Taco Soup is a flavorful, hearty soup you can keep ready in your pantry. Serve it straight from the jar or top with sour cream, extra salsa, and tortilla chips for a fast, satisfying meal.
Taco soup is an easy, satisfying soup canning recipe ideal for beginning pressure canners. This is one of my favorite ground beef canning recipes: budget-friendly beef combines with beans, corn, tomatoes and a southwest spice blend to make a complete meal you can shelf-stable for months.
The soup is delicious on its own, but I often mix two different canned soups at serving to create new meals quickly. Taco soup pairs especially well with southwest tomato soup, roasted poblano corn chowder or southwest vegetable soup. Or keep it simple: garnish with shredded cheese, a spoonful of sour cream and a handful of tortilla chips. It’s also excellent with homemade salsas and pickled onions for a bright finish.
Why you’ll love this canned taco soup
Taco soup has the cozy depth of chili but keeps the lively taco flavors that make it feel like taco night. On hectic weeknights, a jar of this soup heats up in minutes and serves as a filling, balanced meal.
It stores well and functions as a complete meal: beans and beef provide protein, tomatoes and spices add depth, and corn contributes a touch of sweetness. At serving you can easily customize each bowl—add sour cream, crushed tortilla chips, extra salsa or fresh herbs to make it your own.
A quick look at the recipe
- Recipe Name: Taco Soup
- Recipe Type: Soup canning recipe
- Canning Method: Pressure canning
- Prep/Cook Time: About 30 minutes active (plus bean soaking time)
- Canning Time: 60 minutes for pints, 75 minutes for quarts
- Yield: 7 quarts or 14 pints
- Jar Sizes: Pint or quart
- Headspace: 1 inch
- Ingredients Overview: Ground beef, pre-soaked dry beans, tomatoes, onions, corn, broth and spices
- Safe Canning Guidance: Follow brothy soup canning guidelines (pack jars half full of solids, leaving broth)
- Difficulty: Moderate—be sure to rehydrate beans before canning and keep solids to half the jar for safe processing
Ingredients for Taco Soup
Quantities below make approximately 7 quarts (14 pints). This recipe is adapted from a pressure canning reference and uses straightforward ingredients and seasonings.
- 2 lbs ground beef, lightly browned
- 1 lb (about 2 1/2 cups) dried beans—red, black, or pinto—pre-soaked
- 12 cups water or broth
- 4 lbs tomatoes, peeled and chopped (about 4½ lbs whole tomatoes to start)
- 4 cups onion, diced (about 1½ lbs)
- 4 cups corn, fresh or frozen (about 6–7 ears if using fresh)
- 10 cloves garlic, minced
- 2 tbsp canning or kosher salt
- 2 tbsp chili powder
- 1 tbsp ground black pepper
For serving (optional): shredded cheddar or Monterey Jack, sour cream, chopped chives, tortilla chips, cornbread or warm tortillas.
Important: Beans must be pre-soaked using either the overnight method or the quick-soak method before you begin canning.
Pre-soaking beans
Soak beans either overnight or with a quick soak so they rehydrate evenly and cook safely in the jars.
Overnight soak: Cover beans with several inches of water and let soak 8 hours or overnight. Drain and rinse before using.
Quick soak: Bring beans and water to a boil and boil 2 minutes. Turn off heat, cover and let sit 1 hour. Drain and rinse before proceeding.
Recipe tip
This follows the brothy soup canning guidance: pack jars only half full with solids, then fill with broth to allow even heat penetration during processing. Beans and corn will expand during canning; jars often appear about two-thirds full once cooled and stored.
Canning Taco Soup
Prepare your pressure canner, jars and lids. Add a few inches of water to the canner per the manufacturer’s instructions and keep the jars warm in the canner while you prepare the hot pack. Maintain the water at about 180°F (82°C) for hot packing.
Brown the ground beef and set aside. Drain the soaked beans and place them in a pot with fresh water. Bring to a boil and cook 5 minutes, then drain—this step is required whether you used the overnight or quick soak.
Return the beans to the pot with 12 cups of water or broth. Add tomatoes, garlic, spices, corn, onions and the browned beef. Bring to a boil, then reduce to a gentle boil for 5 minutes. The ingredients do not need to be fully cooked; they only need to be hot for the hot pack.
