The Original Taco Soup Recipe

I first had a version of this soup years ago at a church potluck. You know the kind, where every dish is a comforting classic made with love. It was a chilly fall evening, and a steaming bowl of that hearty soup was exactly what I needed. It was delicious, simple, and everyone went back for seconds. I got the recipe, a simple list of canned goods and a packet of seasoning, and made it at home for years.

But as I got more confident in my own kitchen, I started thinking about that beloved potluck staple. It was good, but I knew it could be great. I wanted a soup with a richer, deeper flavor, something with a little smoke and a more authentic texture. I started experimenting, adding a little of this and a little of that.

That’s how my special version of this original taco soup came to be. I swapped plain diced tomatoes for fire-roasted ones, and then I added my two secret weapons. A little minced chipotle in adobo for a smoky, warm heat, and a masa harina slurry at the end to thicken it beautifully. It gives the soup a subtle, toasted corn flavor that takes it from a simple weeknight meal to something truly special. This is the recipe that my family now craves on cool nights, and it’s the one I’m so excited to share with you.

Skip to My Special Recipe!

Why This Original Taco Soup Recipe Works

Taco soup has been a staple in American kitchens for decades, and for good reason. It’s a brilliant mashup of comforting soup and the vibrant flavors of a taco. Most versions, often called 7-can soup, are incredibly easy. You just open cans, brown some meat, and stir everything together. It’s the ultimate dump-and-go meal that delivers on flavor without a lot of fuss.

Its popularity comes from this simplicity and its crowd-pleasing nature. It feeds a family easily, it’s perfect for gatherings, and who doesn’t love a meal you can customize with toppings? It’s a forgiving recipe that always feels warm and satisfying. It has all the familiar tastes we love, like seasoned ground beef, beans, corn, and tomatoes, all swimming in a savory broth.

So, what makes my version of the original taco soup stand out? It’s all about building layers of flavor. While the classic is good, it can sometimes taste a little one-dimensional. My additions elevate it without adding complicated steps. The fire-roasted tomatoes provide a baseline of smokiness, but the real star is the minced chipotle pepper in adobo sauce. This single ingredient adds a deep, smoky heat and a complexity that taco seasoning alone just can’t achieve. It’s not just spicy, it’s a warm, earthy flavor that makes the whole soup taste richer.

Then comes the masa harina. Instead of a watery broth, a simple slurry of this corn flour thickens the soup to the perfect consistency. It also imparts a subtle, authentic tortilla flavor that ties everything together. These two small tweaks transform a simple recipe into an unforgettable one that tastes like it simmered for hours, even though it comes together in under an hour.

Ingredients for Original Taco Soup

The beauty of this soup is its reliance on pantry staples. While most of the ingredients are easy to find, a couple of key additions are what truly make this recipe special. They take it from a simple dump-and-simmer meal to a soup with incredible depth and flavor.

Here’s what you’ll need to make my version of the original taco soup:

• 1 tbsp. olive oil
• 1 lb. lean ground beef: I recommend an 85/15 or 90/10 lean-to-fat ratio. This gives you enough fat for flavor without making the soup greasy.
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 (1 oz.) packet low-sodium taco seasoning: Using a low-sodium packet allows you to control the salt level yourself.
• 1 tsp. smoked paprika
• 1/2 tsp. ground cumin: These extra spices complement the taco seasoning packet and deepen the flavor profile.
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can sweet corn, drained
• 1 (14.5 oz.) can fire-roasted diced tomatoes, undrained: Do not drain these! The liquid is full of smoky flavor.
• 1 (10 oz.) can diced tomatoes and green chilies, undrained
• 2 tbsp. tomato paste
• 4 cups beef broth
• 1-2 canned chipotle peppers in adobo sauce, minced, plus 1 tsp. of the adobo sauce: This is my first secret weapon! Find these in the international aisle. They add a wonderful smoky heat. Start with one pepper if you’re sensitive to spice.
• 2 tbsp. masa harina: And this is my second! This corn flour is used to make tortillas and tamales. It thickens the soup beautifully and adds a subtle, authentic corn flavor. Look for it near the flour or in the international aisle.
• Salt and black pepper to taste
• Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced avocado, tortilla strips, lime wedges

The chipotle peppers and masa harina are the real game-changers here. They create a richer, thicker, and more flavorful soup than the classic version. Don’t skip them if you can help it, as they truly are the heart of what makes this recipe pop.

Step-by-Step Instructions For Making Original Taco Soup

This soup comes together in one pot, making for an easy cooking process and even easier cleanup. We’ll start by building a foundation of flavor and then let everything simmer together. Follow these simple steps for a perfect pot of taco soup every time.

Step 1: Brown the Beef and Aromatics

Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat and add the olive oil. Once it shimmers, add the ground beef and diced yellow onion. Use a wooden spoon or spatula to break the beef into smaller crumbles as it cooks. You want to continue cooking until the beef is fully browned and the onions are soft and translucent. This step is crucial for developing flavor. Once cooked, carefully drain off any excess grease from the pot.

Step 2: Bloom the Spices

Return the pot to the heat and add the minced garlic, the taco seasoning packet, smoked paprika, and ground cumin directly to the meat and onion mixture. Stir continuously for about one minute. You’ll notice the spices become very fragrant. This process, called blooming, toasts the spices and deepens their flavor, making a huge difference in the final taste of the soup.

Step 3: Add Canned Goods and Broth

Now it’s time to add the bulk of our ingredients. Pour in the rinsed and drained black beans and pinto beans, the drained corn, the undrained fire-roasted tomatoes, and the undrained diced tomatoes with green chilies. Add the tomato paste and stir everything together until the paste is well incorporated. Then, pour in the beef broth. Add your minced chipotle peppers and the teaspoon of adobo sauce. Give it all a good stir to combine.

Step 4: Simmer and Meld Flavors

Bring the soup to a gentle simmer over medium-high heat. Once it starts bubbling, reduce the heat to medium-low, place the lid on the pot, and let it simmer for at least 30 minutes. This is where the magic happens. The longer it simmers, the more the flavors will meld together into a delicious, cohesive soup. You can let it go for up to an hour if you have the time.

Step 5: Thicken with Masa Harina

In a small bowl, add the two tablespoons of masa harina. Slowly whisk in about 1/4 cup of warm water until you have a smooth, thin paste with no lumps. This is called a slurry. Pour the slurry into the simmering soup while stirring. Continue to simmer the soup, uncovered, for another 5 to 10 minutes. You will see the soup thicken slightly and take on a richer body.

Step 6: Season and Serve

Give the soup a final taste. Add salt and freshly ground black pepper as needed. Remember that the broth and seasoning packet contain salt, so it’s important to taste before you add more. Ladle the hot soup into bowls and get ready for the best part, the toppings!

How To Serve Original Taco Soup

One of the best things about this original taco soup is that serving it is half the fun. It’s a meal that begs for customization, making it perfect for family dinners or casual get-togethers where everyone can build their own perfect bowl. The vibrant colors of the toppings against the rich, dark soup are just beautiful.

My favorite way to serve it is by setting up a toppings bar. I put out small bowls filled with all the fixings, and everyone can go down the line and choose their own adventure. It turns dinner into an interactive experience. The kids love it, and the adults do, too. It makes the meal feel a little more special than just ladling soup into a bowl.

Here are some classic and creative topping ideas for your bar:

• The Classics: You can’t go wrong with the essentials. Think shredded sharp cheddar or a Monterey Jack blend, a dollop of cool sour cream or plain Greek yogurt, and some fresh, chopped cilantro.
• For Crunch: Texture is key. I love using crunchy tortilla strips, but crushed tortilla chips or even Fritos work wonderfully. Oyster crackers are another fun, unexpected option.
• Fresh and Bright: To cut through the richness of the soup, add something fresh. Diced avocado or a scoop of guacamole, a squeeze of fresh lime juice, sliced jalapeños for extra heat, or some chopped scallions or red onion all work beautifully.
• Something Different: For a fun twist, try a sprinkle of cotija cheese, a drizzle of your favorite hot sauce, or even a spoonful of pickled red onions.

Beyond the toppings, consider what to serve alongside the soup. A slice of warm, buttery cornbread is a natural fit for sopping up every last drop of the savory broth. A simple side salad with a zesty vinaigrette can also be a nice, refreshing complement to the hearty soup. No matter how you serve it, this soup is sure to be a hit.

How To Store & Reuse Original Taco Soup Leftovers

This soup is one of those magical dishes that tastes even better the next day. The flavors continue to meld and deepen as it sits, making leftovers something to look forward to. Storing and reheating this soup is incredibly simple, and there are plenty of creative ways to enjoy it again.

