Why I Love This Taco Soup
Taco soup has been a regular in my meal rotation since childhood. It’s a fast, comforting weeknight meal made from pantry staples so you can pull it together on short notice. Start by sautéing onions and jalapeños until tender and slightly sweet, then bloom the spices in the pan oil to intensify their flavor. Brown ground beef in the onion-spice base, then add corn, black beans, and tomatoes. A brief simmer brings everything together for a hearty, flavorful soup.
This recipe comes together quickly and serves as a great build-your-own bowl. Top with avocado, shredded cheese, sour cream, cilantro, and tortilla chips for a satisfying dinner everyone can customize.
Taco Soup Ingredients
- Jalapeño – offers more flavor than bell pepper. The heat is concentrated in the seeds and pith; remove them to reduce spice while keeping flavor.
- Ground beef – available in different lean-to-fat ratios. A 92% lean grass-fed option is a good choice for balanced flavor and nutrition.
- Frozen corn – usually has better texture and flavor than canned. Thaw and drain before adding.
- Fire-roasted diced tomatoes – add a subtle smoky note that deepens the soup’s flavor.
- Puréed tomatoes – create a thicker, richer base than plain diced tomatoes.
Full ingredient quantities are listed in the recipe card below.
How to Make Taco Soup
- Sauté the onion and jalapeño. Finely dice one medium onion and two jalapeños (remove seeds and pith to reduce heat). Heat 1–2 tbsp neutral oil in a large stockpot over medium heat. Add the onion, jalapeños, and 1 tsp kosher salt. Cook until softened and starting to brown, about 4–6 minutes. Add 1 tbsp chili powder, ¾ tsp ground cumin, and 1 tsp dried oregano; stir and bloom the spices for about 1 minute.
- Brown the meat. Add 1 lb ground beef to the pot and break it into small pieces. Cook until fully browned, about 6–8 minutes.
- Add the remaining ingredients. Stir in two 14½-oz cans fire-roasted diced tomatoes (with juices), one 28-oz can puréed tomatoes, 1½ cups chicken stock, one 15-oz can black beans (rinsed and drained), and 2 cups thawed frozen corn.
- Simmer and serve. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer 20–30 minutes to meld flavors. Serve hot with toppings such as avocado, cilantro, shredded cheese, sour cream, and tortilla chips.
Pro Tips
- Remove jalapeño seeds and pith to reduce heat but retain bright chili flavor.
- Bloom spices in the hot oil with the onion and jalapeño to release their oils and deepen the soup’s flavor.
- If puréed tomatoes aren’t available, tomato sauce works as a substitute—expect a slightly different thickness.
- For extra depth, you can add a ready-made taco seasoning blend in place of the individual spices.
Frequently Asked Questions
Yes. Green bell pepper can be used, but it will be milder and sweeter than jalapeño, which contributes a distinct chili flavor in addition to heat.
No. You can substitute ground chicken, turkey, or shredded cooked chicken for a lighter option.
Stored in the refrigerator, leftovers keep 7–10 days. The soup also freezes well for up to 3 months.
Follow These Tips
Serving & Storage
To serve – Ladle the soup into bowls and offer toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla chips so each person can customize their bowl.
To store – Refrigerate for 7–10 days or freeze for up to 3 months.
More Soup Recipes
- Ham and potato chowder
- Turkey quinoa chili
- Tomato tortellini soup
- Black bean soup
- Creamy curry lentil soup
- White bean chicken chili
- Dairy-free creamy tomato soup
- Slow cooker chili
Have I Convinced You to Make This Recipe?
Give this taco soup a try and enjoy a quick, hearty meal. If you make it, leave a comment and rating to let others know how it turned out.
Easy Taco Soup
Ingredients
- 1 medium onion diced
- 2 jalapeños seeds removed and diced
- 1 tsp kosher salt
- 1 tbsp chili powder
- ¾ tsp ground cumin
- 1 tsp dried oregano
- 1 lb ground beef
- 2 14 ½-oz cans fire-roasted diced tomatoes
- 1 28-oz can puréed tomatoes
- 1 ½ cups chicken stock
- 1 15-oz can black beans rinsed and drained
- 2 cups frozen corn thawed
Instructions
- In a 6-quart Dutch oven, heat 2 tbsp neutral oil over medium heat. Add the diced onion, jalapeños, and 1 tsp kosher salt. Sauté until the onion is softened and translucent, 4–6 minutes.
- Add 1 tbsp chili powder, ¾ tsp ground cumin, and 1 tsp dried oregano. Stir until the spices are fragrant and bloomed, about 1 minute.
- Add 1 lb ground beef and cook, breaking it into small pieces, until fully browned, 6–8 minutes. Add two 14½-oz cans fire-roasted diced tomatoes (with juices), one 28-oz can puréed tomatoes, 1½ cups chicken stock, one 15-oz can black beans (rinsed and drained), and 2 cups thawed frozen corn. Stir to combine and bring to a boil.
- Reduce heat to a simmer, cover, and cook 20–30 minutes. You can simmer longer if desired or keep warm until serving. Garnish with avocado, cilantro, cheese, sour cream, and tortilla chips.
Video
Notes
- Remove jalapeño seeds and pith to reduce heat while keeping flavor.
- Blooming spices in the onion mixture brings out their essential oils and deepens flavor.
- Tomato sauce can substitute for puréed tomatoes if needed; expect a slightly different consistency.
Nutrition
Calories: 258 kcal
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!