Taco soup is a warm, hearty, and flavorful dish that combines the best of tacos in a comforting soup form. With a blend of seasoned beef, beans, tomatoes, and just the right amount of spice, it’s perfect for cozy nights or a crowd-pleasing meal. Top it with all your favorite taco fixings like cheese, sour cream, and fresh avocado for an even more delicious experience.
Why You’ll Love This Recipe
I love this taco soup because it’s incredibly easy to make, yet it’s packed with flavor. The ground beef is perfectly seasoned, while the combination of beans, tomatoes, and spices creates a hearty and filling soup. Plus, the toppings really make this dish shine, allowing me to customize each bowl with fresh, tangy, or spicy ingredients. It’s also great for meal prep and leftovers, making it a super convenient choice for busy days.
Ingredients
For the Soup:
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1 pound ground beef (I prefer lean, but anything works!)
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1 medium onion, chopped
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2 cloves garlic, minced
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1 packet taco seasoning (or make your own – recipe below)
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can whole kernel corn, drained
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1 (14.5 ounce) can diced tomatoes, undrained
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1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained (adjust to your spice level)
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4 cups beef broth (or chicken broth)
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Optional: 1 cup water (if you like a thinner soup)
For the Taco Seasoning (if making your own):
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2 tablespoons chili powder
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1 teaspoon cumin
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1/2 teaspoon paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon dried oregano
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper (or more, to taste)
Toppings (the best part):
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Shredded cheddar cheese
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Sour cream or Greek yogurt
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Diced avocado
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Tortilla chips or strips
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Chopped cilantro
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Diced red onion
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Jalapeños (for those who like it hot!)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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In a large pot, brown the ground beef over medium heat. Break it apart with a spoon as it cooks until it’s fully browned. Drain excess fat if needed.
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Add the chopped onion and minced garlic to the pot, cooking for 2-3 minutes until fragrant and soft.
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Stir in the taco seasoning (or your homemade taco seasoning mix), ensuring the beef and onion are coated.
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Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with chilies, and beef broth to the pot. Stir everything together.
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Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes, allowing the flavors to meld together. If you prefer a thinner consistency, add the optional cup of water and simmer.
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Taste the soup and adjust seasoning as needed, adding salt, pepper, or more cayenne for heat.
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Serve hot, topping each bowl with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla chips.
Servings and Timing
This recipe makes about 6 servings, depending on portion size. The total time from start to finish is approximately 45 minutes, including prep and cooking.
Variations
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Vegetarian version: Swap out the ground beef for a plant-based protein or just use extra beans and vegetables like zucchini or bell peppers for a meatless taco soup.
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Spicy version: Add more jalapeños or a dash of hot sauce to heat things up. You can also increase the cayenne pepper in the seasoning mix.
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Creamy taco soup: Stir in a dollop of cream cheese or a splash of heavy cream at the end of cooking for a richer, creamier soup.
Storage/Reheating
I like to store leftover taco soup in an airtight container in the refrigerator for up to 4 days. It also freezes really well! If you freeze it, be sure to cool the soup completely before transferring it to freezer-safe containers. Reheat in the microwave or on the stovetop, adding a little extra broth or water if needed to loosen it up.
FAQs
Can I make taco soup in advance?
Yes, taco soup actually tastes better the next day as the flavors have more time to blend. Just make sure to store it properly in the refrigerator or freezer.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative to beef, and it will still work wonderfully in this recipe.
How can I make taco soup spicier?
If you like it hot, add extra cayenne pepper, fresh diced jalapeños, or even a spoonful of hot sauce. Adjust the spice level to your taste!
Can I add other vegetables to the soup?
Definitely! You can add vegetables like bell peppers, zucchini, or even spinach for an extra nutritional boost. Just chop them up and throw them in with the beans and tomatoes.
Is taco soup gluten-free?
Yes, this taco soup is naturally gluten-free, as long as the taco seasoning you use is free from gluten (check the label if using a store-bought packet). The recipe is free from wheat or gluten-containing ingredients.
Conclusion
Taco soup is a fantastic meal that combines all the delicious flavors of tacos in a hearty, satisfying soup form. It’s versatile, easy to make, and the toppings can be tailored to suit your preferences. Whether you’re looking for a quick weeknight dinner or preparing for a crowd, this taco soup is sure to be a hit!
Print
Taco Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Taco soup is a warm, hearty, and flavorful dish that combines seasoned beef, beans, tomatoes, and spices in a comforting soup form. Perfect for cozy nights or entertaining, it’s easy to make and customizable with your favorite toppings.
Ingredients
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 packet taco seasoning (or homemade)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes with green chilies, undrained
4 cups beef broth
Optional: 1 cup water
For homemade taco seasoning:
2 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp cayenne pepper
Toppings (optional): shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, tortilla chips or strips, chopped cilantro, diced red onion, jalapeños
Instructions
- In a large pot, brown the ground beef over medium heat, breaking it apart with a spoon until fully cooked. Drain excess fat if needed.
- Add chopped onion and minced garlic to the pot. Cook for 2-3 minutes until fragrant and softened.
- Stir in taco seasoning, coating the beef and onion thoroughly.
- Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and beef broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes to meld flavors. Add water if a thinner soup is preferred.
- Taste and adjust seasoning with salt, pepper, or more cayenne pepper.
- Serve hot, topped with your favorite garnishes like cheese, sour cream, avocado, and tortilla chips.
Notes
- Store leftovers in the fridge for up to 4 days or freeze for later use.
- Use ground turkey or chicken as a leaner alternative to beef.
- Customize toppings to your liking for extra flavor and texture.
- Add more veggies like bell peppers or zucchini for a nutritional boost.
- Check taco seasoning for gluten if following a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg
