Soups & Stews
This Betty Crocker taco soup recipe delivers all the bold flavors of your favorite Mexican restaurant in a single pot. The perfect blend of creamy tomato broth, spiced seasonings, and crunchy taco bits creates a satisfying meal that's ready in under 30 minutes.
Whether you're feeding a hungry family or hosting game day, this soup brings restaurant-quality taste without the fuss.
The beauty of this recipe lies in its simplicity: just add water, stir, and simmer. The boxed mix handles all the seasoning work, while optional toppings like shredded cheese, sour cream, and tortilla chips add texture and freshness.
I love how customizable it is—add ground beef for extra protein, black beans for fiber, or a dash of hot sauce for heat.
What you'll end up with is a hearty, flavorful soup that's creamy yet light, spicy yet balanced, and packed with that satisfying crunch from every spoonful. The aroma alone will have everyone gathering around the table, and the taste?
Pure comfort food magic. This is the kind of soup that disappears fast, so make a big batch.
Serve it as a main dish with cornbread or tortilla chips on the side, or let guests build their own bowls with toppings. The best part? It reheats beautifully for leftovers, making it perfect for meal prep. Let's get cooking!
Ingredients for betty crocker taco soup
Six servings of restaurant-style taco soup—creamy, crunchy, and packed with flavor in just 30 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Taco Soup Mix 🥫 | 1 package | Envelope size, 2.25 oz |
| Ground Beef 🥩 | 1 ½ lb | Lean or regular, browned |
| Black Beans 🌿 | 15 oz | Drained, rinsed, canned |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, undrained |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Water 💧 | 2 cups | Hot, for mixing |
| Taco Seasoning 🌶️ | 1 tbsp | Extra for serving |
| Shredded Cheese 🧀 | 1 cup | Cheddar or Mexican blend |
| Sour Cream 🥛 | ½ cup | For topping |
| Tortilla Chips 🍟 | 1 cup | Crushed, for crunch |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, optional |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The Betty Crocker soup mix is the secret weapon here—it handles all the seasoning magic, so you don’t have to measure a dozen spices. Grab the envelope size from any grocery store’s soup aisle, but if you’re feeling fancy, Trader Joe’s sells a similar mix with extra chili powder. For the ground beef, lean or regular both work, but brown it well—this adds so much depth. The black beans? Look for low-sodium canned beans at Costco or Walmart—they’re cheaper and drain faster. Diced tomatoes? San Marzano if you’re splurging, but any good-quality canned tomatoes work.
No taco seasoning packet? Mix 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, and ¼ tsp garlic powder—it’s a game-changer. Swap the beef for ground turkey or lentils if you prefer, but the flavor won’t be identical. The sour cream can be vegan coconut yogurt if needed, and tortilla chips? Any brand works, but the Fritos or Doritos add that perfect crunch. Short on cilantro? Skip it—no one will know. The chicken broth? Low-sodium is key—otherwise, you’ll need to adjust the salt later.
This soup tastes even better the next day—double the batch if you’re feeding a crowd. Keeps for 4-5 days in the fridge, and freezes beautifully for up to 3 months. I like to portion it into mason jars for easy grab-and-go lunches. For leftovers, just reheat with a splash of water or broth to loosen it up. The toppings? Add them fresh right before serving—otherwise, the chips get soggy and the cheese loses its snap.
Why You'll Love This Recipe
- Let’s be real: $3 of ground beef, a box of soup mix, and canned goods? That’s a full meal for four. No splurging, no waste—just solid, satisfying food that won’t break the bank. Plus, leftovers taste just as good reheated as they do fresh.
- Pantry Magic: I swear, this recipe lives in my pantry. Just toss in the soup mix, brown some beef, dump in the beans and tomatoes—no fancy prep, no stress. The mix handles all the seasoning while I actually get to enjoy the cooking process instead of spending 45 minutes chopping.
