Description
This Easy Taco Soup is a flavorful, hearty soup packed with ground beef, beans, corn, tomatoes, and a homemade taco seasoning blend. Topped with cotija cheese, it’s a perfect weeknight dinner that’s comforting and full of Mexican-inspired flavors.
Ingredients
Scale
- Taco Seasoning Blend:
2 tsp ground cumin
2 tsp dark red chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp dehydrated minced onion
1/2 tsp onion powder
1/2 tsp dried oregano
1 tsp rice flour or cornstarch
1/2 tsp kosher salt
1/4 tsp black pepper - Easy Taco Soup:
2 lbs ground beef
1 medium jalapeño, diced
1 medium yellow onion, diced
1 15-oz can black beans, drained and rinsed
1 15-oz can pinto beans, drained and rinsed
2 15-oz cans corn, drained
2 10-oz cans diced tomatoes with chiles
3 cloves garlic, minced
1 8-oz can tomato sauce
3 tbsp taco seasoning, divided
2 cups beef broth, plus more as needed
2 tsp kosher salt, to taste
2 tbsp cotija cheese, for topping
Instructions
- In a small bowl, combine all taco seasoning ingredients and set aside.
- In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced jalapeño, onion, and minced garlic to the beef and sauté until softened, about 5 minutes.
- Stir in black beans, pinto beans, corn, diced tomatoes with chiles, tomato sauce, 2 tbsp of the taco seasoning, and beef broth.
- Bring the soup to a simmer and cook for 20–25 minutes, stirring occasionally. Add more beef broth if the soup is too thick.
- Adjust seasoning with salt and the remaining 1 tbsp taco seasoning if needed.
- Serve hot, topped with crumbled cotija cheese.
Notes
- For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for 3–4 days and can be frozen for up to 3 months.
- Garnish with chopped cilantro, avocado, or sour cream for extra flavor.
- For a vegetarian version, substitute beans for ground beef and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 65mg
Keywords: taco soup, easy taco soup, beef and bean soup, Mexican soup, weeknight dinner