This big and bold taco soup makes the perfect meal. Filled with ground beef, vegetables and topped with cheese, this single serving soup can be ready in less than 30 minutes!
This 30-minute taco soup recipe is hearty, delicious, and robust. All of the ingredients cook together in a single pot for a flavorful meal that you're sure to love.
Why This Recipe Works
- Simple Ingredients: Our taco soup recipe calls for many pantry staples that you may already have on hand. This soup is absolutely delicious on its own, but with a sprinkling of shredded cheddar cheese, and perhaps a dollop of sour cream, it is heavenly!
- One-pot meal: Taco soup can be ready in around 30 minutes, and most of that time is hands-off cooking. Once the meat is browned and the onions and garlic have softened, the soup simmers for about 15 minutes in the same pot.
- Made with homemade taco seasoning: Although you can use part of a packet of store-bought taco seasoning, I encourage you to make your own with our easy homemade taco seasoning recipe. It tastes so much better and is made without any preservatives. Having a small amount in my kitchen encourages me to use it in so many other dishes. One of the things I love about homemade seasonings is that you can customize them to your tastes. If you'd like your taco seasoning low sodium, reduce the amount of salt or leave it out. Don't like it spicy? Just omit the chili powder.
- Slow Cooker Method Included: You can even make a slow cooker taco soup with this recipe. The instructions can be found in the Recipe Variations section below.
Ingredients
Ingredient Notes and Substitutions
To make this easy taco soup, you will need:
- Olive oil: I use extra virgin olive oil in this single serving taco soup recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Ground beef: Taco soup is traditionally made with ground beef, but you can use ground turkey, chicken, or lamb instead.
- Onions and garlic: These ingredients add so much flavor to the soup. Definitely don't leave them out.
- Jalapeños: I use 1 teaspoon of chopped fresh jalapeños in this recipe. You can use jarred jalapeños instead, or leave them out altogether. Be sure to see below for ways to use up the leftover jalapeño, as well as other ingredients.
- Tomato: Use ⅓ of a cup of either canned diced tomatoes or use 1 small fresh tomato. I find that a small Roma or Plum tomato is the perfect size to use.
- Beef broth: I like using low-sodium broths in my recipes because it allows me to control the amount of sodium. Feel free to use regular beef broth, chicken or vegetable broth.
- Corn: I use frozen corn to keep things easy, but if you have fresh sweet corn or canned corn, you can use it instead.
- Black beans: I use canned black beans, rinsed and drained.
- Cheddar cheese: For topping.
- Taco seasoning: Use store-bought taco seasoning or make your own.
See below for ways to use leftover ingredients
How To Make Taco Soup For One
- In a 2-quart saucepan over medium-high heat, heat the oil for about 30 seconds. Add the ground beef, breaking up the meat as it cooks. Cook, stirring frequently for about 3-4 minutes.
- Add chopped onions, garlic, and jalapeños and cook, stirring occasionally for 2 minutes.
- Stir in the taco seasoning mix and cook, stirring occasionally for 30 seconds. Next, add the broth, tomatoes, corn, and beans. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Ladle the soup into a bowl and top with shredded cheese, if desired.
Frequently Asked Questions
If you have leftover taco soup, put it in an airtight container after it has cooled and store in the refrigerator for up to 5 days. Reheat in the microwave or stovetop.
Yes! If you'd like to make extra soup, just double the ingredients and use a larger pot.
If you'd like to freeze taco soup, store the cooled soup in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator and reheat in the microwave or stovetop.
If you want a little extra kick to your soup, you can add additional chopped jalapeños or a little more chili powder. Be careful though, a little goes a long way.
Our single serving taco soup recipe is very hearty and I don't think it needs to be thicker, but if you want to thicken it, you can add more meat, beans, or vegetables. If you want it thinner, add more broth.
Expert Tips
- To make a lighter taco soup, consider using ground turkey or chicken instead of beef.
- Add additional vegetables like zucchini, squash, and spinach.
- Make sure you rinse and drain the beans. This washes away most of the sodium in the canned beans.
Recipe Variations
- Vegetarian Taco Soup: Use vegtable broth instead of beef broth, leave the meat out, and add extra beans.
- Chicken Taco Soup: Substitute shredded or chopped cooked chicken for the ground beef.
- Slow Cooker Taco Soup: Slow cooker taco soup is best made in a 1.5-quart or a 2-quart slow cooker. Brown the meat, drain off any excess fat, and place in the slow cooker. Add the rest of the ingredients to the slow cooker, except for the cheese. Cook on low for 4-6 hours. Pour into a bowl and top with cheese.
Serving Suggestions
Consider serving a small batch of cornbread with your soup, or a few slices of homemade french bread. If you'd like to enjoy a salad, our fresh tomato salad is a wonderful addition.
Top your soup with any of these options:
- Extra shredded cheese
- Sour cream or plain Greek yogurt
- Cilantro
- Avocado or Guacamole
- Green onions
- Tortilla chips
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy taco soup recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Olive oil: Chili, Baked Ziti, Cashew Chicken, Breadcrumbs
- Ground beef: Hamburger, Meat Sauce, Beef Enchiladas, Hamburger Casserole
- Onions: Meatloaf, French Onion Soup, Swedish Meatballs, Lasagna
- Garlic: Chicken Stew, Tortellini Soup, Chicken and Rice Casserole, Sauteed Green Beans
- Jalapeño: Carne Asada, Saag Paneer, Guacamole Salad, Pico de Gallo
- Tomatoes: Bruschetta, Caprese Salad, Broiled Tomatoes, Cobb Salad
- Corn: Corn Muffins, Fried Rice, Vegetable Soup, Shepherd's Pie, Chicken Tortilla Soup
- Black beans: Black Bean Soup, Taco Salad, Black Bean Hummus, Vegetarian Enchiladas
- Cheddar cheese: Chicken Enchiladas Verdes, Frittata, Macaroni and Cheese, Twice Baked Eggplant
If you’ve tried this small batch 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
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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 ⅓-cup chopped/65 grams)
- ¼ cup corn (use canned or frozen)
- ¼ cup canned black beans , rinsed and drained
- 1-2 tablespoons shredded Cheddar cheese (optional)
Instructions
- In a 2-quart saucepan over medium-high heat, heat the oil for about 30 seconds. Add the ground beef, breaking up the meat as it cooks. Cook, stirring frequently for about 3-4 minutes.
- Add chopped onions, garlic, and jalapeños and cook, stirring occasionally for 2 minutes.
- Stir in the taco seasoning mix and cook, stirring occasionally for 30 seconds. Next, add the broth, tomatoes, corn, and beans. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Ladle the soup into a bowl and top with shredded cheese, if desired.
Notes
- To make a lighter taco soup, consider using ground turkey or chicken instead of beef.
- Add additional vegetables like zucchini, squash, and spinach.
- Make sure you rinse and drain the beans. This washes away most of the sodium in the canned beans.
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ 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
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.
Kathy Powell says
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.
Joanie Zisk says
I'm so happy you enjoyed the soup, Kathy. Thank you.
Carol Reynolds says
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. 🤗