Welcome to the ultimate weeknight meal solution! This stove top taco soup brings all the comforting, vibrant flavors of your favorite tacos right into a warm, hearty bowl. It’s incredibly quick to prepare, perfect for busy evenings, and relies mostly on simple pantry staples. Get ready for a versatile, crowd-pleasing dish that your whole family will adore, making dinner a breeze.
Why You’ll Love This Stove Top Taco Soup
You’ll quickly fall for this simple stove top taco soup for many reasons. It comes together in under an hour, making it ideal for busy weeknights. The recipe uses mostly pantry ingredients you probably already have on hand. It’s also incredibly simple to customize, so you can easily adjust it to suit any taste preference. Plus, it’s perfect for meal prepping ahead of time or freezing for future quick meals.
Ingredients
Gather your ingredients to create this delicious and simple soup. For a flavorful stove top taco soup, you’ll need:
- 1 pound ground chuck (80/20)
Discover the typical spices that give this dish its signature taste, as highlighted by Allrecipes in their guide to common taco seasoning ingredients.
- 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
For a deeper understanding of their health impact, Medical News Today provides a detailed look at the nutritional benefits of black beans.
- 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
Feel free to customize this soup to your liking! You can swap the black beans for pinto beans or kidney beans. Use fresh diced bell peppers or zucchini in place of some canned ingredients if you prefer. Experiment with different taco seasoning blends to find your favorite flavor profile. For the cheese, Monterey Jack or a Mexican blend works wonderfully. Ground chicken or turkey are excellent lean alternatives to ground chuck. Always opt for low-sodium beef stock to better control the salt content.
Equipment
You won’t need many special tools for this easy recipe. Grab a 6-quart Dutch oven or a large, heavy-bottomed pot. You will also need a large spoon for stirring and a sharp knife for chopping. A cutting board is helpful for preparing your aromatics.
Instructions
Making this stove top taco soup is a straightforward process, perfect for beginners. Just follow these simple steps for a warm and comforting meal.
Step 1: Cook Meat and Aromatics
Add the ground chuck to your 6-quart Dutch oven. Turn the stove to medium heat and use a large spoon to break up the meat. Sprinkle the taco seasoning over the beef and brown it over medium heat until most of the pink is gone, about 5 minutes. Next, add the diced onions and minced garlic to the pot with the ground beef. Sauté these veggies with the meat until the onions and garlic become glossy and just begin to brown, about 4 minutes. Remove the pot from the heat and use a spoon to remove any excess fat from the pan. Discard the fat before moving on.
Step 2: Add Tomatoes, Stock, and Chiles
Stir in the fire-roasted tomatoes, beef stock, and canned diced green chiles. Make sure to scrape up any browned bits from the bottom of the pot, as these add a lot of flavor. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 15 minutes. Remember to stir occasionally to prevent anything from sticking to the bottom of the pot.
Step 3: Incorporate Beans and Corn
Now, stir in the drained black beans and the drained corn. Whether you use canned or thawed frozen corn, ensure it’s well-drained. Cover the pot again and continue to simmer the soup for another 10 minutes on medium-low heat, stirring once. After this simmering time, taste the soup. Adjust the seasoning to your preference, adding more salt or taco seasoning if needed to perfect the flavor of your stove top taco soup.
Step 4: Finish and Serve
Once the soup has simmered and the flavors have melded, turn off the heat. Stir in the shredded cheese and chopped fresh cilantro. The residual heat will gently melt the cheese, making the soup extra creamy. Serve your delicious stove top taco soup hot, topped with all your favorite toppings. For any leftovers, store them in an airtight container in the fridge for up to 3 days.
Pro Tips & Troubleshooting
For a deeper, richer flavor, brown your ground beef thoroughly, allowing some caramelized bits to form before adding other ingredients. Always drain excess fat after browning the meat for a less greasy soup. To adjust spice levels, start with less taco seasoning and add more to taste, or include a pinch of cayenne pepper for extra heat. If your soup becomes too thick, simply add a splash more beef stock or water until it reaches your desired consistency. Prevent soggy toppings by adding them just before serving. You can also make your own taco seasoning blend for customized flavor.
