Kalyn's Kitchen

Easy Taco Soup

For this Easy Taco Soup recipe I cut down on the beans and used more ground beef to make it surprisingly low in net carbs! If you’d prefer a no-bean Taco Soup, see the link to my Instant Pot Taco Soup that’s low in carbs; both these soups are equally delicious!

PIN Easy Taco Soup to make it later!

Easy Taco Soup bowl of soup with sour cream, avocado, and grated cheese on the side

There are some recipes that become favorites just because they’re simple and use ingredients you usually have on hand, and this Easy Taco Soup that I first made years ago is a family-friendly soup I’ve made over and over for parties. I adapted the recipe from A Pinch of Salt Lake (affiliate link) a classic old cookbook published many years ago by the Junior League of Salt Lake, and my version is equally delicious with fewer carbs.

Almost as fun is eating the soup is the story of how I got the cookbook as a gift from a third-grade student named Nathan. I’d always wanted the book, so when he showed up at school with it one day, I was quite excited. In the honest way kids have he said, “My mom didn’t think she’d ever use it.” Recently I saw Nathan’s mom in the grocery store and we realized it has been fourteen years since he was in third grade, which shows how long I’ve been making this soup!

And I know lots of people love making slow cooker or Instant Pot soups, but when the weather starts getting cooler I love making a pot of soup on the stove. And this delicious Taco Soup only needs to simmer about 45 minutes and it’s ready to eat!

What ingredients do you need for this recipe?

How did I make this recipe lower in carbs?

In this updated version, I cut down the pinto beans to only one can and increased the amount of ground beef, which made this into a taco soup recipe that’s surprisingly low in net carbs!

Want Taco Soup without Beans?

If you prefer a low-carb taco soup without beans, check out my Instant Pot Taco Soup! That soup can also be made on the stove if you prefer.

Easy Taco Soup process shots collage

How to Make Easy Taco Soup:

(Scroll down for complete recipe with nutritional information.)

  1. Heat the oil in a large frying pan, add the ground beef, and cook until the meat is well-browned. 
  2. Put the meat in the soup pot.
  3. Add the other teaspoon of olive oil to frying pan, add the onions and cook until they’re soft and barely starting to brown. Add the garlic, Mexican oregano, ground cumin, ground Ancho chile, and chili powder, and cook about a minute, until the spices are fragrant.
  4. Add the onion mixture to the soup pot. Rinse out the pan with one cup of beef broth and add that to the soup.
  5. Add the rest of the beef broth, canned tomatoes, and beans to the soup. 
  6. Let soup simmer on low 45 minutes, adding a little water if needed.  
  7. When the soup is done, stir in desired amount of lime juice. You can also add some Green Tabasco Sauce (affiliate link) if you’d like it a bit spicier!
  8. Serve hot, with things like cheese, sour cream, and diced avocado to add at the table. Corn chips are good in this if you’re serving it to kids!

Easy Taco Soup overhead shot of soup in bowl with sour cream, avocado, and grated cheese

More Tasty Soup with Beans:

Black Bean and Rice Soup
Chickpea Soup with Spinach, Tomatoes, and Basil
Instant Pot Sausage Soup with Pesto
Slow Cooker Red Beans and Rice Soup
Green Chile Turkey Enchilada Soup

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Easy Taco Soup bowl of soup with sour cream, avocado, and grated cheese on the side

Easy Taco Soup

Yield 8 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

This Easy Taco Soup was always a big hit when I made it for my annual New Year’s Day soup party, and I know your family will love it too! And I've updated the recipe to have fewer carbs without sacrificing any flavor.


  • 1 1/2 lbs. lean ground beef
  • 1 tsp. + 1 tsp.  olive oil
  • 1 onion, chopped small
  • 1 T minced garlic (more or less to taste)
  • 2 T dried oregano (preferably Mexican oregano)
  • 2 T ground cumin
  • 1 T ground Ancho chile powder
  • 1 T chili powder
  • two 14 oz. cans beef broth, (see notes)
  • two 14.5 oz. cans petite diced tomatoes with juice
  • one 15 oz. can pinto beans (see notes)
  • 2 T fresh-squeezed lime juice (more or less to taste)

Optional Toppings to add to the soup:

  • diced avocado
  • grated Mexican Cheese Blend Cheese
  • sour cream 
  • If you're making this for kids, they'll love it with Fritos. 


