Save My stovetop was cluttered with cans the afternoon I threw this together on a whim, mostly because I'd forgotten to plan dinner and the pantry was staring back at me. What started as a lazy solution turned into something my family now requests by name every few weeks. The smell of cumin and garlic hitting the hot pot still makes me feel like I pulled off something much fancier than I actually did. It's one of those recipes that makes you look like you've been cooking all day when you've really just been opening cans and stirring. I love that kind of magic.
I made this for a group of friends during a playoff game once, and by halftime the pot was empty. Someone asked if I'd been simmering it all day, and I just smiled and didn't mention the part where I'd started it twenty minutes before they arrived. It became my secret weapon for gatherings after that. There's something about serving soup in mugs with a pile of toppings on the side that makes people feel taken care of without you actually breaking a sweat.
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Ingredients
- Ground beef: This is your flavor base, and browning it properly with a little caramelization on the edges makes all the difference in building a rich, savory backbone for the soup.
- Onion and red bell pepper: These add sweetness and texture without overpowering the taco vibe, and I've learned that dicing them small helps them melt into the broth instead of floating around awkwardly.
- Garlic: Fresh garlic blooms beautifully with the spices and gives the soup a warmth that powdered versions just can't match.
- Black beans and kidney beans: The combination gives you creaminess and heartiness, plus they soak up all the seasoning and make the soup feel like a meal, not just a starter.
- Corn kernels: These bring little pops of sweetness that balance the heat and acidity, and they hold their shape even after simmering, which I appreciate.
- Diced tomatoes and tomatoes with green chilies: The Rotel can is non-negotiable for me now because it adds both tang and a gentle kick without needing to chop fresh peppers.
- Chicken broth: This keeps the soup from feeling too thick or stew-like, and using a good quality broth really does make the whole pot taste more intentional.
- Taco seasoning, cumin, smoked paprika, and chili powder: Layering these spices instead of relying on a packet alone gives you control over the flavor and keeps it from tasting one-dimensional.
- Optional toppings: Cheese, sour cream, cilantro, jalapeños, tortilla chips, and lime wedges turn this into a build-your-own situation that makes everyone feel like they're at a taco bar.
Instructions
- Brown the beef:
- Cook the ground beef in a large pot over medium heat, breaking it apart with a wooden spoon until it's no longer pink and you see some browned bits on the bottom of the pot. Drain off any excess fat so the soup doesn't feel greasy.
- Sauté the vegetables:
- Toss in the diced onion, red bell pepper, and minced garlic, stirring them around until the onion turns translucent and the kitchen smells like something good is happening. This usually takes about 3 to 4 minutes.
- Bloom the spices:
- Sprinkle in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper, then stir everything together for about a minute. You'll know it's ready when the spices smell toasted and fragrant instead of raw.
- Add the canned goods and broth:
- Dump in the black beans, kidney beans, corn, both cans of tomatoes, and the chicken broth, giving it all a good stir to combine. Don't worry if it looks like a lot, it all comes together beautifully.
- Simmer the soup:
- Bring everything to a gentle simmer, then lower the heat and let it cook uncovered for 20 to 25 minutes, stirring occasionally. The flavors will meld and the soup will thicken just enough to coat the back of your spoon.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or spices if it needs it. Every batch is a little different depending on your broth and canned goods.
- Serve with toppings:
- Ladle the soup into bowls and set out all your favorite toppings so everyone can build their own perfect bowl. I like mine with a handful of crushed tortilla chips and a squeeze of lime.
Save One cold evening, I made this for my neighbor who'd just had surgery, and she texted me later asking for the recipe because her husband had finished the entire container by himself. That's when I realized this soup had some kind of quiet superpower. It's not fancy, but it shows up when you need it to and somehow always delivers.
Making It Your Own
I've swapped ground turkey and even crumbled breakfast sausage in place of the beef, and both worked beautifully. If you want it vegetarian, skip the meat entirely and add an extra can of beans or some diced zucchini for bulk. You can also stir in a handful of spinach or kale at the end if you're trying to sneak in greens, they wilt right into the broth without changing the vibe.
Storage and Reheating
This soup keeps in the fridge for up to four days and reheats like a dream on the stovetop or in the microwave. I actually prefer it the next day because the spices have had time to really soak into the beans and beef. If you're freezing it, leave out the toppings and store it in airtight containers for up to three months, then thaw overnight in the fridge before reheating gently on the stove.
Serving Suggestions
I like to set up a topping bar with small bowls of cheese, sour cream, cilantro, jalapeños, lime wedges, and crushed tortilla chips so everyone can doctor their own bowl. It turns a simple weeknight dinner into something that feels a little bit like a party. Cornbread or warm flour tortillas on the side make it even more satisfying, and if you're feeling ambitious, a batch of homemade guacamole never hurts.
- Serve it in mugs for a casual, handheld option during game day or movie night.
- Top with a dollop of Greek yogurt instead of sour cream for a lighter, tangier finish.
- Add a drizzle of hot sauce or a sprinkle of cotija cheese for an extra layer of flavor.
Save This soup has become one of those recipes I turn to when I want something warm and satisfying without a lot of fuss. It's proof that you don't need hours or fancy ingredients to make something people remember.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully and actually tastes better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- → How can I make this vegetarian?
Simply omit the ground beef and add an extra can of beans (pinto or black beans work great). You can also add diced zucchini or mushrooms for additional texture and heartiness.
- → What can I substitute for ground beef?
Ground turkey or ground chicken are excellent leaner alternatives. You could also use plant-based ground meat for a vegetarian option while maintaining the meaty texture.
- → How do I adjust the spice level?
Control the heat by choosing mild or hot diced tomatoes with green chilies. You can also reduce the chili powder, omit jalapeño toppings, or add a dollop of sour cream to cool things down.
- → Can I use a slow cooker for this soup?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours for perfectly melded flavors.
- → What are the best toppings for taco soup?
Classic toppings include shredded cheddar cheese, sour cream, crushed tortilla chips, fresh cilantro, sliced jalapeños, diced avocado, and a squeeze of fresh lime juice for brightness.
