When it’s cold or damp outside, nothing hits the spot like a warm bowl of soup. I have a handful of soups I truly love, and this Quick and Easy Taco Soup is always at the top of the list. It started as one of those “throw everything in the pot” experiments using pantry staples — and it turned out so good that it quickly became a regular in our meal rotation.
One of my favorite things about this recipe is how well it uses food storage staples. Tomato sauce, beans, corn — these are all ingredients that store beautifully and are perfect for rotating through your pantry.
This soup is also incredibly versatile. Use whatever beans you have on hand: black beans, cannellini, pinto, kidney, northern — any two cans will work. Green chilies and taco seasoning bring just the right amount of spice, while tomato paste and beef broth make the base rich and savory.
Serve it with tortilla chips or crusty bread and pile on your favorite toppings: shredded cheese, sour cream, tortilla strips, chopped tomato, onion, avocado… anything goes. It’s the perfect weeknight meal when you need something warm, hearty, and fast.
Ingredients:
- 28oz can tomato sauce (or can sub (2) 15oz cans)
- 10oz can Rotel (diced tomatoes with green chilies)
- 4oz can diced green chilies
- 1 Tbsp olive oil
- 1 onion finely diced
- 1/2 Tbsp minced garlic
- 1 pound ground beef or ground chicken
- 1 tsp salt
- 1/2 tsp pepper
- 15oz can cannellini beans, drained and rinsed
- 15oz can black beans, drained and rinsed
- 8oz frozen corn (or use one can, drained)
- 1/4 cup taco seasoning
- 2 Tbsp concentrated tomato paste
- 2 cups beef broth
- 1 Tbsp sugar
Instructions:
- Throw the tomato sauce, Rotel and green chilies in the blender and blend until smooth. Set aside.
- In a non-stick stock pot, sauté onions in the olive oil until soft and translucent. Add the minced garlic and cook for an additional minute.
- Add ground beef or chicken and the salt and pepper and break up into small pieces while browning until the meat is cooked through, (I like mine a little crispy.)
- Add the tomato blender mixture, beans, corn, taco seasoning, tomato paste, beef broth and sugar to the pot and bring to a boil.
- Reduce heat to medium and simmer for 30-40 minutes minimum, stirring frequently.
- Season with additional salt and pepper to taste as desired.
Quick and Easy Taco Soup
EQUIPMENT (Amazon Associate Links)
Ingredients
- 28 oz can tomato sauce (or can sub two 15oz cans)
- 10 oz can Rotel (diced tomatoes with green chilies)
- 4 oz can diced green chilies
- 1 Tbsp olive oil
- 1 onion finely diced
- 1/2 Tbsp minced garlic
- 1 pound ground beef or ground chicken
- 1 tsp salt
- 1/2 tsp pepper
- 15 oz can cannellini beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 8 oz frozen corn (or use one can, drained)
- 1/4 cup taco seasoning
- 2 Tbsp concentrated tomato paste (in a tube)
- 2 cups beef broth
- 1 Tbsp sugar
Instructions
- Throw the tomato sauce, Rotel and green chilies in the blender and blend until smooth. Set aside.
- In a non-stick stock pot, sauté onions in the olive oil until soft and translucent. Add the minced garlic and cook for an additional minute.
- Add ground beef or chicken and the salt and pepper and break up into small pieces while browning until the meat is cooked through, (I like mine a little crispy.)
- Add the tomato blender mixture, beans, corn, taco seasoning, tomato paste, beef broth and sugar to the pot and bring to a boil.
- Reduce heat to medium and simmer for 30-40 minutes minimum, stirring frequently.
- Season with additional salt and pepper to taste as desired.
Taco Soup FAQs
Can I use different types of beans in this taco soup?
Yes! This recipe is super flexible. You can use any two cans you have on hand — black beans, cannellini, pinto, kidney, or northern beans all work beautifully.
Do I have to blend the tomato sauce, Rotel, and green chilies?
Blending them creates a smooth, rich base and helps the flavors meld together. If you prefer a chunkier texture, you can skip the blender step.
Can I make this taco soup in the slow cooker?
Absolutely. Brown the meat with the onions and garlic first, then add everything to the slow cooker. Cook on LOW for 4–6 hours or HIGH for 2–3 hours.
How spicy is this taco soup?
It has a mild to medium heat from the green chilies and taco seasoning. For less spice, use mild Rotel. For more heat, add hot green chilies or a pinch of cayenne.
What toppings go well with taco soup?
Shredded cheese, sour cream, tortilla chips or strips, avocado, chopped tomato, onion, cilantro, and lime juice are all delicious options.
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