Taco Soup Recipe

Introduction

Taco soup is a hearty and flavorful meal that combines the zest of Mexican spices with comforting ingredients. Perfect for busy weeknights or casual gatherings, this soup is simple to make and satisfying to eat.

Ingredients

• 1 pound lean ground beef (80/20)
• 1 medium yellow onion (diced)
• 2 cups beef broth (or chicken broth)
• 16 ounces canned pinto beans (drained and rinsed)
• 10 ounces canned diced tomatoes with chilies (such as Rotel)
• 8 ounces tomato sauce
• 4 ounces canned mild green chiles (diced, or additional green bell pepper)
• ¾ cup frozen corn kernels
• ½ green bell pepper (diced)
• 1 ounce taco seasoning (1 packet, or 2 tablespoons homemade)

Instructions

1. Step 1: In a large pot, brown the ground beef and diced onion over medium-high heat until no pink remains, breaking the meat up with a spoon. Drain off any excess fat.
2. Step 2: Add the beef broth, pinto beans, diced tomatoes with chilies and their juices, tomato sauce, green chiles, corn, green bell pepper, and taco seasoning to the pot. Stir everything together to combine.
3. Step 3: Bring the mixture to a boil over medium-high heat. Then reduce the heat to a simmer and cook uncovered for 15–20 minutes, or until the soup has slightly thickened and the vegetables are tender.

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked lentils or extra beans and use vegetable broth instead of beef broth.
• Add a diced jalapeño for extra heat, or swap mild green chiles for fire-roasted ones to deepen the smoky flavor.
• Serve with toppings like shredded cheese, sour cream, chopped cilantro, or crushed tortilla chips for added texture and flavor.

Storage

Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze taco soup?

Yes, taco soup freezes well. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I use instead of taco seasoning?

If you don’t have a packet of taco seasoning, you can make your own blend using chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper. Adjust the amounts to your taste.

Taco Soup Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This hearty Taco Soup recipe combines ground beef, beans, tomatoes, and a blend of flavorful spices to create a comforting and easy-to-make Mexican-inspired stew. Perfect for busy weeknights, it simmers on the stovetop and delivers a warm, satisfying meal packed with savory taste and a touch of spice.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound lean ground beef (80/20)
• 1 medium yellow onion, diced
• 2 cups beef broth (or chicken broth)
• 16 ounces canned pinto beans, drained and rinsed
• 10 ounces canned diced tomatoes with chilies (such as Rotel)
• 8 ounces tomato sauce
• 4 ounces canned mild green chiles, diced (or additional green bell pepper)
• ¾ cup frozen corn kernels
• ½ green bell pepper, diced
• 1 ounce taco seasoning (1 packet or 2 tablespoons homemade)

Instructions

1. Brown the beef and onion: In a large pot over medium-high heat, cook the ground beef and diced onion until the beef is no longer pink, breaking it up with a spoon as it cooks. Once fully browned, drain off any excess fat to keep the soup lean.
2. Add remaining ingredients: Pour in the beef broth, pinto beans, diced tomatoes with chilies (including their juices), tomato sauce, mild green chiles, frozen corn kernels, diced green bell pepper, and taco seasoning. Stir thoroughly to combine all ingredients evenly.
3. Simmer the soup: Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the soup thickens slightly and the vegetables become tender, allowing all the flavors to meld beautifully.

Notes

• For a spicier kick, use hot diced tomatoes or add a dash of cayenne pepper.
• To make this soup vegetarian, substitute ground beef with textured vegetable protein or beans only and use vegetable broth.
• Serve with toppings like shredded cheese, sour cream, avocado slices, or tortilla chips for extra flavor and texture.
• Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.

Keywords: Taco Soup, ground beef soup, Mexican soup, easy soup recipe, beef and bean soup, quick dinner, comfort food