20-Minute Taco Soup Your Family Will Love

I’m going to start this post off by saying that this soup can be made from start to finish in about 20 minutes, but it actually only takes about 5 minutes of effort on your part, so you can be even happier about this Taco Soup than you were when you first saw the title.


The Simple Crock Pot Chicken Soup with a Kick recipe I shared a couple weeks ago has been such a hit that I decided to try the same idea, subbing hamburger meat for the chicken. You know me. I love me some beef.

You guys, adding beef to this soup was a very, very good idea. The soup came together very quickly and my family loved it like crazy. I served it with homemade applesauce (because applesauce is what October is made of) and carrot sticks (because I needed to quickly throw out a veggie to compliment this meal before we left for a soccer game).

The very next day, I made this soup again because at the last minute it was decided that our oldest son, Asa, and a couple of his college buddies were going to come have dinner with us. I quickly thawed some hamburger in hot water like this (best trick ever!), made the soup, sliced some peaches and strawberries, cut up some sweet peppers, and set out a buffet.

Everyone who has tried this Taco Soup loves it, and seeing as it only takes a few minutes to make, I see myself falling back on this recipe often this winter!

Why shouldn’t you make this soup in the crock pot like the chicken version? Because it’s not necessary and will not save you time. The chicken soup does best in a crock pot because you can dump the chicken in while frozen and the crock pot will thaw and cook it and after a few hours you’ll have soup. For this hamburger version, you simply need to brown the meat, stir in the other ingredients, let the cheese melt, and serve it right away.

This soup and the Chicken Version are about to become your frequent dinner guests.

20-Minute Taco SoupYum

5.0 from 3 reviews
20-Minute Taco Soup Your Family Will Love
Serves: 4-6
  • 1 pound ground beef
  • 16-ounces salsa (more or less is fine; mild to hot is fine - your preference)
  • 32-ounces (1 quart) chicken or beef broth
  • 8-ounces cheese (Colby jack or cheddar)
  1. In a medium to large sized pot, brown the hamburger meat until no longer pink.
  2. Stir in salsa and broth and heat with the meat.
  3. Cut cheese into small chunks and stir into the soup, whisking until melted.

What to serve with this 20-Minute Taco Soup:

  • Tossed salad
  • Fresh fruit
  • Applesauce
  • Raw veggies

Consider adding to your bowl of 20-Minute Taco Soup:

  • Crushed tortilla chips
  • Sour Cream
  • Sliced Olives
  • Black Beans
  • Corn


Don’t miss our other Simple Recipe ideas shared here so far:

This series has been so much fun so far and I’m excited about more new simple recipes I’ve been playing with to share. More to come!

It’s here! Check out our amazing Simple Meals program!



  1. Patricia R. says

    I made this for dinner. I doubled up on the beef. I had precooked beef in the freezer. I added cream cheese since I thought that was what I read. When I realized you called for a different cheese it was too late. It was delicious. I also tossed in some frozen mixed vegetables to round it out. Quick and easy dinner. Thanks!


    Laura Reply:

    I can’t believe you made this so quickly after I posted. You are amazing! Cream cheese in this soup? That sounds just as good if not better than cheddar or colby jack. I’m going to try that sometime!


  2. teresa says

    You are genius! how do you come up with these easy delicious recipes. Doing the chicken and hamburger version this week:)


    Laura Reply:

    Isn’t it fun? I’m loving how much time these recipes saves. Hope you enjoy the soups this week!


  3. Stephanie says

    You’re so awesome! This was super tasty. I forgot to pull something out to cook tonight but I had made tacos last night. Since I had them for dinner last night and then leftovers for lunch today, I was really hoping to switch things up. Of course I immediately checked your blog (what would I do without it?) and found this gem. I didn’t even have to cook the meat since it was leftover! I added some canned tomatoes and frozen corn, delicious! Thanks for sharing your wonderful ideas!


  4. Pamela says

    Hi, Laura ~ I’ve been sick (am still recovering), and decided I could come up with this for dinner tonight:). Used ground pork from freezer and had everything I needed. I added a 4 oz. can of the little chopped green chile peppers and 1/2 c. rice (a little white on hand for speed). Serving w/ LO potato pancakes and green salad w/ grape tomatos, and LO roll from freezer toasted for us to share. LO potato dish just made from red mashed w/ skins that my husband had complimented; added egg and frying three “blobs” in butter! THANK YOU for your encouragement and inspiration — I even got a lot of hand dishes washed! Blessings ~ !


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