Bold and Hearty Taco Soup is a warm, satisfying bowl filled with hearty beans, tender ground beef, and flavorful spices that bring a tasty taco twist to a comforting soup. With chunks of tomatoes, corn, and a little kick of chili powder, this soup hits all the right notes for anyone craving something filling and full of flavor.
I love making this soup when I want something easy but special. It’s one of those recipes that feels like a treat, yet it’s simple to throw together in one pot. I usually add a dollop of sour cream and sprinkle some shredded cheese on top—that little extra touch makes it feel even more like a cozy meal. Plus, it’s perfect for using up pantry staples, which always makes me happy.
This soup is great for sharing because it always brings people together. I often serve it with crunchy tortilla chips or warm cornbread to soak up every last drop. It’s the kind of meal that warms you up and sticks with you, perfect for chilly evenings or whenever you need a comforting pick-me-up.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, adding richness and protein. For a leaner option, try ground turkey or chicken. For a vegetarian twist, use plant-based crumbles or extra beans.
Beans: Kidney and black beans add texture and fiber. If you prefer, substitute with pinto or cannellini beans based on what you have in your pantry.
Diced Tomatoes with Green Chiles: These bring both acidity and a mild kick to the broth. If you don’t have green chiles, plain diced tomatoes work too; just add a pinch of cayenne for heat.
Spices: Chili powder, cumin, smoked paprika, and oregano create the classic taco flavor. Adjust the chili powder for heat level or swap smoked paprika for regular paprika if you want less smokiness.
Toppings: Fresh avocado, sour cream, shredded cheese, jalapeños, and tortilla chips add creaminess, coolness, and crunch. Feel free to leave out toppings or replace with salsa or chopped cilantro for your preferred taste.
How Do I Build Deep Flavor in the Soup?
To get a really flavorful taco soup, start by browning the beef well. Let it develop a nice color which adds depth.
- Cook beef without stirring too often to get a good sear.
- Next, sauté the onions and garlic in the beef drippings to soak up every bit of flavor.
- When adding spices, toast them briefly in the pot to unlock their aroma before adding liquids.
- Simmering the soup uncovered lets it thicken and the flavors concentrate, making it hearty and rich.
Patience with each step brings a bold soup that’s full of warmth and depth, perfect for a satisfying meal.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering soup all in one pot.
- Wooden spoon or silicone spatula – helps you stir without scratching your pot.
- Colander – handy for draining and rinsing canned beans and corn.
- Sharp knife – for chopping onions, jalapeños, and avocado safely and easily.
- Cutting board – protects your counters while prepping ingredients.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add black olives or diced green bell peppers for extra layers of flavor and crunch.
- Mix in a can of diced green chilies or chipotle peppers for a smoky, spicy kick.
- Top with fresh cilantro, lime juice, or a dash of hot sauce to brighten up the soup before serving.
Bold and Hearty Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 1 can (8 oz) tomato sauce
- 3 cups beef broth
- 2 cloves garlic, minced
Spices & Seasonings:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt and black pepper to taste
Garnishes:
- 1 fresh jalapeño, thinly sliced (optional)
- 1 avocado, diced
- Tortilla chips
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Lime wedges
Time Needed
This hearty taco soup takes about 10 minutes of prep time and 30 minutes of cooking. It’s a quick, one-pot meal that’s ready in around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Beef and Aromatics:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until it starts to brown and crumble. Drain any excess fat if you prefer. Add the diced onion and minced garlic to the pot and cook until the onion softens, about 3–4 minutes.
2. Add Spices:
Stir in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Let the spices cook with the beef and onions for about 1 minute—this will help bring out their flavors.
3. Add Main Soup Ingredients:
Pour in the diced tomatoes with green chiles, tomato sauce, kidney beans, black beans, corn, and beef broth. Stir everything together so the flavors mix well.
4. Simmer the Soup:
Bring the soup to a boil, then reduce heat and let it simmer uncovered for 25–30 minutes. This allows the soup to thicken and the flavors to deepen.
5. Serve and Garnish:
Taste your soup and adjust seasoning if needed. Ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, sliced jalapeños, diced avocado, and a few tortilla chips. Serve with lime wedges for a bright finishing touch.
Can I Use Frozen Ground Beef?
Yes, you can use frozen ground beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and helps avoid excess moisture in the soup.
Can I Make This Taco Soup Ahead of Time?
Absolutely! This soup tastes even better the next day since the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop or microwave.
How Can I Make This Soup Vegetarian?
Simply omit the ground beef and replace the beef broth with vegetable broth. You can add extra beans or vegetables like bell peppers and zucchini for added heartiness.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup on the stove over medium heat until heated through, stirring occasionally. You may want to add a splash of broth if it thickened too much.