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A hearty bowl of chili filled with ground beef, kidney beans, corn, diced tomatoes, and onions resembles a taco soup. A spoon rests inside on a white surface with a small dish of sliced jalapeños and part of a tomato visible in the background.
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5 from 3 votes

Taco Soup Recipe

Taco Soup Recipe is loaded with flavor and made with pantry ingredients. This soup recipe is perfect to serve for a weeknight dinner or feeding a crowd.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Carrie Barnard
Cost: $20.57 Recipe, $3.43 per Serving

Ingredients

  • 1 pound ground beef
  • ½ Yellow Onion diced
  • 2 teaspoons Minced Garlic
  • 2 cans Diced Tomatoes with Green Chiles 10 ounces
  • 1 can Tomato Sauce 8 ounces
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Paprika
  • ½ teaspoon Dried Oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup frozen corn
  • 1 can black beans 15 oz can, rinsed and drained
  • 1 can kidney beans 15 oz can, rinsed and drained
  • 3 cups Beef Broth

Toppings:

  • Shredded Cheese
  • Sour Cream
  • Green Onions
  • Sliced Jalapeños
  • Avocados
  • Fresh Cilantro
  • Tortilla Strips

Instructions

  • Heat a large pot or Dutch oven over medium-high heat.
  • Add 1 pound ground beef and ½ diced yellow onion to the pot. Cook until the beef is browned and fully cooked, breaking it apart as it cooks. Drain any excess grease.
  • Stir in 2 teaspoons minced garlic and cook for 1 minute until fragrant.
  • Add 2 cans diced tomatoes with green chiles, 1 can tomato sauce, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon paprika, ½ teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper.
  • Stir in 1 cup frozen corn, 1 can black beans, 1 can kidney beans, and 3 cups beef broth.
  • Bring the soup to a low boil over medium-high heat.
  • Reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally.
  • Serve warm topped with shredded cheese, sour cream, green onions, sliced jalapeños, avocados, fresh cilantro, and tortilla strips as desired.

Video

Notes

Refrigerate the leftovers in an airtight container for up to 5 days. 
If you prefer a spicier soup, add in 1 jalapeño pepper (diced) to the soup before simmering it.
Nutritional information does not include toppings.

Nutrition

Calories: 395kcal | Carbohydrates: 40g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1313mg | Potassium: 1298mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1141IU | Vitamin C: 24mg | Calcium: 117mg | Iron: 7mg
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