Hearty Tex-Mex Taco Soup (Printable Version)

Flavorful soup with seasoned beef, beans, corn, and taco spices—perfect for game day or family dinners.

# What You Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Canned Goods

05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) corn kernels, drained
08 - 1 can (14.5 ounces) diced tomatoes
09 - 1 can (10 ounces) diced tomatoes with green chilies
10 - 4 cups chicken broth

→ Spices and Seasonings

11 - 2 tablespoons taco seasoning
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper to taste

→ Optional Toppings

16 - Shredded cheddar cheese
17 - Sour cream
18 - Sliced jalapeños
19 - Chopped cilantro
20 - Sliced green onions
21 - Crushed tortilla chips or strips
22 - Lime wedges

# How-To:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic. Sauté for 3 to 4 minutes until vegetables are softened and fragrant.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to release the aromatic oils and enhance flavor depth.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to ensure even distribution.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking and ensure even cooking.
06 - Taste the soup and adjust seasoning with additional salt, pepper, or spices as needed to achieve desired flavor balance.
07 - Ladle into bowls and serve hot with preferred toppings such as cheese, sour cream, jalapeños, cilantro, and tortilla chips.

# Expert Advice:

01 -
  • Everything goes into one pot, which means less cleanup and more time enjoying the game or the company.
  • It tastes like you've been simmering it all day, but you're really only half an hour away from bowls full of warmth.
  • Toppings turn every serving into a personalized experience, so even picky eaters can build their own perfect bowl.
  • Leftovers actually get better as the flavors marry overnight in the fridge.
02 -
  • Drain and rinse the beans, or the soup will taste metallic and the texture will be slimy from the canning liquid.
  • Don't skip blooming the spices in the pot before adding the liquids, it wakes up their oils and makes the difference between flat and full flavored.
  • If you want it thicker, let it simmer longer uncovered, or mash some of the beans against the side of the pot with your spoon.
03 -
  • Use fire roasted canned tomatoes if you can find them, the smoky depth they add is subtle but noticeable.
  • Let the soup rest off the heat for five minutes before serving, it gives the flavors one last chance to come together.
  • If you're making this for a crowd, double the recipe and keep it warm in a slow cooker on low so people can help themselves all evening.
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