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
- onion
- garlic
- 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 (or use tortilla strips), fresh cilantro, lime, sour cream, avocado, and shredded cheddar cheese.
You will also need measuring cups and spoons and a large pot or 4 quart Dutch oven.
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 (or tortilla strips), 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
- 60 Best 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
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Recipe
Beef Taco Soup
- Total Time: 35 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 1 jalapeño pepper, finely diced
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper (optional)
- 2 (14 ounce) cans crushed tomatoes (about 3.5 cups)
- 1 + ¾ cups beef broth (or one 14-oz. can)
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 (28 ounce) can black beans, drained
- 1 cup frozen corn
Toppings:
- 1 cup tortilla chips (or tortilla strips)
- ¼ cup fresh cilantro, chopped
- 1 lime, sliced
- 2-3 tablespoons sour cream (or Greek yogurt)
- 1 avocado, thinly sliced
- ¼ cup shredded cheddar cheese
Instructions
- 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 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.
- 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 black beans and corn. Stir well to mix and cook until heated through, about 2 minutes.
- Serve immediately and add toppings including tortilla chips (or tortilla strips), cilantro, lime juice, avocado, and cheddar cheese.
Notes
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.
How to store taco soup: 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Oven
- Cuisine: American
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Linda says
This is awesome. I made it again this week. I definitely recommend the refried beans. I used.low fat refried black beans. I topped the soup with some cilantro, diced jalapeño, tortilla chips and sour cream. The cheese and avocado not needed in my opinion.
Kate says
Big hit with the family! Great weeknight meal. How many cups in a serving?
Samantha says
Very delicious and filling! I love this recipe and it is very easy to make tweaks if you have to. I had no crushed or diced or any kinds of tomato but did have three small cans of tomato soup I subbed instead. Then I smooshed and added in some I believe it was red or kidney beans to make it thicker, pretty much you can use whatever bean you want or have on hand. Then it is also easy to add in some more veggies if you want. Very delicious. I actually cooked mine in the crockpot and just dumped everything in, lol, cuz I am lazy
Linda says
Love this recipe. I have been trying to perfect taco soup. The refried beans really added to the depth. I topped with finely chopped jalapeño and cilantro over a dollop of sour cream and a squeeze of lime.
Elizabeth says
Tasty and perfect for the whole family!
Sam Hu | Ahead of Thyme says
Thank you Elizabeth!
LMW says
Awesome recipe! Great with tortilla chips or brown rice. Thanks for sharing!
Sam Hu | Ahead of Thyme says
Thank you so much!
MARY H says
Super easy, quick and yummy! I used low/no sodium black beans, crushed tomatoes and broth- hubby has to watch his salt. Upped the cumin a bit because I love cumin. Served it with topped with tortilla chips, shredded cheese and sour cream. Warmed tortillas on the side for dipping. Hit with the family. Will be making this again soon 🙂
Sam Hu | Ahead of Thyme says
Thank you so much! So happy you liked the recipe!
kateb says
Think you could us a taco seasoning packet instead? I don't like cumin and wondering if a low sodium taco seasoning pack would work.
Sam Hu | Ahead of Thyme says
Yes you totally can!