Bold and Hearty Taco Soup is a tasty, filling dish packed with flavors you love from your favorite taco night. It’s loaded with seasoned beef, beans, corn, and a mix of spices that make every spoonful warm and satisfying. The soup has a nice punch without being too spicy, making it great for everyone at the table.
I love making this soup on chilly evenings when I want something comforting but quick to fix. One of my favorite things about it is how you can easily add your favorite toppings—like shredded cheese, sour cream, or a handful of crunchy tortilla chips right before serving. It feels like having a taco party in a bowl, and I never get tired of it!
Whenever I serve this soup, I like to pair it with some simple cornbread or a green salad. It’s such a crowd-pleaser and perfect for busy weeknights or casual gatherings with friends. Plus, it tastes even better the next day, so I usually make extra to have leftovers ready to go. Give it a try—you’ll see why this soup gets everyone coming back for more.
Key Ingredients & Substitutions
Ground Beef: This adds a rich, meaty base. I like using lean ground beef to keep it hearty but not greasy. For a lighter or vegetarian version, ground turkey or plant-based crumbles work well.
Beans: Kidney and black beans give this soup texture and protein. If you prefer, swap with pinto beans or chickpeas. Just rinse canned beans to reduce salt and improve flavor.
Tomatoes & Chilies: The diced tomatoes with green chilies bring a mild heat and tang. If you want it spicier, add more chilies or jalapeños. For less heat, use plain diced tomatoes.
Spices: Chili powder, cumin, and smoked paprika create that classic taco flavor. If you don’t have smoked paprika, regular paprika is fine—just skip the smoky note.
Garnishes: Sour cream, avocado, cheese, and tortilla chips add creaminess and crunch. Feel free to customize garnishes to your liking or leave out dairy for a vegan version.
How Do You Make Thick, Flavorful Taco Soup Without It Being Watery?
One key to a hearty taco soup is building flavor layers and letting it simmer long enough to thicken.
- Browning the meat well: Gives a deep, rich flavor instead of just boiled beef taste.
- Adding tomato paste and spices early: This allows flavors to bloom and coat the meat nicely.
- Simmering uncovered: Lets excess liquid evaporate so the soup thickens and concentrates its taste.
- Stir occasionally: Prevents sticking and blends the ingredients well.
Remember to adjust seasoning after simmering. If it feels too thick, add broth or water until you get your desired consistency. This slow, simple cooking turns a quick soup into a satisfying meal.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pot.
- Wooden spoon or sturdy spatula – helps you stir without scratching your cookware.
- Can opener – essential for opening beans, corn, and tomatoes.
- Knife and cutting board – for dicing onion, garlic, jalapeños, and avocado toppings.
- Ladle – great for serving the soup into bowls without spills.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter twist that still tastes great.
- Add diced bell peppers or zucchini to boost veggies and add extra texture and sweetness.
- Include black beans or pinto beans instead of kidney beans for a milder bean flavor.
- Top with fresh cilantro and a squeeze of lime for extra brightness and freshness.
How to Make Bold and Hearty Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 jalapeño pepper, sliced (for garnish, optional)
- 1 avocado, diced (for garnish)
- 1 cup shredded Mexican cheese blend (for garnish)
- Sour cream (for garnish)
- Tortilla chips (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook. In about 40 minutes, you’ll have a warm, flavorful taco soup ready to enjoy.
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, cook the ground beef over medium-high heat. Use a spoon to break it up as it browns. When fully cooked, drain any extra grease.
2. Sauté Onion and Garlic:
Add the diced onion and minced garlic to the beef. Cook for about 3 to 4 minutes until the onion is soft and smells fragrant.
3. Add Spices and Tomato Paste:
Mix in the tomato paste, chili powder, cumin, smoked paprika, red pepper flakes (if using), salt, and pepper. Stir and cook for 1 to 2 minutes so the spices release their flavors.
4. Combine Remaining Ingredients:
Pour in the diced tomatoes with green chilies, kidney beans, black beans, corn, and beef broth. Stir everything together well.
5. Simmer the Soup:
Bring the soup to a boil, then lower the heat and let it simmer uncovered for 25 to 30 minutes. Stir now and then, allowing the soup to thicken and the flavors to blend beautifully.
6. Taste and Adjust:
Try the soup and add any extra salt, pepper, or chili powder as you like.
7. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with shredded cheese, a scoop of sour cream, slices of jalapeño, diced avocado, and some crunchy tortilla chips. Serve with lime wedges on the side for an extra fresh kick.
Enjoy your bold and hearty taco soup—a delicious, comforting meal packed with savory taco flavors!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works well as a leaner alternative. Just cook it the same way you would the beef, making sure it’s fully browned before adding the other ingredients.
Can I Make This Taco Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Do I Store Leftover Taco Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Use If I Don’t Have Canned Beans?
You can use dried beans, but be sure to soak and cook them ahead of time since they take much longer to prepare. Alternatively, substitute with other canned beans like pinto or chickpeas for a similar texture and taste.