Easy Taco Soup

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 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!

Taco soup in a ladle.

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!

Easy taco soup recipe.

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

30-Minute Taco Soup

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

Ingredients

Optional Garnishes

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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7 comments on “Easy Taco Soup

  • Abby Ecker says:

    This was so easy and so good! I switched it up and used 1/2 lb of ground turkey + can of black beans to stretch it and replaced stewed tomatoes with fire-roasted tomatoes (plus a little water). Will definitely make again!

    Reply
  • Absolutely delicious! My 9 year old daughter and I made this together and it was absolutely delicious. I did a little less of the cayenne pepper and chili powder so it wouldn’t be too spicy for her. My husband and I enjoyed the soup, and for my 9 year old I served it with taco shells- so she ate 3 tacos because she loved it so much. Great, quick meal that we’ll certainly make again

    Reply
  • Love! love! Love! I just made this tonight and it’s fabulous. I couldn’t find stewed tomatoes so I used a can of crushed tomatoes and ground turkey instead of beef and it is so hearty – great meal for a winter night!

    Reply
  • Great receipt, a friend made it for a birthday party and it was delicious so I made it for me. Great flavor. For all you who are in Texas and have an HEB close by, I used their bulk taco season made it even easier and tasted great.

    5.0 rating

    Reply
  • Thanks for this recipe. I look forward to giving it a try! We use grass-fed ground beef typically because it’s a leaner meat. And of course we love Williams taco seasonings.

    Reply

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