Remove the pot from heat. Use a slotted spoon to pack solids into jars, dividing them evenly and keeping solids to no more than half the jar. Ladle hot broth into each jar, leaving 1 inch headspace. Remove air bubbles, top with additional hot liquid if needed, and wipe rims clean. Seal with prepared lids and bands.
Load jars into the pressure canner. Vent steam for 10 minutes, then process at the recommended pressure for your altitude: 60 minutes for pints and 75 minutes for quarts. When processing is complete, allow the canner to depressurize naturally. Remove jars and cool undisturbed for 12 hours, then check seals, label and store up to one year.
Altitude adjustments
Adjust pressure based on your altitude and the type of pressure canner you use.
Dial gauge canners:
- 0–2,000 ft: 11 lbs
- 2,001–4,000 ft: 12 lbs
- 4,001–6,000 ft: 13 lbs
- 6,001–8,000 ft: 14 lbs
Weighted gauge canners:
- 0–1,000 ft: 10 lbs
- Above 1,000 ft: 15 lbs
Serving taco soup
To serve, empty a jar into a pot and heat for about 10 minutes or until bubbling. Garnish with sour cream, chives and cheese. Serve with cornbread, tortillas or tortilla chips. The soup also works well over rice or as a filling for tacos, burritos or quesadillas.
Taco night inspired recipes
Canning Chipotle Beef Taco Meat (Beef Barbacoa)
Canning Chicken Taco Meat
Canning Taco Meat
If you tried this Taco Soup Canning Recipe, leave a star rating and share your thoughts in the comments. Enjoy and happy canning!
Canning Taco Soup
Equipment
- Pressure canner
Ingredients
- 2 lbs ground beef, lightly browned
- 1 lb dry beans (weighed as purchased), pre-soaked (about 2 1/2 cups dried)
- 12 cups broth, stock or water
- 4 lbs tomatoes, peeled and chopped
- 4 cups onion, diced
- 4 cups corn
- 10 cloves garlic, minced
- 2 tbsp canning or kosher salt
- 2 tbsp chili powder
- 1 tbsp ground black pepper
Instructions
- Pre-soak beans (8 hours overnight or quick soak: boil 2 minutes, cover and soak 1 hour). Drain and rinse.
- Prepare the pressure canner and warm jars per manufacturer instructions.
- Brown the ground beef and set aside.
- Place drained beans in fresh water, bring to a boil and cook 5 minutes, then drain again.
- Return beans to the pot with 12 cups water or broth. Add tomatoes, garlic, spices, corn, onions and the browned beef.
- Bring to a boil, reduce to a gentle boil and cook 5 minutes. Remove from heat.
- Use a slotted spoon to pack solids into jars, filling no more than halfway. Ladle hot broth into jars, leaving 1 inch headspace.
- Remove air bubbles, wipe rims, apply lids and bands, and load jars into the canner.
- Vent steam for 10 minutes, then process 60 minutes for pints or 75 minutes for quarts, adjusting pressure for altitude.
- Allow canner to depressurize naturally. Remove jars and cool 12 hours. Check seals, label and store up to one year.
Notes
This recipe follows brothy soup canning guidance: pack jars only half full with solids and use broth for the remainder of the jar to ensure even processing. Beans and corn expand during canning, so jars often appear two-thirds full once cooled.
Soaking the beans
Overnight soak: cover beans with several inches of water and soak 8 hours or overnight, then drain and rinse. Quick soak: boil beans 2 minutes, cover and soak 1 hour, then drain and rinse.
Altitude adjustments
Dial gauge canners: 0–2,000 ft = 11 lbs; 2,001–4,000 ft = 12 lbs; 4,001–6,000 ft = 13 lbs; 6,001–8,000 ft = 14 lbs. Weighted gauge canners: 0–1,000 ft = 10 lbs; above 1,000 ft = 15 lbs.
Nutrition
Nutrition information is an approximation.
Beef canning recipes
Canning Hamburger (Ground Beef)
Canning Beef Pot Pie Filling
Canning Beef Burgundy (Julia Child’s Recipe)
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