Taco Soup with Cornbread on the Side

Ditch the Taco Shells & Grab a Spoon: My Ultimate Taco Soup

Hey friends, Jackson from Food Meld here. Let’s get real for a second. You’re craving tacos. That deep, savory, spice-forward flavor that just makes everything right with the world. But maybe you’re also craving something… cozier. Something you can curl up with on the couch, something that feels like a warm hug from the inside out. And let’s be honest, sometimes standing over the stove, frying up shells and assembling a dozen individual tacos feels like a whole production when you just want to eat.

What if I told you you could have the soul-satisfying flavor of your favorite tacos, with about half the effort, all served up in a big, steaming, glorious bowl? Enter my go-to, my weeknight hero, my never-fail crowd-pleaser: Taco Soup. This isn’t just a chili by another name. This is a vibrant, chunky, flavor-packed fiesta that brings together everything we love—savory ground beef, two kinds of beans, sweet corn, fire-roasted tomatoes, and a bold blend of spices that will make your whole house smell incredible.

And because no great soup should ever be lonely, we’re pairing it with the undisputed champion of comfort sides: a skillet of golden, buttery, slightly sweet cornbread. The kind that’s crisp on the outside, tender on the inside, and absolutely perfect for crumbling right into that rich, brothy soup or using as a vehicle to scoop up every last delicious bite. This combo is the definition of bold, comforting food. It’s simple, it’s real, and it is always, always packed with flavor. So, let’s ditch the routine and cook something awesome together.

The “Eureka!” Moment in My Grandma’s Kitchen

This recipe takes me right back to my Nana’s kitchen in Georgia. She was a wizard with a cast-iron skillet and believed every good meal started with a “holy trinity” of onion, garlic, and love. One particularly chaotic Sunday, the whole family had descended for dinner, and we were all craving her famous tacos. But we’d underestimated our hunger, and she was running low on shells. Instead of panicking, Nana just laughed, waved a hand, and said, “Well, sugar, the good part’s in the filling anyway. Let’s just add some broth and call it soup!”

She threw together that incredible taco meat, dumped in every can of beans and tomatoes she had in the pantry, and let it all simmer into this magical, bubbling concoction. She served it with a pan of her classic cornbread, and we all gathered around, dipping and slurping and declaring it her best creation yet. It was a lesson I’ve never forgotten: the best recipes aren’t about perfection; they’re about adaptability, joy, and using what you have to create something unforgettable. This Taco Soup is that spirit in a bowl.

Gathering Your Flavor Party

Here’s everything you’ll need to bring this Tex-Mex inspired masterpiece to life. Don’t stress about being exact—this is a forgiving recipe, and I’ve got plenty of swaps and tips for you.

For the Taco Soup:

• 1 lb ground beef – I use an 80/20 blend for the best flavor, but leaner works too! Chef’s Insight: For a lighter twist, ground turkey or chicken works beautifully here.
• 1 onion, diced – Yellow or white onion is perfect for its sweet, mellow flavor when cooked.
• 3 cloves garlic, minced – Fresh is best! It gives a pungent, aromatic base that powder just can’t match.
• 1 (15 oz) can black beans, drained and rinsed – They add a wonderful, meaty texture. Sub Tip: Pinto beans are a fantastic alternative.
• 1 (15 oz) can kidney beans, drained and rinsed – Their firmness holds up great in the soup. This is your “what if we tried this?” moment—feel free to use any bean you love!
• 1 (15 oz) can corn, drained – Adds a pop of sweet crunch. Fire-roasted corn from the freezer aisle is a next-level upgrade!
• 2 (10 oz) cans diced tomatoes with green chiles (like Rotel) – This is the secret weapon! It builds in so much flavor and a little heat. Use mild or original depending on your spice tolerance.
• 1 (8 oz) can tomato sauce – This is what brings the broth together, making it rich and cohesive instead of watery.
• 1 packet taco seasoning – The ultimate shortcut for a perfectly balanced spice blend. Chef’s Hack: I often make a big batch of my own mix (chili powder, cumin, paprika, garlic powder, onion powder, oregano, pinch of cayenne) to control the salt and spice.
• 2 cups beef broth or chicken broth – Beef broth adds deeper flavor, but chicken broth keeps it a tad lighter. Low-sodium is my go-to so I can control the salt myself.
• Salt & pepper, to taste – Always season at the end, after you’ve tasted it! The seasoning packet and broth already contain salt.

