15 minute Taco Soup

15 minute Taco Soup

Taco Soup is one of my family’s favorite meals – and justifiably so. It’s so delicious and easy and comforting! It’s adaptable to what’s in your pantry and your taste preferences. I suppose you could say it’s the Switzerland of food. With the promise of cooler weather creeping in and the start of the month that FALL begins — I couldn’t wait to share my favorite 15 minute recipe with you!


2 tricks for making delicious TACO SOUP

There are 2 tricks that guarantee delicious (and quick) taco soup.

  • brown AND season ground beef ahead of time (bonus if you do this in bulk click to see another recipe I love with BULK seasoned taco meat)
  • have the right combination of canned ingredients on hand (no rinsing or draining required!)

That’s really it! Those 2 simple steps will get this meal on the table and in the belly faster than fast food!

soup is served

15 minutes before dinner, dump all the ingredients into a soup pot and bring to a simmer. While the soup is simmering, do yourself a favor and make some Jiffy cornbread — the combination of spicy soup and warm, sweet cornbread is glorious.

Looking for a little variety within this quick recipe? Add a can of corn, shredded rotisserie chicken or even 8 oz of cream cheese or Velveeta.

Full of extras, hearty, comforting and a little spicy, the soup checks all the boxes! I especially love the addition of condensed cream of chicken soup and canned refried beans, they create a thick velvety consistency with ease!

close up taco soup

There you have it! This quick taco soup has saved the day at my dinner table more times than I can count! It’s spicy, hearty and DELICIOUS — and quick! The perfect accompaniment to your weeknight or game day menu.

table is served soup

15 minute Taco Soup

  • 2 lb ground beef, browned and seasoned*
  • 2 T taco seasoning (low sodium is preferred)
  • 10.5 oz can condensed cream of chicken soup
  • 4 oz can chopped green chiles, undrained
  • 28 oz crushed tomatoes
  • 14.5 oz can green beans, undrained
  • 16 oz refried beans
  • 15 oz can black beans, undrained
  • 16 oz chicken broth (more or less to desired thickness)
  • 1/4 c fresh cilantro, chopped
  • 4-6 thin slices fresh jalapeño (optional for heat)
  • 1/4 c medium red onion, diced

In a large (5-6 qt) soup pot, combine all ingredients. Bring to a low boil over medium flame. Stir occasionally to prevent scorching. Simmer for 10-15 minutes. Add salt to taste.

Optional – garnish with additional peppers, onions, cilantro, grated cheese or sour cream as desired.

Serves 8

*when browning ahead, I like to pre-season 2 lb ground beef with 1 T taco seasoning and 1 t salt.