Taco Soup

The first time my neighbor brought this over during a snowstorm, I ate three bowls standing at the counter. Something about that combination of seasoned beef, beans, and corn just works on a level that feels like comfort food but tastes like a party.

My sister-in-law accidentally used hot Rotel instead of mild one Thanksgiving, and while my uncle was reaching for milk, the rest of us were going back for seconds. Now we keep a spare can of the hot stuff specifically for the brave souls at the table.

Ingredients

• 1 lb ground beef: I drain most of the fat but keep a little for flavor, or use lean beef if you prefer
• 1 medium onion and 1 red bell pepper, diced: The red pepper adds sweetness that balances the spices beautifully
• 2 cloves garlic, minced: Fresh garlic makes a difference here, jarred garlic can taste a bit metallic in soup
• 1 can each of black beans, kidney beans, and corn, all drained: Rinse the beans to remove the canning liquid which can be salty
• 1 can diced tomatoes and 1 can Rotel: The Rotel is non-negotiable for that authentic taco flavor
• 4 cups chicken broth: Low-sodium broth lets you control the salt level
• 2 tbsp taco seasoning plus extra cumin, smoked paprika, and chili powder: The extra spices build layers beyond just taco seasoning

Instructions

Brown the beef:

Cook ground beef in a large pot over medium heat, breaking it up with a spoon until no pink remains. Drain excess fat if there is a lot.

Soften the vegetables:

Add the diced onion, red bell pepper, and minced garlic to the pot. Sauté for 3 to 4 minutes until the vegetables are fragrant and softened.

Bloom the spices:

Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until the spices become fragrant.

Add everything else:

Pour in both cans of tomatoes, the beans, corn, and chicken broth. Stir well to combine all ingredients.

Simmer together:

Bring the soup to a simmer, then reduce heat to low. Cook uncovered for 20 to 25 minutes, stirring occasionally.

Season and serve:

Taste and adjust salt and pepper as needed. Ladle hot into bowls and let everyone add their own toppings.

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This has become our go-to after soccer games and滑雪 trips because it feeds a crowd without any fuss. Last week my daughter asked if we could have taco soup for her birthday dinner instead of cake.

Making It Your Own

Skip the beef entirely and add an extra can of pinto beans for a vegetarian version that still feels substantial. Ground turkey works beautifully too and keeps things lighter.

Toppings That Matter

The toppings transform this from soup into a complete meal. crushed tortilla chips add crunch, cilantro brings freshness, and a squeeze of lime cuts through the richness.

Serving Suggestions

This soup is a meal on its own but cornbread or crusty bread never hurts. Set up a toppings bar and let people build their own bowls.

• Keep toppings cold until serving time
• Warm your bowls in the oven for extra coziness
• Have extra limes on hand for squeezing

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Grab a spoon and gather your people. Some recipes feed you, but this one feeds everyone around your table.

Recipe Q&A

→ Can I make this soup vegetarian?

Absolutely. To prepare a vegetarian version, simply omit the ground beef and consider adding an extra can of beans, such as pinto or cannellini, for added heartiness. You could also use a plant-based ground meat substitute.

→ What are some recommended toppings?

Enhance your bowl with classic additions like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced jalapeños for a kick, fresh cilantro, or crunchy tortilla chips. Lime wedges are great for a final zesty squeeze.

→ How can I adjust the spice level?

You can control the heat by choosing mild or hot diced tomatoes with green chilies. For more warmth, add extra chili powder, a pinch of cayenne pepper, or serve with fresh sliced jalapeños. To reduce heat, use regular diced tomatoes and less chili powder.

→ Can I use a different type of meat?

Yes, ground turkey or ground chicken are excellent leaner alternatives to ground beef. Just ensure they are fully cooked and drained before proceeding with the rest of the steps.

→ How long does this soup last as leftovers?

This soup stores beautifully. When refrigerated in an airtight container, it will remain fresh for 3-4 days. Many find the flavors deepen and improve overnight, making it a great make-ahead meal.

→ What tools are essential for making this?

You'll primarily need a large pot or Dutch oven for cooking, a wooden spoon or spatula for stirring, and a cutting board and knife for preparing vegetables. A can opener and ladle will also be helpful.