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Taco Soup Recipe

My taco soup recipe is the perfect lazy dinner! There's minimal prep work involved (only 10 minutes!) and SO much flavor, especially if you use my homemade seasoning. Recipe includes a how-to video!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings (about 1 ⅓ cup per serving, recipe makes about 8 cups of soup)
Calories: 440 kcal
Course: Main Course , Soup , Dinner
Cuisine: American

Ingredients

Spice blend
  • 1 1 Tablespoon chili powder
  • 1 1 teaspoon ancho chili powder
  • 1 1 teaspoon ground cumin
  • 1 1 teaspoon smoked paprika
  • ½ ½ teaspoon onion powder
  • ½ ½ teaspoon garlic powder
  • 1 1 teaspoon table salt
  • ¼ ¼ teaspoon ground black pepper
  • ¼ ¼ teaspoon oregano
  • ⅛ ⅛ teaspoon cayenne pepper
Soup
  • 1 1 Tablespoon cooking oil I use avocado
  • 1 1 medium onion diced (about 1 cup/200g)
  • 2 2 teaspoons minced garlic 
  • 1 1 lb ground beef 453g
  • Spice blend from above
  • 1 ½ 1 ½ Tablespoons tomato paste
  • 2 15- 2 15- oz cans fire roasted diced tomatoes undrained (2 425g cans)
  • 1 15- 1 15- oz can black beans drained and rinsed (425g)
  • 1 15- 1 15- oz can pinto beans drained and rinsed (425g)
  • 1 11- 1 11- oz can Mexican style corn drained (or 1 heaping cup frozen corn) (311g)
  • 7 7 oz diced green chiles undrained (198g)
  • 3 3 cups beef broth 710ml

Instructions

    Cup of Yum
  1. Measure out spices and whisk together. Set aside.
  2. In a large soup pot or Dutch oven, heat oil over medium heat.
  3. Once oil is shimmering, add onion and cook until softened (about 5 minutes).
  4. Add garlic and cook until fragrant (about 30 seconds).
  5. Add beef and cook, crumbling, until mostly browned. If needed, drain excess grease from the pot.
  6. Sprinkle the spice blend over the meat and add tomato paste. Stir until the spices are well incorporated/absorbed and the tomato paste is deepened in color (about 60 seconds).
  7. Add all remaining ingredients (tomatoes, beans, corn, chiles, and beef broth) and stir well.
  8. Bring to a boil, then reduce heat and simmer for 30 minutes before serving with favorite toppings (we like crushed corn chips, sour cream, cilantro, avocado, etc.)

Notes

  • Feel free to substitute ground turkey or ground chicken for the ground beef.
  • Store in an airtight container in the refrigerator for up to 4 days. This soup freezes well, store in an airtight container in the freezer for up to several months.

Nutrition Information

Serving 1serving Calories 440kcal (22%) Carbohydrates 41g (14%) Protein 25g (50%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 54mg (18%) Sodium 1786mg (74%) Potassium 939mg (27%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 1109IU (22%) Vitamin C 19mg (21%) Calcium 140mg (14%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings (about 1 ⅓ cup per serving, recipe makes about 8 cups of soup)

Amount Per Serving

Calories 440

% Daily Value*

Serving 1serving
Calories 440kcal 22%
Carbohydrates 41g 14%
Protein 25g 50%
Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 1786mg 74%
Potassium 939mg 20%
Fiber 11g 44%
Sugar 4g 8%
Vitamin A 1109IU 22%
Vitamin C 19mg 21%
Calcium 140mg 14%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.