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A bowl of flavorful Taco Soup is shown as the featured image for a recipe article.

Easy Taco Soup

This easy taco soup recipe is a flavorful and comforting meal perfect for a weeknight dinner. Browning the beef and blooming the spices are key to creating a rich, deep flavor that will impress even the most discerning palates. Top with your favorite taco toppings for a customizable and satisfying experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend recommended
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced optional
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups beef broth low sodium
  • 1 cup water
  • 1 tablespoon tomato paste
  • Salt to taste
  • Pepper to taste
  • Shredded cheddar cheese for topping
  • Sour cream for topping
  • Diced avocado for topping
  • Tortilla chips, crushed, for topping
  • Fresh cilantro, chopped, for topping
  • Diced red onion for topping
  • Lime wedges for topping

Equipment

  • Large pot or Dutch oven
  • measuring cups and spoons
  • knife
  • cutting board
  • Can opener
  • Ladle

Method
 

  1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the onion, garlic, bell pepper, and jalapeño (if using) to the pot and cook until softened, about 5-7 minutes.
  3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, until fragrant.
  4. Add the black beans, kidney beans, corn, diced tomatoes, Rotel, beef broth, water, and tomato paste to the pot. Stir to combine.
  5. Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado, tortilla chips, and cilantro.

Notes

For a richer flavor, bloom the spices in the rendered beef fat before adding the vegetables. Simmering the soup for a longer period will deepen the flavors. You can also add other types of beans, such as pinto or cannellini beans. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Taco soup can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.