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. 🌶

Pro Tips

• 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!

Tex-Mex Taco Soup

---

• Author: Brooke
• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings
• Category: Dinner
• Method: Boiled
• Cuisine: Mexican

Print Recipe

Pin Recipe

Description

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.

---

Ingredients

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

---

Instructions

1. Brown the ground beef over medium heat in a large soup pot, stirring occasionally.
2. Pour the ground beef into a colander set over a medium-sized bowl to drain off the fat.
3. 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.
4. Stir in the cooked ground beef, spices, canned tomatoes, salsa, and brown sugar.
5. 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.
6. 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.

Notes

• 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

Save

Save

Save

Save

Save

Save

Save

Save

Save