Discover a quick and incredibly flavorful weeknight meal with this stove top taco soup. It is a hearty, satisfying, and completely customizable soup perfect for busy evenings. You get all the delicious flavors of your favorite tacos, conveniently packed into one comforting bowl. Best of all, this incredible soup is ready in under an hour using simple pantry staples.
Why You’ll Love This Stove Top Taco Soup
You’ll quickly make this delicious stove top taco soup a regular in your meal rotation for many reasons:
- Quick Prep and Cook Time: This recipe gets dinner on the table fast, perfect for hectic weekdays.
- Simple, Minimal Ingredients Needed: You likely have most of the items in your pantry already.
- Easy to Adapt to Dietary Needs: Effortlessly swap ingredients to fit vegetarian, low-carb, or other preferences.
- Perfect for Meal Prepping: It tastes even better the next day, making it ideal for lunches throughout the week.
- A Comforting Family Favorite: Everyone loves the familiar, savory flavors of tacos in a warm, satisfying soup.
Ingredients
Gather these simple ingredients to create your next favorite stove top taco soup:
- 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
Notes & Substitutions
You can easily customize this hearty soup to your taste and what you have on hand. Feel free to use ground turkey, ground chicken, or a plant-based alternative instead of ground beef. For the beans, pinto, kidney, or navy beans work well if black beans are not available. Fresh, frozen (thawed and drained), or canned corn can all be used interchangeably in this recipe. Adjust the taco seasoning to your preferred spice level, adding more for heat or making your own blend from scratch. Monterey Jack, pepper jack, or even a dairy-free cheese option will work beautifully in place of cheddar. Use low-sodium beef or chicken broth for the base to control the saltiness. Consider adding other vegetables like diced bell peppers, zucchini, or sweet potatoes for extra nutrients and flavor.
Equipment
You won’t need many specialized tools to make this delicious stove top taco soup. Here’s what you need:
- 6-quart Dutch oven or a large pot
- Large spoon or spatula
- Cutting board
- Sharp knife
- Can opener
- Measuring cups and spoons
Instructions
Making this easy stove top taco soup is a breeze. Just follow these straightforward steps for a delicious meal.
- 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.
Step-by-Step Photo: Browning ground beef with taco seasoning.
- Add the diced onions and minced 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.
Step-by-Step Photo: Sautéing onions and garlic with the beef.
- Remove the pot from the heat. Use a spoon to carefully remove any excess fat from the pan and discard it. This step ensures your soup isn’t overly greasy.
Step-by-Step Photo: Draining fat from the beef.
- Stir in the fire-roasted tomatoes (undrained), beef stock, and diced green chiles. Bring the mixture to a boil over medium heat.
Step-by-Step Photo: Simmering soup with tomatoes, stock, and chiles.
- Reduce the heat to medium-low, cover the pot, and let the soup simmer for 15 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- Stir in the black beans and corn. Cover the pot again and simmer the soup for another 10 minutes on medium-low heat, stirring once. This ensures the beans and corn heat through without getting mushy.
Step-by-Step Photo: Adding beans and corn to the soup.
- Taste the soup, adjusting the seasoning to your preference with salt or more taco seasoning if needed. This is your chance to perfect the flavor profile.
- Turn off the heat. Stir in the shredded cheese and chopped fresh cilantro until the cheese is melted and combined.
Step-by-Step Photo: Stirring in cheese and cilantro.
- Serve your delicious stove top taco soup immediately with your favorite toppings. Store any leftover taco soup in an airtight container in the fridge for up to 3 days.
Pro Tips & Troubleshooting
Achieve the best possible stove top taco soup with these helpful tips. Avoid overcrowding the pot when browning the ground beef; work in batches if necessary to ensure even browning. Always drain the fat thoroughly from the cooked meat for a less greasy and better-textured soup. Adjust the taco seasoning amount to suit your spice preference; start with a little and add more as desired. Remember to taste and season generously throughout the cooking process, as flavors develop. Avoid overcooking the vegetables to keep them tender-crisp and flavorful. If your soup is too thin, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until thickened. If it’s too thick, simply thin it with a little extra broth or water.
