Hearty Taco Soup with Beans (Printable)

Flavorful Tex-Mex soup with seasoned beef, beans, corn, and your favorite toppings. Ready in just 45 minutes.

# What You Need:

→ Proteins

01 - 1 lb 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 oz) black beans, drained and rinsed
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) corn kernels, drained
08 - 1 can (14.5 oz) diced tomatoes
09 - 1 can (10 oz) 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

# Directions:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it up with a spoon. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to combine.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with your favorite toppings.

# Expert Tips:

01 -
  • Everything goes into one pot, and you can walk away while it simmers without worrying.
  • It tastes like you spent hours layering flavors, but it comes together in under an hour.
  • Leftovers somehow taste even better the next day, which makes it perfect for meal prep or busy weeks.
  • You can customize every bowl with toppings, so picky eaters and spice lovers both leave happy.
02 -
  • Don't skip draining and rinsing the beans; the canning liquid can make the soup taste tinny and overly salty.
  • Blooming the spices in the hot pot for a minute before adding liquid makes them exponentially more flavorful.
  • If the soup gets too thick, just add more broth or water; if it's too thin, let it simmer uncovered a bit longer.
03 -
  • Use fire-roasted diced tomatoes if you can find them; they add an extra layer of smoky depth that makes the soup taste like it's been simmering for hours.
  • If you like it spicy, add a diced jalapeño or a pinch of cayenne along with the other spices.
  • Always taste the soup before serving and adjust the seasoning; canned goods vary in saltiness, so your batch might need a little more or less.
Go Back