Taco Soup with Homemade Seasoning (One-Pot, 30 Minutes)

Quick Facts
Time: 10 min prep • 20 min cook • 30 min total
Yield: 4–6 bowls
Skill: Easy
Method: One-pot stovetop
Diet: Gluten-free, easily dairy-free

Introduction

Taco Soup with a homemade seasoning blend is the answer when you want big taco flavor without opening a single packet. This cozy bowl gives you all the chili, cumin, smoked paprika, garlic, onion, and oregano you love, but you control the salt, the heat, and every ingredient that goes into the pot. In about 30 minutes, you get a hearty, gluten-free dinner that feels like a mash-up of tacos, nachos, and a comforting bean soup.

This version is rich and tomatoey, with tender ground meat, sweet corn, and two kinds of beans for that satisfying “meal in a bowl” vibe. It’s perfect for busy weeknights, game days, or anytime you’re craving Healthy Taco Soup that still tastes indulgent. Whether you love Turkey Taco Soup, classic beef, or prefer it dairy-free, this one-pot wonder flexes with whatever you have in the fridge.

If you love playing with different flavors and toppings, you’ll also enjoy my favorite Taco Soup recipes for even more variations on this cozy classic.

Why You’ll Love It

• Weeknight-easy: Minimal chopping and a simple DIY taco seasoning so you can get dinner on the table fast.
• Flexible: Use beef, turkey, or plant-based crumbles and swap in any beans or veggies you have.
• Balanced flavor: Smoky chili, cumin, and paprika meet bright lime and cilantro for a layered, taco-style broth.
• Great leftovers: Thickens slightly overnight and reheats beautifully for lunches or another Best Taco Soup night.

Taco Soup with Homemade Seasoning (One-Pot, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4–6 bowls
• Diet: Gluten Free

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Description

A cozy one-pot Taco Soup made with a homemade taco seasoning blend—no packets needed. Lean ground beef or turkey simmers with tomatoes, beans, corn, and smoky spices for a hearty, chili-like soup that tastes like a mash-up of tacos, nachos, and a comforting bean soup. It’s naturally gluten-free, easily dairy-free, weeknight-fast, and perfect for loading up with your favorite toppings.

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Ingredients

For the Taco Soup
1 Tbsp olive oil
1 medium yellow or red onion, diced
3 cloves garlic, minced
450 g (1 lb) lean ground beef or ground turkey
2 Tbsp tomato paste
1 can (400 g / 14–15 oz) diced tomatoes
1 can (400 g / 14–15 oz) tomato sauce or passata
1 can (400 g / 14–15 oz) black beans, drained and rinsed
1 can (400 g / 14–15 oz) pinto or kidney beans, drained and rinsed
1–1½ cups frozen or canned corn (drained if canned)
2–3 cups low-sodium chicken or vegetable broth
Juice of 1 lime
Salt and pepper, to taste

Homemade Taco Seasoning (No Packet)
1½ tsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
¼–½ tsp ground coriander (optional)
Pinch of cayenne or red pepper flakes, to taste
¾ tsp fine sea salt (adjust later in the pot)

Toppings (optional)
Shredded cheddar or Mexican blend cheese
Plain yogurt or sour cream
Diced avocado
Crushed tortilla chips or baked tortilla strips
Chopped cilantro
Sliced green onions
Lime wedges

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Instructions

1. Heat the oil and soften aromatics:
   Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook 3–4 minutes until softened. Add garlic and cook 30–60 seconds, just until fragrant.

2. Brown the meat:
   Add ground beef or turkey. Cook 5–7 minutes, breaking it into small crumbles, until no pink remains. Drain off excess fat if needed.

3. Toast the seasoning:
   Sprinkle the homemade taco seasoning over the meat. Stir and cook for about 1 minute so the spices coat the meat and toast lightly.

4. Add tomato paste and tomato base:
   Stir in the tomato paste and cook 1 minute. Add the diced tomatoes and tomato sauce or passata, scraping up any browned bits from the bottom of the pot.

5. Add beans, corn, and broth:
   Stir in the black beans, pinto or kidney beans, and corn. Pour in 2 cups of broth and stir well. Bring the soup up to a gentle boil over medium-high heat.

6. Simmer to develop flavor:
   Reduce heat to medium-low, partially cover, and simmer 15–20 minutes, until the flavors have melded and the soup is hot and slightly thickened. Add more broth as needed if you prefer a thinner, soupier consistency.

7. Finish with lime and adjust seasoning:
   Turn off the heat. Stir in the lime juice. Taste and adjust with more salt, pepper, cayenne, or lime to your liking.

8. Serve with toppings:
   Ladle the taco soup into bowls. Top with cheese, yogurt or sour cream, avocado, cilantro, green onions, and crushed tortilla chips or strips as desired. Serve with extra lime wedges.