  1. Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces with turner as you cook it. Remove beef to large soup pot.
  2. In same frying pan heat second tsp. of olive oil, add onions and and saute until onions are starting to soften and brown, about 3 minutes.
  3. Add garlic, Mexican Oregano, cumin, Ancho chile powder, and chili powder and saute about 1 minute, or until the spices are fragrant.
  4. Add onion mixture to the soup pot, then rinse out the frying pan with 1 cup beef broth and add that to the pot.
  5. Add the rest of broth, canned tomatoes, and can of undrained beans.
  6. Let soup cook at very low simmer for 45 minutes, stirring occasionally and adding a bit more water if it cooks down too much.
  7. When the soup is done, stir in desired amount of lime juice. You can also add some Green Tabasco Sauce if you'd like it a bit spicier!
  1. Serve hot, with toppings as desired.


If you don’t have ground Ancho Chile just use more regular chili powder.

You can use 3 1/2 cups homemade beef stock if you have some.

Nutritional information does not include optional toppings.

Recipe adapted from A Pinch of Salt Lake. (affiliate link)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 371Total Fat: 16gSaturated Fat: 5.8gTrans Fat: 0gUnsaturated Fat: 7.8gCholesterol: 101mgSodium: 913mgCarbohydrates: 18gFiber: 6.2gSugar: 3.6gProtein: 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Easy Taco Soup thumbnail image of finished soup with toppings

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The new lower-carb version of this soup uses more beef and only one can of beans, which makes it a delicious low-carb soup or check out my Instant Pot Low-Carb Taco Soup if you’d prefer a Taco Soup recipe without beans. That one has also been really popular! With low fat ground beef, this Easy Taco Soup would be fine for any phase of the original South Beach Diet. South Beach would recommend low-fat cheese and sour cream if you’re using those toppings.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index  to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2006! It was updated with better photos in 2014. In 2021 it was updated with better photos again, and the recipe was adapted slightly to make a soup that’s lower in carbs.

Pinterest Image Easy Taco Soup

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    31 Comments on “Easy Taco Soup”

  1. Hope the soup will make him feel a little better!

  2. I couldn't have received this recipe in my email on a better day. My husband's home for a couple of days after minor surgery and needs pampering 🙂 This soup definitely did the trick! Thanks Kalyn!

  3. Dana, love the sound of your version!

  4. I always LOVE your soup recipes, so after I stumbled upon this in the archives I made this tonight (even though using the stovetop this time of year makes the apartment crazy hot).

    Because I'm vegetarian, I substituted the MorningStar soy crumbles for the beef. Also, instead of chili powder, since I had a bunch of leftover canned chipotle chilis in adobo, I minced one chili and added a tablespoon of sauce to the mixture before adding the broth. Served it with a dollop of sour cream, and a big side of roasted zucchini. It was a crazy delicious weeknight meal – thanks for the recipe!

  5. I'm restarting Phase 1 and this delectable dish is on the menu. I tried this last year and it made enough for leftovers for the week. Which is perfect for this full time student : )

    Thank you !!

  6. Wow! What a great soup! My oldest and youngest sons loved the "scoop" option. I bought the scoop brand of corn chips and they literally used the chips as their spoons. My middle son is still developing his palate. 🙂 Tonight is "Cannellini Bean and Kale Soup with Ham and Sherry Vinegar" currently in the crockpot. I knew I needed to use up the rest of the Easter ham and quickly! I was low on cannellini beans, so I threw in chickpeas too. We'll see how that turns out.

  7. The tomatoes are 14.5 oz sized cans. I'll edit to make that clear, thanks!

  8. What size cans of diced tomatoes do I use

  9. Kalyn, this looks like an awesome cold weather recipe!

  10. I haven’t tried the recipe yet, but my husband & I received A Pinch of Salt Lake as a wedding present. It was my favorite cookbook for a long time. I knew that anything that I made from A Pinch would be a winner. I will have to try the Taco Soup now.

  11. I just found your site. I started the Southbeach diet two weeks ago and I am nervous about moving on. Your recipes look wonderful and I plan on using them right away.