Ground beef taco soup uses simple canned ingredients like tomatoes, beans and corn and mixes them with onion, ground beef and spices to create a flavorful soup. It's a hearty must-have meal for the cold fall and winter months.
Taco Soup
Looking for an easy healthy soup recipe? This ground beef taco soup is loaded with protein, veggies, beans and spices to provide lots of flavor. Everything is dumped into a large pot simmered on the stove. From start to finish, this soup will take about 30 minutes!
The most exciting part is adding toppings just like you would with tacos! Shredded cheese, crushed tortilla chips, sliced avocado, and sour cream make each bite that much more desirable.
We love easy soup recipes like this one! For more ideas, try my yummy chicken taco soup, easy vegetarian tortilla soup, or this bacon squash soup.
Recipe Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion - Yellow or white onions are sweet and add a zing to the recipe.
- 3 minced garlic cloves
- 900 ml beef broth - 1 carton
- 15 oz crushed tomatoes - drained
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 20 oz Rotel diced tomatoes with green chiles - (2 cans)
- 1 cup black beans
- 1 cup chili beans - (also known as dark red kidney beans)
- 1 cup canned corn - or frozen corn
- Any Favorite Toppings - ex. shredded cheese, crushed tortilla chips, sliced avocado, sour cream
How To Make Ground Beef Taco Soup
Follow the steps below or see the full ingredients and instructions in the recipe card at the bottom of this blog post.
COOK THE BEEF - Add 1 lb of ground beef and 1 cup chopped onion to a large pot over medium-high heat. Break apart the ground beef (I use a meat masher) and crumble. Cook until beef turns brown. Add in the 3 minced garlic cloves and cook for 1-2 more minutes.
MIX IN VEGETABLES - Add in the 900 ml carton of beef broth and all the spices: 1 Tbsp chili powder, 2 tsp ground cumin, 2 tsp garlic powder, 1 tsp onion powder, ½ salt, and ¼ tsp pepper.
Add the canned diced tomatoes with green chilies (with juices), 1 cup black beans, 1 cup chili beans, 1 cup corn, and 15 oz crushed tomatoes. Stir everything together. Cover and let simmer for 15 minutes, stirring occasionally.
SERVE - While the soup is cooking you can prep any desired toppings. Scoop the soup into bowls and them to the soup.
Recipe Tips
- DRAIN - When prepping the beans, and corn try to drain as much liquid out of the can as possible. I like to rinse the beans after draining.
- SOAK UP LIQUID - Soak up the extra liquid from the beef before adding all other ingredients. You can do this by swishing a folded paper towel in the pot, and then discarding it.
- MASH THE BEANS - For a thicker soup you can mash your black beans and/or chili beans. They'll soak up more of the flavors of the recipe too!
How To Store Leftovers
This recipe is good to freeze for later or leave in the fridge as leftovers.
- FRIDGE - Taco-flavored beef soup makes the perfect leftover! Make sure to store in an air-tight container and eat within 4 days.
- FREEZER - Store in an air-tight container or freezer bag and eat when ready. If freezing I like to divide it into individual portions when possible, this way it is easier to thaw.
- REHEAT - To reheat we recommend cooking in a pot on the stove over medium to low heat. Stir occasionally until heated thoroughly. This can also be reheated in the microwave.
Topping Ideas
Take this soup to the next level with toppings! Add shredded cheese, tortilla chips, sliced avocado, dollop of sour cream, lime, chile peppers, hot sauce, and fresh cilantro.
Tools For This Recipe
(Amazon affiliate links) - Check out all of my kitchen essentials here.
- Cast Iron Dutch Oven - A good quality 7-qt dutch oven is perfect for making soups.
- Soup Ladle - This silicone soup ladle with a wood handle is easy to clean and heat resistant. It's great for soups!
- Ground Beef Masher - So handy for breaking apart ground beef into the perfect crumbly pieces while it's cooking.
- Garlic Mincer - This is a stainless steel garlic mincer that will last a lifetime. I use this tool daily to add minced garlic to my recipes.
- Measuring Spoons - I love these magnetic ones which stay nice and organized together when storing them
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Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- 3 minced garlic cloves
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 900 ml beef broth - 1 carton
- 20 oz Rotel diced tomatoes with green chiles - (2 cans)
- 15 oz crushed tomatoes - drained
- 1 cup black beans - drained
- 1 cup chili beans - (dark red kidney beans), drained
- 1 cup canned corn - or frozen corn
- Any Favorite Toppings - shredded cheese, crushed tortilla chips, sliced avocado, sour cream
Instructions
- Add the 1 lb ground beef and 1 cup chopped onion to a large pot over medium-high heat. Cook until beef turns brown. Add in the 3 cloves minced garlic and cook 1-2 more minutes.
- Add in the all the spices: 1 Tbsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 1 tsp onion powder, ½ salt and ¼ tsp black pepper. Mix with the ground beef.
- Now add the 900 ml beef broth, 2 cans of diced tomatoes with green chilies (with liquid), 1 cup black beans, 1 cup chili beans, 1 cup corn and can of crushed tomatoes. Stir everything together. Cover the pot and let it simmer for 15 minutes.
- Once done, scoop the soup into bowls and add favorite toppings including shredded cheese, crushed tortilla chips, sliced avocado, sour cream.
Notes
- I prefer to use pink sea salt in all my recipes for the best flavor.
- A Ground Beef Masher is so handy for breaking apart ground beef into the perfect crumbly pieces while it's cooking.
- FRIDGE - Taco-flavored beef soup makes the perfect leftover! Make sure to store in an air-tight container and eat within 4 days.
- FREEZER - Store in an air-tight container or freezer bag and eat when ready. If freezing I like to divide it into individual portions when possible, this way it is easier to thaw.
- REHEAT - To reheat we recommend cooking in a pot on the stove over medium to low heat. Stir occasionally until heated thoroughly. This can also be reheated in the microwave.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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