Notes

– Use low-sodium broth so you can control the final salt level.
– For lighter soup, use ground turkey or chicken and extra broth.
– For a creamy twist, stir in a splash of cream, evaporated milk, or coconut milk off the heat, or blend a small ladleful of soup and stir it back in.
– Dairy-free: skip cheese and sour cream; use avocado, cilantro, and extra lime.
– Slow cooker option: brown the meat and onions with garlic and seasoning on the stovetop, then transfer to a slow cooker with remaining ingredients (except lime and toppings). Cook on LOW 4–6 hours. Stir in lime before serving.
– Storage: refrigerate 3–4 days or freeze up to 3 months in airtight containers. It will thicken as it sits—add a splash of broth or water when reheating.
– Nutrition info is estimated for 1 of 6 servings and does not include toppings.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Tex-Mex

Ingredients

For the Taco Soup

• 1 Tbsp olive oil
• 1 medium yellow or red onion, diced
• 3 cloves garlic, minced
• 450 g (1 lb) lean ground beef or ground turkey
• 2 Tbsp tomato paste
• 1 can (400 g / 14–15 oz) diced tomatoes
• 1 can (400 g / 14–15 oz) tomato sauce or passata
• 1 can (400 g / 14–15 oz) black beans, drained and rinsed
• 1 can (400 g / 14–15 oz) pinto or kidney beans, drained and rinsed
• 1–1½ cups frozen or canned corn (drained if canned)
• 2–3 cups low-sodium chicken or vegetable broth
• Juice of 1 lime
• Salt and pepper, to taste

Homemade Taco Seasoning (No Packet)

• 1½ tsp chili powder
• 1½ tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ¼–½ tsp ground coriander (optional, for brightness)
• Pinch of cayenne or red pepper flakes, to taste
• ¾ tsp fine sea salt (adjust later in the pot)

Toppings (mix and match)

• Shredded cheddar or Mexican blend cheese
• Plain yogurt or sour cream
• Diced avocado
• Crushed tortilla chips or baked tortilla strips
• Chopped cilantro
• Sliced green onions
• Lime wedges

What each ingredient does:

• Olive oil: Helps soften aromatics and brown the meat.
• Onion & garlic: Build a sweet, savory base.
• Ground beef/turkey: Adds protein and taco-style richness.
• Tomato paste: Concentrates tomato flavor and thickens the broth.
• Diced tomatoes & sauce: Create the taco-chili style base.
• Beans: Add body, fiber, and satisfying creaminess.
• Corn: Brings sweetness and color.
• Broth: Turns everything into a scoopable soup instead of chili.
• Lime juice: Brightens and balances the spices.
• Homemade taco seasoning: Provides all the flavor without packets.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Swap yellow onion for red or white; add a diced jalapeño for extra heat.
• Protein: Use ground turkey or chicken for lighter Healthy Taco Soup, or crumbled plant-based meat for a vegetarian option.
• Beans: Any combo of black, pinto, kidney, or white beans works. For a 7 Can Taco Soup Recipe Easy vibe, use whatever canned beans you have.
• Veg: Add bell peppers, zucchini, or a handful of spinach at the end for bonus veggies.
• Liquid: Use beef broth for a deeper, Birria Soup–style richness, or vegetable broth to keep it lighter.
• Dairy-free: Top with avocado and dairy-free cheese or skip cheese and use extra lime and cilantro for brightness.
• Creamy Taco Soup Recipe twist: Stir in a splash of cream, coconut milk, or evaporated milk off the heat.

Equipment Notes

• A large heavy-bottomed pot or Dutch oven (5–6 quarts) is perfect for browning and simmering in one vessel.
• A wooden spoon or silicone spatula helps break up the meat and scrape flavor from the bottom.
• Ladle and heatproof bowls make serving easier when soup is hot and loaded with toppings.
• If cleanup is a concern, a nonstick or enameled pot keeps sticking minimal and wipes clean quickly.

Step-by-Step: How to Make Taco Soup

1. Bloom the aromatics:
   Heat the olive oil in your pot over medium heat. Add the diced onion and a pinch of salt. Cook 3–4 minutes until softened, then stir in the garlic and cook 30–60 seconds, just until fragrant. This builds sweetness and depth.
2. Brown the meat:
   Add the ground beef or turkey. Break it up with your spoon and cook 5–7 minutes until no pink remains. You want small crumbles so the meat spreads evenly through the soup. Drain off excess fat if needed.
3. Toast the seasoning:
   Sprinkle the homemade taco seasoning over the meat. Stir for 1 minute so the spices coat everything and toast slightly; this wakes up the chili, cumin, and smoked paprika.
4. Add tomato paste and base:
   Stir in the tomato paste and cook another minute. Then pour in the diced tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pot.
5. Add beans, corn, and broth:
   Add black beans, pinto beans, and corn. Pour in 2 cups of broth to start and stir well. Bring the mixture to a gentle boil over medium-high heat.
6. Simmer to marry flavors:
   Reduce heat to medium-low, partially cover, and simmer for about 15–20 minutes. The soup should be bubbling gently; adjust with more broth if you like it soupier.
7. Finish with lime and taste:
   Turn off the heat. Stir in the lime juice, then taste and adjust with more salt, pepper, or a pinch of cayenne for extra heat.
8. Serve and top:
   Ladle your Taco Soup into bowls and pile on cheese, yogurt or sour cream, avocado, cilantro, green onions, and crushed tortilla chips. Eat like a taco-meets-nacho soup mash-up.