For the Cornbread:

• 1 cup cornmeal – The star of the show! This gives the bread its classic gritty, corny texture.
• 1 cup all-purpose flour – Helps create a lighter, cake-like crumb so it’s not too dense.
• 1/4 cup sugar – A little sweetness is the perfect contrast to the savory soup. You can reduce this if you prefer a more savory bread.
• 1 tbsp baking powder – This is what makes our cornbread rise up fluffy and tall. Make sure it’s fresh!
• 1/2 tsp salt – Balances the sweetness and enhances all the flavors.
• 1 cup buttermilk – The tanginess is key! Chef’s Hack: No buttermilk? Add 1 tbsp of lemon juice or vinegar to a cup of regular milk and let it sit for 5 minutes.
• 2 large eggs – Binds everything together and adds richness.
• 1/2 cup melted butter – For that irresistible, rich flavor and a gorgeous golden crust. I use unsalted.

Let’s Build Some Flavor, Step-by-Step

This process is as easy as it gets. We’re building layers of flavor in one pot, and the result is pure magic.

For the Taco Soup:

1. Brown the Good Stuff: Grab your largest pot or Dutch oven and set it over medium-high heat. Add your ground beef, diced onion, and minced garlic. Cook it all together, breaking up the meat with your spoon, until the beef is no longer pink and the onions are soft and fragrant. This step is where you build your foundation—don’t rush it! Chef’s Tip: If you’re using a higher-fat beef, now’s the time to drain off the excess grease. I usually leave a tablespoon or two for extra flavor.
2. The Big Dump: This is the fun part. To the pot, add your drained and rinsed black beans and kidney beans, the drained corn, the two cans of diced tomatoes with green chiles (do not drain these—the liquid is flavor!), the can of tomato sauce, the entire packet of taco seasoning, and the broth. Give it one big, hearty stir to combine everything. Chef’s Commentary: Listen to that sound! You can already smell the fiesta starting.
3. Simmer to Perfection: Bring your soup up to a lively bubble, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This waiting time is non-negotiable! It’s when the flavors get to know each other, mingle, and transform from a bunch of separate ingredients into one incredible, cohesive soup. Give it an occasional stir and breathe in that amazing aroma.

For the Cornbread:

1. Prep and Preheat: While the soup is simmering, preheat your oven to 400°F (200°C). This is crucial for a good rise. Take an 8×8-inch baking dish or, my personal favorite, a well-seasoned 10-inch cast-iron skillet, and grease it generously with butter or a bit of oil. Chef’s Hack: Placing your greased skillet in the oven as it preheats will give your cornbread an insanely crispy, perfect crust.
2. Mix the Dry Team: In a large mixing bowl, whisk together your cornmeal, all-purpose flour, sugar, baking powder, and salt. Make a well in the center of these dry ingredients. This ensures everything gets evenly distributed so you don’t get a mouthful of just baking powder.
3. Combine the Wet Team: In a separate bowl or a large measuring cup, whisk together the buttermilk and eggs until smooth. Slowly whisk in the melted butter. Chef’s Tip: Let the butter cool slightly so it doesn’t cook the eggs when you mix it in!
4. Bring It All Together: Pour the wet ingredients into the well you made in the dry ingredients. Stir with a wooden spoon or spatula until just combined. A few lumps are totally fine! Overmixing is the enemy of tender cornbread. It should be a thick, slightly lumpy batter.
5. Bake to Golden Glory: Carefully remove your hot skillet from the oven (if you preheated it), pour in the batter, and smooth the top. It should sizzle gloriously—that’s your crust forming! Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

How to Serve It Up (The Fun Part!)

Okay, the soup is simmered, the cornbread is golden. Now, let’s make it a meal! Ladle that beautiful, hearty soup into big, deep bowls. Slice or break that warm cornbread into generous pieces and place it right on the side or even right on top of the soup so it starts to soak up that incredible broth.

This is where you make it yours. Set out a toppings bar and let everyone go to town: a big handful of shredded sharp cheddar cheese, a dollop of cool sour cream (or Greek yogurt!), creamy slices of avocado, fresh chopped cilantro, a squeeze of lime juice, and some sliced jalapeños for those who like it hot. The toppings add freshness, creaminess, and crunch, taking each bite from great to absolutely unforgettable.

Make It Your Own: Endless Twists

The beauty of this recipe is its flexibility. Don’t be afraid to play with it!

• Spicy Fiesta: Use hot Rotel tomatoes, add a diced jalapeño with the onions, and use a spicy taco seasoning packet. Top with pickled jalapeños for an extra kick.
• White Chicken Taco Soup: Swap the ground beef for shredded rotisserie chicken or browned ground chicken/turkey. Use chicken broth and great northern or cannellini beans instead of kidney/black beans. Omit the tomato sauce and use a cup of salsa verde instead of the Rotel for a green version!
• Vegetarian/Vegan Powerhouse: Skip the meat altogether! Use an extra can of beans (like pinto or chickpeas) and vegetable broth. Sauté some mushrooms with the onions for a “meaty” texture. For vegan cornbread, use a flax egg and swap the buttermilk for plant-based milk + lemon juice and use vegan butter or oil.
• Slow Cooker Simplicity: Brown the meat, onions, and garlic on the stove, then transfer everything to your crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Perfect for a busy day!

