How to Make Taco Soup - Easy Taco Soup Recipe

Ingredients

• 2 tsp Olive Oil (extra‑virgin preferred)
• 1 medium Onion (diced)
• 2 cloves Garlic (finely minced)
• 1 lb Ground Beef (80% lean preferred)
• 3 cups Beef Broth (low‑sodium)
• 15 oz Crushed Tomatoes (canned)
• to taste Chili Powder
• to taste Paprika
• to taste Cumin
• to taste Red Pepper Flakes
• to taste Garlic Powder
• to taste Onion Powder
• to taste Oregano
• to taste Dried Parsley
• to taste Salt
• to taste Black Pepper
• 2 medium Fresh Tomatoes (diced)
• 16 oz Kidney Beans (canned, drained and rinsed)
• 1 cup Sweet Corn (frozen or canned, drained)
• 15 oz Black Beans (canned, drained and rinsed)
• 1 Bay Leaf
• 0.5 cup Fresh Cilantro (chopped)
• 1 Avocado (optional topping, sliced)
• 0.5 cup Shredded Cheddar Cheese (optional topping)
• 0.5 cup Sour Cream (optional topping)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, dice the fresh tomatoes, open and drain the beans, measure the broth and tomatoes, and set all spices within reach.

   Time: PT10M

2. Sauté Onion

   Heat 2 tsp olive oil in a large pot over medium‑high heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.

   Time: PT5M

3. Add Garlic

   Add the minced garlic to the pot and stir for about 30 seconds until aromatic.

   Time: PT30S

4. Brown the Ground Beef

   Add 1 lb ground beef, breaking it up with the spoon. Cook until fully browned, about 8 minutes. Carefully drain excess fat through a sieve back into the pot.

   Time: PT8M

5. Add Liquids

   Stir in 3 cups beef broth and the 15 oz can of crushed tomatoes.

   Time: PT1M

6. Season the Soup

   Add chili powder, paprika, cumin, red pepper flakes, garlic powder, onion powder, oregano, dried parsley, salt, and pepper. Mix well to distribute the spices evenly.

   Time: PT1M

7. Add Vegetables and Beans

   Stir in the diced fresh tomatoes, drained kidney beans, sweet corn, black beans, and the bay leaf.

   Time: PT1M

8. Simmer

   Bring the soup to a boil, then cover, reduce heat to medium, and simmer for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: medium heat

9. Finish with Cilantro

   Remove the bay leaf and stir in ½ cup chopped fresh cilantro.

   Time: PT2M

10. Serve

    Ladle the soup into bowls and top with sliced avocado, shredded cheese, and a dollop of sour cream if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

35 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Ground Beef: ground turkey, ground chicken, ground pork
• Instead of Beef Broth: chicken broth, vegetable broth, water + bouillon cube
• Instead of Crushed Tomatoes: diced tomatoes, tomato puree
• Instead of Chili Powder: cajun seasoning
• Instead of Paprika: smoked paprika
• Instead of Cumin: ground coriander
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Garlic Powder: fresh garlic (extra)
• Instead of Onion Powder: extra fresh onion
• Instead of Oregano: Mexican oregano
• Instead of Dried Parsley: fresh parsley (added at end)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Tomatoes: canned diced tomatoes (drained)
• Instead of Kidney Beans: black beans, pinto beans
• Instead of Sweet Corn: fresh corn kernels
• Instead of Black Beans: kidney beans, pinto beans
• Instead of Bay Leaf: none
• Instead of Fresh Cilantro: fresh parsley
• Instead of Avocado: guacamole
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Large Pot or Dutch Oven
• Fine Mesh Sieve or Strainer
• Wooden Spoon or Heat‑Resistant Spatula
• Ladle
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Can Opener

Critical Steps — Do Not Skip

• Sauté the onion until translucent.
• Drain excess fat from the browned ground beef.
• Simmer the soup for a full 30 minutes to meld flavors.
• Remove the bay leaf before serving.
• Stir in fresh cilantro at the end.

Chef Tips from the Video

• Toast the spices briefly in the pot after adding the broth for a deeper flavor.
• For extra heat, add a splash of hot sauce or a diced jalapeño with the other vegetables.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• The soup tastes even better the next day; refrigerate and reheat gently over low heat.
• Portion and freeze in individual containers for quick meals.

Frequently Asked Questions