Name: Quick & Easy Taco Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can pinto beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (15 oz) can diced tomatoes; 1 (8 oz) can tomato sauce; 1 cup vegetable broth (or more as needed); 2 tablespoons taco seasoning; 1 teaspoon chili powder (optional); Salt and pepper, to taste; Optional toppings: avocado, lime wedges, chopped cilantro, shredded cheese, tortilla chips

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A comforting and flavorful bowl of Quick & Easy Taco Soup is just what I need when time is short but I’m craving something warm and satisfying. Packed with beans, corn, peppers, and bold Tex-Mex spices, this hearty soup delivers big flavor with minimal effort. Whether it’s a busy weeknight or a cozy weekend at home, this recipe always hits the spot.

Quick & Easy Taco Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 cup vegetable broth (or more as needed)

2 tablespoons taco seasoning (store-bought or homemade)

1 teaspoon chili powder (optional, for heat)

Salt and pepper, to taste

Optional toppings: avocado, lime wedges, chopped cilantro, shredded cheese, tortilla chips

Directions

I heat the olive oil in a large pot over medium heat.

I sauté the onion and bell pepper for 4–5 minutes until they’re soft and fragrant.

Then I stir in the garlic and let it cook for about a minute.

Next, I add the black beans, pinto beans, corn, diced tomatoes, tomato sauce, vegetable broth, taco seasoning, chili powder (if using), salt, and pepper.

I give everything a good stir and bring it to a boil.

Once it’s boiling, I reduce the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally.

I taste and adjust seasoning if needed.

Then I ladle the soup into bowls and top with whatever I’m in the mood for—avocado, lime, cilantro, cheese, or crunchy tortilla chips.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total: 10 minutes to prep and 20 minutes to cook. Each serving is approximately 230 kcal.

Variations

Add protein: I sometimes stir in cooked ground beef or shredded chicken if I want extra protein.

Make it spicier: A diced jalapeño or a dash of hot sauce turns up the heat.

Swap the beans: Kidney beans or white beans work well if I don’t have black or pinto beans on hand.

Go vegan: It already is, but I skip cheese or use plant-based toppings to keep it 100% vegan.

Change the base: If I want it a bit creamier, I add a splash of coconut milk or cashew cream at the end.

Storage/Reheating

I store leftover taco soup in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just let it cool before freezing. To reheat, I warm it on the stove over medium heat or microwave it in short bursts, stirring in between.

FAQs

How can I make taco soup in a slow cooker?

I sauté the onion, garlic, and bell pepper first, then transfer everything to the slow cooker. I cook it on low for 4–6 hours or high for 2–3 hours.

Can I use fresh tomatoes instead of canned?

Yes, I dice about 2 cups of fresh tomatoes and use them in place of the canned ones. I might need to add a little extra tomato sauce or paste for richness.

Is taco soup spicy?

It can be, but I control the heat. I use the chili powder sparingly or skip it if I want it mild, and I always taste before adding more heat.

What toppings go best with taco soup?

I love adding avocado slices, shredded cheese, a squeeze of lime, tortilla chips, and fresh cilantro. Greek yogurt or sour cream is also great for a creamy touch.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance—the flavors actually get better overnight. I just store it in the fridge and reheat before serving.

Conclusion

Quick & Easy Taco Soup is my go-to when I want something flavorful, fast, and fuss-free. With a few basic ingredients and one pot, I get a filling, cozy meal that’s easy to customize and perfect for leftovers. Whether I’m cooking for myself or feeding the family, this is one of those recipes I always come back to.

Recipe:

Quick & Easy Taco Soup

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegan

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Description

A quick and hearty meatless taco soup packed with beans, corn, peppers, and bold Tex-Mex flavors. Ready in under 30 minutes, it's a perfect weeknight meal that's comforting and customizable.

Instructions

Heat olive oil in a large pot over medium heat.
Sauté the chopped onion and bell pepper for 4–5 minutes until soft and fragrant.
Add the minced garlic and cook for 1 minute more.
Stir in the black beans, pinto beans, corn, diced tomatoes, tomato sauce, vegetable broth, taco seasoning, chili powder (if using), salt, and pepper.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Ladle soup into bowls and top with desired toppings such as avocado, lime, cilantro, cheese, or tortilla chips.