When I need a quick and easy flavorful recipe, I instantly think of this taco soup recipe. It comes together in 30 minutes on a busy night but those flavors are straight up bold and popping. I just grab some pantry staples like canned beans and corn along with some ground beef so I can get this on the dinner table stat. It’s just straight comfort y’all especially when served with a big hunk of Mexican cornbread.
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How to make Taco Soup
- In a deep shallow pan, heat the oil and add the ground turkey. Cook for about 5-8 minutes or until lightly brown.
- Add the onions, garlic, and tomatoes and cook for 1 minute. Then add the taco seasoning, stirring occasionally.
- Add the beans and corn.
- Add chili powder, cumin, cilantro, and water. Stir. Bring to simmer
- Serve warm with cheese, fresh chopped herbs, chips, and or sour cream.
Taco Soup Recipe
This perfectly easy, ready in 30 minutes Mexican Taco Soup recipe is full of bold vibrant flavors, robust spices and completely made from pantry staples like canned beans and corn!
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Servings: 6 servings
Ingredients
- 1 tbsp olive oil optional
- 1 lb ground turkey
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 cup red onions chopped
- 3 garlic cloves minced
- 1-2 tomatoes chopped
- 3 tbsp taco seasoning
- 15.5 oz canned pinto beans undrained
- 15 oz canned corn, undrained or 2 cups cooked frozen corn
- 1 tsp chili powder
- 1 tsp cumin
- 1 tbsp cilantro chopped
- 1 1/2 cup water
Instructions
- In a medium Dutch oven or shallow pan, heat the oil and add the ground turkey and season with salt and pepper. Cook for about 5 minutes or until lightly brown, scraping the bottom of the pan with a wooden or silicone utensil as needed to loosen the ground turkey as it cooks.
- Add the onions, garlic, and tomatoes and cook for 1 minute. Then add the taco seasoning, stirring occasionally.
- Add the beans and corn. Cook for 2 minutes. stirring occasionally.
- Immediately add chili powder, cumin, cilantro, and water. Stir. Bring to simmer for 10 minutes. Season to taste.
- Serve warm with cheese and sour cream.
Notes
You could easily make this dish vegetarian by simply skipping the beef and you won’t feel like you’re missing out. If you would like to have a substitute in its place, you could always add some chunks of sweet potato or even some cubed smoked tofu.
Nutrition
Calories: 234kcal | Carbohydrates: 24g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 850mg | Potassium: 599mg | Fiber: 4g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg
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Recipe Tips
- Swap the beef: Ground turkey, ground pork or ground chicken also works really well in this recipe. Totally up to you.
- Vegetarian option: Just leave the beef out. Sweet potato is also incredible in this dish.
- Topping Options: Shredded cheese and sour cream is definitely the way to go.
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LOVE at first bite!
Thank you so much for sharing your gift of food with us. Truly you are amazing. Your baby girl is a blessing so cute. I have tried many of your recipes all are delicious. Keep them coming!!
Love your recipes!! Taco soup or salad could be every night in our house.
Keep those great ideas coming.
Is delicious
Love this soup! Quick and easy and my whole family loved it.
This soup looks incredible. All my favourite flavours in a soup.
This is a great recipe! I love taco soup because of how filling it is.
I love ALL the flavors in this dish! And, we all are nuts about tacos so I bet this soup is simply amazing! We’ll be trying this on our next cold day for sure!
This is one of those recipes we have on repeat all winter long! It’s so tasty and the family LOVES it!