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This single serving Taco Soup is packed with bold flavors and comes together in less than 30 minutes. It’s a hearty, satisfying dinner for one, made with seasoned beef, black beans, corn, and tomatoes—all in one pot. Perfect for a quick, flavorful meal without leftovers!
Enjoy this taco soup with corn muffins, homemade tortilla chips and guacamole, or a side of Mexican street corn salad.
Why You’ll Love This Recipe
- Quick & Easy: Ready in less than 30 minutes.
- One-Pot Meal: Everything cooks in a single pot, making it simple to prepare and easy to clean up.
- Customizable: Adjust the ingredients to fit your taste.
- Easily Doubles: Want to make taco soup for two? Just double the ingredients.
This single serving taco soup is one of my favorite quick meals because it’s packed with flavor, easy to make, and doesn’t leave me with a ton of leftovers. It’s the perfect amount for one person, giving you all the hearty, comforting goodness of a classic taco soup without extra servings going to waste.
Ingredients
If you have any ingredients leftover from this small batch taco soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: I use extra virgin olive oil for its rich flavor and quality. If you prefer a lighter taste, regular olive oil works too.
- Ground beef: Adds a hearty, meaty flavor to the soup. You can swap it for ground turkey, chicken, or even lamb. Leftover ground beef? Try it in Lasagna Rollups, Stuffed Peppers, or Meatloaf.
- Onions and garlic: These build flavor in the soup, so don’t skip them. Leftovers? Use them in Chicken Tikka Masala or Split Pea Soup.
- Jalapeños: A teaspoon of chopped fresh jalapeño adds heat. Use jarred jalapeños or skip them for a milder soup. Leftover jalapeños? Add them to Salsa, Mexican Street Corn Salad, Jalapeño Poppers, or White Chicken Chili.
- Tomato: Use 1/3 cup of canned diced tomatoes or one small fresh tomato. Roma or plum tomatoes are great choices.
- Beef broth: Low-sodium broth helps control salt, but regular beef, chicken, or vegetable broth works too. Leftover broth? Use it in Pot Roast or Hamburger Soup.
- Corn: Frozen corn is quick and easy, but fresh or canned corn works too. Extra corn? Make a mini Corn Casserole!
- Black beans: Canned black beans should be rinsed and drained to remove excess sodium. Leftovers? Use them in Black Bean Tacos or Black Bean Soup.
- Cheddar cheese: A classic topping that melts beautifully. Feel free to use another cheese if you prefer.
- Taco seasoning: Store-bought works, but making your own taco seasoning gives more control over the flavor. Extra seasoning? Use it in Turkey Tacos!
Recipe Variations
Taco soup is easy to customize! Try these simple variations:
- Vegetarian: Swap the beef broth for vegetable broth, skip the meat, and add extra beans.
- Chicken: Use shredded or chopped cooked chicken instead of ground beef.
- Creamy: Stir in a spoonful of sour cream or a splash of heavy cream before serving.
How To Make Taco Soup
These photos and instructions help you visualize how to make a single serving of taco soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Beef: In a 2-quart saucepan over medium-high heat, heat the oil for 30 seconds. Add the ground beef and cook, breaking it up as it browns, for 3–4 minutes, stirring frequently.
- Sauté the Vegetables: Add the onions, garlic, and jalapeños. Cook, stirring occasionally, for 2 minutes.
- Add Seasoning & Simmer: Stir in the taco seasoning and cook for 30 seconds. Add the broth, tomatoes, corn, and beans. Bring to a boil, then reduce the heat and let the soup simmer for 15 minutes.
- Serve: Ladle into a bowl and top with cheese, if desired.
How to Make Taco Soup in a Slow Cooker
Want to use a slow cooker? Brown the meat in a pan, drain any excess fat, then add it to a 1.5- or 2-quart slow cooker with the rest of the ingredients (except cheese). Cook on low for 4–6 hours, then top with cheese before serving.
Expert Tips
- Read the Recipe First: Before you start, read through the recipe and ingredient notes. This helps you understand the steps and ensures the best results.
