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Bowl of taco soup topped with corn chips, jalapeno, sour cream, and more.
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Taco Soup Recipe

My taco soup recipe is the perfect lazy dinner! There's minimal prep work involved (only 10 minutes!) and SO much flavor, especially if you use my homemade seasoning.
Recipe includes a how-to video!
Course Dinner, Main Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings (about 1 ⅓ cup per serving, recipe makes about 8 cups of soup)
Calories 440kcal
Author Sam Merritt

Equipment

Ingredients

Spice blend

  • 1 Tablespoon chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon table salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon oregano
  • ⅛ teaspoon cayenne pepper

Soup

  • 1 Tablespoon cooking oil I use avocado
  • 1 (200 g) medium onion diced (about 1 cup/200g)
  • 2 teaspoons minced garlic
  • 1 lb (453 g) ground beef 453g
  • Spice blend from above
  • 1 ½ Tablespoons tomato paste
  • 2 15- oz ((2) 425 g) cans fire roasted diced tomatoes undrained (2 425g cans)
  • 1 15- oz (425 g) can black beans drained and rinsed (425g)
  • 1 15- oz (425 g) can pinto beans drained and rinsed (425g)
  • 1 11- oz (311 g) can Mexican style corn drained (or 1 heaping cup frozen corn) (311g)
  • 7 oz (198 g) diced green chiles undrained (198g)
  • 3 cups (710 ml) beef broth 710ml

Instructions

  • Measure out spices and whisk together. Set aside.
    1 Tablespoon chili powder, 1 teaspoon ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon table salt, ¼ teaspoon ground black pepper, ¼ teaspoon oregano, ⅛ teaspoon cayenne pepper
  • In a large soup pot or Dutch oven, heat oil over medium heat.
    1 Tablespoon cooking oil
  • Once oil is shimmering, add onion and cook until softened (about 5 minutes).
    1 medium onion
  • Add garlic and cook until fragrant (about 30 seconds).
    2 teaspoons minced garlic
  • Add beef and cook, crumbling, until mostly browned. If needed, drain excess grease from the pot.
    1 lb ground beef
  • Sprinkle the spice blend over the meat and add tomato paste. Stir until the spices are well incorporated/absorbed and the tomato paste is deepened in color (about 60 seconds).
    Spice blend, 1 ½ Tablespoons tomato paste
  • Add all remaining ingredients (tomatoes, beans, corn, chiles, and beef broth) and stir well.
    2 15- oz cans fire roasted diced tomatoes, 1 15- oz can black beans, 1 15- oz can pinto beans, 1 11- oz can Mexican style corn, 7 oz diced green chiles, 3 cups beef broth
  • Bring to a boil, then reduce heat and simmer for 30 minutes before serving with favorite toppings (we like crushed corn chips, sour cream, cilantro, avocado, etc.)

Video

Notes

Meat

Feel free to substitute ground turkey or ground chicken for the ground beef.

Storing

Store in an airtight container in the refrigerator for up to 4 days. This soup freezes well, store in an airtight container in the freezer for up to several months.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 41g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1786mg | Potassium: 939mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1109IU | Vitamin C: 19mg | Calcium: 140mg | Iron: 6mg