Beef Taco Soup – Cozy, Bold, and Weeknight-Friendly

This Beef Taco Soup brings all your favorite taco flavors into one cozy bowl. It’s hearty, a little spicy, and incredibly satisfying without being heavy. You’ll love how the broth soaks up the seasonings and mingles with tender beef, beans, and corn.

It’s a weeknight winner, great for meal prep, and easy to customize. Grab a pot, a few pantry staples, and you’re halfway to dinner. Add your favorite toppings, and it instantly feels special.

Beef Taco Soup – Cozy, Bold, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 or 85/15 for best flavor)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional but great for sweetness)
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 teaspoon ground cumin (optional boost)
• 1/2 teaspoon chili powder (more to taste)
• 1/2 teaspoon smoked paprika (optional for depth)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto or kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained (or 1 1/2 cups frozen corn)
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 can (10 ounces) diced tomatoes with green chiles (like Rotel)
• 4 cups beef or chicken broth
• Salt and black pepper, to taste
• Juice of 1/2 lime (optional, for brightness)
• Fresh cilantro, chopped (for garnish)
• Toppings: Shredded cheddar or Monterey Jack, sour cream or Greek yogurt, sliced jalapeños, avocado, crushed tortilla chips, green onions

Instructions

 

• Warm the pot: Heat olive oil in a large soup pot or Dutch oven over medium heat.
• Brown the beef: Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Spoon off excess fat if needed.
• Soften aromatics: Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened and fragrant.
• Season it: Stir in taco seasoning, cumin, chili powder, and smoked paprika. Toast the spices for 30–60 seconds to wake them up.
• Add the base: Pour in the black beans, pinto or kidney beans, corn, diced tomatoes, tomatoes with green chiles, and broth. Stir well.
• Simmer: Bring to a gentle boil, then lower to a simmer. Cook 15–20 minutes to let the flavors come together.
• Finish and balance: Season with salt and pepper. Squeeze in lime juice if using. Taste and adjust heat or salt.
• Serve: Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and crushed tortilla chips. Enjoy immediately.

What Makes This Recipe So Good

• Bold flavor, simple steps: Taco seasoning, tomatoes, and broth build a big, savory base without a long cook time.
• Pantry-friendly: Uses canned beans, corn, and tomatoes you likely already have on hand.
• One-pot cleanup: Everything happens in one pot, which keeps things easy and fast.
• Endlessly customizable: Swap beans, add veggies, adjust the heat—make it your own.
• Family-approved: Tastes like taco night, but cozier and spoonable.

  Kids can add their favorite toppings.

What You’ll Need

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 or 85/15 for best flavor)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional but great for sweetness)
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 teaspoon ground cumin (optional boost)
• 1/2 teaspoon chili powder (more to taste)
• 1/2 teaspoon smoked paprika (optional for depth)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto or kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained (or 1 1/2 cups frozen corn)
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 can (10 ounces) diced tomatoes with green chiles (like Rotel)
• 4 cups beef or chicken broth
• Salt and black pepper, to taste
• Juice of 1/2 lime (optional, for brightness)
• Fresh cilantro, chopped (for garnish)
• Toppings: Shredded cheddar or Monterey Jack, sour cream or Greek yogurt, sliced jalapeños, avocado, crushed tortilla chips, green onions

Step-by-Step Instructions

1. Warm the pot: Heat olive oil in a large soup pot or Dutch oven over medium heat.
2. Brown the beef: Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, 5–7 minutes. Spoon off excess fat if needed.
3. Soften aromatics: Add onion, garlic, and bell pepper. Cook 3–4 minutes until softened and fragrant.
4. Season it: Stir in taco seasoning, cumin, chili powder, and smoked paprika.

   Toast the spices for 30–60 seconds to wake them up.

5. Add the base: Pour in the black beans, pinto or kidney beans, corn, diced tomatoes, tomatoes with green chiles, and broth. Stir well.
6. Simmer: Bring to a gentle boil, then lower to a simmer. Cook 15–20 minutes to let the flavors come together.
7. Finish and balance: Season with salt and pepper.

   Squeeze in lime juice if using. Taste and adjust heat or salt.

8. Serve: Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and crushed tortilla chips. Enjoy immediately.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.

  The flavor often gets better by day two.

• Freezing: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion.
• Reheating: Warm on the stove over medium heat or in the microwave in 60–90 second bursts, stirring between intervals.
• Toppings on the side: Add dairy, avocado, and chips after reheating to keep textures fresh.

Health Benefits

• Protein-packed: Ground beef and beans provide a solid protein base to keep you full longer.
• Fiber boost: Beans and corn add fiber for digestion and steady energy.
• Micronutrient-rich: Tomatoes, onions, and peppers bring vitamins A, C, and antioxidants like lycopene.
• Adjustable fat content: Use lean beef or a mix of beef and turkey to lighten it up without losing flavor.
• Lower-sodium option: Choose low-sodium broth and rinse canned beans to keep salt in check.

What Not to Do

• Don’t skip browning the beef: That caramelization builds key flavor for the entire soup.
• Don’t add all the salt upfront: Canned ingredients vary. Season at the end to avoid oversalting.
• Don’t boil hard for long: A gentle simmer preserves texture and keeps the soup from reducing too much.
• Don’t overload with toppings: They’re fun, but too many can overwhelm the soup’s balance.
• Don’t forget acidity: A splash of lime or a small dash of vinegar brightens everything.

Variations You Can Try

• Turkey or chicken: Swap ground beef for ground turkey or shredded rotisserie chicken.
• Veggie-forward: Skip the meat and add extra beans, zucchini, or mushrooms for a satisfying vegetarian version.
• Spicy kick: Add chipotle in adobo, extra chili powder, or a chopped jalapeño while sautéing.
• Creamy twist: Stir in 1/2 cup sour cream or heavy cream at the end for a richer texture.
• Cheesy finish: Add a handful of shredded cheese right into the pot for a melty, thicker soup.
• Low-carb: Swap corn and beans for diced zucchini, cauliflower rice, or bell peppers.
• Slow cooker: Brown beef and aromatics first, then cook on Low 6–7 hours or High 3–4 hours.

FAQ

Can I make this ahead?

Yes.

This soup is perfect for meal prep. It tastes even better the next day, and it freezes well for up to three months.

What kind of beef should I use?

Use 80/20 or 85/15 for richer flavor. If you prefer leaner, 90/10 works—just add a touch more oil and season generously.

How can I thicken the soup?

Simmer uncovered for a few extra minutes, or mash a few beans against the side of the pot to naturally thicken the broth.

Is this spicy?

Mild to medium, depending on your taco seasoning and tomatoes with green chiles.

For less heat, use plain diced tomatoes. For more, add extra chili powder or jalapeños.

Can I use homemade taco seasoning?

Absolutely. A simple blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper works great.

What toppings go best?

Shredded cheese, sour cream or Greek yogurt, avocado, cilantro, green onions, and crushed tortilla chips are classics.

A squeeze of lime is a nice finishing touch.

Can I use dried beans?

Yes, but cook them separately first. You’ll need about 3 to 3 1/2 cups cooked beans to replace the canned.

Wrapping Up

Beef Taco Soup is the kind of recipe that slips into your weeknight rotation and stays there. It’s easy, flexible, and full of flavor, with just enough heat to keep things interesting.

Make it once, and you’ll start tweaking it to your taste with toppings and variations. Keep a batch in the fridge or freezer, and you’ve always got a comforting, crowd-pleasing meal ready to go. Grab a bowl, add your favorite fixings, and enjoy.