Save to Pinterest My neighbor knocked on the door one Sunday holding an empty bowl and asking what smelled so good. I'd been simmering taco soup all afternoon, the kind of dish that fills every corner of the house with warmth and spice. She ended up staying for dinner, and by the end of the night, I'd written the recipe on a napkin for her. That's the thing about this soup: it doesn't just feed people, it pulls them in.
I started making this soup during football season, back when my living room was packed with friends who showed up hungry and loud. Someone would always ask what was for dinner, and I'd point to the pot on the stove. By halftime, the pot was empty and everyone was full. It became our unofficial game day tradition, the kind of meal that tastes like good company and easy laughter.
Ingredients
- Ground beef (1 lb): This is the hearty base that makes the soup filling, and browning it properly adds a deep, savory flavor that can't be skipped.
- Onion (1 medium, diced): It softens into sweetness and balances all the bold spices, so don't rush this step.
- Red bell pepper (1, diced): Adds a slight sweetness and a pop of color that makes each bowl look as good as it tastes.
- Garlic (2 cloves, minced): Fresh garlic brings a sharpness that powdered versions just can't match.
- Black beans (1 can, drained and rinsed): They add creaminess and protein, and rinsing them keeps the broth clear.
- Kidney beans (1 can, drained and rinsed): Their firm texture holds up beautifully in the soup and adds another layer of heartiness.
- Corn kernels (1 can, drained): Sweet corn cuts through the richness and adds little bursts of brightness.
- Diced tomatoes (1 can): They form the tomatoey backbone of the broth and bring acidity that balances everything.
- Diced tomatoes with green chilies (1 can): This is where the kick comes from, and it adds a subtle heat that builds with each spoonful.
- Chicken broth (4 cups): It ties everything together into a cohesive, flavorful soup base.
- Taco seasoning (2 tbsp): This is your flavor shortcut, packed with cumin, paprika, and all the spices that make it taste like a taco in a bowl.
- Ground cumin (1 tsp): Extra cumin deepens the warmth and makes the whole pot smell incredible.
- Smoked paprika (1/2 tsp): It adds a subtle smokiness that makes people wonder what your secret is.
- Chili powder (1/2 tsp): A little more heat and earthiness to round out the spice blend.
- Salt and black pepper: Always taste before serving, because every brand of broth and seasoning is a little different.
- Optional toppings: Shredded cheddar, sour cream, jalapeños, cilantro, green onions, tortilla chips, and lime wedges turn each bowl into a personalized masterpiece.
Instructions
- Brown the beef:
- Cook the ground beef in a large pot over medium heat, breaking it apart with a spoon until no pink remains. Drain off any excess fat so the soup stays light and not greasy.
- Soften the vegetables:
- Toss in the diced onion, red bell pepper, and minced garlic, stirring often until they soften and smell sweet, about 3 to 4 minutes. This is where the flavor foundation gets built.
- Bloom the spices:
- Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper, cooking for just a minute. The heat wakes up the spices and makes them fragrant.
- Add everything else:
- Pour in the black beans, kidney beans, corn, both cans of tomatoes, and the chicken broth, stirring to combine. It'll look like a lot, but it all comes together beautifully.
- Simmer low and slow:
- Bring the soup to a gentle simmer, then lower the heat and let it cook uncovered for 20 to 25 minutes, stirring now and then. The flavors meld and deepen during this time.
- Taste and adjust:
- Give it a taste and add more salt, pepper, or spice if needed. Every pot is a little different depending on your ingredients.
- Serve it hot:
- Ladle the soup into bowls and let everyone top theirs however they like. The toppings are half the fun.
Save to Pinterest One winter night, my sister called and said she'd had the worst day. I told her to come over, and I reheated a container of this soup I'd frozen the week before. We sat at the kitchen table with our bowls piled high with cheese and chips, and she didn't say much, but she smiled. Sometimes the best thing you can offer someone is a warm meal and a quiet place to sit.
Making It Your Own
This soup is incredibly flexible. I've swapped ground beef for turkey when I was trying to lighten things up, and I've made it completely vegetarian by adding an extra can of beans and some diced zucchini. You can also throw in a diced sweet potato for extra heartiness, or stir in a handful of spinach at the end for some greens. If you like it spicier, add a diced jalapeño with the bell pepper, or stir in a spoonful of hot sauce before serving.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to four days, and they taste even better after sitting overnight because the flavors have more time to marry. I also freeze individual portions in quart containers, which makes for the easiest lunch you'll ever reheat. Just thaw in the fridge overnight and warm it gently on the stove, adding a splash of broth if it's thickened up too much. The toppings should always be added fresh, never frozen with the soup.
Serving Suggestions
I love serving this soup with a big pan of cornbread or a basket of warm tortilla chips for scooping. It's also great alongside a simple green salad with lime vinaigrette to keep things light and fresh. If you're feeding a crowd, set up a toppings bar so everyone can build their own bowl exactly how they like it.
- Offer a variety of toppings in small bowls so everyone can customize their serving.
- Pair it with cornbread, quesadillas, or a fresh avocado salad.
- Serve with cold beer or a fizzy lime soda to balance the richness.
Save to Pinterest This soup has become one of those recipes I reach for without thinking, the kind that feels like a hug in a bowl. I hope it becomes that for you too.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully and tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- → What can I substitute for ground beef?
Ground turkey or chicken work perfectly as leaner alternatives. For a vegetarian version, simply add an extra can of beans or use plant-based ground meat.
- → How can I adjust the spice level?
Use mild diced tomatoes with green chilies for less heat, or add extra chili powder and fresh jalapeños for more kick. You can also serve hot sauce on the side so everyone can customize their bowl.
- → Is this soup gluten-free?
Yes, when using certified gluten-free taco seasoning, broth, and toppings. Always check labels on canned goods and seasonings to ensure they're free from gluten-containing ingredients.
- → What are the best toppings for taco soup?
Classic favorites include shredded cheddar cheese, sour cream, fresh cilantro, sliced green onions, crushed tortilla chips, and lime wedges. Sliced jalapeños and avocado also make excellent additions.
- → Can I use dried beans instead of canned?
Absolutely! Cook 1 cup of dried black beans and 1 cup of dried kidney beans separately until tender, then add them to the soup. This will extend preparation time but offers fresher flavor and texture.