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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. |

Beef Taco Soup

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5 from 5 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 35 minutes
  • Yield: 6-8 servings
  • Diet: Gluten Free


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.


  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 jalapeño pepperfinely 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 + 3/4 cups beef broth (or one 14-oz. can)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 (28 ounce) can black beans, drained
  • 1 cup frozen corn


  • 1 cup tortilla chips (or tortilla strips)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, sliced
  • 2-3 tablespoons sour cream (or Greek yogurt)
  • 1 avocado, thinly sliced
  • 1/4 cup shredded cheddar cheese


  1. 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.
  2. 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.
  3. 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.
  4. Add black beans and corn. Stir well to mix and cook until heated through, about 2 minutes.
  5. Serve immediately and add toppings including tortilla chips (or tortilla strips), cilantro, lime juice, avocado, and cheddar cheese.


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