With all the classic flavor of a taco, this easy-to-make soup is a family-friendly weeknight dinner win. Customize your soup by adding on all your favorite toppings! It’s made in about 30 minutes, and is also gluten-free, Paleo and Whole30 friendly.

Taco Soup Recipe

Taco night can’t come easier when traditional ground beef tacos are turned into taco soup! This easy and healthy Taco soup recipe is most definitely going to be a crowd favorite. It’s delicious, so customizable and best of all easy-breezy to make! We take the classic flavor of a ground beef taco, plus a few hidden veggies, seasoned it and quickly cook it all together. Top it with your favorite taco toppings and dinner is ready in just about 30 minutes. This also works equally as well for lunch meal prep for the week!

Ingredients Needed

• Ground Beef
• Spices
• Onion
• Garlic
• Bell Pepper
• Zucchini 
• Olive Oil
• Diced Tomatoes
• Black Beans (optional, omit for Whole30 and Paleo) 
• Beef Broth

Customize it with your favorite taco toppings. We love to top it with fresh tomato, pickled jalepeno, tortilla chips, cheese and avocado!

How to Make Taco Soup

This soup is pretty simple to make as-is on the stove top. We chose not to give Instant Pot directions because likely it would take the same amount of time because of the time it takes for the Instant Pot to heat up. 

1. Cook ground beef and cook until no pink remains. Add onion, pepper and garlic and cook until beginning to soften. Add in zucchini and all spices and stir together and cook until the spices are fragrant.
2. Add in remaining ingredients and bring to a boil then reduce heat and let simmer for 15 minutes or until the zucchini is tender.
3. Taste and adjust spices as desired. Top with optional garnishes!

If you like this healthy soup recipe, check out these others:

• Instant Pot Chicken Parm Soup
• Stuffed Pepper Soup
• Egg Roll Soup
• Split Pea Soup with Ham

30-Minute Taco Soup

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Prep Time 00:10 Cook Time 00:25 Total Time 00:35 Serves 4-6

5.0 rating

3 reviews

Ingredients

• 2 teaspoons olive oil
• 1-1/2 pounds ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced or grated
• 1 medium zucchini, diced
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 teaspoon fine Himalayan sea salt
• 1 teaspoon black pepper
• 1-15 ounce can black beans, drained and rinsed well (optional)
• 1-15 ounce can diced tomatoes
• 2 cups beef broth

Optional Garnishes

• Shredded Cheese
• Scallions
• Tortilla Chips
• Diced Tomatoes
• Shredded Lettuce
• Sliced Jalapeno

Directions

1. Heat oil in a dutch oven over medium heat. Add beef and cook until no pink remains, about 7 minutes. Add onion, pepper and garlic and cook until beginning to soften, about 5 minutes. Add in zucchini and all spices and stir together and cook until the spices are fragrant, about 1 minute.
2. Add in beans, tomatoes and beef broth. Bring to a boil then reduce heat and let simmer for 15 minutes or until the zucchini is tender.
3. Taste and adjust spices as desired. Top with optional garnishes!

Recipe Notes

This recipe was originally published in 2015, and updated with new photos in 2019.

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