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Taco soup

Taco Soup

This taco soup is hearty, flavorful, and packed with Tex-Mex favorites. With seasoned beef, beans, corn, and bold spices, it’s a cozy 30-minute meal perfect for family dinners, parties, or weeknight cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Taco Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 2 1/2 tsp cumin powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
For the Soup Base
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 medium onion yellow or brown, finely chopped
  • 500 g lean ground beef
  • 400 g black beans canned, rinsed and drained
  • 400 g corn kernels canned, rinsed and drained
  • 120 g green chilies canned, mild or hot
  • 800 g crushed tomatoes canned
  • 2 cups beef broth
For Toppings
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup fresh cilantro or green onions finely sliced
  • 1 cup corn chips for serving and garnish
  • 1 optional diced avocado
  • 1 optional lime juice freshly squeezed

Method
 

  1. Step 1: Heat olive oil in a large pot over medium-high heat. Add onion and garlic, cooking 3 minutes until softened.
  2. Step 2: Add ground beef, breaking it apart with a spoon. Cook until browned and no pink remains.
  3. Step 3: Stir in taco seasoning, black beans, corn, green chilies, crushed tomatoes, and beef broth. Mix well.
  4. Step 4: Bring to a gentle boil, then reduce heat to medium. Simmer 10 minutes for flavors to meld.
  5. Step 5: Ladle soup into bowls. Garnish with cheese, sour cream, cilantro, avocado, lime, and corn chips.

Notes

✔ Swap ground beef for chicken, turkey, or vegetarian beans. ✔ Add extra jalapeños or hot sauce for spice. ✔ Freezes well up to 3 months. ✔ Make it creamy with a splash of cream or cream cheese at the end.