Hearty Taco Soup with Beef (Printable)

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

# Required 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

# Directions:

01 - In a large pot or Dutch oven 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 -
  • It comes together in under an hour with almost no chopping, which means you can make it on a Tuesday without losing your mind.
  • The leftovers get better as the flavors meld overnight, so you actually want to eat it again the next day.
  • You can customize every single bowl with toppings, so picky eaters and spice lovers can both be happy at the same table.
02 -
  • Draining the beans and corn is crucial, or you'll end up with a watery, under-seasoned soup that tastes like can liquid instead of spices.
  • Blooming the spices in the hot pot for a full minute before adding liquids unlocks their flavor and keeps them from tasting dusty or raw in the finished soup.
  • Let the soup simmer uncovered so some of the liquid evaporates and the flavors concentrate, otherwise it can taste thin and one-note.
03 -
  • If you like a thicker soup, mash a cup of the beans against the side of the pot with the back of your spoon before serving, it creates a creamier texture without adding any extra ingredients.
  • Toast your tortilla strips in the oven with a little salt before using them as a topping, they stay crunchier longer and taste way better than the bagged kind.
  • Double the batch and freeze half, this is one of those recipes that's just as easy to make in bulk and your future self will thank you.
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