Name: Taco Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon vegetable oil; 2½ pounds lean ground beef; 1 large onion, chopped; 4 cloves garlic, minced; 2 tablespoons taco seasoning; 2 tablespoons tomato paste; 4 cups beef broth; 1 (14-ounce) can petite diced tomatoes; 1 (14-ounce) can fire-roasted tomatoes with green chilies; 1 (28-ounce) can black beans, drained; 1½ cups frozen, fresh, or canned corn; Salt, to taste; Freshly ground black pepper, to taste; Sour cream, for serving; Fresh cilantro, for serving; Lime wedges, for serving; Shredded cheese, for serving; Diced avocado, for serving; Sliced red onion, for serving; Tortilla strips, for serving

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Taco Soup is one of my favorite comforting meals whenever I want something hearty, flavorful, and easy to prepare. I combine seasoned ground beef with beans, corn, tomatoes, and rich beef broth to create a satisfying one-pot soup that is packed with bold taco-inspired flavors. I love serving it with a variety of fresh toppings like shredded cheese, sour cream, avocado, cilantro, and crunchy tortilla strips for a meal that always feels complete.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon vegetable oil

2½ pounds lean ground beef

1 large onion, chopped

4 cloves garlic, minced

2 tablespoons taco seasoning

2 tablespoons tomato paste

4 cups beef broth

1 (14-ounce) can petite diced tomatoes

1 (14-ounce) can fire-roasted tomatoes with green chilies

1 (28-ounce) can black beans, drained

1½ cups frozen, fresh, or canned corn

Salt, to taste

Freshly ground black pepper, to taste

Sour cream, for serving

Fresh cilantro, for serving

Lime wedges, for serving

Shredded cheese, for serving

Diced avocado, for serving

Sliced red onion, for serving

Tortilla strips, for serving

Directions

I heat the vegetable oil in a large Dutch oven over medium-high heat. I add the ground beef and cook it for about 5 to 6 minutes, breaking it apart until browned. If needed, I drain the excess fat and season lightly with salt and pepper.

I reduce the heat to medium, stir in the chopped onion, and cook for about 2 minutes until softened. Then I add the minced garlic and cook for another minute until fragrant.

I mix in the taco seasoning and tomato paste, stirring well to coat the beef. I cook everything for 1 to 2 minutes before pouring in the beef broth.

I add the diced tomatoes, fire-roasted tomatoes with green chilies, black beans, and corn. Then I season lightly with salt and pepper.

I bring the soup to a boil, cover the pot, reduce the heat, and let it simmer for 25 to 30 minutes so the flavors blend together.

I taste the soup and adjust the seasoning with additional salt, pepper, or taco seasoning if needed.

I serve the soup hot with my favorite toppings such as sour cream, shredded cheese, avocado, cilantro, sliced red onion, lime wedges, and crunchy tortilla strips.

Servings and Timing

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 10 servings

Calories: Approximately 420 kcal per serving

Variations

I sometimes swap the ground beef for ground turkey or shredded chicken to create a lighter version. When I want extra heat, I add diced jalapeños or a pinch of cayenne pepper. I also like using pinto or kidney beans instead of black beans for a slightly different flavor. For a thicker soup, I stir in a little extra tomato paste or reduce the broth slightly while simmering. When I want a vegetarian version, I simply replace the beef with additional beans and vegetable broth.

Storage/Reheating

I store leftover Taco Soup in an airtight container in the refrigerator for up to 4 days. When I want to keep it longer, I freeze individual portions for up to 3 months. I thaw frozen soup overnight in the refrigerator before reheating. I reheat it gently on the stovetop over medium heat or warm individual servings in the microwave, stirring occasionally until heated through.

FAQs

Can I make Taco Soup ahead of time?

Yes. I actually find that the flavors become even richer after the soup rests for a day, making it an excellent make-ahead meal.

Can I freeze Taco Soup?

Yes. I let the soup cool completely before transferring it to freezer-safe containers. It freezes well for up to 3 months.

Can I use different beans?

Absolutely. I often substitute pinto beans, kidney beans, or even a combination of beans depending on what I have available.

How can I make this soup spicier?

I like adding extra taco seasoning, chopped jalapeños, cayenne pepper, or my favorite hot sauce for additional heat.

What toppings go best with Taco Soup?

I enjoy topping my bowl with shredded cheese, sour cream, diced avocado, fresh cilantro, sliced red onion, tortilla strips, and a squeeze of fresh lime juice.

Conclusion

I love making Taco Soup because it delivers bold flavors, hearty ingredients, and comforting warmth in every bowl. The simple preparation, flexible ingredients, and endless topping options make it a recipe I can enjoy throughout the year. Whether I serve it for a busy weeknight dinner, meal prep, or a gathering with family and friends, this satisfying soup never disappoints.

📖 Recipe:

Taco Soup

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Author: Cheryl
Total Time: 45 minutes
Yield: 10 servings
Diet: Halal

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Description

A hearty one-pot Taco Soup made with seasoned ground beef, beans, corn, tomatoes, and savory beef broth. Serve with your favorite fresh toppings for a comforting, flavor-packed meal that's perfect for busy weeknights or meal prep.

Instructions

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it apart until browned. Drain excess fat if needed and season lightly with salt and pepper.
Reduce the heat to medium. Add the chopped onion and cook for about 2 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Mix in the taco seasoning and tomato paste, stirring to coat the beef. Cook for 1 to 2 minutes.
Pour in the beef broth, then add the diced tomatoes, fire-roasted tomatoes with green chilies, black beans, and corn. Season lightly with salt and pepper.
Bring the soup to a boil, cover, reduce the heat, and simmer for 25 to 30 minutes.
Taste and adjust the seasoning with additional salt, pepper, or taco seasoning if desired.
Serve hot with sour cream, shredded cheese, avocado, cilantro, sliced red onion, lime wedges, and tortilla strips.