Serving Suggestions, Storage & Variations
This versatile stove top taco soup offers many ways to enjoy and customize it.
Serving Suggestions
Get creative with your serving! Set up a fun taco soup toppings bar so everyone can customize their bowl. Classic choices include shredded cheese, diced avocado, sour cream, fresh cilantro, or crushed tortilla chips for crunch. For a heartier meal, serve it alongside warm cornbread or a simple green salad.
Storage & Freezing
Store any leftover stove top taco soup in an airtight container in the refrigerator for up to 3 days. To ensure food safety, the USDA provides helpful guidelines for safely storing leftovers. For longer storage, allow the cooled soup to freeze in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before gently reheating on the stovetop. You might need to add a splash of broth or water if the soup has thickened too much after thawing.
Variations
- Slow Cooker Taco Soup: Brown your ground meat as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in cheese and cilantro just before serving.
- Vegetarian: Simply substitute the ground beef with a plant-based ground meat alternative and use vegetable broth instead of beef stock.
- Chicken Taco Soup: Use ground chicken or shredded cooked chicken and chicken broth for a lighter twist.
- Spicier: Kick up the heat by adding a diced jalapeño or serrano pepper with the onions, or stir in a pinch of chipotle powder or cayenne pepper with the taco seasoning.
- Creamy: For a richer soup, stir in 4 ounces of cream cheese or a splash of heavy cream during the last 5 minutes of simmering.
Nutrition Information
Enjoy this delicious stove top taco soup knowing it’s packed with good-for-you ingredients. This meal is rich in protein and fiber, making it a satisfying and flavorful option. According to the Mayo Clinic, dietary fiber is essential for a healthy diet and offers numerous health benefits.
| Nutrient | Amount |
|---|---|
| Calories | 407 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 86 mg |
| Fiber | 6 g |
| Protein | 31 g |
| Saturated Fat | 9 g |
| Sodium | 1091 mg |
| Sugar | 10 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Nutritional values are estimates and can vary based on specific ingredients and brands used. Please adjust ingredients for your specific dietary needs.
Frequently Asked Questions (FAQ)
- What makes it “stove top” taco soup?
This recipe is cooked entirely on your stovetop in one pot, making for easy preparation and cleanup.
- Can I make this soup less spicy?
Absolutely! Use a mild taco seasoning packet and ensure you choose mild diced green chiles to reduce the heat.
- How do I prevent the beans from getting mushy?
To keep your beans firm and delicious, add them in the final simmering stage for just long enough to heat through.
- Can I use fresh tomatoes instead of canned?
Yes, you certainly can. Use about 2-3 cups of finely diced fresh tomatoes in place of the canned fire-roasted variety.
Conclusion
You now have everything you need to enjoy this simple, versatile stove top taco soup. It’s the perfect comfort food for busy nights, delivering a satisfying meal with minimal effort. Feel free to experiment with different toppings and variations to make it uniquely yours. We’d love for you to share your delicious creations and ratings after trying this fantastic recipe!
Easy Stove Top Taco Soup
Ingredients
Equipment
Method
- Brown ground chuck in a dutch oven with taco seasoning for 5 minutes, breaking it up. Add diced onions and garlic, then sauté with the beef for 4 minutes until softened. Drain excess fat.
- Stir in fire-roasted tomatoes, beef stock, and green chiles. Bring to a boil, then reduce heat to medium-low and simmer covered for 15 minutes, stirring occasionally.
- Stir in black beans and corn, cover, and simmer for another 10 minutes on medium-low heat. Taste and adjust seasoning as needed.
- Turn off the heat, then stir in shredded cheese and fresh cilantro. Serve hot with desired toppings.