the shredded cheese and fresh cilantro just before serving, allowing the cheese to melt into the hot soup.

Nutrition

This satisfying stove top taco soup provides a balance of protein, carbohydrates, and fats, making it a fulfilling meal. Always remember that nutritional values are estimates and can vary based on specific ingredients and brands used.

For a comprehensive guide to understanding nutritional data and maintaining a balanced diet, the National Institutes of Health offers valuable resources on healthy eating.

FAQ

Got questions about this delicious stove top taco soup? We have answers to help you make it perfect every time.

• Can I make stove top taco soup vegetarian? Absolutely! Substitute the ground chuck with a plant-based ground meat alternative and use vegetable broth instead of beef stock. Add extra beans or veggies for more substance.
• What are the best toppings for taco soup? Popular toppings include shredded cheese, sour cream, diced avocado, crushed tortilla chips, and fresh cilantro. For unique twists, try cotija cheese, pickled jalapeños, or a dollop of guacamole.
• Can I use different types of meat? Yes, you can! Ground chicken or turkey are excellent lean alternatives. Mild or spicy ground sausage can also add a distinct flavor profile to your taco soup recipe.
• How to thicken or thin stove top taco soup? To thicken, simmer uncovered for longer until desired consistency. To thin, simply stir in additional beef or chicken stock, a little at a time, until it reaches your preferred liquid level.
• Is stove top taco soup healthy? This soup is quite nutritious, packed with protein and fiber. You can make it even healthier by using lean ground meat, low-sodium broth, and loading up on extra vegetables.

Conclusion

This stove top taco soup truly delivers on flavor, ease, and comfort. It’s a wonderful example of how simple ingredients can create an incredibly satisfying meal for the whole family. Whether you are a beginner cook or a busy parent, this versatile and quick recipe is sure to become a cherished addition to your meal rotation. Give this delicious taco soup a try tonight and enjoy the warmth and flavor it brings to your table.

The Best Stove Top Taco Soup Recipe

This easy stovetop taco soup recipe combines seasoned ground chuck with fire-roasted tomatoes, black beans, corn, and green chiles for a hearty and flavorful meal. It's perfect for a weeknight dinner and can be customized with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground chuck (80/20)
• 1 packet taco seasoning 1-ounce packet, or 3 tablespoons homemade
• 1 yellow onion medium, about 1 1/2 cups, diced
• 4 cloves garlic minced
• 2 cans fire-roasted diced tomatoes 14.5-ounce cans, not drained
• 3 cups beef stock
• 1 can diced green chiles 4-ounce can
• 1 can black beans 15-ounce can, drained and rinsed
• 1 can corn 15.25-ounce can, drained, or 1 1/2 cups frozen corn, thawed and drained
• 4 shredded cheddar or Colby Jack cheese ounces, about 1 cup
• 1/2 cup fresh cilantro leaves chopped

Toppings (Optional)

• Shredded cheddar cheese
• Crumbled cotija cheese
• Diced red onions
• Avocado
• Jalapeño slices
• Sour cream
• Chopped cilantro
• Tortilla strips
• Lime wedges

Equipment

• 6-quart dutch oven
• Large spoon

Method

 

Instructions

1. Brown the ground chuck with taco seasoning in a 6-quart dutch oven over medium heat, breaking up the meat until no pink remains (about 5 minutes). Add diced onions and minced garlic, then sauté with the meat for about 4 minutes until glossy and slightly browned; remove excess fat.
2. Stir in the fire-roasted tomatoes, beef stock, and green chiles, then bring the mixture to a boil over medium heat. Reduce the heat to medium-low, cover, and simmer the soup for 15 minutes, stirring occasionally.
3. Add the black beans and corn, cover the pot, and continue to simmer for another 10 minutes on medium-low heat, stirring once. Taste the soup and adjust the seasoning with salt or more taco seasoning as needed.
4. Turn off the heat, stir in the shredded cheese and fresh cilantro, and serve immediately with your favorite toppings. Store any leftover taco soup in an airtight container in the fridge for up to 3 days.

Notes

Adjust seasoning to taste with salt or additional taco seasoning. Store any leftover taco soup in an airtight container in the refrigerator for up to 3 days. Don't forget to serve with your favorite toppings like shredded cheese, sour cream, and tortilla strips.