This Taco Soup is a hearty, flavor-packed dish that brings the essence of taco night into a comforting bowl. With tender ground beef, creamy beans, and vibrant veggies, every spoonful is a fiesta of textures and tastes. The blend of zesty spices, smoky undertones, and a hint of sweetness creates a symphony of flavors that’s impossible to resist. Ready in just 55 minutes, it’s perfect for busy weeknights or cozy gatherings.
Each serving is a satisfying mix of protein, fiber, and bold flavors, making it both nourishing and indulgent. Topped with your favorite taco fixings—like shredded cheese, avocado, or a dollop of sour cream—it’s a customizable feast. Whether you’re feeding a crowd or meal prepping, this soup is a crowd-pleaser that’s as easy to make as it is delicious to eat.
Ingredients for Taco Soup
- Spice Blend:
- ▢ 1 Tablespoon chili powder
- ▢ 1 teaspoon ancho chili powder (or regular chili powder as a substitute)
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon smoked paprika
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ 1 teaspoon table salt
- ▢ ¼ teaspoon ground black pepper
- ▢ ¼ teaspoon oregano
- ▢ ⅛ teaspoon cayenne pepper (optional for extra heat)
- Soup:
- ▢ 1 Tablespoon cooking oil (avocado oil recommended)
- ▢ 1 medium onion (about 1 cup/200g), diced
- ▢ 2 teaspoons minced garlic
- ▢ 1 lb (453g) ground beef (or ground turkey for a lighter option)
- ▢ 1 ½ Tablespoons tomato paste
- ▢ 2 (15 oz/425g) cans fire-roasted diced tomatoes (undrained)
- ▢ 1 (15 oz/425g) can black beans, drained and rinsed
- ▢ 1 (15 oz/425g) can pinto beans, drained and rinsed
- ▢ 1 (11 oz/311g) can Mexican-style corn, drained (or 1 heaping cup frozen corn)
- ▢ 7 oz (198g) diced green chiles (undrained)
- ▢ 3 cups (710ml) beef broth (chicken broth works too)
Step-by-Step Instructions
- Prepare the Spice Blend: Measure out all the spices and whisk them together in a small bowl. Set aside.
- Cook the Onion and Garlic: Heat 1 Tablespoon of cooking oil in a large soup pot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and cook until softened (about 5 minutes). Add the minced garlic and cook until fragrant (about 30 seconds).
- Brown the Beef: Add the ground beef to the pot and cook, crumbling it with a spoon, until mostly browned. If there’s excess grease, drain it from the pot.
- Add Spices and Tomato Paste: Sprinkle the prepared spice blend over the meat and add the tomato paste. Stir well until the spices are fully incorporated and the tomato paste deepens in color (about 60 seconds).
- Combine Remaining Ingredients: Add the fire-roasted diced tomatoes, black beans, pinto beans, corn, diced green chiles, and beef broth to the pot. Stir everything together until well combined.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and top with your favorite toppings, such as crushed corn chips, sour cream, cilantro, or avocado. Enjoy!
Delicious Toppings to Elevate Your Taco Soup
Take your Taco Soup to the next level with a variety of toppings! Try crushed corn chips for a satisfying crunch, a dollop of sour cream for creaminess, or fresh cilantro for a burst of flavor. Avocado slices, shredded cheese, and a squeeze of lime juice also make fantastic additions. Let everyone customize their bowl for a fun, personalized meal.
Storage and Reheating Tips for Perfect Leftovers
Store your Taco Soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. If the soup thickens, add a splash of beef broth or water to bring it back to the perfect consistency.
Time-Saving Tricks for Busy Cooks
Short on time? Prep your spice blend in advance and store it in a small jar—it’ll save you minutes when cooking. You can also use pre-diced onions and minced garlic from the store to speed up chopping. For an even quicker meal, brown the beef ahead of time and keep it refrigerated until you’re ready to cook.
Recipe Variations to Mix Things Up
Switch up the protein by using ground turkey, chicken, or even plant-based crumbles instead of beef. For a vegetarian version, skip the meat and add an extra can of beans or some sautéed mushrooms. If you prefer a spicier kick, double the cayenne pepper or add a diced jalapeño when cooking the onions.
Equipment Guidance for Effortless Cooking
A heavy-bottomed Dutch oven or large soup pot is ideal for this recipe, as it distributes heat evenly and prevents burning. A wooden spoon works great for stirring and crumbling the beef. If you’re using canned ingredients, a can opener is a must, and a sturdy colander will help drain and rinse your beans quickly.
Taco Soup Recipe
Ingredients
Spice blend
- 1 Tablespoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon table salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon oregano
- ⅛ teaspoon cayenne pepper
Soup
- 1 Tablespoon cooking oil I use avocado
- 1 medium onion diced (about 1 cup/200g)
- 2 teaspoons minced garlic
- 1 lb ground beef 453g
- Spice blend from above
- 1 ½ Tablespoons tomato paste
- 2 15- oz cans fire roasted diced tomatoes undrained (2 425g cans)
- 1 15- oz can black beans drained and rinsed (425g)
- 1 15- oz can pinto beans drained and rinsed (425g)
- 1 11- oz can Mexican style corn drained (or 1 heaping cup frozen corn) (311g)
- 7 oz diced green chiles undrained (198g)
- 3 cups beef broth 710ml
Instructions
- Measure out spices and whisk together. Set aside.
- In a large soup pot or Dutch oven, heat oil over medium heat.
- Once oil is shimmering, add onion and cook until softened (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add beef and cook, crumbling, until mostly browned. If needed, drain excess grease from the pot.
- Sprinkle the spice blend over the meat and add tomato paste. Stir until the spices are well incorporated/absorbed and the tomato paste is deepened in color (about 60 seconds).
- Add all remaining ingredients (tomatoes, beans, corn, chiles, and beef broth) and stir well.
- Bring to a boil, then reduce heat and simmer for 30 minutes before serving with favorite toppings (we like crushed corn chips, sour cream, cilantro, avocado, etc.).