Serving Suggestions & Variations
This versatile stove top taco soup is wonderful on its own, but also shines with creative additions.
Serving Suggestions
Serve this hearty soup with a variety of toppings like shredded cheddar cheese, creamy avocado slices, fresh cilantro, or crispy tortilla strips. A dollop of sour cream and a squeeze of fresh lime juice add brightness. For a complete meal, pair it with a simple side salad or some warm cornbread.
Variations
Easily adapt this recipe! Swap ground chuck for ground chicken or turkey for a lighter version. For a vegetarian stove top taco soup, omit the meat and use vegetable broth, adding extra beans, lentils, or plant-based crumbles. Increase the spice with diced jalapeños or a dash of hot sauce. Add different vegetables like bell peppers, zucchini, or sweet potatoes during the simmering phase. For a creamy soup, stir in a block of cream cheese or a scoop of sour cream at the very end.
Storage & Freezing
Store leftover taco soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Portion cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a little extra broth or water if needed to adjust consistency.
Nutrition Information
Enjoying a bowl of this delicious taco soup offers a balanced meal. The nutrition values below are estimates per serving and may vary slightly based on specific ingredients and portion sizes used. This stove top taco soup provides a good source of protein and fiber.
| Nutrient | Amount |
|---|---|
| Calories | 407 kcal |
| Carbohydrate Content | 25 g |
| Cholesterol Content | 86 mg |
| Fiber Content | 6 g |
| Protein Content | 31 g |
| Saturated Fat Content | 9 g |
| Sodium Content | 1091 mg |
| Sugar Content | 10 g |
| Fat Content | 21 g |
| Unsaturated Fat Content | 0 g |
Frequently Asked Questions (FAQ)
Q: Can I make this soup in a slow cooker?
A: Yes! Brown the meat and aromatics, then combine all ingredients (except cheese and cilantro) in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in cheese and cilantro before serving.
Q: Is this soup spicy?
A: The spice level is mild, primarily from the taco seasoning and green chiles. You can easily increase the heat by adding fresh jalapeños, a pinch of cayenne, or a dash of your favorite hot sauce.
Q: What are the best toppings for taco soup?
A: Classic toppings include shredded cheese, sour cream, avocado, cilantro, and tortilla strips. Diced red onion or crumbled cotija cheese also make excellent additions to this stove top taco soup.
Q: Can I make this recipe vegetarian?
A: Absolutely! Omit the ground beef and use vegetable broth. Add extra beans, lentils, or a can of diced potatoes for a heartier vegetarian version.
Q: How long does taco soup last?
A: Stored properly in an airtight container, leftover taco soup will last for 3-4 days in the refrigerator. It also freezes well for up to 3 months.
Conclusion
This easy stove top taco soup is a true winner for any busy home cook or beginner in the kitchen. Its quick preparation, reliance on pantry staples, and comforting flavors make it an instant family favorite. Don’t hesitate to personalize it with your preferred toppings and variations. Give this delightful recipe a try tonight and discover just how simple and delicious homemade meals can be! We would love to hear your thoughts, so please leave a comment and rating below.
Easy Stove Top Taco Soup
Ingredients
Equipment
Method
- Add the ground chuck to a 6-quart dutch oven over medium heat, breaking it up with a spoon. Sprinkle with taco seasoning and brown until most pink is gone, about 5 minutes.
- Add diced onions and garlic to the pot, sautéing with the beef until glossy and slightly browned, about 4 minutes.
- Remove from heat and spoon out any excess fat from the pan, then discard.
- Stir in the fire-roasted tomatoes, beef stock, and green chiles.
- Bring the mixture to a boil over medium heat, then reduce to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
- Stir in the black beans and corn, cover, and simmer for another 10 minutes on medium-low, stirring once. Taste and adjust seasoning with salt or more taco seasoning.
- Turn off the heat, then stir in the shredded cheese and cilantro. Serve the soup immediately, topped with your favorite garnishes.
- Store any leftover taco soup in an airtight container in the fridge for up to 3 days.