Taco Soup with Ground Beef
A hearty, easy taco soup featuring browned ground beef, beans, corn, tomatoes, and warm Mexican spices. Ready in under an hour and excellent for leftovers or freezing.
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 lb ground beef 80/20
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- 15 oz black beans , drained and rinsed
- 15 oz pinto beans , drained and rinsed
- 1 cup frozen corn
- 4 cups beef broth or chicken broth
- Salt and pepper to taste
Toppings (optional)
- Shredded cheddar or Monterey Jack
- Sour cream or plain Greek yogurt
- Chopped cilantro
- Fresh lime wedges
- Tortilla chips or strips
Instructions
- Heat oil in a large pot over medium-high. Add ground beef, season with a pinch of salt, and cook until browned. Drain excess fat if desired.
- Add onion and bell pepper to the pot and cook until softened. Stir in garlic, chili powder, cumin, and smoked paprika for about 1 minute.
- Pour in diced tomatoes, tomato sauce, drained beans, corn, and broth. Stir to combine and bring to a gentle boil.
- Reduce heat and simmer for 15–20 minutes to let flavors meld. Taste and adjust seasoning with salt and pepper.
- For a thicker soup, mash a small portion of the beans against the pot and stir back in.
- Ladle into bowls and garnish with cheese, sour cream, cilantro, lime, and tortilla chips.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently and add broth if needed.
Notes
- Swap ground turkey or chicken for a lighter version—add extra spices to boost flavor.
- Adjust heat by adding jalapeño when sautéing or a few dashes of hot sauce when serving.
- This soup freezes well in individual portions for quick lunches or dinners.
Nutrition
Calories: 360kcalCarbohydrates: 28gProtein: 24gFat: 18gSaturated Fat: 7gSodium: 720mgSugar: 6g
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