Full of beefy taco flavor, my taco soup is bursting with meat and beans in a seasoned broth and a heap of your favorite toppings for taco perfection in every bite!
One of the best things about this recipe is it’s a no-fuss prep like my pork tacos, and I bet it’s gonna be one of your family-favorite soup recipes. Like many of my taco recipes, this taco soup brings all of my favorite taco flavors into a hearty bowl. So versatile that you can use your own taco meat recipe to easily create a pot of taco heaven.
It’s taco perfection in a bowl!
Heck, I literally don’t know where to start because there are so many reasons I love this one!
- Hearty one-pot of taco goodness
- Meaty and flavorful
- Great for winters
- Unlimited toppings
Not much to this taco soup recipe! Here’s everything you need to know:
Jalapenos: I try to use latex gloves when cutting jalapenos. The oils can be stubborn to get off of your hands and will transfer to wherever you touch yourself- yikes! If you do get the juice on your skin, there are several recommendations on how to break up the capsaicin oils.
Toppings suggestions: Toppings for this soup include tortilla chips, shredded cheese, sour cream, or guacamole. Corn, diced red onions or scallions, and cilantro are also good options. Of course, there’s no right or wrong! If you like something in particular on your tacos, give it a try on your soup!
How To Make Taco Soup Recipe
How to make this soup question is answered here as we walk you through it, step by step. There are many different approaches to taco soup. This variation showcases how to make taco soup on the stove.
To begin, you’ll brown and drain the ground meat. Next, saute the onions, peppers, and garlic before adding the meat and spices back into the pan. Add all of the rest of the ingredients after the spices have been well incorporated. Simmer for about an hour.
How Long Can You Keep This In The Fridge?
One of the best things about this beef taco soup is it improves with age. It holds well in the fridge for 3-4 days, and the flavors only get better!
Can You Freeze This?
Since this recipe is dairy-free, this soup freezes well. Prepare as instructed, allow to cool completely, and transfer to a freezer container. Do not add toppings before freezing!
It should hold for about 2-3 months in the freezer. Consider freezing individual portions for a quick lunch or snack.
With all the taco trends, it’s no brainer that this recipe is best served with Mexican flavors! I prefer making it with a tangy Mexican corn salad as my side dish, and turn up the meatiness with my easy Mexican meatballs with a dash of spice. Yum!
Can’t get enough tacos? Good news- this recipe is easy to tweak!
- Got leftover steaks? Put together my family-favorite steak tacos and whip up a pot of steak taco soup.
- Party up this taco treat with Frito bags to make my no-fuss walking tacos!
- Turn this into a chicken taco soup by subbing the ground beef for chicken. Or, check out my crockpot chicken tacos, and toss that shredded meat into this broth.
- Add pasta and turn this dish into taco spaghetti for a heartier meal.
Here are more beef soup recipes you definitely shouldn’t miss!
- Cowboy Stew – A hearty, spicy beef stew that keeps the cold away.
- Hamburger Stew – Nutritious and rich with lots of veggies.
- Instant Pot Beef Stew – A savory one-pot stew for a busy weeknight.
- Slow Cooker Beef Stew – Wholesome, chunky, and very enticing.
- Beef Noodle Soup – Noodles and beef dipped in flavorsome broth.
- 1 pound ground beef
- 1 cup onion, diced
- 1 red bell pepper, ribs and seeds removed and chopped
- 1 jalapeno, ribs and seeds removed and minced
- 1 tablespoon garlic, minced
- 2 tablespoons vegetable oil
- 1 envelope taco seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons oregano
- 2 (15.5-ounce) cans chili beans, liquid included
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can Mexican-style stewed tomatoes, liquid included
- 2 (14.5-ounce) cans petite diced tomatoes, liquid included
- 2 (4.5-ounce) cans diced green chiles, liquid included
- 1 (4.6-ounce) can sliced black olives, drained and rinsed
- 1 (11-ounce) can corn, drained
- 1 (14-ounce) carton beef broth
- corn chips
- red onions, diced
- cilantro, chopped
- cheddar cheese, grated
- sour cream
- Brown the ground beef in a large pot; drain the excess fat and remove to a plate. Add the onion, red pepper, jalapeno, and garlic to the pot and saute in oil until tender. Return the beef to the pot. Stir in taco seasoning, salt, pepper, and oregano.
- Add the chili bean, the black beans, the Mexican Stewed tomatoes, petite diced tomatoes, diced green chiles, olives, corn, and broth to the pot.
- Bring to a boil over medium heat, then reduce the heat and simmer, partially covered for 20-30 minutes.
- To serve, ladle soup into individual bowls and top as desired with optional toppings.
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