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taco soup recipe

Taco Soup Recipe

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5 from 2 votes
Taco Soup Recipe is a flavorful and hearty dish that combines the bold spices of Mexican cuisine with the comforting warmth of a soup.
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CourseSoup
CuisineAmerican, Mexican
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings7 Servings
Calories387kcal

Ingredients

Main Ingredients:

  • 2 tsp olive oil
  • 1 1/4 lbs lean ground beef
  • 1 medium yellow onion chopped (about 1 1/2 cups)
  • 2 cloves garlic minced (approximately 2 tsp)
  • 1 jalapeno seeded and finely chopped (optional)

Canned and Pantry Staples:

  • 2 14.5 oz cans diced tomatoes with green chiles
  • 1 14 oz can low-sodium beef broth
  • 1 8 oz can tomato sauce
  • Spices and Seasonings:
  • 1 Tbsp chili powder double for a stronger flavor
  • 1 tsp ground cumin
  • 3/4 tsp ground paprika
  • 1/4 tsp dried oregano
  • 1 1/2 Tbsp dry ranch dressing mix
  • Alternative: Use 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice for a fresher flavor.

Additional Ingredients:

  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups frozen corn
  • 1 14.5 oz can black beans, drained and rinsed
  • 1 14.5 oz can pinto beans, drained and rinsed

Toppings (Optional):

  • Shredded Mexican blend cheese
  • Chopped green or red onions
  • Diced avocados
  • Corn tortilla strips or chips

Instructions

Prepare the Base:

  • Heat a large pot over medium-high heat and lightly drizzle with olive oil. Add the ground beef and chopped onion. Cook while stirring occasionally, crumbling the beef until browned.

Add Aromatics:

  • Stir in the minced garlic and chopped jalapeno (if using). Saute for about 1 minute, allowing the flavors to blend.

Drain Excess Fat:

  • Carefully drain any excess fat from the beef mixture to prevent the soup from becoming greasy.

Build the Flavor:

  • Add the diced tomatoes with green chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix (or cilantro and lime juice if using). Season with salt and pepper to taste.

Simmer:

  • Cover the pot with a lid and let the soup simmer over low heat for about 30 minutes, stirring occasionally to prevent sticking.

Add Final Ingredients:

  • Stir in the frozen corn, black beans, and pinto beans. Cook for a few minutes until everything is heated through. If the soup is too thick, add 1/2 cup of water to thin it out.

Serve:

  • Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, diced avocado, chopped onions, and tortilla strips.

Notes

Mild Option: Replace jalapeno with 1/3 cup chopped bell pepper for a less spicy version, or omit it altogether.
Flavor Adjustment: For a more intense flavor, double the spices.
Updated Version: Although the original recipe used ranch dressing mix, substituting it with cilantro and lime juice offers a fresher taste.

Nutrition

Serving: 1Serving | Calories: 387kcal | Carbohydrates: 49g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 804mg | Potassium: 1326mg | Fiber: 14g | Sugar: 5g | Vitamin A: 759IU | Vitamin C: 20mg | Calcium: 105mg | Iron: 6mg
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