Taco Soup

Ingredients & Substitutions

Here I explain the best taco soup ingredients, what each one does, and substitution options. For measurements, see the recipe card.

• Ground Beef – I use this 85/15 grass-fed ground beef, which is a nice balance of flavor without making the soup greasy. You can also swap in ground turkey, ground chicken, or even cooked shredded chicken.
• Taco Seasoning – My homemade taco seasoning has chili powder, cumin, smoked paprika, oregano, garlic, onion, and a little cayenne. A store-bought mix is fine, but check whether it contains salt. If it doesn’t, add 1 teaspoon of salt per pound of beef, then adjust at the end.
• Broth – I’ve made this taco soup recipe with store-bought beef broth as well as homemade bone broth. Both are great for a rich beefy flavor. Vegetable or chicken broth are okay in a pinch, and can still take on some flavor from the ground beef.
• Diced Tomatoes – Add the canned tomatoes with all their liquid, since it becomes part of the broth. Feel free to swap in fire-roasted tomatoes for a smoky flavor, tomatoes with green chiles for more heat, or even chunky salsa. Tomato sauce can also work if you prefer your soup to be smooth, but I think it tastes better with some texture.
• Ranch Dressing – I used homemade ranch dressing (it takes 5 minutes!), but store-bought is fine, too. (Since many of you asked, this is liquid dressing, not ranch seasoning mix!) Plain Greek yogurt or sour cream can substitute if you don’t like ranch, just keep in mind the taco soup won’t get that herby flavor.

How To Make Taco Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Brown the beef. Cook it in the bottom of a large pot or Dutch oven over medium-high heat, breaking it apart, until no pink remains. Drain any excess grease it if it seems like a lot.
2. Season the meat. Add 2/3 of the taco seasoning and a little broth. Simmer until most of the liquid disappears, so the beef soaks up the spices.

3. Simmer the soup. Stir in more broth, more taco seasoning, and the diced tomatoes with their liquid. Bring the taco soup to a gentle boil, then reduce to a simmer so the flavors can come together.
4. Stir in the ranch. Remove the pot from the heat and wait until the bubbling subsides before adding the dressing. I stir gently until the broth looks evenly creamy. Garnish with your favorite toppings — I’ve included topping ideas for this taco soup recipe below!

Recipe Variations

My base recipe for taco soup is intentionally simple, but I’ve changed it up in different ways over the years. (In fact, I often add a little something different every time I make it.) Here are some easy ways to make it heartier, spicier, or hands-off:

• Add beans or corn – Stir in canned black beans (my fave add-in for this easy taco soup recipe), pinto beans, kidney beans, or corn near the end of cooking. I recommend draining and rinsing them first, so they don’t cloud the broth.
• Add vegetables – Brown diced onions or bell peppers with the beef, or add zucchini or yellow squash to the simmering soup. For more heat, use tomatoes with green chiles or add sliced jalapeños to each bowl.
• Crock Pot taco soup – Brown the meat as directed, then transfer it to a slow cooker. Cook on High for 1-2 hours or Low for 3-4 hours, then stir in the ranch just before serving.
• Instant Pot taco soup – Brown the beef using Saute, then add the taco seasoning and 3/4 cup of broth, and cook until the liquid evaporates. Add the remaining broth, tomatoes, and seasoning, then cook on high pressure in an Instant Pot for 5 minutes. Quick release, let the bubbling subside, and stir in the ranch with the heat off.

Topping Ideas

I think the toppings are the best part, and they also let everyone adjust the heat and texture in their own bowl. Here are some great options to add to this taco soup recipe:

• Creamy toppings – Add shredded cheese (I like Cheddar, Monterey Jack, or Mexican blend), sour cream, diced avocado, or even a spoonful of guacamole.
• Fresh and spicy toppings – Try chopped cilantro, green or red onion, jalapeños, or a squeeze of lime. I like these brighten the warm spices and give the taco soup more contrast.
• Something crisp – Crushed tortilla chips add crunch right on top. On the side, I like the cool crunch of taco slaw, or you can add cilantro lime cauliflower rice or even cooked brown rice for a more substantial bowl.