Soups & Stews
Betty Crocker’s taco soup delivers that nostalgic, hearty comfort in just one pot—where savory ground beef meets zesty tomato broth and melty cheese. This recipe captures the brand’s signature balance of spices and textures, transforming simple pantry staples into a bowl of fiesta magic. The secret lies in layering flavors: warm cumin, smoky chili powder, and bright tomato sauce create a broth so rich, it’ll have everyone asking for seconds.
What makes this dish special is the crunchy topping, a mix of tortilla chips and melted cheese that adds texture and visual appeal. No fancy techniques here—just a 30-minute simmer, a handful of pantry ingredients, and a few minutes to assemble the perfect topping.
The result? A soup that’s equally at home on a chilly weeknight or a game-day spread, with every spoonful packed with that unmistakable Betty Crocker flavor.
The beauty of this recipe is its simplicity: ground beef browns while onions and garlic sizzle, then everything melds into a thick, aromatic broth. Beans and corn add heartiness, while the tangy tomato sauce ties it all together.
The moment you sprinkle that crispy topping on top, you’ll taste the magic—creamy, crunchy, and perfectly balanced.
Serve with extra chips for scooping or a dollop of sour cream to cool the spice. This is the kind of soup that feels like a hug in a bowl, and it’s ready in under an hour. Let’s get cooking!
Ingredients for betty crocker taco soup
Pantry staples and a handful of fresh ingredients create Betty Crocker's iconic taco soup flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | Lean or regular, browned and drained |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Canned Tomato Sauce 🍅 | 1 can | 15 oz can, no salt added |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Canned Kidney Beans 🥫 | 1 can | 15 oz can, drained and rinsed |
| Canned Corn 🌽 | 1 can | 15 oz can, drained |
| Chili Powder 🌶️ | 1 tbsp | Ground, mild or medium heat |
| Ground Cumin 🌿 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Medium or sharp, freshly shredded |
| Tortilla Chips 🍞 | 1 cup | Crushed or broken into pieces |
The ground beef is where the rich, savory base starts—regular or lean both work, but trim any visible fat for cleaner soup. Costco or Walmart often have the best prices for bulk ground beef, and it keeps for 3 months in the freezer. Onions and garlic should be fresh, not wilting. The yellow onion adds sweetness that balances the spices, while the garlic brings that essential depth. If you're using pre-minced garlic, it's fine, but fresh is always better if you've got it. For the tomato sauce, no-salt-added is key—this way, you control the seasoning.
No chili powder? Substitute with a mix of smoked paprika and cayenne—about half the amount. Short on cumin? Coriander seeds toasted and ground work in a pinch. The kidney beans and corn can be swapped for black beans or pinto beans if you prefer, but kidney beans give that classic taco soup texture. For the chips, blue corn tortilla chips add a nice contrast to the cheddar, but regular still works. The cheese should be freshly shredded—pre-shredded gets clumpy and melts unevenly. If you're watching sodium, use low-sodium broth and skip the added salt until the end.
Store the soup base (without topping) in an airtight container for 4-5 days in the fridge. The topping should be added fresh when serving, but you can prep the cheese and chips ahead. For freezer storage, portion the soup into ziplock bags and freeze for up to 3 months. When reheating, add a splash of water or broth to prevent drying out. The topping is best added right before serving—trust me, the crunch disappears fast once it hits the hot soup.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another pot. Brown the beef, dump in the onion and garlic, then just let the tomato sauce and broth do their thing—no stirring every five minutes, no mess.
- Garlic Bomb Flavor: That moment when you crush fresh garlic into the sizzling beef? Pure satisfaction. The tomato sauce ties it all together with a smoky, tangy punch that tastes like a taco night shortcut—without sacrificing depth.
- Game for Any Night: Between us, this feeds my family of four and leaves enough for lunch. Double the broth, add a can of beans, and suddenly you’ve got a hearty, budget-friendly meal that doesn’t require a restaurant trip.