Jackson’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first pot in Nana’s kitchen. I’ve made it for game day crowds, for sick friends needing comfort food, and on countless lazy Sundays. One time, I was filming a video for the blog and was so busy talking to the camera I accidentally added a tablespoon of cinnamon instead of cumin to my homemade spice mix. It was… interesting! We salvaged it by doubling the rest of the ingredients and calling it “Moroccan-Inspired Taco Soup.” It was actually pretty good, but a lesson in always labeling your spice jars!

The biggest lesson? This soup is always, always better the next day. The flavors have more time to meld and deepen. So if you can, make it ahead—it’s the ultimate meal prep hero. And that cornbread? It’s amazing toasted with a little butter for breakfast the next morning. You’re welcome.

Your Questions, Answered

Q: My soup turned out a bit thin. How can I thicken it?
A: No problem! An easy fix is to create a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into your simmering soup and let it cook for another 2-3 minutes until it thickens up. Alternatively, you can mash some of the beans against the side of the pot with your spoon—their natural starch will help thicken the broth.

Q: Can I freeze the taco soup?
A: Absolutely! This soup freezes like a dream. Let it cool completely, then portion it into airtight containers or freezer bags. It will keep well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. The cornbread is best enjoyed fresh, but you can freeze it too—wrap slices tightly in plastic wrap and then foil.

Q: My cornbread is too dry. What happened?
A: The most common culprit is overmixing the batter. When you overmix, you develop the gluten in the flour, leading to a tough, dry texture. Remember, mix until *just* combined—lumps are your friend! Also, make sure your baking powder is fresh, as it loses its potency over time and won’t give you that nice, moist rise.

Q: Is there a way to make this less salty?
A: Definitely. The main sources of salt are the taco seasoning packet, the canned goods, and the broth. To control it, use low-sodium or no-salt-added canned beans, tomatoes, and broth. Then, use a low-sodium taco seasoning packet or, better yet, make your own blend so you control the salt entirely. You can always add more at the end, but you can’t take it out!

Taco Soup with Cornbread on the Side

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• Author: Jackson Walker
• Total Time: 45 minutes
• Yield: 6 1x

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Description

This Taco Soup is everything you love about tacos—savory beef, beans, tomatoes, corn, and bold spices—served in a hearty, warming bowl. It’s quick to throw together, endlessly customizable, and perfect with a side of golden, buttery cornbread for dipping. A cozy meal that feels like a fiesta in a pot!

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Ingredients

Scale 1x2x3x

For the Taco Soup:

1 lb ground beef (or ground turkey)

1 onion, diced

3 cloves garlic, minced

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can corn, drained

2 (10 oz) cans diced tomatoes with green chiles (like Rotel)

1 (8 oz) can tomato sauce

1 packet taco seasoning (or homemade mix)

2 cups beef broth or chicken broth

Salt & pepper, to taste

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk

2 large eggs

1/2 cup melted butter

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Instructions

In a large pot, brown ground beef with onion and garlic. Drain excess fat.

Stir in beans, corn, tomatoes, tomato sauce, taco seasoning, and broth. Simmer 20–25 minutes.

Meanwhile, preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet.

In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.

Stir in buttermilk, eggs, and melted butter just until combined.

Pour batter into pan and bake 20–25 minutes, until golden.

Serve soup hot with cornbread on the side. Add toppings like shredded cheese, sour cream, avocado, or jalapeños.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 480 / Serving
• Fat: 20g / Serving
• Carbohydrates: 52g / Serving
• Fiber: 9g / Serving
• Protein: 24g / Serving

Nutritional Information

Per serving (approx. 1.5 cups soup + 1 piece of cornbread):
Calories: 480 | Protein: 24g | Carbohydrates: 52g | Fat: 20g | Fiber: 9g

*Please note: This is an estimate based on the specific ingredients listed and may vary depending on brands, substitutions, and portion sizes. It does not include optional toppings.

Final Thoughts: A Bowl Full of Fiesta & Comfort

And there it is, friends—my ultimate Taco Soup paired with a skillet of golden, buttery cornbread. It’s hearty, bold, and full of all those Tex-Mex flavors we crave, yet cozy enough to feel like a hug in a bowl. What I love most about this recipe is how flexible it is—you can swap proteins, play with the spice level, make it vegetarian, or toss it in the slow cooker and forget about it until dinnertime. However you make it, the result is always the same: happy bellies and clean bowls.

For me, this dish will always carry the spirit of Nana’s kitchen—improvised, joyful, and built from whatever we had on hand. That’s the magic of comfort food: it doesn’t have to be complicated to be unforgettable.

So the next time you’re craving tacos but want something heartier (or just want an excuse to bake a skillet of cornbread), grab your biggest pot, pile on the toppings, and let this Taco Soup be the star of your table. From game nights to Sunday suppers, this one’s a guaranteed crowd-pleaser.