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. 🌶
- Change up the beans to your taste by using kidney beans, cannellini, pinto, or some other kind.
- Rinse the beans before you add them to the soup to reduce the sodium content.
- Make this vegetarian by increasing the amount of beans.
- Try shredded chicken or ground turkey as substitutes for ground beef.
- Customize the toppings. Garnishes like sour cream, black olives, salsa, chili peppers, shredded lettuce, and lime wedges are tasty additions.
These quick and hearty soups will be a wonderful weeknight dinner.
- Lentil Stew with Kielbasa Sausage: this 1-hour soup tastes wonderful with a slice of fresh bread.
- Healthy Kale & Quinoa Stew: a colorful vegetarian soup packed with carrots, beans, and veggies.
- Low Carb Crab Soup: this soup is so simple and fast, you can make it whenever you crave seafood.
Did you make this Tex-Mex taco soup? We’d love to hear how you enjoyed it!Print
Tex-Mex taco soup is an easy stove top dinner that is quick to throw together. This simple recipe uses ground beef, beans, and tomatoes to make a comfort food soup that’s perfect for weeknight meals. Garnish with corn tortilla chips, sour cream, and sliced jalapenos.
For the Soup
- 2.25 pounds ground beef
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 15-ounce cans black beans, drained and rinsed
- 2 15-ounce cans chili beans, drained and rinsed
- 15-ounce can whole kernel corn, drained and rinsed (optional)
- 28-ounce can crushed tomatoes
- 28-ounce can diced tomatoes
- 24-ounce jar of salsa
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons dried oregano leaves
- 1 1/2 ground cumin
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 3 cups water (plus more if necessary)
For the Garnish
- extra sharp cheddar cheese, grated
- green onion, sliced
- 1 jalapeno pepper, sliced
- Fresh cilantro
- Tortilla chips
- Brown the ground beef over medium heat in a large soup pot, stirring occasionally.
- Pour the ground beef into a colander set over a medium-sized bowl to drain off the fat.
- Put a couple tablespoons of the beef grease back into the pot, then saute the chopped onion for a few minutes. Add the minced garlic and cook for a minute more.
- Stir in the cooked ground beef, spices, canned tomatoes, salsa, and brown sugar.
- Drain and rinse the chili beans, black beans, and corn, then add them to the soup. Pour in three cups of water, stir well, and cover the pot.
- Bring to a boil, then simmer for 30 minutes. Adjust the seasonings if necessary, then cook for another 15 minutes. Serve warm with a selection of Tex-Mex toppings.
- Feel free to customize your toppings. Sour cream, black olives, salsa, chili peppers, shredded lettuce, and lime wedges are some other tasty additions.
- Rinsing the beans before adding them to the soup will reduce the sodium content.
- Substitute the beans in this recipe with kidney beans, cannellini, 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.
Keywords: quick and easy, homemade, Mexican