Let’s taco ‘bout this slurp-worthy soup… it’s everything we love about tacos transformed into a hearty Tex-Mex soup format. It’s action-packed with ground meat, onions, black beans, corn, and jalapeños (if you feel like adding them in), and perfectly seasoned so each bite makes you crave another… and another (trust me on this one).  

Featured Review

Made this twice, already!!! Very, Very Good!

Maria
(5 stars) 8 ratings
Add your review

This soup’s extra special because, well, I love all things tacos! Whether it’s Taco Tuesday or just a random Wednesday, I’ll find any excuse to bring those flavors to the table. Over the years, I’ve created so many taco-inspired recipes—like my Taco Casserole, Low-Carb Zucchini Taco Boats, Tex-Mex Salad, and Tex-Mex Coleslaw—each one capturing that same delicious combo of spice, crunch, and satisfaction. This soup is the easiest way to enjoy all those flavors in a cozy bowl of goodness.

Step 1: Mist a large soup pot with oil spray, add the meat and onions, and cook over medium-high heat for 6–9 minutes, crumbling as you go.
Step 2: Add the beans, corn, tomatoes, jalapeños, seasoning, and broth, then simmer for ~5 minutes until hot and flavorful.

This is one of those recipes that’s become a family staple—especially on chilly evenings when everyone wants comfort food but I don’t feel like spending hours in the kitchen. (Fun fact: I first made this for a get-together for Ayden and some friends from college, and everyone asked for seconds— always a good sign!)

If you love this one-pot wonder, you might also want to try my Slow Cooker Salsa Verde Chicken Chili, Chicken Tortilla Soup, or One-Pot Italian Wedding Soup—each has its own unique twist but the same heartwarming, soul-soothing vibe.

What makes this Taco Soup a showstopper

  • Taco night goes low-carb: All your favorite fixings in one hearty bowl of YUM.
  • Quick, easy, and foolproof: Ready in about 30 minutes from start to finish.
  • Flavor that pops: Taco seasoning, sweet corn, and juicy tomatoes make every bite exciting.
  • Protein + fiber powerhouse: Lean ground meat and black beans keep you full and fueled.

The beauty of this soup is its versatility: you can make it with ground turkey or beef, top it any way you like, and even adjust the spice level to suit your crowd. Plus, it freezes beautifully—so it’s perfect for meal prep or hectic nights when you want something nourishing and satisfying with minimal effort.

I also appreciate how everything cooks in one pot for easy cleanup, and the entire dish takes only 30 minutes to prepare. As for toppings? Decorate your bowl with whatever suits your fancy—from chopped cilantro, avocado cubes, and jalapeños to shredded cheddar, Greek yogurt, crushed taco shells and salsa. This is a Bauer family fave, and I’m betting y’all will love it, too!

Try this Chicken Tortilla Soup!

(5 stars) 8 ratings

One-Pot Taco Soup (Protein-Packed and Super Satisfying)

Let’s taco ‘bout this slurp-worthy soup: it’s everything you love about tacos transformed into a wholesome and hearty soup format.
Yield: 9 heaping cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 pound ground turkey or beef, 90 to 94% lean
  • 1 medium onion, diced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can corn, rinsed
  • 1 pint cherry or grape tomatoes, quartered*
  • 1 jalapeño, diced (optional)**
  • 2 (1-ounce) packets taco seasoning mix, ~4 tablespoons total***
  • 4 cups reduced-sodium chicken broth

Optional toppers:

  • Cilantro
  • Avocado
  • Jalapeño
  • Crushed taco shells
  • Greek yogurt
  • Shredded cheddar cheese

Instructions
 

  • Liberally mist a soup pot or a large, deep skillet with oil spray and warm over medium-high heat. Add the meat and onions and cook for 6-9 minutes, chopping with a wooden spoon or spatula to crumble the meat as it browns.
  • Add the beans, corn, tomatoes, jalapeños and taco seasoning mix. Stir to combine. Add the broth and mix everything together. Bring to a boil, reduce heat and simmer for about five minutes or so until the soup is piping hot.
  • Ladle into bowls and garnish with optional toppers!

Notes

*you can use a 15oz can diced tomatoes instead. If using canned, I recommend fire-roasted diced tomatoes.
**If adding jalapeños, remove seeds for less heat
*** I like things heavily seasoned and therefore use two (1-ounce each) packets of taco seasoning blend. That’s 4 tablespoons total. However, you may prefer a less intensely flavored soup. With that in mind, I recommend starting with one (1-ounce) packet of taco seasoning blend (2 tablespoons), tasting, and adding more as needed. You can also make your own using my DIY blend.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 heaping cupCalories: 170Carbohydrates: 22gProtein: 17gTotal Fat: 1.5g— Unsaturated Fat: 1.5g— Saturated Fat: 0gCholesterol: 25mgSodium: 380mgPotassium: 379mgFiber: 6gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!