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a bowl of taco soup with tortilla chips and sour cream
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4.47 from 43 votes

Taco Soup Recipe

With savory spices, seasoned ground beef, corn, beans, and fire-roasted tomatoes, Taco Soup with Ground Beef is a soupy twist on taco night. Add your favorite toppings to finish these colorful bowls.
This weeknight-friendly soup includes the option to transfer the soup to the slow cooker for a few hours. This will help to develop flavor and allows it to simmer hands-off until you’re ready to serve it.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Main Dish, Soup
Cuisine: Mexican
Keyword: beef soup, easy freezer meal, easy, weeknight-friendly, fall recipe, family friendly, kid-friendly recipe, slow cooker soups, tex mex, winter recipe
Servings: 6
Author: Jess Smith via Inquiring Chef
Cost: $9.00

Equipment

  • Dutch Oven or Large Stockpot

Ingredients

Spice Blend (see note)

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (be sure to use chili powder here which is a blend of spices for chili; do not use cayenne pepper which will be much too spicy)
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder (not garlic salt)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black pepper

Taco Soup

  • 1 tablespoon cooking oil (I use avocado or grapeseed oil)
  • 1 pound ground beef, preferably 85% lean
  • 1 4-ounce can diced green chilis, mild or spicy
  • 1 1/2 cup corn (frozen and defrosted or canned and drained)
  • 1 15-ounce can kidney beans, drained
  • 4 cups low-sodium chicken or vegetable stock
  • 1 15-ounce can diced fire-roasted tomatoes
  • 1 10-ounce can tomato puree

For Serving (optional)

  • tortilla chips
  • sour cream
  • sliced black olives
  • shredded cheese
  • chopped green onions or cilantro

Instructions

  • Make the spice blend by combining cumin, chili powder, paprika, salt, garlic powder, ground coriander, and black pepper.
  • Heat a Dutch oven or other large pot over medium heat. Add cooking oil and let it heat for 1 minute. Add ground beef and saute, breaking it apart as it cooks, until cooked through, 8 to 10 minutes.
  • Add spice blend and diced green chilis to beef and stir well to combine. Saute for 3 to 4 minutes more, until spices are fragrant.
  • To beef, add corn, beans, stock, tomatoes, and tomato puree.
  • Bring soup to a simmer. 
  • Finish soup on the stovetop or slow cooker:
    * Stovetop: If finishing soup on the stovetop, cover with a lid and reduce heat to low. (Note: The soup should simmer gently but not boil over, so adjust the heat as needed.) Simmer, covered, for 30 minutes.
    *Slow cooker: To finish soup in the slow cooker, transfer to the bowl of a 6-quart slow cooker and cook on low for 3 to 4 hours.
  • Taste soup and season with some more salt or pepper, if needed. If you’d like it to be spicy, stir in some hot sauce.
  • Serve soup with any toppings you’d like.

Notes

Looking to simplify this meal? Skip the spice blend listed and use a packet of taco seasoning instead.
 
 

Nutrition

Calories: 212kcal | Carbohydrates: 11g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1072mg | Potassium: 335mg | Fiber: 1g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg