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Beef Taco Soup

Beef taco soup with a deep Tex-Mex broth from browned ground beef and a 20-minute simmer. Packed with kidney beans, corn, and tomatoes, then finished with melty cheddar, sour cream, crunchy tortilla chips, jalapeños, and cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef 80/20 for best flavor; drain fat after browning.
  • 1 onion dice for even cooking.
  • 1 green bell pepper dice for even cooking.
  • 4 garlic mince for quick release of flavor.
  • 1 can (15 oz) kidney beans drain before adding.
  • 1 can (15 oz) black beans drain before adding.
  • 1 can (15 oz) corn drain before adding.
  • 1 can (10 oz) Rotel tomatoes add for heat and tomato depth.
  • 1 can (14 oz) diced tomatoes adds body and chunkiness.
  • 1 packet (1 oz) taco seasoning use as directed for classic taco flavor.
  • 4 cup beef broth forms the flavorful broth.
  • 2 tsp cumin warm, earthy spice.
  • 1 tsp chili powder adds smoky chili heat.
  • 0.5 tsp smoked paprika adds gentle smokiness.
Toppings
  • 0.5 cup cheddar shred or grate for easy melting.
  • 0.25 cup sour cream add after ladling hot soup.
  • 1 cup tortilla chips crush lightly for serving.
  • 0.25 jalapeños slice for optional heat.
  • 0.25 cilantro chop and finish just before serving.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the flavor
  1. Brown the ground beef in a large pot over medium-high heat, then drain fat.
  2. Sauté the onion and green bell pepper in the same pot for 4 minutes, then add the garlic and cook for 1 minute.
  3. Stir in the taco seasoning, cumin, chili powder, and smoked paprika, and cook for 1 minute to bloom the spices.
Simmer into a rich Tex-Mex broth
  1. Add the kidney beans, black beans, corn, Rotel tomatoes, diced tomatoes, and beef broth, then bring the mixture to a boil.
  2. Simmer for 20 minutes until the broth tastes 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 excess grease after browning so the broth stays rich but not oily. Refrigerate leftovers in a covered container up to 4 days; reheat gently. Freezing is yes—cool completely, freeze up to 3 months, and thaw in the fridge; add toppings fresh. For a dairy-light option, use reduced-fat cheddar or skip sour cream and finish with extra cilantro and crushed tortilla chips.