Julie Clark
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Taco Soup with Noodles
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Dinner ready in under 30 minutes! This easy taco soup with noodles is packed full of beef and veggies. The best Mexican soup to serve your family.
My kids (and husband) are crazy for Mexican soups. Remember this Mexican rice soup Maddie created? And then there’s Mexican meatball soup. Two must-make classics!
We’re adding this easy taco soup with noodles and black beans to the mix today. It’s perfect for a last minute meal because it is ready in about 30 minutes and made in one pot. Don’t you love recipes like this when life gets hectic?
About this Taco Soup with Noodles
- This quick and easy taco soup can be ready in under 30 minutes with the help of canned ingredients.
- It simmers together in one pot.
- This simple taco soup is almost a dump and go soup. You can even brown the ground beef ahead of time so on busy weeknights you can just add everything to the skillet and heat.
What is taco soup made of?
Our easy taco soup recipe is full of things you might find in a taco or burrito: beans, corn, tomatoes, beef, peppers…and taco seasoning. Many taco soups call for chili powder (and you can totally use it in this recipe), but we use a packet of taco seasoning to just really make the Mexican flavor pop.
You may wonder what makes a beef and tomato based soup taco soup instead of chili. Our chili recipe is full of beef, tomatoes, chili powder and beans, but it doesn’t have any Mexican spices in it.
A few hints about taco soup ingredients:
- Use any type of ground meat you like. Beef, turkey, chicken or even chorizo!
- Use Rotel instead of diced tomatoes. Keep the juice!
- You can use frozen or canned corn.
- This is a great recipe to use up little bits of pasta that may be leftover in your pantry. Any shape will work, and the noodles help to thicken taco soup.
How to Make Taco Soup with Noodles
Here are the 3 steps to beef taco soup:
- Brown. In a large saucepan or dutch oven over medium-high heat, cook the beef, onion and garlic until meat is completely browned. Then drain off any fat.
- Boil. Add the remaining ingredients: stock, tomatoes, beans, corn, picante sauce, pasta, green pepper, and seasonings. Bring to a boil and stir occasionally.
- Simmer. Reduce heat; cover with a lid and simmer for 10-15 minutes or until pasta is tender.
Can you make taco soup with noodles in the slow cooker?
Yes you can! If you don’t have time to watch the soup cook on the stovetop, then you can make it in the slow cooker. There’s just two things to remember:
- You’ll still need to brown the beef separately on the stovetop. Drain the fat, then add to the slow cooker.
- The pasta will only take about 2-3 hours to cook on low in the slow cooker. If you add it at the beginning and let it cook all day, it will get mushy. Add it towards with just a few hours left of cooking time.
Recipe Variations
- We often use Rotel tomatoes in place of diced tomatoes for an extra boost of flavor.
- Instead of picante sauce, use your favorite brand of salsa.
- Use rice instead of pasta, but it may take more time to cook.
- Don’t have taco seasoning? Add half chili powder and a dash of cumin.
Toppings
You can add sour cream, cheese (cotija or cheddar), jalapenos, pico de gallo, guacamole, avocado, fresh cilantro and tortilla chips to the top of this Mexican soup.
What to Serve with Taco Soup
Besides all the toppings, try serving this taco soup with noodles with one of these side dishes:
You may also love our taco corn casserole, oven baked tacos and lemon chicken soup.
Love taco flavors? Try our slow cooker taco pasta!
Taco Soup with Noodles
Dinner ready in under 30 minutes! This easy taco soup with noodles is packed full of beef and veggies. The best Mexican soup you can serve your family!
Servings 10
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
For the soup:
- 1 pound ground beef
- 3/4 cup diced red onion
- 1 teaspoon minced garlic
- 32 ounces beef stock
- 14.5 ounces petite diced tomatoes (1 can, undrained)
- 15.25 ounces black beans (1 can, rinsed and drained)
- 1 cup frozen corn (or 1 can corn, drained)
- 1 1/2 cups picante sauce
- 2 cups spiral pasta (uncooked)
- 1 medium green pepper chopped
- 3 teaspoons taco seasoning
- 1 teaspoon dried parsley
Optional Toppings
- cheddar cheese
- sour cream
- tortilla chips
Instructions
- In a large saucepan or dutch oven, cook the beef, onion and garlic until meat is completely browned. Then drain off any fat. 1 pound ground beef, ¾ cup diced red onion, 1 teaspoon minced garlic
- Add the stock, tomatoes, beans, corn, picante sauce, pasta, green pepper, and seasonings. Bring to a boil and stir occasionally. 32 ounces beef stock, 14.5 ounces petite diced tomatoes, 15.25 ounces black beans, 1 cup frozen corn, 1 ½ cups picante sauce, 2 cups spiral pasta, 1 medium green pepper, 3 teaspoons taco seasoning, 1 teaspoon dried parsley
- After the mix comes to a boil, reduce the heat to low, cover and simmer for about 10 minutes. The soup is done when the pasta is tender.
- Top with sour cream, cheese or tortilla chips.
Notes
- Switch out the ground beef for ground turkey, chicken or even chorizo.
- Make it meatless by adding more beans. Pinto beans make a great addition.
- Store leftovers in an airtight container in the fridge for up to 3 days. Store in the freezer for up to 6 weeks. Thaw in the fridge and reheat in the microwave or on the stovetop.
Nutrition
Calories: 275kcal | Carbohydrates: 31g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 544mg | Potassium: 768mg | Fiber: 6g | Sugar: 5g | Vitamin A: 276IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 3mg
Adapted from Taste of Home
Love this soup! I just trade out picante sauce for salsa verde.
Made this tonight for my family and it was a HIT! We loved it very much.