Description
This Taco Soup recipe has all the savory flavors of classic ground beef tacos in the comforting form of a cozy soup.
Loaded with warm spices and veggies, this is an easy, high-protein, family-friendly recipe that comes together in one pot in under an hour!
Add your favorite toppings, and you’ve got the perfect comfort food for busy weeknights and chilly days.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 6 cloves garlic, minced
- 2 teaspoons salt (plus more to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 tablespoon cumin
- 1/4 teaspoon black pepper
- 1 - 15oz can fire roasted diced tomatoes
- 1 - 15oz can black beans, rinsed and drained
- 1 - 15oz can kidney, rinsed and drained
- 1 - 4oz can green chilies
- 1/4 cup lime juice
- 32 oz beef broth
- 1 bay leaf
- 2 cups frozen corn
For Serving
- tortilla chips
- sour cream or Greek yogurt, for serving
- shredded cheddar cheese (orange)
- cilantro, for serving
- diced red onion, for serving
- lime wedges, for serving
Instructions
- Heat a large heavy-bottomed pot over medium-high heat.
- Once the pot is hot, add in the olive oil and then the ground beef. Brown the ground beef, breaking it up as it cooks.
- Once the beef has browned, remove any excess grease, and then add the diced onion, diced bell pepper, and minced garlic. Cook for 3-4 minutes, until the onions and peppers start to soften.
- Add the salt and seasonings to the pot and stir until well combined.
- Next, add the canned tomatoes, black beans, green chilies, lime juice, chicken broth, and bay leaf. Stir until well combined and then bring the soup to a boil.
- Once boiling, reduce the heat to a simmer. Let the soup simmer for 20-25 minutes covered.
- After the soup has simmered, add in the corn and simmer for another few minutes until the corn is heated through.
- Serve the soup with sour cream, shredded cheddar, and chopped cilantro. Enjoy!
Notes
Store leftover taco soup in an airtight container in the fridge for up to 3-4 days. Or, freeze it for up to 3 months!
To serve, thaw frozen soup in the fridge overnight. Then, warm it in 30-second increments in the microwave or in a pot over medium heat on the stovetop. Add a splash of broth as needed to loosen the soup.
