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a bowl of taco soup with tortilla chips and sour cream
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4.59 from 31 votes

Taco Soup with Ground Beef

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 mins
Cook Time30 mins
Total Time55 mins
Course: Main Dish, Soup
Cuisine: Mexican
Keyword: beef soup, slow cooker soups, tex mex
Servings: 6
Calories: 203kcal
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 Salt
  • ½ teaspoon Garlic Powder (not garlic salt)
  • ½ teaspoon Ground Coriander
  • ¼ teaspoon Black Pepper

Taco Soup

  • 1 tablespoon Cooking Oil (I use avocado or grapeseed oil)
  • 1 lb Ground Beef (86% lean)
  • 1 4oz can Diced Green Chilis (mild or spicy)
  • 1 ½ cup Corn (frozen and defrosted or canned and drained)
  • 1 15oz can Kidney Beans, drained
  • 4 cups Chicken or Vegetable Stock
  • 1 15oz can Diced Fire-Roasted Tomatoes
  • 1 10oz can Tomato Puree

For Serving (optional)

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.
To Freeze: Prepare the soup as directed, but skip the step to simmer on the stove or in the slow cooker. Allow to cool completely and transfer to a freezer-safe bag or airtight container. Freeze for up to 4 months.
Print and attach the label below so cooking instructions are ready when you are!
taco soup freezer label

Nutrition

Calories: 203kcal | Carbohydrates: 10g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1018mg | Potassium: 472mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 3mg