Embarrassingly Easy 5 Ingredient Taco Soup
A ridiculously easy 5 ingredient taco soup (okay, maybe 6 ingredients) that you can whip up in 15 minutes to get dinner on the table in a hurry. You’ll need a handful of ingredients for the base and then you can do it UP with the toppings per your preference. An easy weeknight meal that the whole family will enjoy? Yes please.
Erica’s Notes
I usually try to start dinner before my husband gets home from work at 5:15/5:30pm-ish. Because if I wait until he gets home, dinner is later than I’d like it. However, with two little kids, sometimes dinner simply doesn’t get started until I have reinforcements to help entertain them.
A few weeks ago I had one of those evenings and that is how this 5 ingredient taco soup was born. In my brain, it was originally five ingredients, but I also now can’t decide between black beans and corn, so it’s more like 6 ingredients. If you have both, you should use both.
This recipe is versatile, and you can adjust it per your preferences. The main variable that I think takes this from chili territory to taco soup is the amount of water you add. There’s no wrong way, just depends on how thick or thin you want the soup.
This recipe comes together in less than 15 minutes and already has a ton of flavor without having to simmer for hours thanks to the taco seasoning and enchilada sauce. It requires ZERO chopping, unless you decide to chop up some fresh toppings or avocado. Make a big batch for meal prep lunches or put it on the meal plan for a day of the week when you’ll need a quick meal. You can’t go wrong with a delicious taco soup!
The 5 (or 6) Ingredients You’ll Need to Make this Cozy Soup:
Ground meat: you can use lean beef, chicken or turkey. I am not a ground turkey gal, so I hope for 90/10 lean ground beef.
Taco seasoning: did you know you can snag taco seasoning in the spice aisle in a little jar, instead of the packets? You can of course use either, but I love having a jar of taco seasoning so I can use however much I need without having an open packet lying around.
Black beans OR frozen roasted corn OR both: you can find black beans in the beans and rice aisle of the grocery store. If you can, frozen roasted corn adds a nice depth of flavor. I love the roasted corn from Trader Joe’s.
Canned tomatoes: you can find fire-roasted tomatoes in the canned tomato/pasta aisle of any grocery store. Some even come with green chiles or are ‘salsa style’ which is even more perfect for this recipe. You could also use a can of Rotel tomatoes.
Enchilada sauce: this is a major flavor element in this soup so make sure you get a good quality enchilada sauce! I love the jarred Siete Foods enchilada sauce and the Frontera packets of enchilada sauce are another yummy choice.
Oil, salt, pepper and water: I don’t count these in my ingredient count but they help the soup come together.
How to Make 5 Ingredient Taco Soup:
In a large Dutch oven or large pot add a swish of olive oil over medium heat. Add the ground meat and cook until browned and cooked through, 5-7 minutes. I used extra lean ground beef and didn’t need to drain but if there is a lot of excess fat, drain the beef and return to the pot.
Season the meat with salt, pepper and taco seasoning. Add remaining ingredients: beans, corn, diced tomatoes and enchilada sauce. I like to add water to the enchilada sauce jar and shake to get all of the goodness left in there. You’ll add 1-2 cups water, depending on the consistency you’re going for. Less water will make this more like a chili, more water makes it more taco soup-like.
Bring to a simmer for a few minutes while you assemble whatever toppings you enjoy. Enjoy straight up or I like to swirl in a big spoonful of plain Greek yogurt and top with cheese, avocado, cilantro, green onions and a big handful of crushed chips!
Variation Ideas:
- Use any type of protein– ground beef, ground turkey, shredded rotisserie chicken, extra can of beans, crumbled tofu or a plant-based ground meat product.
- Switch out the black beans for pinto beans or kidney beans or any variety you like.
- Feel free to add diced bell peppers, onions or jalapeño to the meat as it cooks.
- Go wild with your favorite taco toppings! This recipe provides an incredible base but the toppings make it shine. A dollop of sour cream or Greek yogurt, avocado, shredded cheddar cheese or crumbled cotija cheese, pico de gallo, diced yellow onion or red onion, lime wedges, corn salsa, pickled jalapeños, hot sauce, black olives, cilantro, tortilla strips or corn chips, etc etc.
- You can use vegetable broth or chicken broth instead of water, if desired.
FAQs
To make approximately 1 ½ tablespoons of homemade taco seasoning combine: 1 teaspoon chili powder, ½ teaspoon each cumin, smoked paprika, garlic powder, onion powder and dried oregano.
Enchilada sauce is a major flavor component for this soup. Although I haven’t tried this, you could sub a jar of salsa and use chicken broth instead of water for a bit more flavor but I cannot promise 100% comparable results.
Skip the ground beef and add another can of black beans. OR use a plant-based ground meat alternative.
