Hearty Taco Soup (Print view)

Hearty soup with seasoned beef, beans, corn, and bold Tex-Mex flavors. Perfect for gatherings or cozy dinners.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - In a large pot over medium heat, brown the ground beef until cooked through, breaking it up 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 Suggestions:

01 -
  • Everything goes into one pot, which means less cleanup and more time to actually sit down and enjoy it.
  • It tastes even better on day two, so making extra is basically a gift to your future self.
  • You can dress it up or down depending on who's at the table.
  • It's flexible enough to handle whatever beans or peppers you already have in the pantry.
02 -
  • Draining the beans and corn is non-negotiable, or you'll end up with a starchy, cloudy broth.
  • Don't skip the step of blooming the spices, it makes them taste roasted instead of raw.
  • If you're doubling the recipe, use a bigger pot than you think you need, it bubbles more than you'd expect.
03 -
  • Let the soup sit for 10 minutes after cooking, the flavors settle and deepen as it cools slightly.
  • If you're meal prepping, store the toppings separately so they stay fresh and textures don't get soggy.
  • Use a Dutch oven if you have one, it holds heat evenly and makes the whole process smoother.
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