The Best Taco Soup – Quick & Hearty Weeknight Meal

Ingredients

• 1.5 lb Ground Beef (80% lean, broken into pieces while cooking)
• 1 medium Onion (Diced)
• 3 cloves Garlic (Minced)
• 2 tbsp Tomato Paste (Regular tomato paste)
• 2 tbsp Taco Seasoning (Store‑bought packet or homemade blend)
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 2 tbsp Vegetable Oil (For sautéing)
• 4 cup Beef Stock (Low‑sodium)
• 1 can Rotel Diced Tomatoes with Green Chilies (Original (mild) or spicy version)
• 15 oz Black Beans (Drained and rinsed)
• 1 cup Corn (Frozen or canned, drained)
• 1 cup Shredded Cheddar Cheese (Can substitute Mexican blend or Cotija)
• 1 Avocado (Diced)
• 1 Jalapeño (Thinly sliced; remove seeds for less heat)
• 1 cup Tortilla Chips (Crushed; use leftover crumbs)
• 2 tbsp Fresh Cilantro (Chopped)
• 0.5 cup Sour Cream (Optional, for topping)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, measure out the spices, drain and rinse the beans, and have the corn ready. Set aside.

   Time: PT5M

2. Brown Beef and Onion

   Heat the oil in the Dutch oven over medium heat. Add the ground beef and diced onion. Break the meat apart with a spatula and sauté until the beef is browned and the onion is softened, about 6‑7 minutes. Spoon off excess fat if desired.

   Time: PT7M

3. Add Aromatics and Spices

   Stir in the minced garlic, tomato paste, taco seasoning, ground cumin, and paprika. Cook, stirring, for about 1 minute until fragrant and the tomato paste darkens slightly.

   Time: PT1M

4. Combine Liquids and Veggies

   Pour in the beef stock, the entire can of Rotel tomatoes with their juice, the drained beans, and the corn. Stir to combine.

   Time: PT2M

5. Simmer the Soup

   Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Partially cover the pot and let it simmer for 15 minutes, allowing the flavors to meld.

   Time: PT15M

6. Prepare Toppings

   While the soup simmers, shred the cheddar cheese, dice the avocado, thinly slice the jalapeño (remove seeds for less heat), crush the tortilla chips, chop the cilantro, and portion the sour cream.

   Time: PT10M

7. Serve

   Ladle the hot soup into bowls and let each person top their bowl with cheese, avocado, jalapeño, crushed chips, cilantro, and a dollop of sour cream as desired.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

32g

Fat

20g

Fiber

6g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Paste: Tomato sauce (1/4 cup)
• Instead of Taco Seasoning: Chili powder + cumin + paprika
• Instead of Ground Cumin: Cumin seeds (1 tsp, toasted and ground)
• Instead of Paprika: Smoked paprika (1 tsp)
• Instead of Vegetable Oil: Canola oil, Olive oil
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Rotel Diced Tomatoes with Green Chilies: Diced tomatoes + jalapeño, Fire-roasted tomatoes
• Instead of Black Beans: Kidney beans, pinto beans
• Instead of Corn: Fresh corn kernels
• Instead of Shredded Cheddar Cheese: Monterey Jack, Queso fresco
• Instead of Avocado: Guacamole, Sliced cucumber
• Instead of Jalapeño: Serrano pepper, Pickled jalapeños
• Instead of Tortilla Chips: Corn chips, Pita chips
• Instead of Fresh Cilantro: Parsley, Green onions
• Instead of Sour Cream: Greek yogurt, Mexican crema

Equipment Needed

• Dutch Oven or Heavy Pot
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Can Opener
• Cheese Grater (optional)
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Browning the ground beef develops the soup's base flavor.
• Simmering the soup uncovered for 15 minutes allows the spices to meld.
• Preparing fresh toppings adds texture and freshness at serving.

Chef Tips from the Video

• Use homemade taco seasoning for a fresher flavor.
• Add a squeeze of fresh lime juice just before serving for brightness.
• For extra smoky depth, stir in a teaspoon of chipotle in adobo sauce.
• Top with a drizzle of olive oil for a silky finish.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in portioned 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 as flavors deepen.
• Cool the soup completely before refrigerating or freezing.
• Store toppings separately and add just before serving.

Frequently Asked Questions