This Taco Soup recipe has everything you love about tacos in a warm, hearty bowl. It’s loaded with seasoned ground beef, kidney and black beans, tomatoes, peppers, and a flavorful broth, then finished with cheese, sour cream, avocado, fresh vegetables, cilantro, and crisp toasted tortillas.
It’s an easy one-pot dinner that’s filling, full of flavor, and perfect for those nights when you want something cozy without a lot of work.
This taco soup actually started with my classic chili. I had made a big pot and realized that with a little more broth and a change of toppings, those same hearty beef, bean, tomato, and spice flavors could become a completely different meal.
The toppings are what really bring the taco experience to the bowl. I love adding avocado, sour cream, cheese, fresh vegetables, cilantro, and toasted tortillas for crunch. I use extra beans instead of corn because that’s how my family prefers it, but corn is an easy addition if you enjoy it.
Why You’ll Love This Recipe
- Easy one-pot dinner – Everything cooks in one pot, which means less cleanup.
- Hearty and filling – Ground beef plus kidney and black beans make this a satisfying meal.
- Loads of flavor – Tomatoes, peppers, warm spices, and a savory broth give every spoonful plenty of taco flavor.
- Easy to customize – Add your favorite taco toppings and make each bowl your own.
Ingredients and Substitutions
- Ground beef – Ground beef gives this soup its rich, hearty base. I prefer beef with a little fat for better flavor rather than very lean beef. Ground turkey or chicken can also be used.
- Red onion – Adds sweetness and flavor as it cooks. Yellow or brown onions work just as well.
- Bell pepper – Adds flavor, color, and a little natural sweetness. Use red, yellow, green, or whatever you have on hand.
- Garlic – Fresh garlic gives the soup a much better savory base than garlic powder alone.
- Chili powder – This provides most of the familiar chili and taco flavor. Chili powder blends vary considerably in heat, so adjust according to the one you use.
- Smoked paprika – Adds warmth and a subtle smoky flavor without making the soup overly spicy.
- Ground cumin – One of the key flavors here and what gives the soup that familiar taco-style warmth.
- Oregano – Adds an earthy note that works beautifully with the beef, tomatoes, and spices.
- Tomato paste – Concentrates the tomato flavor and helps give the broth more body.
- Canned tomatoes – I use canned whole tomatoes and crush them as they cook. Crushed tomatoes work just as well.
- Diced tomatoes – These give the soup additional texture and tomato flavor.
- Beef broth – This is what takes the recipe from thick chili to soup. Start with the recommended amount and add a little more if you prefer a brothier taco soup.
- Worcestershire sauce – Adds savory depth to the broth without standing out as a separate flavor.
- Brown sugar – Just a small amount balances the acidity of the tomatoes. It shouldn’t make the soup taste sweet.
- Unsweetened cocoa powder – A little cocoa rounds out the tomatoes and spices and adds depth. The soup won’t taste like chocolate.
- Kidney and black beans – I use both for a hearty, bean-filled soup. Pinto beans are another good option.
- Corn – optional – Corn is common in taco soup, but I prefer using more beans instead. If you enjoy corn, add frozen or drained canned corn toward the end of cooking.
- Lemon juice – A squeeze at the end brightens all the rich flavors. Lime juice is also a great option.
Step-by-step: How to Make Taco Soup
Sauté the vegetables
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and sauté until they begin to soften. Add the garlic and cook briefly until fragrant.
Brown the ground beef
Add the ground beef and cook, breaking it into smaller pieces with a wooden spoon. Continue cooking until the meat is no longer pink and begins to brown.
Add the seasonings
Add the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir well and cook briefly so the spices become fragrant and coat the beef.
Cook the tomatoes
Add the tomato paste and cook for another minute or two. Cooking it briefly removes the raw tomato taste and deepens its flavor.
Add the canned tomatoes, crushing the whole tomatoes as you stir. Add the diced tomatoes, beef broth, Worcestershire sauce, brown sugar, and cocoa powder.
Stir well, scraping up any browned bits from the bottom of the pot.
Simmer
Bring the soup to a gentle boil, then reduce the heat and simmer until the tomatoes, beef, and spices have come together and the broth has developed plenty of flavor.
Add the beans
Drain and rinse the kidney and black beans, then add them to the soup. Add the corn at this stage if using.
Continue simmering until the beans are heated through and the soup has reached the consistency you like. Add a little more beef broth if you prefer it more brothy.
Finish and serve
Taste and adjust the salt and seasoning. Add a squeeze of fresh lemon juice just before serving.
Ladle into bowls and pile on your favorite taco toppings.
Taco Soup Toppings
- The toppings are half the fun with taco soup, so I like to put several on the table and let everyone build their own bowl.