- Spice Bomb Ready: That taco mix? It’s a flavor explosion. The ground beef soaks up the cumin and chili powder like a sponge, while the black beans add this deep, earthy richness. Honestly, I’ve tried "fancy" taco soups, but this one hits the spot every time—bold but not overwhelming.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Double the batch, and I’ve got hearty lunches for days. The broth keeps it warm, the tomatoes add freshness, and the texture? Perfect for thermoses or containers. Even my picky teenager asks for seconds.
Step-by-step instructions for Betty Crocker taco soup
Here's how to transform that simple soup mix into a hearty, crunchy masterpiece everyone will love.
Brown the Ground Beef Perfectly
Heat a large pot or Dutch oven over medium-high heat. Add the 1.5 lb ground beef and break it apart with a wooden spoon. Cook for 5-7 minutes until it loses its raw color and becomes deep brown throughout. This step is crucial—it develops rich flavor that the soup mix alone can't provide.
Drain any excess fat after browning, leaving about 1 tablespoon in the pot. This small amount helps create depth in the sauce. If you're using lean ground beef, you can leave the fat—it adds moisture and richness to the finished soup.
Build the Flavor Foundation
Add the 1 package Betty Crocker Taco Soup Mix to the pot with the browned beef. Stir it in thoroughly to coat the meat completely. This is where all the magic happens—the mix contains spices, seasonings, and flavor enhancers that will transform your simple ingredients into something extraordinary.
Pour in the 14.5 oz diced tomatoes (with their juices), 2 cups chicken broth, and 2 cups water. Bring everything to a boil over medium-high heat, then immediately reduce the heat to medium-low. Let it simmer uncovered for 10 minutes to allow the flavors to meld together beautifully.
Add the Hearty Ingredients
Stir in the 15 oz black beans (drained and rinsed) and the 1 tbsp taco seasoning. Let the soup simmer for another 5 minutes, stirring occasionally. You'll notice the beans start to soften slightly and the soup thickens just enough to coat the back of a spoon. This is the perfect texture for that satisfying, hearty taco soup experience.
Taste the soup at this point and adjust the seasoning if needed. The 0.5 tsp salt and 0.25 tsp black pepper can be added now if you feel the soup needs a little more punch. Remember, you can always add more later, but you can't take it out!
Finish with Crunch and Cream
Remove the pot from heat and stir in the 1 cup shredded cheese until it melts completely into the soup. This is where the soup gets its signature creamy, cheesy goodness. If you're serving this immediately, you can skip the next step and serve the cheese on top instead—it'll melt beautifully when everyone digs in.
For that perfect crunchy topping, stir in the 1 cup crushed tortilla chips and 0.25 cup chopped fresh cilantro. The chips add a satisfying texture contrast while the cilantro brings a fresh, bright note that cuts through the richness. Let everything sit together for just 2 minutes to let the flavors meld.
Serve Warm with All the Fixings
Ladle the soup into bowls and top each serving with a dollop of 0.5 cup sour cream. The cool, creamy topping balances the warm, spicy soup perfectly. Serve immediately while the chips are still crispy and the cheese is melted just right—this soup doesn't wait!
For an extra-special touch, set out additional toppings like extra cheese, chopped jalapeños, avocado slices, or lime wedges. The beauty of this recipe is how customizable it is—everyone can build their perfect bowl. This one-pot wonder comes together faster than you'd think and delivers restaurant-quality results every time.
Pro Tips For Making Betty Crocker Taco Soup
- Brown the Beef First: That raw ground beef smell? It won’t disappear just by simmering. Cook the beef in a dry skillet over medium-high heat until it’s no longer pink—about 5 minutes—and then drain the fat before adding it to the soup mix. The difference in flavor is night and day, and you’ll use less oil later.
- Rinse the Beans: The canned black beans in this recipe are convenient, but they’re packed in saltwater. Give them a quick rinse under cold water before adding them to the pot—it cuts the bitterness and keeps the soup from tasting like a salty science experiment. I learned this the hard way after making my first batch taste like a sad, briny broth.
- Simmer, Don’t Boil: The soup mix instructions might say to boil, but trust me—this is where the magic happens. Once everything’s combined, reduce the heat to low and let it bubble gently for 10 minutes. Boiling hard can turn the tomatoes mushy and make the broth cloudy. Low and slow keeps the flavors layered and the texture perfect.
