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5 from 1 vote

Taco Soup

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Lunch, Soup
Cuisine: American, Mexican
Servings: 8
Calories: 263kcal


  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 small green pepper
  • 2 tbsp taco seasoning
  • 15 oz kidney beans drained and rinsed
  • 3/4 cup frozen corn or canned corn
  • 15 oz tomato sauce 1 can
  • 2 cups beef broth
  • 10 oz diced tomatoes
  • 1/2 cup salsa mild or hot


  • 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.


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.


Serving: 1bowl | Calories: 263kcal | Carbohydrates: 23g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 648mg | Potassium: 858mg | Fiber: 6g | Sugar: 5g | Vitamin A: 446IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 4mg