Table of Contents
  1. This is an easy soup for any night of the week.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other soup recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Easy Taco Soup Recipe

If you’re looking for an easy soup that’s pretty much a dump together and go, this is your recipe! This homemade taco soup is packed with hearty flavors and incorporates some of the best Southwestern elements, including corn, beans, and ground beef. It’s a breeze to prepare, and it is perfect for any weeknight meal.

This is an easy soup for any night of the week.

Taco soup has been in my monthly, sometimes weekly, rotation since I was growing up. The soup is really one of the quickest weeknight comfort foods. All of the ingredients are staples that could be in the pantry, so at a moment’s notice, the meal can be prepared. Onions and jalapeños are sautéed until they turn soft and take on a bit more sweetness. The important step is to bloom the spices in the residual oil with the onions. The oil will bloom the spices, which helps bring out more flavor in the herbs and spices. Ground beef is browned in the onion base and broken into small pieces. The corn, black beans, and tomatoes are all poured in, and the soup simmers. The best part, the soup needs a short time to combine the flavors and become perfect for dinner. Garnish with avocados, cheese, sour cream, and chips for a make-your-own soup bar.

White marble surface with all components of an easy taco soup including hot red colored taco soup and white bowl filled with serving of soup fresh from the stockpot with toppings all spread around to put on top of the soup.

Everything you’ll need to make this recipe.

  • Jalapeño has more flavor than bell peppers. The spice is held in the seeds and pith. To reduce the spice, remove these.
  • Ground beef can be purchased in varying lean-to-fat ratios. Choose a grass-fed 92% lean for a healthy protein option.
  • Frozen corn has better texture and flavor than canned alternatively. Allow the corn to thaw and drain any residual liquid.
  • Fire-roasted diced tomatoes have a slightly smokey roasted flavor that ups the intensity.
  • Puréed tomatoes are tomatoes that have been blended until smooth. The purée will have a slightly thicker consistency with a sweet, rich flavor.
White marble surface filled with all ingredients needed to make taco soup including ground beef, black beans, frozen corn, tomatoes, spices, and more.

Here’s how to make this recipe.

  1. Sauté the onion and jalapeño. Chop the onion and jalapeño into a fine dice, removing the pith and seeds from the jalapeño. To a large stockpot over medium heat, add 1 tbsp of neutral oil. Once the oil is heated, add in the diced onion, jalapeño, and salt. Sauté until the onion and jalapeño are softened and just beginning to take on some brown color. Then add in the chili powder, ground cumin, and dried oregano. Mix those spices into the onion mixture until incorporated.
  1. Brown the meat. To the slightly browned onion and jalapeño, add in the ground beef. Break it up into smaller pieces, which will allow the meat to brown more evenly. After about 5 minutes, the beef should be mostly browned.
  1. Add the remaining ingredients. To the stockpot, add the diced tomatoes, puréed tomatoes, chicken stock, black beans, and frozen corn.
  1. Let the soup simmer. Stir all of the ingredients in the stockpot together and allow the soup to come to a simmer. After the soup has simmered for 20 minutes, it will be ready to serve immediately. Top with cilantro, avocado, cheese, sour cream, or tortilla chips, as desired.

These pro tips will make this recipe a success.

  • If adverse to spice, make sure to remove the pith and seeds of the jalapeño. This is where the majority of the spice resides. When removed, the spice level decreases, but the flavor of the actual jalapeño remains.
  • Take the time to allow the spices to bloom in the onion and jalapeño mixture fully. This will bring out the essential oils from the spices, allowing their full flavors to be realized.
  • If you cannot find puréed tomatoes, tomato sauce can be used in place. The consistency will be slightly thicker with tomato sauce but will provide the same flavor.
Metal stockpot filled with red-colored taco soup with pieces of corn, black beans, and browned beef showing as portion is held in metal ladle.

Frequently asked questions about this recipe.

Is there anything that can be substituted for the jalapeño?

Yes, you can use green bell pepper instead, but the flavor will not be quite the same. Bell pepper mainly has a sweetness with a small amount of pepper flavor. Jalapeńos have a delicious chili flavor.

Does this recipe have to use ground beef or can another meat be used instead?

No, any meat can be used. Chicken is an easy substitute and can be used either ground or as shredded breasts.

How long does this soup last once prepared? Can it be frozen and eaten later?

As leftovers, the soup will last 7-10 days in the refrigerator. The soup can also be frozen and last 3-5 months.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White serving bowl filled with single serving of taco soup topped with cheese and slices of green avocado with spoon resting in bowl all on white marble surface.

Easy Taco Soup

5 from 4 votes
If you’re looking for an easy soup that’s pretty much a dump together and go, this is your recipe! This homemade taco soup is packed with hearty flavors and incorporates some of the best Southwestern elements, including corn, beans, and ground beef. It’s a breeze to prepare, and it is perfect for any weeknight meal.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 8 servings

Ingredients

  • 1 medium onion diced
  • 2 jalapeños seeds removed and diced
  • 1 tsp kosher salt
  • 1 tbsp chili powder
  • ¾ tsp ground cumin
  • 1 tsp dried oregano
  • 1 lb ground beef
  • 2 14 ½-oz cans fire-roasted diced tomatoes
  • 1 28-oz can puréed tomatoes
  • 1 ½ cups chicken stock
  • 1 15-oz can black beans rinsed and drained
  • 2 cups frozen corn thawed

Instructions
 

  • In a 6-quart Dutch oven, heat 2 tbsp of neutral oil over medium heat. Once the oil is heated, add the onion, jalapeños, and salt. Sauté until the onion is softened and translucent, 4-6 minutes.
    1 medium onion, 2 jalapeños, 1 tsp kosher salt
  • Add the chili powder, cumin, and oregano. Stir the spices until they are bloomed and heated through, 1 minute.
    1 tbsp chili powder, ¾ tsp ground cumin, 1 tsp dried oregano
  • Add the ground beef. Cook and break the beef into small pieces until it is fully browned, 6-8 minutes. Add the diced tomatoes with any remaining juices, tomato purée, chicken stock, black beans, and corn. Stir to combine and bring to a boil.
    1 lb ground beef, 2 14 ½-oz cans fire-roasted diced tomatoes, 1 28-oz can puréed tomatoes, 1 ½ cups chicken stock, 1 15-oz can black beans, 2 cups frozen corn
  • Once the soup is boiling, turn the heat down to a simmer. Cover and simmer the soup until it is heated through, 20-30 minutes. The soup can be simmered for longer if necessary or kept warm until ready to serve. Serve with garnishes, such as avocado, cilantro, cheese, sour cream, tortilla chips, and more.

Notes

  • If adverse to spice, make sure to remove the pith and seeds of the jalapeño. This is where the majority of the spice resides. When removed, the spice level decreases, but the flavor of the actual jalapeño remains.
  • Take the time to allow the spices to bloom in the onion and jalapeño mixture fully. This will bring out the essential oils from the spices, allowing their full flavors to be realized.
  • If you cannot find puréed tomatoes, tomato sauce can be used in place. The consistency will be slightly thicker with tomato sauce but will provide the same flavor.

Nutrition

Serving: 1servingCalories: 258kcal
Course Soup
Cuisine Southwestern
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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2 Comments

  1. 5 stars
    I just made it today and it’s now simmering. Looks and smells delicious. It is snowing here in Illinois and should hit the spot for dinner.
    Thank you