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–+ servings
Beef Taco Soup

Savor Every Spoonful of Hearty Beef Taco Soup

Enjoy a delicious and comforting Beef Taco Soup ready in 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mexican
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil For sautéing the meat and vegetables
  • 1 pound Ground Beef Can be replaced with ground turkey or plant-based meat
  • 1 Onion Can use shallots or leeks
  • 1 Jalapeño Pepper Can omit for a milder soup or substitute with a bell pepper
  • 3 Garlic Minced is best for intensity
  • 1 teaspoon Paprika Use smoked paprika for deeper flavor if desired
  • 1 teaspoon Ground Cumin Can substitute with taco seasoning
  • Crushed Red Pepper Optional for additional heat
  • 1 14.5-ounce can Crushed Tomatoes Can use diced tomatoes or tomato sauce
  • 4 cups Beef Broth Vegetable broth works for a vegetarian version
  • Salt For seasoning, adjust to taste
  • Black Pepper For seasoning, adjust to taste
  • 1 can Black Beans Any beans can be used
  • 1 cup Frozen Corn Fresh corn can be substituted if in season
For the Toppings
  • Tortilla Chips/Strips Corn tortillas are a fine alternative
  • Fresh Cilantro Can be omitted if not available
  • 1 Lime A must-have for freshness
  • Sour Cream/Greek Yogurt Use dairy-free alternatives if needed
  • 1 Avocado Can use guacamole instead
  • Shredded Cheddar Cheese Simply omit for a dairy-free version

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat for 1-2 minutes.
  2. Add 1 diced onion and 1 chopped jalapeño, stirring frequently for 5 minutes until softened.
  3. Stir in 3 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon ground cumin, and optional crushed red pepper. Sauté for 1 minute.
  4. Add 1 pound of ground beef, breaking it apart. Cook for 5 to 7 minutes until browned.
  5. Stir in 1 can of crushed tomatoes, 4 cups of beef broth, and season with salt and black pepper. Simmer for 5 minutes.
  6. Fold in 1 can of black beans and 1 cup of frozen corn. Cook for an additional 10 minutes.
  7. Ladle the soup into bowls and top with tortilla chips, fresh cilantro, lime, sour cream, avocado, and shredded cheddar cheese. Serve immediately.

Nutrition

Serving: 1bowlCalories: 365kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 3.5mg

Notes

Adjust heat levels by varying jalapeño or crushed red pepper; store leftovers in an airtight container for up to 3 days.

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