Taco Soup

Name: Taco Soup with Ground Beef
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 3/4 cup yellow onion, diced; 1/8 cup jalapeño pepper, diced; 1 tbsp minced garlic; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/2 tsp paprika; 1/2 tsp dried oregano; 1 (14.5 oz) can petite diced tomatoes, undrained; 2 tbsp tomato paste; 2 cups beef broth; 1 (16 oz) can pinto beans, drained; 1 (15 oz) can corn, drained; 1 cup shredded sharp cheddar cheese, for topping; 1/4 cup sour cream, for topping; 2 tbsp sliced green onions, for topping; Tortilla chips, for serving

This taco soup combines seasoned ground beef, beans, corn, and a homemade spice blend for a quick comfort meal that's customizable with your favorite toppings.

🌍Tex-Mex 🏷️Taco soup 🏷️Soup 🏷️Ground beef 🏷️Comfort food 🏷️One-pot meal

-0:00

natural.beauty54onTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok · by natural.beauty54

-0:00

natural.beauty54onTikTok

Ingredients

1 lb ground beef
3/4 cup yellow onion, diced
1/8 cup jalapeño pepper, diced
1 tbsp minced garlic
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp dried oregano
1 (14.5 oz) can petite diced tomatoes, undrained
2 tbsp tomato paste
2 cups beef broth
1 (16 oz) can pinto beans, drained
1 (15 oz) can corn, drained
1 cup shredded sharp cheddar cheese, for toppingoptional
1/4 cup sour cream, for toppingoptional
2 tbsp sliced green onions, for toppingoptional
Tortilla chips, for servingoptional

20 Ingredients

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Instructions

1
In a small bowl, combine all the taco seasoning ingredients: chili powder, ground cumin, salt, black pepper, onion powder, paprika, and oregano. Set aside.
2
In a large pot or Dutch oven over medium-high heat, add the ground beef and diced yellow onion. Cook, breaking up the meat, until the beef is browned.
3
Drain the excess fat from the pot. Add the minced garlic and diced jalapeño pepper. Stir and cook for about 2 minutes until fragrant.
4
Stir in the can of petite diced tomatoes, tomato paste, and the prepared taco seasoning mix.
5
Pour in the beef broth, drained pinto beans, and drained corn. Stir everything together to combine.
6
Increase the heat to medium-high and bring the soup to a boil.
7
Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally.
8
While the soup simmers, prepare your toppings by shredding the cheese and slicing the green onions.
9
Ladle the hot soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve immediately with tortilla chips on the side.

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Tips & Notes

Pro tips

Bloom the spices (chili powder, cumin, paprika) in the hot beef fat for 30 seconds after browning to deepen their flavor.
Dice the jalapeño finely and adjust quantity to your heat preference; remove seeds for milder soup.
Add toppings just before serving so cheese melts and sour cream stays cool and creamy.
Taste and adjust seasoning at the end; homemade taco blends vary, so salt may need tweaking.

Substitutions

Ground beef → ground turkey or ground chicken (reduces fat, cook time slightly shorter)
Jalapeño → diced mild poblano or serrano pepper (for less heat or more kick)
Yellow onion → white or red onion (red adds slight sweetness)
Canned beans → cooked dried beans (prepare ahead or use 15-minute pressure cooker method)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days; reheat on stovetop over medium heat with a splash of water or broth. Freezes well for up to 3 months.