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Beef Taco Soup

Beef taco soup with a rich Tex-Mex depth, simmered until the broth tastes deeply flavored and hearty. Ground beef plus beans, corn, and tomatoes make a thick, spoonable bowl 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: 470
Ingredients Equipment Method Notes

Ingredients
  

Base and aromatics
  • 1.5 lb ground beef 80/20
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic minced
Canned vegetables and broth
  • 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
  • 4 cup beef broth
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • 1 cheddar shredded
  • 1 sour cream
  • 1 tortilla chips
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build flavor
  1. Brown ground beef in a large Dutch oven over medium-high heat and drain the fat.
  2. Sauté onion and green bell pepper in the same pot for 4 minutes, then add garlic and cook for 1 minute.
  3. Add taco seasoning, cumin, chili powder, and smoked paprika, then stir for 1 minute.
Simmer the soup
  1. Add kidney beans, black beans, corn, Rotel tomatoes, diced tomatoes, and beef broth, then bring to a boil.
  2. Simmer for 20 minutes until the broth is deeply flavored, then season with salt and pepper.
Serve
  1. Serve the soup loaded with cheddar, sour cream, tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: drain the ground beef well so the soup stays thick instead of greasy. Store in the refrigerator up to 4 days; reheat on the stovetop until hot. Freezing is yes—cool completely, freeze up to 3 months, and add fresh toppings after reheating. For a lighter option, use 90/10 ground beef.