Beef taco soup is a delicious and flavorful take on one of our favorite Mexican meals — Ground Beef Tacos — transforming it into a hearty, wholesome, and filling soup. Topped with all the taco fixings (hello avocado and cheddar!), this one pot meal is a total crowd pleaser. Ready in about 30 minutes, it’s even perfect on busy weeknights.
Why You’ll Love Beef Taco Soup
- All the flavors of tacos in soup version. Perfectly seasoned ground beef taco meat is transformed into a soup with delicious broth and crushed tomatoes. Plus, instead of wrapping your “tacos” in a tortilla, you’ll crumble the tortilla chips on top, along with all our favorite taco toppings — cilantro, lime, sour cream, avocado, and cheddar.
- It’s a hearty, filling meal. With ground beef, a delicious broth, corn, black beans, and more, this beef taco soup is a healthy, hearty meal that will leave you feeling full and satisfied. Serve it for lunch or dinner.
- Easy to make in one pot and freezer-friendly! This delicious soup (like most soups) is a one pot meal meaning that cleanup is a breeze with less dishes to do. So I would recommend making a big batch. In fact, leftovers taste even better the next day! And they freeze and reheat really well.
Ingredients And Substitutions
To make this easy one pot beef taco soup, you will need the following ingredients (full quantities in the recipe card below):
- olive oil
- ground beef
- jalapeno pepper
- seasoning - paprika, ground cumin, crushed red pepper, salt, and pepper.
- crushed tomatoes
- beef broth
- black beans
- frozen corn
- toppings - feel free to top this soup with your favorite toppings. I used tortilla chips, fresh cilantro, lime, sour cream, avocado, and shredded cheddar cheese.
How To Make The Best Beef Taco Soup
- Cook beef. In a large stock pot or Dutch oven, heat oil over medium high for 2 minutes until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Make sure to break up the beef into small pieces to help with even browning.
- Add seasonings. Add onion, jalapeño, and garlic. Stir well to combine and continue to cook for 3-4 minutes until tender. Stir in paprika, cumin, and crushed pepper until evenly mixed.
- Simmer. Add crushed tomatoes and beef broth. Season with salt and pepper to taste. Cover the lid and let it simmer over medium heat for 10 minutes, stirring occasionally.
- Add remaining ingredients. Add black beans and corn. Stir well to mix and cook until heated through, about 2 minutes.
- Serve. Serve immediately and add toppings including tortilla chips, cilantro, lime juice, avocado, and cheddar cheese.
Recipe Tips and Tricks
- For a thicker soup: This soup features a good broth, but some prefer a thicker chili-like soup. To thicken the soup, consider mixing the beef broth with refried beans or mashing your black beans.
- Storing instructions: Store beef taco soup covered in the pot or in an airtight container for up to 3 days in the refrigerator.
- How to freeze taco soup: Freeze leftover soup in pre-portioned freezer bags or airtight containers for up to 4-6 months.
- How to thaw and reheat: Thaw frozen taco soup overnight in the refrigerator. For best results, reheat soup in a saucepan on the stove over medium-low heat, stirring occasionally until warmed through.
More Soup Recipes
- Beef Cabbage Barley Soup
- Chicken Tortilla Soup
- Slow Cooker Beef Chili
- Tomato Basil Soup
- Creamy Mexican Corn Soup
- Creamy Ham and Potato Soup
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.