Hearty Tex-Mex Taco Soup (Print Version)

Hearty soup with seasoned beef, beans, corn, and classic taco toppings—ideal for game day or cozy family meals.

# 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 Make:

01 - Heat a large pot or Dutch oven over medium heat. Add ground beef and cook until browned throughout, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in taco seasoning, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute, stirring constantly to release the aromatic flavors.
04 - Pour in black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir thoroughly until all ingredients are well combined.
05 - Bring the soup to a simmer over medium heat. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally.
06 - Taste the soup and adjust salt, pepper, and spices as needed to reach desired flavor balance.
07 - Ladle soup into bowls and serve hot. Top with desired garnishes such as cheese, sour cream, jalapeños, cilantro, green onions, tortilla chips, and lime wedges.

# Expert Advice:

01 -
  • Everything goes into one pot, which means less cleanup and more time to actually sit down and eat.
  • The leftovers taste even better the next day after all the spices have mingled overnight in the fridge.
  • You can top it with whatever you have on hand, so it never gets boring and everyone gets to build their own bowl.
  • It freezes beautifully, so you can make a double batch and have a backup dinner ready when life gets hectic.
02 -
  • Drain and rinse the beans or your soup will be too starchy and thick, plus it helps reduce any metallic taste from the cans.
  • Don't skip blooming the spices in the pot before adding the liquids, it makes a huge difference in how deep and rich the flavor becomes.
  • If your soup looks too thick after simmering, just add a splash more broth or water and stir it in.
  • Taste before serving because canned broths and tomatoes vary wildly in saltiness, and you want to get it just right.
03 -
  • Use a mix of bean varieties for more texture and visual interest, it makes every bite a little different.
  • If you want a thicker, stew like consistency, mash some of the beans against the side of the pot with your spoon before simmering.
  • Make a double batch and freeze half, future you will be so grateful when you need dinner in a hurry.
  • For extra richness, stir in a spoonful of cream cheese or a splash of heavy cream just before serving.
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