Save to Pinterest The smell hit me before I even opened the front door. My neighbor was making something that smelled like every football Sunday rolled into one pot. When I knocked and asked what it was, she handed me a bowl of taco soup and said, "It's everything good about tacos, but you eat it with a spoon." I went home that night and recreated it from memory, and it's been my go-to ever since.
I made this for a last minute game day gathering once, and by halftime the pot was empty. Someone asked if I'd catered it. I laughed and said it took me less time than ordering pizza. Now every time someone asks what to bring to a potluck, I tell them this recipe and watch them become the hero of the table.
Ingredients
- Ground beef: The base that gives the soup its heartiness, but don't skip draining the fat or the broth will taste greasy.
- Onion: Adds a sweet, savory backbone that balances the spices and makes everything smell like home.
- Red bell pepper: Brings a pop of color and a mild sweetness that cuts through the richness.
- Garlic: Two cloves are enough to add warmth without overpowering the other flavors.
- Black beans: They hold their shape better than pinto beans and add a creamy texture to every spoonful.
- Kidney beans: These give the soup body and a slightly firmer bite that keeps it interesting.
- Corn kernels: A little sweetness that reminds you this is comfort food, not just chili in disguise.
- Diced tomatoes: The tomato base that ties everything together without making it too acidic.
- Diced tomatoes with green chilies: This is where the Tex-Mex flavor really comes alive, use hot if you like heat.
- Chicken broth: It keeps the soup from feeling too heavy and lets the spices bloom properly.
- Taco seasoning: The shortcut that makes this recipe weeknight-friendly, but check for gluten if needed.
- Ground cumin: Adds earthy warmth that makes the whole pot smell like a Mexican kitchen.
- Smoked paprika: A subtle smokiness that makes people ask what your secret ingredient is.
- Chili powder: Deepens the flavor without adding too much heat.
- Salt and black pepper: Always taste before serving, canned goods can be salty on their own.
Instructions
- Brown the beef:
- Cook the ground beef in a large pot over medium heat, breaking it up with a spoon until no pink remains. Drain off the excess fat so your soup stays clean and flavorful.
- Soften the vegetables:
- Toss in the diced onion, red bell pepper, and minced garlic, stirring for 3 to 4 minutes until they smell sweet and look glossy. This step builds the flavor foundation.
- Bloom the spices:
- Sprinkle in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper, stirring for about a minute. You'll know it's ready when the spices coat everything and the kitchen smells incredible.
- Add the canned goods and broth:
- Stir in the black beans, kidney beans, corn, both cans of tomatoes, and the chicken broth. Mix everything until it's well combined and nothing is stuck to the bottom.
- Simmer to marry the flavors:
- Bring the soup to a gentle simmer, then lower the heat and let it cook uncovered for 20 to 25 minutes, stirring now and then. This is when the flavors really come together.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or a pinch of chili powder if it needs it. Trust your palate.
- Serve it up:
- Ladle the soup into bowls and let everyone top theirs however they like. The toppings turn this into a full experience.
Save to Pinterest One winter night, I made a double batch and froze half. A few weeks later, I pulled it out on a day when I had no energy to cook. It tasted just as good, maybe better, and I felt like I'd given myself a gift. That's when I realized this soup wasn't just easy, it was insurance against those nights when nothing else sounds right.
Swapping the Protein
Ground turkey or chicken work beautifully if you want something leaner. I've also made this with no meat at all, just an extra can of black beans and some diced zucchini thrown in during the last ten minutes. It still tastes hearty and satisfying, and no one at the table has ever complained.
Adjusting the Heat
If you're feeding kids or anyone who doesn't love spice, use mild diced tomatoes with green chilies and skip the jalapeños. For those who like it hot, add a diced fresh jalapeño when you sauté the vegetables, or stir in a spoonful of your favorite hot sauce at the end. You can always add heat, but you can't take it away.
Topping Ideas and Serving
The toppings are what make this soup feel like a party. I set out bowls of shredded cheese, sour cream, cilantro, green onions, and crushed tortilla chips, and let everyone build their own bowl. A squeeze of lime at the end brightens everything up.
- Crushed tortilla chips add crunch and soak up the broth in the best way.
- A dollop of sour cream cools down the spice and makes it creamy.
- Fresh cilantro and a lime wedge bring a burst of freshness that ties it all together.
Save to Pinterest This soup has saved me more times than I can count, from busy weeknights to unexpected guests. Keep the pantry stocked with the canned goods and you'll always have a warm meal waiting to happen.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply omit the ground beef and add an extra can of beans. Black beans, pinto beans, or chickpeas work wonderfully. You can also add diced zucchini or mushrooms for additional texture.
- → What protein substitutes work well in this soup?
Ground turkey, ground chicken, or even shredded rotisserie chicken make excellent alternatives to beef. Adjust cooking time accordingly if using pre-cooked chicken.
- → How can I adjust the spice level?
Control heat by choosing mild or hot diced tomatoes with green chilies. You can also add more chili powder or cayenne pepper for extra kick, or serve with sliced jalapeños on the side for individual preference.
- → Can I freeze this soup for later?
Absolutely! This soup freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers. Thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of broth if needed.
- → What are the best toppings for taco soup?
Classic toppings include shredded cheddar cheese, sour cream, crushed tortilla chips, fresh cilantro, sliced green onions, diced avocado, and lime wedges. Mix and match based on your preferences for a customized bowl.
- → How do I make this soup thicker?
To thicken the soup, simmer it longer uncovered to reduce the liquid, mash some of the beans against the pot, or add a cornstarch slurry. You can also blend a portion of the soup and stir it back in.