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5-Ingredient Taco Soup

5 from 156 votes
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This 5-Ingredient Taco Soup is the easiest taco soup packed with 22 grams of protein per serving.

Plus, this taco soup is ready in barely 15 minutes and is also gluten-free with vegan options.

5 ingredient Taco Soup

On cold days, there’s nothing better than taco soup. It’s fulfilling, packed with proteins and nutrients plus everyone, even the kids, loves this soup.

What’s An Easy Taco Soup?

The only problem with classic taco soup is that it always contains more than 15 ingredients.

So let me share with you how to make this easy taco soup in just about 15 minutes and with 5 ingredients for lazy nights.

5 ingredient Taco Soup

How To Make 5-Ingredient Taco Soup

On busy days, this 5-Ingredient Taco Soup is very convenient for feeding the family a simple and healthy dinner.


All you need to make this simple taco soup recipe are:

  • Ground Beef – If you are vegan, you can use meat alternatives like Impossible Meat or rehydrated textured soy.
  • Canned Black Beans – Black beans are high-protein legumes.
  • Vegetable Stock
  • Diced Tomatoes with green chilies. If you don’t like spicy food, pick a classic can of diced tomatoes.
  • Taco Seasoning – I make my own Chicken Taco Seasoning, Carne Asada Seasoning, or my Low Sodium Taco Seasoning. It doesn’t contain sugar, but you can use some high-quality store-bought seasoning.

Cooking The Meat

First, cook the meat in a non-stick skillet.

Add the ground beef, sprinkle one tablespoon of taco seasoning all over and cook,  breaking the meat apart with a wooden spoon to cook evenly on all sides.

It’s cooked when the meat is not pink anymore.

In another large pot, add rinsed, drained canned black beans, canned diced tomatoes with green chilies, and the remaining taco seasoning.

Stir in the cooked meat in, then cover, and bring to a boil.

Reduce the heat and simmer for 10 to 12 minutes until slightly reduced.


You can play with the recipe, adding more beans variety or corn kernel.

If so, remove some of the black beans and add the same amount of pinto beans, corn kernel, or even red bell pepper.

5 ingredient Taco Soup

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This is a thick, rich soup delicious on its own but even better with your favorite taco toppings including:

  • Sour Cream or dairy-free yogurt like coconut yogurt.
  • Cilantro – also known as coriander.
  • Mexican Cheese blend or dairy-free cheese.
  • Diced Avocado – Pick a ripe avocado. You know they’re ready when they are soft to the touch and removing the stem cap shows a bright green flesh. If it’s brown under the stem, it’s probably over-ripe and might have a strong earthy taste.
  • Red Onion – Or yellow onions if you don’t have red ones.
  • Salsa Sauce
  • Hot Sauce
  • Pieces of Corn Tortilla Chips – kids love that option!

Storage Instruction

Store the remaining 5-ingredient taco soup recipe in the fridge in a sealed glass container for up to 3 days.

Rewarm in a microwave-safe bowl or in a saucepan over medium heat.

5 ingredient Taco Soup

Allergy Swaps

Below I listed some easy allergy swaps you can use in this recipe if you have some food allergies.

  • Vegan – Use vegan meat alternative, mission meat works very well here. Add dairy-free cheese alternative on top like dairy-free smoked cheddar.
  • Bean-Free – Swap the black beans for corn or more beef.
  • Low-Fat – To decrease saturated fat, you can use ground chicken or ground turkey instead of beef. For a vegan, low-saturated fat option, use drained crumbled tofu.

Frequently Asked Questions

Below are the most common questions about this taco soup answered:

Can I Swap The Meat For More Beans?

Yes, you can replace the meat with a can of drained, rinsed pinto beans and corn kernels or cook another meat alternative.

Can I Cook This In A Slow Cooker?

Absolutely, you can cook taco soup in an instant pot.

First, cook the meat in the slow cooker until not pink, then top up with the remaining ingredients and cook for 12 minutes.

Did you try this simple taco soup recipe? Share a comment or review below.

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5 ingredient Taco Soup

5-Ingredients Taco Soup

This 5-Ingredient Taco Soup is the easiest taco soup packed with 22 grams of protein per serving. Plus, this taco soup is ready in 15 minutes and also gluten-free with vegan options.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 4 servings
Serving Size: 1 serve
5 from 156 votes


To serve per bowl – optional

  • 1 tablespoon Sour Cream note 2
  • 2 tablespoons Mexican Blend Cheese note 3
  • 2 teaspoons Red Onion chopped
  • 1 teaspoon Cilantro fresh, chopped
  • 2 tablespoons Avocado chopped
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • In a non-stick saucepan over medium-high heat, add ground beef, and sprinkle 1 tablespoon of seasoning all over the meat. Stir to break the meat into pieces and cook evenly until no more pink.
  • In a non-stick large pot, add black beans, canned tomatoes vegetable stocks and remaining 1/2 tablespoon taco seasoning.
  • Cover, bring to a boil, reduce heat to low-medium and stir in the cooked beef.
  • Simmer over medium heat for 10-15 minutes.
  • Serve with the suggested toppings.


  • Store leftovers in the fridge for up to 4 days in a sealed container.


Note 1: If vegan, use Impossible Meat or Beyond Meat as an alternative.
Note 2: Or dairy-free yogurt like coconut yogurt for a vegan option.
Note 3: You can use dairy-free cheese alternatives.

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Nutrition1 serve
Yield: 4 servings


Serving: 1 serveCalories: 244.4 kcal (12%)Carbohydrates: 20.2 g (7%)Fiber: 6.6 g (28%)Net Carbs: 13.6 gProtein: 22.2 g (44%)Fat: 8.4 g (13%)Saturated Fat: 3.3 g (21%)Polyunsaturated Fat: 0.5 gMonounsaturated Fat: 3.5 gTrans Fat: 0.5 gCholesterol: 51.6 mg (17%)Sodium: 373.9 mg (16%)Potassium: 669.9 mg (19%)Sugar: 3.1 g (3%)Vitamin A: 337.1 IU (7%)Vitamin B12: 1.8 µg (30%)Vitamin C: 10 mg (12%)Vitamin D: 0.1 µg (1%)Calcium: 58.3 mg (6%)Iron: 4.2 mg (23%)Magnesium: 70.9 mg (18%)Zinc: 4.6 mg (31%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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