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Beef Taco Soup

Beef taco soup with deep Tex-Mex flavor, simmered until the broth turns richly seasoned and hearty. Ground beef, beans, corn, and tomatoes come together for an easy one-pot soup topped with cheddar and sour cream.
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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
  

Ground beef base
  • 1.5 lb ground beef 80/20
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic minced
Beans, corn, and tomatoes
  • 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
Seasoning and broth
  • 1 packet (1 oz) taco seasoning
  • 4 cup beef broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • cheddar shredded
  • sour cream
  • tortilla chips
  • jalapeños
  • cilantro
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Keep cooking until the beef is no longer pink.
Sauté aromatics and spices
  1. Sauté the onion and green bell pepper in the same pot for 4 minutes, stirring until softened and fragrant. Add garlic and cook 1 minute.
  2. Add the taco seasoning, cumin, chili powder, and smoked paprika, then stir for 1 minute to bloom the spices. Watch for a deeper, toasty aroma.
Simmer the soup
  1. Add all canned ingredients and the beef broth, then bring the mixture to a boil. Scrape the bottom of the pot to loosen any browned bits.
  2. Simmer for 20 minutes until the broth tastes deeply flavored, stirring occasionally. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls, then top with cheddar, sour cream, tortilla chips, jalapeños, and cilantro. Serve immediately so the chips stay crisp.

Notes

Pro tip: drain beef fat well so the broth stays rich but not greasy. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze in portions up to 3 months and add toppings after reheating. For a lighter option, use 93/7 ground beef to reduce fat while keeping the same simmer time.