Doneness cue: the soup is ready when the beans and corn are hot, the broth tastes rounded and well-seasoned, and the surface glistens slightly from the fat in the meat and cheese.

Make-Ahead, Storage & Reheating

You can prep the whole pot up to 2 days in advance; the flavors only get better. Let the soup cool, then store it in airtight containers in the fridge for 3–4 days. It will thicken slightly as the beans soak up liquid.

For longer storage, freeze portions for up to 3 months. Leave out fresh toppings and add them after reheating. Thaw overnight in the fridge or reheat gently from frozen on the stove with a splash of broth or water.

To reheat, warm over low to medium heat on the stovetop or in the microwave, stirring occasionally. Add a squeeze of lime or a splash of broth to bring it back to that just-cooked texture.

How to Lighten / Make It Creamy

To lighten things up, use ground turkey, increase the veggies (add extra corn or zucchini), and use more broth for a thinner soup. You can also skip cheese and use Greek yogurt instead of sour cream.

To make it creamy, blend a small ladleful of soup (beans and all) with a bit of broth, then stir it back in. Or turn it into a Creamy Taco Soup Recipe by stirring in a little cream, evaporated milk, or unsweetened coconut milk off the heat. If using dairy, keep the pot off direct heat to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: Crushed tortilla chips, baked tortilla strips, or toasted pumpkin seeds.
• Fresh: Chopped cilantro, green onions, or a bit of finely diced red onion.
• Tang & heat: Lime wedges, pickled jalapeños, or chili flakes.

A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve your Taco Soup with warm tortillas, cornbread, or simple rice for a Nacho Soup–style spread. A crisp green salad with lime vinaigrette or some roasted veggies keeps the meal balanced. For drinks, try sparkling water with lime or a light, fruity iced tea.

If you are building a full menu, you can browse more comforting soup recipes to pair with salads, bread, and simple sides.

Scaling the Recipe

Feeding a crowd? Double the recipe, but use a wide, deep pot so the soup can simmer evenly. Add the second half of the broth gradually so it doesn’t become too thin. For a small household, halve everything and use a smaller pot; the cook time stays almost the same. Cool leftovers quickly by dividing them into shallower containers before refrigerating or freezing.

Nutrition & Dietary Notes

This Taco Soup is naturally gluten-free when you use gluten-free broth and toppings. The beans provide fiber and plant-based protein, while the lean meat contributes extra protein and iron. To make it dairy-free, skip cheese and sour cream in favor of avocado, cilantro, and a little olive oil drizzle.

Troubleshooting

• Too salty: Add a bit more broth or water, a squeeze of lime, or extra beans to spread the salt out.
• Too bland: Add a pinch more salt first, then adjust with extra chili powder, cumin, or lime.
• Too spicy: Stir in a spoonful of yogurt or sour cream and a bit more broth.
• Too thick: Add more broth until it reaches your ideal soupiness.
• Too thin: Simmer uncovered for a few extra minutes, or mash some beans against the side of the pot to thicken.

FAQs

Can I use frozen or precut ingredients?
Yes. Frozen diced onions, frozen corn, and canned beans are perfect here and keep this a true 30-minute dinner.

What protein works best?
Lean ground beef has classic taco flavor, but turkey, chicken, or plant-based crumbles all work. Choose what fits your budget and diet.

How do I keep it from drying out when reheating?
Add a splash of broth or water and reheat gently, stirring often. Finish with a little lime to wake up the flavor.

Can I make it in a crockpot?
Brown the meat and onions first, then add everything to a slow cooker and cook on low 4–6 hours. Stir in lime and adjust seasoning before serving; this makes a great Taco Soup Recipe Crockpot variation.

How long does it keep?
3–4 days in the fridge or up to 3 months in the freezer if stored in airtight containers.

Variations

• Lemony Herb Taco Soup: Add zest and juice of 1 lime plus extra cilantro and green onion at the end.
• Spicy Chipotle Taco Soup: Stir in 1–2 chopped chipotle peppers in adobo with the tomatoes and balance with a drizzle of honey or extra lime.
• Cheesy Nacho Soup: Stir in a handful of shredded cheese into the pot off heat and top bowls generously with more cheese and crushed chips.

Chef Notes / Test Kitchen Tips

The biggest flavor boost comes from toasting the taco seasoning in the fat after browning the meat—don’t skip that minute. Salt lightly early on and adjust only after the soup has simmered and you’ve added lime; acid changes how salty things taste. Expect the soup to be done in a window of about 18–22 minutes of total simmer time, depending on your stove and pot size.

Conclusion

This Taco Soup with homemade seasoning is the kind of cozy, reliable, weeknight-ready recipe you’ll keep coming back to. It turns pantry staples into a 30-minute dinner that keeps well for lunches and future cravings. Ladle it into bowls, load on the toppings, and enjoy a clean-ingredient, no-packet twist on taco night that the whole family will love.