Healthy taco soup is a hearty, comforting dinner made with ground beef, three kinds of beans, corn and a flavorful taco-seasoned broth. It’s filling without being complicated, and you can make it on the stovetop or in a slow cooker. The recipe makes 12 servings, so it’s especially good for feeding a crowd or stocking your freezer with easy meals.

This recipe combines two family favorites: taco soup and bean soup. Rather than relying on canned tomatoes, it gets much of its flavor and texture from chili beans packed in seasoned sauce. Black beans and great northern beans add variety, while the corn brings a little sweetness to balance the spices.

It’s mildly seasoned, making it a good option for kids, and everyone can customize their bowl with cheese, sour cream, avocado, tortilla chips or hot sauce. If you enjoy family-friendly meals like this, try my Kid-Friendly Chili, which also has a mild flavor and makes great leftovers.

What’s to Love

Hearty and filling – ground beef, beans and corn make this a satisfying main dish
Mostly pantry ingredients – canned beans, corn, broth and taco seasoning keep preparation simple
Budget-friendly – inexpensive beans and corn help stretch the ground beef into 12 servings
Stovetop or slow cooker – choose whichever cooking method works best for your schedule
Great for meal prep – leftovers keep well in the refrigerator and can be frozen for future meals

One of my favorite things about this taco soup is how much food you get from relatively inexpensive ingredients. The ground beef is the biggest expense, but the beans and corn stretch it into a substantial meal.

If you’re looking for another satisfying dinner using ground beef, this Ground Beef Pasta is another great option for cooler evenings.

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

Ground beef – the recipe calls for 2 pounds (907 grams). Brown it completely and drain off excess fat before combining it with the remaining ingredients. Lean ground beef works well if you prefer a less-rich soup.
Chili beans – these are canned beans packed in seasoned chili sauce. Don’t drain them! The sauce adds flavor and helps give the soup its hearty consistency. Plain canned beans won’t provide exactly the same result.
Great northern beans and black beans – drain and rinse these before adding them. The great northern beans have a softer, creamier texture, while the black beans are firmer. You can substitute other cooked, canned beans, such as pinto or kidney beans, if needed.
Corn – canned whole kernel corn makes this especially convenient. Drain it before adding it to the soup. Cans ranging from approximately 14.25 to 15.5 ounces (404 to 439 grams) work fine, so don’t worry about small differences between brands.
Broth – I use 2 cups (473 ml) of beef broth and 1 cup (236 ml) of vegetable broth. You can use beef broth for all 3 cups (710 ml) if that’s what you have. Lower-sodium broth is a good choice because the chili beans and taco seasoning already contain salt. If you prefer homemade, try this Instant Pot Beef Broth, or check out these beef broth substitutes if you’re out.
Taco seasoning – two standard packets (1 ounce / 28 grams each) work well or you can use 4–6 tablespoons homemade taco seasoning. Homemade blends differ in strength, saltiness and heat, so taste the soup before adding more.
Lime juice – the 1/4 cup (60 ml) of lime juice adds brightness and helps balance the rich beef and seasoned beans.

Gluten-free option

The soup can be made gluten-free, but check the labels on the chili beans, taco seasoning and both broths. Also check that any tortilla chips used for topping are gluten-free.

Dairy-free option

The soup itself doesn’t require dairy, provided your packaged ingredients are dairy-free. Simply leave off the cheese and sour cream or replace them with dairy-free alternatives.

If you enjoy taco-inspired meals and need to avoid dairy, this Dairy-Free Taco Pasta Salad is another filling option. For a more traditional version, try this Taco Pasta Salad.

How to Make It

One of the best things about this soup is how little preparation it requires. There’s no long list of vegetables to chop, and the canned beans and corn are already cooked. You just need to brown the beef before combining everything.

Stovetop Method

Brown the beef – cook the ground beef in a large Dutch oven or stockpot over medium to medium-high heat, breaking it apart, until fully browned. Drain off excess fat.
Add the remaining ingredients – pour in the beef broth and vegetable broth, then add the drained corn, undrained chili beans, rinsed great northern beans, rinsed black beans, taco seasoning and lime juice. Stir everything together.
Simmer – bring the soup to a gentle simmer, then reduce the heat to low or medium-low. Simmer gently, partially covered, for about 1 hour, stirring occasionally. Add a little additional broth if the soup becomes thicker than you’d like.
Serve – taste and adjust the seasoning if needed, then ladle into bowls and add your favorite toppings.

Slow Cooker Method

Brown and drain the ground beef in a skillet before transferring it to a large slow cooker.
Add the broths, corn, beans, taco seasoning and lime juice. Make sure to include the sauce from the chili beans. Stir everything together.
Cover and cook on LOW for 3 to 6 hours, until thoroughly heated and the flavors have blended. The beans will stay firmer with shorter cooking and become softer the longer the soup cooks.
Taste, adjust the seasoning if necessary and serve with your favorite toppings.

Because this recipe makes such a large batch, check that your slow cooker is big enough to hold all the ingredients without exceeding its maximum fill line.

Tips for Success

Use a large pot – this makes about 12 servings, so a 7- to 8-quart (6.6- to 7.6-liter) Dutch oven or stockpot gives you plenty of room to stir
Drain the correct cans – drain and rinse the black beans and great northern beans, and drain the corn, but keep all the seasoned sauce from the chili beans
Keep the simmer gentle – boiling vigorously for an hour can reduce too much broth and cause the beans to break down
Adjust the heat – mild taco seasoning makes this family-friendly, but hot sauce, extra chili powder, jalapeños or other hot peppers can be added for more heat
Taste before adding salt – the canned chili beans, broth and taco seasoning can already make the soup quite salty
Set out toppings separately – a toppings bar makes this especially useful for feeding kids or a crowd with different preferences

Troubleshooting

Soup too thick? This soup is naturally quite hearty because it contains so many beans, corn and beef. If you prefer a brothier soup or it thickens too much while simmering, stir in some additional broth until it reaches your desired consistency.

Soup too thin? Let it simmer uncovered for a little longer, stirring occasionally, until some of the liquid evaporates. The soup will also thicken slightly as it cools.

Not enough flavor? Different taco seasoning blends vary considerably. Taste the finished soup and add a little more seasoning if needed. If you want more heat rather than more salt, use chili powder, hot sauce or sliced jalapeños.

If you prefer a soup without taco seasoning, this Instant Pot Hamburger Soup is another comforting ground beef option. And this Taco Casserole is another option if you’re in the mood for something baked instead of soup.

Make Ahead & Storage

Make ahead – this is a great soup to prepare a day in advance. The flavors have more time to blend, and you only need to reheat it before serving. Refrigerate the soup promptly in shallow containers and keep the toppings separate.

Refrigerate – transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. Store for up to 3 to 4 days.

Freeze – cool the soup promptly, divide it into freezer-safe containers and freeze for up to 3 months for best quality. Leave a little room for expansion. Individual portions are especially convenient for quick lunches. Freeze the soup without cheese, sour cream or other toppings.

Reheat – thaw frozen soup overnight in the refrigerator when possible. Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout (165 °F / 74 °C). Add a splash of broth or water if it has thickened. You can also reheat individual portions in the microwave, stirring partway through.

I hope you’ll enjoy this healthy taco soup! If you try it, I’d love to hear which toppings you chose and whether you made it on the stovetop or in the slow cooker.

5 from 36 votes (36 ratings without comment)

Healthy Taco Soup