- Budget Winner: Ground beef and canned tomato sauce? Check. Chicken broth? Check. I’ve made this for under $10 total, and it’s the kind of dish that disappears faster than my willpower on a bad day. Leftovers? Even better with rice or tortilla chips.
Step-by-step instructions for Betty Crocker's taco soup
This one-pot wonder delivers bold Mexican-inspired flavors with minimal cleanup.
Brown the Ground Beef
Heat a large Dutch oven or deep skillet over medium-high heat. Add the 1 lb ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the beef loses its raw color and begins to brown. You'll see those small pieces shrink and develop a rich, meaty aroma.
Once fully browned, drain the excess fat using a slotted spoon or paper towels, leaving behind about 1 tablespoon of rendered fat in the pot. This residual fat forms the flavor base for your soup. If you're concerned about too much fat, you can carefully pour off the excess while leaving some behind—don't drain it completely.
Sauté Onion and Garlic
In the same pot, add the diced yellow onion and cook over medium heat for 5 minutes until softened and translucent. You'll know it's ready when the edges start to turn slightly golden—this adds sweetness to the soup. Stir occasionally to prevent burning.
Add the 3 minced garlic cloves and cook for an additional 30 seconds until fragrant. Garlic burns quickly, so keep a close eye on it. The moment you catch that rich, nutty aroma, it's time to move to the next ingredient. This step builds the aromatic foundation of your soup.
Build the Soup Base
Pour in the 1 can tomato sauce, 1 cup chicken broth, 1 tbsp chili powder, 1 tsp ground cumin, 0.5 tsp salt, and 0.5 tsp black pepper. Stir well to combine all ingredients thoroughly. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low and let it simmer for 10 minutes.
During this time, the flavors will meld together beautifully. You'll notice the soup thickens slightly as the starches from the tomato sauce break down. This is when the spices begin to infuse their warmth throughout the entire pot. Keep stirring occasionally to prevent sticking.
Add Beans, Corn, and Simmer
Add the 1 can drained kidney beans and 1 can drained corn to the simmering soup. Stir gently to distribute them evenly. Return to a simmer and cook for an additional 5-7 minutes until the beans are heated through and the corn kernels are tender. The soup should have a thick, hearty consistency with all ingredients fully incorporated.
Taste the soup at this stage and adjust seasoning if needed. You might find you need a bit more salt or chili powder to reach your preferred level of heat. This is the perfect time to make any adjustments before adding the final ingredients that will complete the dish.
Finish and Serve
Remove the pot from heat and stir in the 1 cup shredded cheddar cheese until completely melted and smooth. The cheese should create a creamy, velvety texture that ties all the flavors together. If the soup seems too thick, you can stir in a splash of the chicken broth you reserved earlier to reach your desired consistency.
Ladle the soup into bowls and top each serving with ¼ cup crushed tortilla chips. The chips add a satisfying crunch that contrasts beautifully with the creamy, hearty soup. Serve immediately while the chips are still crisp and the soup is piping hot for the ultimate one-pot fiesta experience.
Pro Tips For Making Betty Crocker Taco Soup
- Brown the Beef Properly: Drain the grease halfway through cooking the ground beef—this stops the pan from turning into a deep fryer. The recipe calls for "cooked beef," but mushy, greasy meat ruins the texture, so break it into small pieces and cook until it’s no longer pink (about 5-6 minutes over medium-high heat).
- Sweat the Onions Low: Don’t rush the onion step. After browning the beef, push it to the side of the pan and cook the diced onion and garlic in the same drippings over low heat for 4-5 minutes. This caramelizes the onion just enough to deepen the flavor without burning it—something the recipe skips but you’ll notice if you do it right.
- Stir the Tomato Sauce: The canned tomato sauce can clump like glue if you dump it in all at once. Break it up with a wooden spoon while adding it to the pan, then stir in the broth gradually. This keeps the soup smooth and prevents a gummy texture that’ll make you regret skipping this tiny extra step.
