Hearty Beef and Bean Taco Soup (Printable)

Flavorful Tex-Mex soup with seasoned beef, beans, corn, and zesty spices—ideal for game day or family dinners.

# What You'll Need:

→ 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 (15 ounce) can black beans, drained and rinsed
06 - 1 (15 ounce) can kidney beans, drained and rinsed
07 - 1 (15 ounce) can corn kernels, drained
08 - 1 (14.5 ounce) can diced tomatoes
09 - 1 (10 ounce) can diced tomatoes with green chilies
10 - 4 cups chicken broth

→ Spices & 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 Make It:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to combine.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with your favorite toppings.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is a breeze and you can actually enjoy your own gathering.
  • It tastes even better the second day, which means leftovers become the highlight of your week.
  • You can tweak the heat and toppings to make it yours, whether you like it mild or mouth-on-fire spicy.
  • It's hearty enough to be a full meal but light enough that you won't feel like you need a nap afterward.
02 -
  • Drain the beans and rinse them well, or the soup will taste metallic and the texture will be slimy instead of hearty.
  • Don't skip blooming the spices in the pot before adding liquid, it makes the difference between flat flavor and something that tastes like you know what you're doing.
  • If the soup is too thick after simmering, add a splash more broth or water, and if it's too thin, let it simmer a few extra minutes uncovered.
03 -
  • Use fire-roasted diced tomatoes if you can find them, the subtle char adds a layer of flavor that makes people wonder what you did differently.
  • If you like it spicy, throw in a diced jalapeño with the bell pepper or use hot Rotel instead of mild, and don't be shy with the chili powder.
  • Crush the tortilla chips right before serving so they stay crunchy, nobody wants soggy chips floating in their soup.
  • Taste the soup after simmering and add a tiny pinch of sugar if the tomatoes taste too acidic, it balances everything without making it sweet.
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