- Upgrade the Broth: The recipe calls for water, but swap it for low-sodium chicken broth if you have it. The extra depth of flavor makes the whole dish taste more restaurant-worthy, and you’ll need less salt later. If you’re short on time, even a bouillon cube dissolved in hot water works—just don’t skip it. Your taste buds will notice.
Troubleshooting this dish
Soup Too Thin?
If your soup looks more like a sauce than a hearty bowl, simmer it uncovered for an extra 5-10 minutes to let the liquid reduce. For instant thickening, stir in 1-2 tablespoons of cornstarch mixed with 2 tablespoons water and simmer for 2-3 minutes.
I’ve also found that adding ½ cup cooked rice at the end helps absorb excess liquid while adding texture. 💡
Meat Not Cooked Enough?
If your ground beef still looks pink after browning, it’s not fully cooked. Always use a meat thermometer to check—it should reach 165°F internally. For extra insurance, cook the beef in batches if needed.
If you skipped browning entirely (like using pre-cooked meat), add 1 tsp extra taco seasoning to compensate for the lost depth. 🔥
Cheese Not Melting?
Shredded cheese clumping? Stir in a splash of hot water or broth to help it melt smoothly. For a foolproof method, melt the cheese in a separate bowl first using 10 seconds in the microwave, then stir it into the soup.
If using dairy-free cheese, add it at the very end—it often doesn’t melt as easily. 🧀
Too Spicy?
Balance the heat by stirring in 1-2 tablespoons sour cream or Greek yogurt to cool things down. A squeeze of fresh lime or a pinch of sugar also helps. If you’re making it ahead, reduce the taco seasoning by ½ tsp—spices intensify as the soup sits. 🌶️
Beans Too Soft?
If your black beans turn mushy, reduce the simmering time to 3-4 minutes after adding them. For firmer beans, use 15 oz low-sodium canned black beans drained and rinsed, and add them only at the very end.
Pro tip: Rinse canned beans thoroughly to remove excess sodium, which can make the soup taste bland. 🌿
Leftover Soup Too Thick?
Thin out leftovers by adding ¼ cup water or broth per bowl while reheating. Stir well and adjust seasoning—reheated soup often needs a pinch more salt. If using a microwave, cover with a damp paper towel to prevent drying out.
For extra creaminess, stir in 1 tablespoon milk or cream** at the end. ❄️
Nutrition facts
Frequently asked questions
Can I make this taco soup without ground beef?
For a vegetarian version, swap the beef with 1.5 lbs of crumbled firm tofu or 1 can of lentils. Brown the tofu first for better texture, or use 1 can of black beans instead of the additional beans called for. The flavor will be different but still delicious—just add 1 tsp extra taco seasoning to compensate for the missing meaty depth.
How do I make this soup extra creamy?
For a richer texture, stir in ½ cup evaporated milk or coconut milk at the end of cooking. You can also blend ½ cup of the soup with the milk, then stir it back in. For a dairy-free option, use ½ cup cashew cream (blend soaked cashews with water). The cheese already makes it creamy, but these tweaks take it to the next level!
Can I use this soup mix for tacos instead of soup?
Yes! Make the soup as directed, then use it as a filling for tacos or nachos. Shred the beef further and mix it with the soup, then spoon into tortillas with cheese, lettuce, and sour cream. The flavors work perfectly for a quick taco night. Just reduce the liquid slightly if using for tacos—aim for a thicker consistency.
Why does my soup taste bland?
This usually happens from using low-sodium ingredients or over-diluting the mix. Boost flavor by adding 1 tsp extra taco seasoning or a pinch of smoked paprika. For depth, stir in 1 tbsp tomato paste or a splash of hot sauce at the end. If using low-sodium broth, add ½ tsp salt after tasting. The boxed mix is flavorful, but fresh ingredients can dilute it.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for 4-5 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stove with a splash of water or broth to restore creaminess. The chips will get soggy, so add them fresh when serving. The flavor actually improves after the first day!