Hearty Taco Soup (Print Version)

Hearty soup with seasoned beef, beans, corn, and classic Tex-Mex toppings. Perfect for cozy meals and gatherings.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Canned Goods

05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) corn kernels, drained
08 - 1 can (14.5 ounces) diced tomatoes
09 - 1 can (10 ounces) diced tomatoes with green chilies
10 - 4 cups chicken broth

→ Spices and Seasonings

11 - 2 tablespoons taco seasoning
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper to taste

→ Optional Toppings

16 - Shredded cheddar cheese
17 - Sour cream
18 - Sliced jalapeños
19 - Chopped cilantro
20 - Sliced green onions
21 - Crushed tortilla chips or strips
22 - Lime wedges

# Directions:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to combine.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with your favorite toppings.

# Expert Tips:

01 -
  • It tastes better the second day, which means less work when you need it most.
  • You can throw in whatever toppings you have and it still feels like a complete meal.
  • It's filling enough to quiet a hungry crowd without hovering over the stove all afternoon.
02 -
  • Don't skip draining and rinsing the beans, or the soup will taste starchy and dull.
  • Let the spices cook for a full minute before adding the liquids, it makes a huge difference in depth.
  • If you're reheating leftovers, add a splash of broth because it thickens as it sits.
03 -
  • Make it the day before and let it sit in the fridge overnight, the flavors deepen and it tastes even richer.
  • Freeze individual portions in mason jars for quick lunches, just leave a little room at the top for expansion.
  • If the soup gets too thick after simmering, thin it out with extra broth or even a splash of water.
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