Taco soup is a classic soup full of ground beef, beans, tomatoes, and salsa. If you like chili, then you’ll love this soup. 🥘 You can make everything in one large pot, so cleanup time is a breeze!
This soup is great to serve to a crowd, and having customized toppings makes it a lot more fun to cater to different tastes. My version of this soup has brown sugar, sauteed garlic and onion, rinsed beans, filtered water, and eight spices to give it a real Tex-Mex taste. If you want to increase the heat, add chilies and jalapenos. 🌶
Tex-Mex Taco Soup
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Prep Time: 35 minutes -
Cook Time: 45 minutes
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Total Time: 1 hour 20 minutes
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Yield: 12 servings
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Taco soup is a classic soup that combines ground beef, salsa, corn, onions, and eight spices. Top it off with green onion, cheese, cilantro, and jalapenos for a Tex-Mex kick.
Ingredients
- 2.25 pounds ground beef
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 15-ounce cans black beans, rinsed well
- 2 15-ounce cans chili beans, rinsed well
- 1 15-ounce can whole kernel corn, rinsed well (optional)
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can diced tomatoes
- 1 24-ounce jar of salsa
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 1/2 cumin
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 3 cups filtered water, plus more if necessary
For Serving (Optional)
- good sprinkling of extra sharp cheddar
- good sprinkling of green onion
- 3 to 5 yellow corn chips per bowl
- 1 jalapeno pepper, sliced into coins
- Fresh cilantro
Instructions
- In a large soup pot, brown the ground beef, stirring occasionally.
- Using a large colander, drain the fat from the beef into a medium sized bowl.
- Saute the chopped onion in a couple tablespoons of the beef grease for a few minutes, then add the minced garlic.
- Return the cooked beef to the pot. Add all of the spices and give it a stir.
- Add one can of crushed tomatoes, one can of diced tomatoes, a jar of salsa, and the brown sugar then stir well.
- Rinse the chili beans and black beans well before adding them to the pot of soup.
- Add 1 can of corn, and three cups of filtered water.
- Stir well and cover the pot. Bring to a boil, then simmer for 30 minutes. Taste the soup. Adjust seasonings and add more water if necessary. Cook for another 15 minutes.
- Serve warm with a selection of Tex-Mex toppings.
Notes
- There are many toppings you can use to customize this soup. Some ideas are fresh cilantro, sour cream, black olives, yellow corn chips, grated cheese, salsa, jalapenos, chili peppers, green onion, shredded lettuce, and lime wedges.
- Please remember to rinse your beans well before adding to the soup. This helps reduce the sodium content.
- The beans in this recipe can be substituted for other beans like kidney, cannelli, pinto, etc.
- If you are vegetarian or looking for a meatless meal, just increase the amount of beans.
- Use shredded chicken or ground turkey as a substitute for the ground beef.