- Try shredded cheddar or another melting cheese, sour cream, diced avocado or guacamole, chopped tomatoes, cilantro, green onions, jalapeños, or fresh chopped peppers.
- And don’t forget something crunchy. Tortilla chips work perfectly, but I like serving mine with crisp toasted tortilla wedges on the side for scooping and dipping.
Storage and Make Ahead
- Refrigerator – Let the taco soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Make ahead – This is a great soup to make a day ahead because the flavors continue to develop as it sits. Keep the toppings separate and add them only when serving.
- Freezer – Freeze the cooled soup without the toppings in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating – Warm gently on the stovetop over medium-low heat, stirring occasionally. The beans will continue to absorb some liquid as the soup sits, so add a splash of broth or water if needed.
Taco Soup Recipe
This easy Taco Soup recipe is a hearty one-pot dinner made with seasoned ground beef, kidney and black beans, tomatoes, peppers, and a flavorful broth. Finish each bowl with cheese, sour cream, avocado, cilantro, and crispy toasted tortillas for all the flavors of tacos in a warm, comforting soup.
Video
Ingredients
- 2 tbsp Olive oil
- 900 g (2 lbs) (2 lb) Ground beef
- 1 large Red onion diced
- 1 Bell pepper diced
- 4 Garlic cloves minced
- 2 tbsp Chili powder
- 1 tbsp Smoked paprika
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Tomato paste
- 800 g (28 oz) Canned whole or crushed tomatoes
- 425 g (15 oz) Diced tomatoes
- 600 ml (2½ cups) Beef broth plus more as needed
- 1 tbsp Worcestershire sauce
- 1 tbsp Unsweetened cocoa powder
- 1 tsp Brown sugar
- 425 g (15 oz) Canned red kidney beans drained and rinsed
- 425 g (15 oz) Canned black beans drained and rinsed
- 1 tbsp Fresh lemon juice or to taste
- 1 cup Frozen corn or canned corn drained- optional
- Shredded cheese
- Sour cream
- Avocado or guacamole
- Fresh chopped tomatoes and vegetables
- Fresh cilantro
- Green onions or jalapeños
- Toasted tortilla wedges or tortilla chips
Method
- Sauté: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and sauté until they begin to soften. Add the garlic and cook for about 30 seconds.2 tbsp Olive oil, 1 large Red onion, 1 Bell pepper, 4 Garlic cloves
- Brown the beef: Add the ground beef and cook, breaking it apart as it browns, until no longer pink.900 g (2 lb) Ground beef
- Add seasonings/spices: Add the chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Stir and cook for about 30 seconds until fragrant.2 tbsp Chili powder, 1 tbsp Smoked paprika, 2 tsp Ground cumin, 1 tsp Dried oregano, 1 tsp Salt, ½ tsp Black pepper
- Add tomatoes: Add the tomato paste and cook for 1 to 2 minutes, stirring well. Add the canned tomatoes, crushing them with the spoon if using whole tomatoes. Add the diced tomatoes, beef broth, Worcestershire sauce, cocoa powder, and brown sugar. Stir well.2 tbsp Tomato paste, 800 g Canned whole or crushed tomatoes, 425 g Diced tomatoes, 600 ml Beef broth, 1 tbsp Worcestershire sauce, 1 tbsp Unsweetened cocoa powder, 1 tsp Brown sugar
- Simmer: Bring to a gentle boil, then reduce the heat and simmer for about 20 to 25 minutes, stirring occasionally.
- Add the beans: Add the kidney beans and black beans along with the corn, if using. Continue to simmer for another 10 to 15 minutes.425 g Canned red kidney beans, 425 g Canned black beans, 1 cup Frozen corn or canned corn
- Consistency and Adjustment: If the soup is thicker than you prefer, add additional beef broth until it reaches your desired consistency. Taste and adjust the salt and seasoning. Stir in the lemon juice just before serving.1 tbsp Fresh lemon juice
- Serve: Ladle into bowls and serve with shredded cheese, sour cream, avocado, fresh vegetables, cilantro, and toasted tortillas.Shredded cheese, Sour cream, Avocado or guacamole, Fresh chopped tomatoes and vegetables, Fresh cilantro, Green onions or jalapeños, Toasted tortilla wedges or tortilla chips
Notes
- Broth: Taco soup should be looser than chili but still hearty. Start with 600 ml (2½ cups) and add more as needed.
- Corn: Corn is completely optional. I prefer using more beans instead, but add up to 1 cup if your family enjoys it.
- Beans: Kidney and black beans are my favorite combination, but pinto beans can replace either.