First, let’s talk about proper storage. It’s important to let the soup cool down a bit before you put it away. I usually let it sit on the counter for about 30 to 45 minutes, but you don’t want to leave it at room temperature for more than two hours. Once it’s cooled, you have a couple of options for storing your leftover original taco soup.

• In the Refrigerator: Ladle the cooled soup into airtight containers. It will keep well in the fridge for up to 4 days. When you’re ready to eat, you can reheat individual portions in the microwave or warm a larger amount in a saucepan over medium heat on the stove until it’s heated through.
• In the Freezer: This soup freezes beautifully! It’s one of my favorite meals to make a double batch of for future dinners. Pour the cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top for expansion. It will last in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it on the stove.

While reheating a simple bowl of soup is always a great option, leftovers also offer a chance to get creative in the kitchen. Don’t just think of it as soup. Think of it as a flavorful base for a whole new meal. You can strain some of the liquid and use the hearty beef and bean mixture as a filling for quesadillas or burritos. It also makes a fantastic topping for baked potatoes or a bed of rice. My personal favorite is to create a quick taco salad by spooning the warmed soup over a bed of crisp romaine lettuce and adding all the fresh toppings.

Substitutions & Variations For Original Taco Soup

While I believe my recipe is the perfect starting point, one of the best parts about a dish like this original taco soup is how easily you can adapt it to your own tastes or what you happen to have in your pantry. Feel free to play around and make it your own! Here are some of my favorite substitutions and variations to inspire you.

This is a great recipe to tweak based on dietary needs or flavor preferences. The core concept is so solid that it can handle quite a few changes without losing its comforting charm. Whether you want to switch up the protein, add more vegetables, or adjust the spice level, there are plenty of delicious possibilities.

• Protein Swaps: If you’re not in the mood for ground beef, this soup is just as delicious with ground turkey or ground chicken. For a richer flavor, you could even use shredded beef chuck roast. For a vegetarian version, omit the meat entirely and add an extra can of beans, like kidney beans, or a can of lentils. Just be sure to use vegetable broth instead of beef broth.
• Bean Variations: Don’t have black and pinto beans? No problem. Kidney beans, cannellini beans, or even chickpeas would work well in this soup. It’s all about creating that hearty texture.
• Spice It Up or Down: The heat in this recipe comes from the chipotle peppers and the can of tomatoes with green chilies. To make it spicier, add an extra chipotle pepper or a dash of cayenne pepper. For a milder soup, use a can of plain diced tomatoes instead of the ones with green chilies and use just one chipotle pepper, making sure to scrape out the seeds.
• Add More Veggies: This is a great soup for sneaking in extra vegetables. Consider adding a diced bell pepper (any color) along with the onion, or stir in some frozen or fresh spinach at the end of cooking until it wilts.
• Slow Cooker or Instant Pot: This recipe adapts wonderfully to other cooking methods. For a slow cooker, brown the meat and onions first, then add all ingredients (except the masa harina slurry) to the cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the slurry during the last 30 minutes of cooking. For an Instant Pot, use the sauté function to brown the meat and onions, then add the remaining ingredients (except the slurry) and pressure cook on high for 10 minutes. Do a quick release, stir in the slurry, and sauté for a few minutes to thicken.

No matter how you choose to customize it, the foundational flavors will shine through. Have fun with it and enjoy creating your own perfect bowl of taco soup!

5 FAQs About Original Taco Soup

Here are some straightforward answers to the most common questions I receive about this original taco soup recipe.

What makes this an “original” taco soup recipe?

That’s a great question! The term “original taco soup” often refers to the classic, easy-to-make potluck version that became popular in the 1980s and 90s. That recipe typically involves browning ground beef and then dumping in several cans: beans, corn, tomatoes, and often a can of ranch-style beans, along with a packet of taco seasoning and a packet of dry ranch dressing mix. It’s beloved for its simplicity and comforting, familiar flavor.

My recipe pays homage to that original concept of being a simple, one-pot meal built on pantry staples. However, I’ve updated it to build much deeper, more complex flavors without adding a lot of extra work. I keep the core components but make strategic swaps, like using fire-roasted tomatoes and adding extra spices. The biggest difference, and my personal twist, is the addition of smoky chipotle peppers and the use of masa harina as a thickener. These ingredients give the soup a more authentic, Tex-Mex restaurant quality that takes the classic concept to a whole new level of deliciousness.

