5-Ingredient Taco Soup (22g Protein)

This 5-Ingredient Taco Soup is the easiest taco soup packed with 22 grams of protein per serving. Plus, this taco soup is ready in barely 15 minutes and is also gluten-free with vegan options.

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On cold days, there’s nothing better than taco soup. It’s fulfilling, packed with proteins and nutrients plus everyone, even the kids, loves this soup. The only problem with classic taco soup is that it always contains more than 15 ingredients.

So let me share with you how to make this easy taco soup in just about 15 minutes and with 5 ingredients for lazy nights.

Ingredients and Substitutions

All you need to make this simple taco soup recipe are:

• Ground Beef – If you are vegan, you can use meat alternatives like Impossible Meat or rehydrated textured soy.
• Canned Black Beans – Black beans are high-protein legumes.
• Vegetable Stock
• Diced Tomatoes with green chilies. If you don’t like spicy food, pick a classic can of diced tomatoes.
• Taco Seasoning – I make my own Chicken Taco Seasoning, Carne Asada Seasoning, or my Low Sodium Taco Seasoning. It doesn’t contain sugar, but you can use some high-quality store-bought seasoning.

You can play with the recipe, adding more beans variety or corn kernel. If so, remove some of the black beans and add the same amount of pinto beans, corn kernel, or even red bell pepper.

How To Make 5-Ingredient Taco Soup

On busy days, this 5-Ingredient Taco Soup is very convenient for feeding the family a simple and healthy dinner.

1. First, cook the meat in a non-stick skillet.
2. Add the ground beef, sprinkle one tablespoon of taco seasoning all over and cook,  breaking the meat apart with a wooden spoon to cook evenly on all sides. It’s cooked when the meat is not pink anymore.
3. In another large pot, add rinsed, drained canned black beans, canned diced tomatoes with green chilies, and the remaining taco seasoning.
4. Stir in the cooked meat in, then cover, and bring to a boil.
5. Reduce the heat and simmer for 10 to 12 minutes until slightly reduced.
6. Serve with the toppings below.

Allergy Swaps

Below I listed some easy allergy swaps you can use in this recipe if you have some food allergies.

• Vegan – Use vegan meat alternative, mission meat works very well here. Add dairy-free cheese alternative on top like dairy-free smoked cheddar.
• Bean-Free – Swap the black beans for corn or more beef.
• Low-Fat – To decrease saturated fat, you can use ground chicken or ground turkey instead of beef. For a vegan, low-saturated fat option, use drained crumbled tofu.

Storage Instruction

Store the remaining 5-ingredient taco soup recipe in the fridge in a sealed glass container for up to 3 days. Rewarm in a microwave-safe bowl or in a saucepan over medium heat.

Serving

This is a thick, rich soup delicious on its own but even better with your favorite taco toppings including:

• Sour Cream or dairy-free yogurt like coconut yogurt.
• Cilantro – also known as coriander.
• Mexican Cheese blend or dairy-free cheese.
• Diced Avocado – Pick a ripe avocado. You know they’re ready when they are soft to the touch and removing the stem cap shows a bright green flesh. If it’s brown under the stem, it’s probably over-ripe and might have a strong earthy taste.
• Red Onion – Or yellow onions if you don’t have red ones.
• Salsa Sauce
• Hot Sauce
• Pieces of Corn Tortilla Chips – kids love that option!

Frequently Asked Questions

Below are the most common questions about this taco soup answered:

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