- Heat: Chili powder varies considerably between brands. Adjust the amount or add cayenne or jalapeños if you prefer a spicier soup.
- Make ahead: The soup can be made up to 2 days ahead and reheated gently before serving.
- Freezing: Freeze the soup without toppings for up to 3 months.
- Toppings: Keep toppings separate until serving so the tortillas stay crisp and the fresh ingredients don’t become soggy.
Equipment you will need
Nutrition
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- Make it spicy – Add cayenne pepper, chopped jalapeños, green chilies, or your favorite hot sauce.
- Make it mild – Use a mild chili powder and skip the jalapeños or other hot peppers.
- Change the beans – Use all kidney beans, all black beans, or substitute pinto beans for either one.
- Add corn – Stir in about a cup of frozen corn or drained canned corn during the final few minutes of cooking.
- Use another meat – Ground turkey or chicken works well. Because they are leaner than beef, you may need a little extra oil when browning.
- Make it brothier – Add extra beef broth until the soup reaches the consistency you prefer.
more ground beef Recipes
- Ground Beef Tacos
- Ground Beef Pasta Recipe
- Easy Ground Beef Soup Recipe
- Ground Beef Casserole with Cheddar Biscuits
- Keema Curry: Indian Ground Beef Curry
- Cottage Pie • Ground Beef and Mashed Potatoes
- Libyan Ground Beef and Potato Custard Bake
Tips for Success
- Brown the beef well. Let the ground beef develop some color instead of simply cooking it until gray. Those browned bits add flavor to the soup.
- Cook the spices briefly. Adding the spices directly to the browned beef and letting them cook for a few seconds helps release their flavor.
- Don’t skip cooking the tomato paste. A minute or two in the hot pan makes it sweeter, richer, and less acidic.
- Adjust the broth at the end. Taco soup should be spoonable and brothier than chili, but it doesn’t need to be watery. Add more broth until it looks right to you.
- Taste before serving. A little extra salt or a squeeze of lemon can make a surprisingly big difference after the soup has simmered.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Soup is too thick | Too little broth or it simmered too long | Add beef broth a little at a time until you reach the desired consistency |
| Soup is too thin | Too much broth | Simmer uncovered until some of the liquid reduces |
| Soup tastes flat | Needs salt or acidity | Adjust the salt and add a squeeze of lemon or lime |
| Soup tastes too acidic | Tomatoes are particularly acidic | Add a small pinch of brown sugar and let the soup simmer a little longer |
| Soup is too spicy | Chili powder or peppers were hotter than expected | Add more tomatoes, beans, or broth and serve with sour cream |
| Soup isn’t spicy enough | Mild chili powder | Add cayenne, jalapeños, or hot sauce to taste |
| Beans are becoming mushy | They cooked too long | Add canned beans toward the end, since they are already cooked |
Frequently Asked Questions
Taco soup is typically made with ground beef or another ground meat, tomatoes, beans, broth, onions, peppers, and taco-style seasonings such as chili powder and cumin. Corn is also common, although I use extra beans in my version and keep the corn optional.
They use many similar ingredients, but the consistency and way they’re served are different. Chili is generally thicker and more concentrated, while taco soup contains more broth and is served with taco-style toppings such as avocado, cheese, sour cream, cilantro, and tortilla chips.
Kidney, black, and pinto beans all work well. I like the combination of kidney and black beans because you get two slightly different textures and plenty of beans in every bowl.
Yes. I drain and rinse canned beans before adding them. This gives you better control over the flavor and consistency of the broth.
Beef broth is my first choice when making taco soup with ground beef because it complements the meat and creates a richer broth. Chicken or vegetable broth can also be used if that’s what you have.
Simply simmer the soup uncovered for a few extra minutes. The liquid will reduce naturally without needing flour or cornstarch.
Build the flavor from the beginning by browning the beef, cooking the spices briefly, and allowing the soup time to simmer. Fresh toppings also make a big difference. Cheese, sour cream, avocado, cilantro, fresh tomatoes, and crunchy tortillas add flavor and texture.
Taco soup is hearty enough to serve as a complete meal. Serve it with tortilla chips or toasted tortillas, cornbread, a simple salad, or even warm crusty bread.
Absolutely. In fact, it tastes even better the next day as the flavors have time to develop. Store the soup and toppings separately and assemble the bowls just before serving.
Yes. Let the soup cool completely and freeze it without the toppings for up to 3 months. Thaw it overnight in the refrigerator and reheat gently, adding a little extra broth if it has thickened.
More mexican reicpes
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- Homemade Beef Enchiladas
- Easy Chicken Tacos
- Homemade Healthy Tortillas in less 30 Minutes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
