Hearty Tex-Mex Taco Soup (Printable)

Hearty Tex-Mex soup with seasoned beef, beans, corn, and zesty toppings. Perfect for gatherings or cozy meals.

# Ingredient List:

→ 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 Steps:

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 diced onion, red bell pepper, and garlic. Sauté for 3 to 4 minutes until vegetables are softened and fragrant.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices and release their flavors.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to combine all ingredients thoroughly.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally to ensure even cooking and flavor distribution.
06 - Taste the soup and adjust seasoning with salt, pepper, or additional spices as needed to reach desired flavor profile.
07 - Ladle the soup into bowls and serve hot with desired toppings such as cheese, sour cream, jalapeños, cilantro, and tortilla chips.

# Expert Hints:

01 -
  • Everything goes into one pot, which means less cleanup and more time to actually enjoy your meal instead of scrubbing dishes.
  • It tastes even better on day two, so you can make a big batch and have lunches sorted for the week without any extra effort.
  • The toppings bar turns it into a fun, interactive meal where everyone gets to build their own bowl exactly how they like it.
02 -
  • Drain and rinse your canned beans well, otherwise the liquid makes the broth cloudy and a little too starchy.
  • Taste the soup before you serve it, the salt level can vary wildly depending on your broth and taco seasoning brand.
  • If you're making this ahead, store the toppings separately so the tortilla chips stay crunchy and the sour cream doesn't break down in the heat.
03 -
  • If you want a thicker soup, mash some of the beans against the side of the pot with your spoon before serving, it creates a creamier texture without adding anything extra.
  • Make your own taco seasoning if you have the spices, it tastes fresher and you can control the salt and heat levels exactly how you like them.
  • Freeze individual portions in mason jars, but leave some headspace at the top so the soup has room to expand without cracking the glass.
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