- Brown the Meat Well: Let the ground beef cook undisturbed for the first minute before breaking it up. This helps develop a richer flavor.
- Layer the Seasoning: Add taco seasoning before the broth so the spices toast slightly, enhancing their flavor.
- Adjust the Spice Level: For a milder soup, remove the jalapeño seeds or skip them entirely. For more heat, add extra jalapeños or a pinch of cayenne.
Frequently Asked Questions
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of broth if needed.
Yes, just double the ingredients to make two servings.
Yes. After the soup cools, store it in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat either on the stove or in the microwave.
More Single Serving Soup Recipes
Looking for more single serving soup recipes? Try these easy, flavorful options for a warm and satisfying meal.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy taco soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Taco Soup For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 4 ounces ground beef
- ½ cup chopped onions
- 1 clove garlic -minced
- 1 teaspoon finely chopped jalapeños
- 1 teaspoon taco seasoning (store-bought or homemade)
- 1 cup low-sodium beef broth
- 1 small tomato -chopped (about 1/3-cup chopped)
- ¼ cup corn (use canned or frozen)
- ¼ cup canned black beans -rinsed and drained
- 1-2 tablespoons shredded Cheddar cheese (optional)
Instructions
- Cook the Beef: In a 2-quart saucepan over medium-high heat, heat the oil for 30 seconds. Add the ground beef and cook, breaking it up as it browns, for 3–4 minutes, stirring frequently.
- Sauté the Vegetables: Add the onions, garlic, and jalapeños. Cook, stirring occasionally, for 2 minutes.
- Add Seasoning & Simmer: Stir in the taco seasoning and cook for 30 seconds. Add the broth, tomatoes, corn, and beans. Bring to a boil, then reduce the heat and let the soup simmer for 15 minutes.
- Serve: Ladle into a bowl and top with cheese, if desired.
Notes
- Read the Recipe First: Before you start, read through the recipe and ingredient notes. This helps you understand the steps and ensures the best results.
- Brown the Meat Well: Let the ground beef cook undisturbed for the first minute before breaking it up. This helps develop a richer flavor.
- Layer the Seasoning: Add taco seasoning before the broth so the spices toast slightly, enhancing their flavor.
- Adjust the Spice Level: For a milder soup, remove the jalapeño seeds or skip them entirely. For more heat, add extra jalapeños or a pinch of cayenne.
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
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Combine all of the ingredients in a small bowl and blend thoroughly with a fork or a wire whisk.
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Transfer to a small jar or container, cover, and store. Recipe yields 2 tablespoons
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I was craving a bowl of soup and this fit the bill! Great for a fast meal that makes you feel like to spent all afternoon chopping and simmering.
Suggestions other than corn. I can not have it any more. Thanks
I totally understand that corn may not be suitable for everyone. The great news is that this soup is super easy to customize! You can simply omit the corn without losing out on flavor. Alternatively, you can replace the corn with the same amount of either beans, tomatoes, or even another favorite vegetable of yours like zucchini or bell peppers.
So tasty…. Enough for 2 meals. Loved it
I don’t eat red meat anymore so I altered the recipe by substituting ground turkey and chicken broth. I followed the rest of the recipe as it was written and it was delicious! It’s over 90 degrees today, but I’m making this soup anyway.
made this today. 29 degrees in Texas which might as well be -29 to Wyoming. Best soup Ive evever had! And I love soup. So flavorul. Made my own taco seasoning and used fresh tomatoes, jalapenos, onions, garlic. Rinsed beans and corn off before adding.
I’m so happy you enjoyed the soup, Kathy. Thank you.
Hi Everyone,
This soup is super. Made enough for seconds. I don’t do jalapeños so I left them out. So, so good on a cold 🥶 Michigan night. This is a keeper. So easy, fast and good.
I froze the extra corn and black beans on a cookie sheet like IQF.
Thanks Joanie for all your recipes, everything has been delicious. 🤗