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+ servings
Two bowls of taco soup with shredded cheese, a dollop of cream, cilantro, and a side of crushed chips.

Quick and Easy Taco Soup

5 from 3 votes
Love tacos? Then you're going to love this quick and easy weeknight taco soup. This adaptable recipe iis dairy-free, gluten-free, and can easily be made vegan.
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Servings: 4
Author: Lindsey Jenkins


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 pound ground beef
  • tablespoons taco seasoning
  • 2 cups beef broth
  • 1 green bell pepper, cubed
  • 1 red bell pepper, cubed
  • 28 ounces fire-roasted diced tomatoes
  • 1 can kidney beans
  • cups frozen corn



  • In a dutch oven or soup pot over medium heat, cook the onion for 1-2 minutes to build flavor. Then add the beef, breaking it up with a wooden spatula and stirring occasionally until browned.
  • Stir in the taco seasoning and cook for another minute before adding in the rest of the ingredients. Simmer for 30 minutes.


No ground beef? - you can sub ground chicken or turkey instead.
No onion? - use shallot or the white part of a leek instead.
No beef broth? - chicken, mushroom, veggie, or water in a pinch, but for an extra boost of flavor use broth.
No fire-roasted tomatoes? - just used regular diced tomatoes and also a couple shakes of smoked paprika
No kidney beans? - substitute black beans or pinto beans in their place.
Make it vegan - add 2 additional cans of beans of choice in place of the meat.