Bold and Hearty Taco Soup is a filling bowl bursting with flavors you love from your favorite tacos. It’s packed with seasoned ground beef, beans, tomatoes, and a mix of spices that give it a lively kick. The textures range from tender meat to soft beans, all swimming in a rich and tasty broth that feels just right on any day.
I really enjoy making this soup when I want something that feels like a full meal but is quick and easy to put together. What I love is how you can adjust the heat to your liking by adding a bit more chili powder or some fresh jalapeños. It’s also great because everyone tends to love it, even picky eaters, since the flavors are familiar but comforting.
My favorite way to serve this soup is with a big handful of crunchy tortilla chips on top and a dollop of sour cream. Sometimes I add shredded cheese and a squeeze of fresh lime for a little extra zing. This soup always makes me feel cozy and ready to share good conversation around the table with friends or family.
Key Ingredients & Substitutions
Ground Beef: This is the main protein and adds heartiness. For a lighter option, try ground turkey or chicken. For a vegetarian version, use plant-based crumbles or extra beans.
Beans: Black beans and kidney beans add texture and protein. You can swap kidney beans for pinto beans or chickpeas depending on what you have.
Tomatoes & Tomato Paste: They create the rich base. If you can’t find tomato paste, you can simmer canned tomatoes a bit longer to thicken the soup.
Spices: Chili powder, cumin, and smoked paprika give that classic taco flavor. If you don’t have smoked paprika, regular paprika works fine but adds less smokiness.
Beef Broth: This makes the soup flavorful and rich. Vegetable broth works well too if you want a lighter or vegetarian soup.
How Do I Get the Best Flavor From the Spices?
To bring out the full taste of the spices, you want to ‘toast’ them in the pot a bit. After browning the meat and softening onions, sprinkle in the spices and cook for about 1 minute while stirring. This step makes the flavors much stronger and prevents raw spice taste.
- Use medium heat so spices don’t burn but heat enough to release their oils.
- Stir continuously to coat the meat and onions evenly.
- Follow immediately by adding liquids so the spices don’t stick to the bottom and burn.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one vessel.
- Wooden spoon – great for stirring without scratching your pot.
- Can opener – essential for opening all those canned beans, tomatoes, and corn.
- Measuring spoons – help you add just the right amount of spices for balanced flavor.
- Knife and cutting board – for chopping onions, garlic, and optional jalapeños fresh and safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup.
- Add black olives or diced green chiles for a little extra tang and depth.
- Mix in shredded cheese like pepper jack or Monterey jack instead of cheddar for a milder, creamier touch.
- Stir in a cup of cooked quinoa or rice near the end to make the soup even heartier and filling.
Bold And Hearty Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 2 tbsp tomato paste
Seasonings and Extras:
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: 1 fresh jalapeño, sliced (for garnish and extra heat)
- Tortilla chips (for serving)
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and approximately 30 minutes to cook and simmer, making a total of around 40 minutes from start to finish. It’s quick enough for a weeknight dinner yet rich and hearty for satisfying your appetite!
Step-by-Step Instructions:
1. Brown the Meat and Sauté the Veggies:
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat. Then add diced onion and minced garlic, cooking until the onions soften and become translucent (about 3-4 minutes).
2. Add the Spices:
Sprinkle in chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper. Stir well and cook for about 1 minute to toast the spices and release their flavors—this step really makes the soup taste bold!
3. Incorporate Beans, Tomatoes, and Broth:
Pour in the black beans, kidney beans, corn, diced tomatoes (with juice), tomato sauce, tomato paste, and beef broth. Stir everything together thoroughly.
4. Simmer the Soup:
Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 25 to 30 minutes. This allows the flavors to meld and the soup to thicken slightly. Stir occasionally to prevent sticking.
5. Final Seasoning and Serving:
Taste the soup and adjust seasoning by adding more salt, pepper, or chili powder if you want it spicier. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños for a kick, and crunchy tortilla chips. Serve lime wedges on the side for a fresh squeeze of brightness.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents excess moisture from making the soup watery.
Can I Make Taco Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Do I Make This Soup Vegetarian?
Simply skip the ground beef and use vegetable broth instead of beef broth. You can add extra beans or even lentils for protein, and perhaps toss in some diced bell peppers or zucchini for more veggies.
What’s the Best Way to Store Leftovers?
Keep leftover soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
