Cora's Cottage

This taco soup is one of those go-to recipes that feels like a warm hug in a bowl, especially when the weather turns chilly. I love meals that work double duty: they’re fantastic for using up whatever leftovers are lingering in the fridge, but they’re just as satisfying when I start from scratch with pantry staples. It’s hearty, flavorful, and comes together in one pot with minimal fuss—perfect for busy evenings when toddlers are underfoot or life just feels nonstop.

Whether you’ve got leftover cooked rice from last night’s stir-fry, some ground beef from taco Tuesday, or a few cans of beans and veggies that need using up, this soup adapts beautifully. And if your fridge is looking sparse? No problem. Grab a few basics like tomato juice, salsa, and beans, and you’ve got a nourishing, comforting meal that tastes like you spent hours in the kitchen. It’s simple whole foods at their best: real ingredients, big flavor, and that cozy satisfaction only a good soup delivers.

Why You’ll Love This Taco Soup

Simple Whole Foods

This recipe brings together everyday, nourishing ingredients into one hearty pot. No fancy or hard-to-find items here—just real food that feels good to eat and even better to serve to your family.

Easy and Flexible

Whether you’re browning fresh ground beef or tossing in leftover taco meat, this soup is beginner-friendly and forgiving. It’s quick enough for weeknights, and you can adjust based on what you have on hand. Perfect when dinner prep gets interrupted by little ones!

Comforting and Cozy

On a crisp fall or winter day, nothing beats a steaming bowl of soup. This one has all the bold, zesty flavors of tacos, simmered into something warm and soul-soothing. Pair it with fresh-baked cornbread, and it’s pure comfort food bliss.

Ingredients

• Ground Beef: Or any ground meat you prefer—turkey, chicken, or even leftover taco meat works great)
• Taco Seasoning: Homemade is my favorite—check the printable recipes below for my printable recipe—or use store-bought packets in a pinch
• Rice: Cooked in advance; leftover rice is ideal since I always seem to make extra!
• Tomato Juice: Home-canned is our go-to for that fresh taste, but store-bought is perfectly fine
• Salsa: Adds extra flavor and a bit of chunky texture
• Beans: A budget-friendly protein boost—black beans are our family favorite, but use what you have
• Onion: Fresh is best, but frozen pre-chopped saves time on hectic nights
• Bell Pepper: Fresh for crunch and sweetness, or frozen when you’re short on time
• Corn (optional): Home-preserved, canned, or frozen all work wonderfully
• Jalapeños (optional): For a customizable kick; dice and add to taste

Tools You’ll Need

• Stock Pot or Dutch Oven: Ideal for browning the meat and simmering everything together in one vessel to keep dish duty low.
• Sharp Knife and Cutting Board: For prepping the onion, bell pepper, and any jalapeños.
• Measuring Cups and Spoons: To help balance the flavors, though this recipe is very forgiving if you’re eyeballing based on what you have which is my favorite way to cook!

How to Make Taco Soup

Start by getting your rice going if it’s not already cooked. I like to rinse it first and cook it in a mix of half water and half bone broth for extra nutrients and flavor.

While the rice simmers, heat your stock pot or Dutch oven over medium heat. Add the ground beef (if starting fresh) along with the chopped onion and bell pepper. As it browns, sprinkle in half of your taco seasoning. Stir occasionally until the meat is fully cooked with no pink remaining and the veggies are tender and fragrant.

Once the meat is ready, stir in the cooked rice, salsa, drained beans, tomato juice, the remaining half of the taco seasoning, and corn or jalapeños if you’re using them. Give everything a good mix, then bring it to a gentle boil.

Reduce the heat to low and let it simmer for 5-10 minutes. This short simmer lets all those taco-inspired flavors meld together beautifully—the spices bloom, the salsa adds brightness, and the beans and rice make it extra hearty.

Ladle the soup into bowls while it’s nice and hot. Top with your favorites: sliced green onions for freshness, shredded cheese (cheddar or mozzarella melt so nicely), a handful of Fritos for crunch (my husband’s must-have), sour cream, avocado, or a squeeze of lime. Serve with a side of warm cornbread for dipping—it’s the perfect match.

Tips and Tricks

Measurements don’t have to be exact here. If your can of beans is a bit bigger or smaller, or you end up with extra rice, just go with it. The soup stays delicious and balanced. Cooking is as much art as science, especially with flexible recipes like this one.

Feel free to customize! Love extra spice? Add more jalapeños or a dash of hot sauce. Prefer a different bean? Kidney, pinto, or even chickpeas work. Want to sneak in more veggies? Toss in diced zucchini, carrots, or spinach toward the end of simmering. If you have leftover taco toppings like cilantro or olives, stir them in or use them as garnishes. The beauty of taco soup is how personal it can be—make it your family’s version.

For busy nights, prep ahead: chop veggies in the morning or use frozen onions and peppers. You can even brown the meat earlier in the day and refrigerate until dinner time. It reheats wonderfully too—flavors often taste even better the next day.

Frequently Asked Questions

Can I use a store-bought taco seasoning packet if I don’t have homemade ready?

Absolutely! If you’re out of homemade or short on time, 1-2 packets of store-bought taco seasoning works great. Adjust to taste based on your family’s spice preference.

What’s the best type of bean to use?

We love black beans for their earthy flavor and firm texture, but pinto, kidney, or whatever is in your pantry is perfect. Mix two kinds for variety if you like!

Can I make this vegetarian?

Yes! Skip the ground beef and use extra beans or add lentils. Vegetable broth in place of any meat drippings keeps it hearty and flavorful.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally, or microwave individual bowls. It freezes well too—portion into freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

This taco soup has become a staple in our home because it’s reliable, delicious, and always hits the spot. Whether it’s cleaning out the fridge after a big weekend or craving something warm and easy on a quiet evening, it delivers every time. Give it a try next time you need a no-fuss dinner that feels homemade and heartfelt. Your family will thank you—and you might just find it becoming one of your favorites too.

What’s your go-to way to use leftovers? Drop a comment below—I’d love to hear your twists on this soup!