Go Back

Beef Taco Soup

Beef taco soup with a rich Tex-Mex broth, tender beans, and corn, simmered until deeply flavored. Ground beef is browned first, then aromatics and taco spices are cooked briefly for extra depth before simmering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef soup base
  • 1.5 lb ground beef 80/20
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic minced
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 4 cup beef broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 1 cheddar shredded
  • 1 sour cream
  • 1 tortilla chips
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks, and drain the fat when it is browned and crumbly.
Sauté aromatics and toast spices
  1. Sauté the onion and green bell pepper in the same pot for 4 minutes, stirring until they soften and look slightly glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant.
  3. Add taco seasoning, cumin, chili powder, and smoked paprika, then stir for 1 minute to coat the beef and vegetables.
Simmer and finish
  1. Add kidney beans, black beans, corn, Rotel tomatoes, diced tomatoes, and beef broth, then bring the mixture to a boil.
  2. Simmer for 20 minutes until the broth is deeply flavored, and season with salt and pepper to taste.
Serve
  1. Serve hot and load each bowl with cheddar, sour cream, tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: drain the browned beef fat and simmer uncovered briefly at the end for a thicker, richer broth. Store leftovers in the refrigerator up to 4 days; freeze for up to 3 months (freeze without toppings). For a lighter option, swap 90% lean ground beef and use reduced-fat sour cream while keeping the same spices.