Can I make this original taco soup in a slow cooker?

Absolutely! This recipe is wonderfully suited for the slow cooker, making it an excellent fix-it-and-forget-it meal. The low and slow cooking method allows the flavors to meld together beautifully over several hours. To adapt the recipe, you’ll still want to complete the first two steps on the stovetop. Brown the ground beef with the onion in a skillet, drain the grease, and then stir in the garlic and spices to bloom them for a minute.

After that, transfer the beef mixture to your slow cooker. Add all the remaining ingredients, except for the masa harina slurry. Give everything a good stir, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 30 minutes before you’re ready to serve, prepare the masa harina slurry as directed in the recipe and stir it into the soup. This will give it time to thicken up perfectly before serving. The result is a rich, flavorful soup that’s been simmering away all day.

Why is my original taco soup watery and how can I thicken it?

A watery or thin broth is a common issue with many taco soup recipes, and it’s the exact problem I aimed to solve with my special ingredient. The thinness usually happens because the soup relies solely on broth and the liquid from canned tomatoes, without any specific thickening agent. While it still tastes good, it can lack that hearty, stew-like consistency that makes a soup truly satisfying.

My secret weapon to fix this is masa harina. It’s a very fine flour made from hominy (corn treated with lime), and it’s the key to achieving the perfect texture. By whisking two tablespoons of masa harina with a little warm water to create a slurry and then stirring it into the soup during the last 10 minutes of cooking, you’ll see it transform. It thickens the broth beautifully and adds a subtle, authentic toasted corn flavor that complements the other ingredients perfectly. If you don’t have masa harina, you could try mashing some of the beans against the side of the pot or making a cornstarch slurry, but I highly recommend trying the masa harina for the best flavor and texture.

What can I use instead of ground beef in this original taco soup?

This recipe is incredibly versatile when it comes to the protein. While lean ground beef is the classic choice, you can easily substitute it with other ground meats. Ground turkey and ground chicken are fantastic leaner options that work wonderfully. Just be sure to season them well, as they have a milder flavor than beef. I find that when I use ground turkey, I might add an extra pinch of smoked paprika or cumin to boost the flavor.

If you want to move away from ground meat altogether, shredded chicken is a great choice. You can use pre-cooked rotisserie chicken and add it in the last 30 minutes of simmering, or you can add a couple of boneless, skinless chicken breasts to the soup and let them cook until tender, then remove and shred them before adding them back to the pot. For a vegetarian option, you can simply omit the meat and add an extra can of beans, such as kidney beans or chickpeas, to maintain the hearty texture. A plant-based ground “meat” substitute would also work perfectly. Just remember to use vegetable broth if you’re making a vegetarian version.

How can I adjust the spice level of the original taco soup?

Controlling the heat in this soup is very easy, so you can make it perfectly suited to your family’s preferences. The main sources of heat are the chipotle peppers in adobo and the can of diced tomatoes with green chilies. The chipotle peppers add both a smoky flavor and a significant amount of heat, so they are the primary thing to adjust.

For a milder soup, I recommend starting with just one small chipotle pepper. Before you mince it, you can slice it open and scrape out the seeds and veins, as that’s where much of the heat is concentrated. You can also substitute the can of diced tomatoes and green chilies with a can of plain fire-roasted diced tomatoes. For those who love a lot of spice, feel free to use two or even three chipotle peppers. You can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to your bowl when serving. This recipe is all about making it your own, so don’t be afraid to experiment until you find the perfect balance of flavor and heat for you.

Try These Recipes Next

If you loved the cozy, satisfying flavors of this taco soup, I think you’ll enjoy these other Tex-Mex inspired recipes from the blog.

• Easy Taco Soup: A look at the classic, super simple version that inspired this recipe. It’s a great go-to for the busiest weeknights.
• Slow Cooker Tex Mex Soup: Let your slow cooker do all the work with this flavor-packed soup that’s perfect for a chilly day.
• 20 Taco Recipes for Taco Lovers: When you’re craving those taco flavors but not in soup form, this roundup has everything you need for your next Taco Tuesday.

I hope you enjoy making them as much as my family and I do!