Hearty Tex-Mex Taco Soup (Print Version)

Hearty soup with seasoned beef, beans, corn, and bold Tex-Mex flavors. Ready in 45 minutes for family gatherings.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Canned Goods

05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) corn kernels, drained
08 - 1 can (14.5 ounces) diced tomatoes
09 - 1 can (10 ounces) diced tomatoes with green chilies
10 - 4 cups chicken broth

→ Spices and Seasonings

11 - 2 tablespoons taco seasoning
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper to taste

→ Optional Toppings

16 - Shredded cheddar cheese
17 - Sour cream
18 - Sliced jalapeños
19 - Chopped cilantro
20 - Sliced green onions
21 - Crushed tortilla chips or strips
22 - Lime wedges

# How to Make:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
02 - Add the diced onion, red bell pepper, and garlic to the pot. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to release the aromatic oils from the spices.
04 - Add the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth to the pot. Stir well to combine all ingredients thoroughly.
05 - Bring the soup to a simmer over medium heat. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking.
06 - Taste the soup and adjust the salt, pepper, and spice level as needed to match your preferences.
07 - Ladle the soup into bowls and serve hot with your choice of toppings such as cheese, sour cream, jalapeños, cilantro, green onions, tortilla chips, or lime wedges.

# Expert Advice:

01 -
  • Everything goes into one pot, so cleanup is almost nonexistent and you can relax while it simmers.
  • The flavors deepen as it sits, making leftovers even more delicious than the first bowl.
  • You can customize every topping to match your mood or whoever is sitting at your table.
  • It feeds a crowd without much effort, perfect for game nights or last minute gatherings.
02 -
  • Don't skip rinsing the beans; the starchy liquid can make your soup cloudy and overly salty.
  • Let the spices cook for a full minute before adding liquids, or they'll taste raw and flat.
  • If your soup tastes bland, it probably needs more salt; canned goods vary wildly in sodium content.
  • Simmering uncovered is important so the flavors concentrate; covering it will make the broth too thin.
03 -
  • Toast your cumin and chili powder in a dry pan for 30 seconds before adding them; it intensifies their flavor and adds a subtle depth.
  • Use fire roasted diced tomatoes if you can find them for a smoky, complex layer that regular tomatoes can't match.
  • If you like it thicker, mash some of the beans against the side of the pot with your spoon to release their starch.
  • Always taste before serving; a pinch of sugar can balance acidity if your tomatoes are too tart.
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