The spice level of this soup really depends on your taco seasoning. You may want to start conservatively with the taco seasoning and add more, per your taste. As written, with the taco seasoning I used, I’d give this recipe a 2/5 on spice.
Store in an airtight container in the fridge for up to four days.
Yes, taco soup freezes well. Let it cool completely, then store in a freezer-safe container or in a gallon Ziploc bag (I like to do this because it lays flat in the freezer) for up to 3 months.
If you love this easy taco soup recipe, you’ll my other flavorful soup ideas!
Nourishing chicken, potato and kale soup
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Embarrassingly Easy 5 Ingredient Taco Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
You won’t believe the flavor in something so simple- this 5 ingredient taco soup is a quick, easy and satisfying dinner!
Ingredients
- 1/2 tablespoon avocado oil
- 1lb lean ground beef (or ground chicken or turkey)
- 1 1/2 tablespoons taco seasoning
- 1/2 teaspoon each salt and black pepper
- 1 14.5oz can black beans, drained and rinsed OR 2 cups frozen roasted corn, or both
- 1 14.5oz can fire-roasted diced tomatoes
- 1 15oz jar enchilada sauce (I like this one)
- 1–2 cups water, depending on your desired soup consistency
- Optional toppings: sour cream or plain Greek yogurt, grated cheese, chopped avocado, cilantro, green onions, diced red onion, pickled jalapeño, corn salsa, pico de Gallo, tortilla chips
Instructions
- In a large Dutch oven or soup pot add a swish of oil over medium heat. Add the ground meat and cook until browned and cooked through, 5-7 minutes. I used extra lean ground beef and didn’t need to drain but if there is a lot of excess fat, drain the beef and return to the pot.
- Season the meat with salt, pepper and taco seasoning. Add the beans, corn, diced tomatoes and enchilada sauce. I like to add water to the enchilada sauce jar and shake to get all of the goodness left in there. You’ll add 1-2 cups water, depending on the consistency you’re going for. Less water will make this more like a chili, more water makes it more taco soup-like.
- Bring to a simmer for a few minutes while you assemble whatever toppings you enjoy. Enjoy straight up or I like to swirl in a big spoonful of plain Greek yogurt and top with cheese, avocado, cilantro, green onions and a big handful of crushed chips!
MAN that was easy but so, so good.
Notes
Slow cooker instructions: in a skillet over medium heat, add a touch of oil and cook the meat until browned and fully cooked through. Season with salt, pepper and taco seasoning. Place seasoned meat, beans, corn, tomatoes, enchilada sauce and water in the bowl of a crock pot and set to low for 3-4 hours or until ready to eat.
Instant pot instructions: set Instant Pot to sauté mode and add a bit of oil and the pound of ground beef. Cook until well browned, about 5 minutes. Add the beans, corn, tomatoes, enchilada sauce and water. Place the lid on, set valve to sealing and cook on high pressure for 3-5 minutes. Use the quick release to release the pressure. Add whatever toppings you like to your bowl of soup!
Refer to above blog post for ingredient information, tips and tricks and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 recipe (nutrition information calculated with 90/10 ground beef and both corn and black beans)
- Calories: 355
- Sugar: 15 g
- Sodium: 2002.5 mg
- Fat: 4.7 g
- Carbohydrates: 44.4 g
- Fiber: 11.4 g
- Protein: 35.8 g
- Cholesterol: 67.8 mg
Made this tonight for a quick dinner and it was an hit! Added carrots, peppers, onions and extras beans for a vegetarian option. Couldn’t find enchilada sauce but used salsa and stock and it was delicious! My 4 year old had 3 servings and screamed “this is so yummy!” Thanks for ANOTHER great dinner recipe! Can’t wait for leftovers!
Thank you Allison! I love all the add-ins and subs you used, super helpful!
I used a taco soup recipe for years but have not been able to find it the last 3 years. I looked up lots of recipes but this one resembles it so closely. It is ridiculously good and you can add whatever else you like. Thank you for this simple yet so good and comforting recipe!!! It is now in my cook book.
This recipe is probably the easiest thing I’ve ever made. Perfect for this busy first time Mom! Hubs approved too! 💃🏼
Have made this recipe a couple times and, as advertised, it is both easy and yummy! The toppings make it extra fun!
Yay happy to hear Amanda, thank you!
We love this! Added leftover rice which helped it to be a thick soup. No girly(broth) soups allowed here 😋
I LOVE how fast, easy, and delicious this recipe is. I have made it several times and always use the leg and thigh meat from a rotisserie chicken. I toss the chopped chicken with the spices and heat for just a few minutes before adding everything else. This recipe is perfect for a very busy family!
Yay I LOVE this Erin, thanks for sharing about the rotisserie chicken, that sounds awesome!