5-Ingredient Taco Soup
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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.
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.
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.
Ingredients
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.
Add-Ons
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.
Serving
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.
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.
More Healthy Soup Recipes
If you like soup recipes, you’ll love these:
Did you try this simple taco soup recipe? Share a comment or review below.
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5-Ingredients Taco Soup
Ingredients
- 0.7 pounds Ground Beef note 1
- 1 can Diced Tomatoes With Green Chilies
- 1 cup Vegetable Stock
- 1 can Black Beans rinsed, drained
- 1 ½ tablespoons Taco Seasoning
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
Instructions
- 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.
Storage
- Store leftovers in the fridge for up to 4 days in a sealed container.
Notes
Want My Kitchen Equipment?
Nutrition
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I made this with plant-based meat, it was absolutely perfect, great taste!
Loved it, nothing to add and super quick to make!