Pin it The smell hit me before I even opened the door, rich and earthy with a little kick of heat simmering from the kitchen. My neighbor was making taco soup for the first time, and I could hear her laughing on the phone, saying she'd dumped everything into one pot and hoped for the best. When she invited me over to taste it, I was skeptical, but one spoonful changed my mind completely. It was warm, filling, and tasted like every taco I'd ever loved, only better because you could eat it with a spoon.
I started making this soup on Sundays during football season, setting it on the stove to simmer while friends trickled in with beer and opinions about the game. Nobody expected much from a pot of soup, but by halftime, everyone was going back for seconds and asking if there was more. One friend started bringing tortilla chips specifically for this, crushing them over the top like it was some kind of ritual. Now whenever I make it, I think of those noisy afternoons and how food has a way of turning strangers into a crew.
Ingredients
- Ground beef: The base of the soup, browning it well adds a deep savory flavor that anchors everything else.
- Onion: Diced onion brings sweetness and body, I never skip this even when I'm tempted to rush.
- Red bell pepper: Adds a slight sweetness and bright color, plus it holds up well during the simmer.
- Garlic: Minced garlic blooms beautifully with the spices and makes the whole kitchen smell like a fiesta.
- Black beans: Creamy and hearty, they soak up all the broth and make every bite more satisfying.
- Kidney beans: A little firmer than black beans, they add texture contrast and extra protein.
- Corn kernels: Sweet pops of corn balance the heat and give the soup a Tex-Mex soul.
- Diced tomatoes: The backbone of the broth, they break down just enough to thicken everything naturally.
- Diced tomatoes with green chilies: This is where the magic happens, the chilies add a gentle heat that builds without overwhelming.
- Chicken broth: Keeps everything soupy and flavorful, I prefer low sodium so I can control the salt myself.
- Taco seasoning: The shortcut that delivers big flavor, though you can make your own if you're feeling ambitious.
- Ground cumin: Earthy and warm, it deepens the flavor and makes the soup taste like it simmered for hours.
- Smoked paprika: A subtle smokiness that reminds me of a campfire, it's optional but I never skip it.
- Chili powder: Adds another layer of warmth, I go easy because the tomatoes with chilies already bring heat.
- Salt and black pepper: Season to taste at the end, every pot needs a different amount depending on your broth and toppings.
Instructions
- Brown the beef:
- In a large pot over medium heat, break up the ground beef with a spoon and cook until no pink remains, letting it get a little crispy on the edges for extra flavor. Drain the fat if it looks greasy, but a little is fine.
- Sauté the vegetables:
- Toss in the diced onion, red bell pepper, and minced garlic, stirring them around for 3 to 4 minutes until they soften and the garlic smells toasty. The pan will sizzle and steam a bit, that's exactly what you want.
- Bloom the spices:
- Sprinkle in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper, stirring constantly for about a minute. This wakes up the spices and coats the beef and veggies in all that warmth.
- Add the canned goods and broth:
- Pour in the black beans, kidney beans, corn, both cans of tomatoes, and the chicken broth, then stir everything together until it looks like a chunky, colorful soup. It might seem like a lot of liquid at first, but it all comes together.
- Simmer:
- Bring the pot to a gentle simmer, then turn the heat down to low and let it cook uncovered for 20 to 25 minutes, stirring now and then. The flavors will meld and the broth will thicken just enough to coat a spoon.
- Taste and adjust:
- Grab a spoonful, blow on it, and taste it like you mean it, then add more salt, pepper, or chili powder if it needs a boost. This is your chance to make it exactly how you like it.
- Serve:
- Ladle the soup into bowls and set out all your favorite toppings, letting everyone build their own perfect bowl. The toppings are half the fun, so don't be shy.
Pin it One winter night, I made a double batch of this soup and brought it to a friend who'd just had a baby. She texted me later saying she'd eaten three bowls standing at the counter because sitting down felt like too much work. That's when I realized this soup wasn't just easy to make, it was easy to receive, the kind of thing that feels like a hug when you're too tired to ask for one. Food like this doesn't need an occasion, it just needs to show up when it matters.
How to Make It Your Own
I've made this soup with ground turkey when I wanted something lighter, and with an extra can of beans when I wanted to skip the meat entirely. You can swap in fire-roasted tomatoes for a smokier vibe, or toss in a diced jalapeño with the bell pepper if you like things spicy from the start. Once, I added a handful of chopped kale in the last five minutes and it wilted right in, adding color and a little earthiness that surprised me in the best way. The base is so forgiving that you can riff on it without worrying, it always comes back together.
Topping Bar Ideas
Setting out a spread of toppings turns this into an event, even on a weeknight. I like to put out shredded cheddar, sour cream, sliced green onions, chopped cilantro, and crushed tortilla chips in little bowls so everyone can build their own masterpiece. Lime wedges are a must, a good squeeze of lime brightens everything and makes the flavors pop. Sometimes I'll add sliced radishes or diced avocado if I have them, and jalapeños for anyone who wants the heat. It's one of those meals where the toppings do as much work as the soup itself.
Storage and Reheating
This soup keeps in the fridge for up to four days, and honestly, it tastes better on day two when the spices have had time to really settle in. I reheat it gently on the stove over low heat, adding a splash of broth if it's thickened up too much overnight. For freezing, let it cool completely, then portion it into containers and freeze for up to three months. When you're ready to eat it, thaw it in the fridge overnight and warm it up slowly, it'll taste like you just made it.
- Store leftovers in an airtight container and keep toppings separate so they stay fresh and crunchy.
- Reheat individual portions in the microwave for a quick lunch, just stir halfway through so it heats evenly.
- If freezing, leave a little space at the top of the container because the soup will expand as it freezes.
Pin it This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory and always delivers. Whether it's a cold night, a crowd to feed, or just a craving for something warm and easy, it's there, ready to go.
Recipe FAQ
- → Can I make this soup in a slow cooker?
Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- → How do I make this vegetarian?
Simply omit the ground beef and add an extra can of beans or substitute with plant-based crumbles. Use vegetable broth instead of chicken broth.
- → Can I freeze taco soup?
Absolutely! Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What can I use instead of ground beef?
Ground turkey, chicken, or pork work wonderfully. You can also use shredded rotisserie chicken for a quicker version.
- → How can I adjust the spice level?
Use mild or hot diced tomatoes with chilies depending on preference. Add fresh or pickled jalapeños for extra heat, or stir in a dash of hot sauce.
- → What are the best toppings for taco soup?
Shredded cheddar cheese, sour cream, avocado slices, fresh cilantro, lime wedges, and crunchy tortilla strips are all excellent choices.