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Rich, hearty, perfectly seasoned this Taco Soup is the comfort meal you’ve been waiting for – or maybe it’s the one you didn’t even know you needed? Either way you won’t know what hit you once you’ve taken that all important first bite. Packed full of sweet corn, beans, and rich tomatoes this soup has everything you’ve been craving!
What Is Taco Soup?
I can’t be alone in saying that I absolutely love tacos, there’s just something about that perfect seasoning and all those perfectly paired toppings! I thought I would completely transform that perfect mid week dinner into a whole new meal, by soupifying it. Now stay with me, because we’re about to go a little – well a lot, out of the realm of traditional.
Ingredients In Taco Soup
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Beef – Ground beef, feel free to use either lean or regular.
- Onion – 1 medium sized onion chopped up fine, something that cooks down well like white or yellow.
- Veggies – 1 bell pepper – any color, a can of diced tomatoes, tomato sauce, frozen corn, and an entire can of kidney beans.
- Seasoning – Taco seasoning, an entire package. This is key to achieving that taco flavoring that we’re looking for.
- Salsa – Mild, medium, or hot. Whichever heat level you prefer!
How To Make Taco Soup
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Cook the beef: In a large pot, brown ground beef with onion and pepper till no pink remains. Drain off any excess fat.
- Finish the dish: Add remaining ingredients to pot. Bring to a boil, turn down to simmer for 15-20 minutes.
- Serve: Serve with sour cream, sliced jalapeno and cheddar on top.
And that’s it! Seriously, have you ever seen a dinner recipe that’s so easy? I think not, at least not in recent memory.
What Toppings Can I Mix Into My Taco Soup?
I mean half of the fun of this dish is piling each bowl with as many delectable garnishes your little heart can possibly dream of! So dollop, sprinkle, chop, and shred, because we’re taking this dish from delicious to spectacular!
- Sour cream
- Avocado
- Peppers like jalapeno or habanero (only if you like the heat)
- Tortilla chips broken into small pieces
- Chopped green onion
- Guacamole
- Salsa verde
- Diced tomatoes
- Chopped tomatoes
How To Make Your Own Taco Seasoning
If you’re unable to find any of this powerful little spice at your local grocery store, or if you’d just rather prepare it fresh – I won’t stop you! You can find a recipe I’ve put together right here on the blog for your own home made taco seasoning.
What Can I Serve With My Taco Soup?
The best accompaniments possible for this stick to your ribs soup is something that sops up all that crave worthy flavor, so let’s get into it!
Can I Make This Soup Ahead?
You can either store this soup in the fridge for 3 – 5 days in an airtight container or you can always freeze it just as easily! Make sure your soup is properly cooled, again in an airtight container, before popping it in the freezer. It will keep for up to 5 months.
Craving More Soup? Try These Delicious Recipes:
- Beef Lentil Soup
- Stuffed Pepper Soup
- Baked Potato Soup
- Chicken Tortilla Soup
- Beef Barley Soup
- Lemon Rice and Chicken Soup
- Brazilian Shrimp Soup
- Albondigas Soup
- Broccoli Cheese Soup
- Instant Pot Chicken Noodle Soup
Taco Soup
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 small green pepper
- 2 tablespoon taco seasoning
- 15 ounce kidney beans drained and rinsed
- ¾ cup frozen corn or canned corn
- 15 ounce tomato sauce 1 can
- 2 cups beef broth
- 10 ounce diced tomatoes
- ½ cup salsa mild or hot
Instructions
- In a large pot, brown ground beef with onion and pepper till no pink remains. Drain off any excess fat.
- Add remaining ingredients to pot. Bring to a boil, turn down to simmer for 15-20 minutes.
- Serve with sour cream, sliced jalapeno and cheddar on top.
Tips & Notes:
- You can either store this soup in the fridge for 3 – 5 days in an airtight container or you can always freeze it just as easily! Make sure your soup is properly cooled, again in an airtight container, before popping it in the freezer. It will keep for up to 5 months.