- Boost the Broth Early: Add half the chicken broth right when you mix in the tomato sauce—this thins it out immediately and prevents a thick, gluey consistency later. The recipe often calls for adding broth at the end, but this way, you’ll end up with a soup that’s creamy but not heavy, and the flavors meld better from the start.
Common mistakes when making your betty crocker taco soup
Overcooking the Beef
One of the biggest mistakes is letting the ground beef cook too long, which turns it rubbery and dry. I’ve seen this happen when people keep stirring or walk away from the pan.
Cook the beef for just 5-7 minutes until it’s browned and no longer pink in the center. Drain most of the fat afterward, but leave 1 tablespoon in the pot—this adds flavor! 🥩
Skipping the Fat
Draining ALL the fat from the beef after browning removes the natural richness that builds flavor in your soup. That residual fat carries the meaty aroma and helps create a deeper, more satisfying broth.
If you’re concerned about excess fat, use a slotted spoon to remove most of it while leaving a thin layer behind. Trust me, your soup will taste better with it!
Burning the Garlic
Garlic burns faster than you think, and once it’s blackened, it turns bitter. I’ve ruined a few batches by letting it sit too long. Cook the garlic for just 30 seconds after adding it to the onions.
The moment you smell that rich, nutty aroma, it’s ready to move on. Keep an eye on it—this is where flavor magic happens!
Rushing the Simmer
Simmering the soup base for only 10 minutes is crucial—it’s not a race! Skipping this step means the spices won’t fully meld, and the flavors will taste disjointed.
Let it bubble gently so the tomato sauce thickens and the chili powder and cumin infuse deeply. Patience here makes all the difference in the final taste. 🌶️
Adding Cheese Too Early
Stirring in the cheese while the soup is still simmering causes it to separate or create clumps. The cheese needs to melt smoothly, so always remove the pot from heat first.
Stir it in just until fully melted—this ensures a creamy, velvety texture instead of a grainy mess. The last thing you want is a soup that looks like it’s fighting itself!
Neglecting the Topping
The crunchy tortilla chip topping isn’t just for show—it’s what makes this soup feel special! Adding it too early turns it soggy, and skipping it entirely means missing out on that satisfying contrast of textures.
Crush the chips fresh and sprinkle them on right before serving so they stay crisp. It’s the little details like this that turn a good soup into a great one. 🍞
Nutrition facts
Frequently asked questions
Can I make this taco soup with ground turkey instead of beef?
Ground turkey works beautifully and is a leaner option. Use the same amount (1 lb) and cook it for 5-7 minutes until fully browned. The texture will be slightly different but just as flavorful. For extra richness, add 1 teaspoon of olive oil when browning the turkey.
How can I make this soup vegetarian?
Swap the ground beef for 1 can of black beans or 1 lb of crumbled firm tofu (pressed and drained). Use 1 tablespoon of vegetable broth instead of chicken broth, and add 1 teaspoon of smoked paprika for depth. The beans and corn will still provide plenty of heartiness!
Can I prepare this soup ahead of time?
Yes! Make the soup base (without topping) up to 2 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove, stirring in extra broth if needed. Keep the cheese and chips separate until serving to maintain crispness. For freezing, portion the soup into ziplock bags and freeze for up to 3 months.
What if I don't have tortilla chips for the topping?
No problem! Use 1 cup of crushed corn chips, pita chips, or even 1/2 cup of crushed saltine crackers for a different texture. For a cheesy alternative, sprinkle with 1/4 cup of crushed Ritz crackers mixed with 1/4 cup shredded cheese. The key is adding something crunchy!
How spicy is this soup, and can I adjust it?
The recipe uses 1 tablespoon of chili powder for mild heat. For more spice, add 1/2 teaspoon of cayenne pepper or diced jalapeños. To reduce heat, omit the cayenne and use 1/2 teaspoon less chili powder. Taste as you go—you can always add more, but you can't take it out!