Ground Beef Taco Soup
What makes this soup so special is how it brings all those classic taco flavors into one warm, comforting bowl. The seasoned beef, tomatoes, beans, and spices blend together in a way that feels rich and satisfying, yet still light enough that you’ll want a second serving.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden spoon or spatula
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Can Opener
- Ladle
Ingredients
- 1 lb 450g ground beef
- 1 small onion diced
- 3 –4 garlic cloves minced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 can 10 oz diced tomatoes with green chilies (Rotel-style)
- 1 packet taco seasoning or 2–3 tbsp homemade blend
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp chili powder optional, for extra heat
- Salt and black pepper to taste
Optional for serving:
- Shredded cheese
- Sour cream
- Tortilla chips or strips
- Avocado slices
- Fresh cilantro
Instructions
Step 1: Sauté the aromatics
- Heat a large soup pot or Dutch oven over medium heat. Add a little oil, then toss in the diced onion. Cook for about 3–4 minutes until it softens and turns slightly translucent.
- Add the minced garlic and stir for another 30–60 seconds until fragrant.
- Pro tip: Don’t rush the garlic here—keep the heat moderate so it doesn’t burn and turn bitter.
Step 2: Brown the ground beef
- Add the ground beef directly into the pot with the onions and garlic. Break it apart using a wooden spoon as it cooks.
- Continue cooking for about 6–8 minutes, until the beef is fully browned and no longer pink.
- Once cooked, drain any excess grease if needed.
- Pro tip: Breaking the beef into small crumbles helps the soup have a better texture later instead of big chunks.
Step 3: Add seasoning and build flavor
- Sprinkle in the taco seasoning, chili powder (if using), salt, and black pepper. Stir well so the beef is evenly coated.
- Add the tomato paste and mix until everything looks rich and slightly thickened.
- Let it cook for about 1–2 minutes so the spices can bloom.
- Pro tip: Letting the seasoning cook for a minute before adding liquid deepens the flavor of the beef taco soup dramatically.
Step 4: Add the main soup ingredients
- Pour in the beef broth and stir, scraping the bottom of the pot to lift all those flavorful bits.
- Add the diced tomatoes, tomatoes with green chilies, black beans, kidney beans, and corn.
- Stir everything together until well combined.
Step 5: Simmer the soup
- Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes.
- Stir occasionally to prevent anything from sticking at the bottom.
- Pro tip: A slow simmer is what turns this into a cozy, deeply flavored homemade taco soup rather than just a quick mix of ingredients.
Step 6: Adjust and finish
- Taste the soup and adjust seasoning if needed—add more salt, pepper, or a pinch of chili powder for extra heat.
- If you want a slightly thicker, creamier taco soup texture, let it simmer uncovered for an extra 5–10 minutes.
- Once ready, remove from heat and let it rest for a few minutes before serving.
Notes
Nutritional Value (Approximate per serving)
- Calories: 320–380 kcal
- Protein: 22g
- Carbohydrates: 28g
- Fat: 14g
- Saturated Fat: 5g
- Fiber: 8g
- Sugar: 6g
- Sodium: 780mg
- Cholesterol: 55mg
- Potassium: 620mg
- Calcium: 90mg
- Iron: 4mg