Taco Soup Recipe

This easy taco soup recipe is so hearty, filling and just the perfect comfort food. And the deliciously spiced, beefy flavor will have everyone craving more!

Course: Soup
Cuisine: Tex-Mex
Keyword: bean soup, taco soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 Servings
Calories: 424 kcal
Author: Jaclyn

Ingredients

  • 2 tsp olive oil
  • 1 1/4 lbs lean ground beef
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 2 cloves garlic, minced (2 tsp)
  • 1 jalapeno, seeded and finely chopped (optional)*
  • 2 (14.5 oz) cans diced tomatoes with green chiles
  • 1 (14 oz) can low-sodium beef broth
  • 1 (8 oz) can tomato sauce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp ground paprika
  • 1/4 tsp dried oregano
  • 1 1/2 Tbsp dry ranch dressing mix
  • Salt and freshly ground black pepper
  • 1 1/2 cups frozen corn
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can pinto beans, drained and rinsed

Toppings

  • Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips

Instructions

  1. Heat a largr pot over medium-high heat drizzle lightly with oil.
  2. Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.

  3. Drain excess fat from beef mixture. 

  4. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
  5. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired.

  6. Serve warm finished with desired toppings.

  7. Recipe source: inspired by Food Network and others

Recipe Notes

*If you don't like heat, omit the pepper you can also replace one of the cans of diced tomatoes with green chiles to one can without green chiles.