Taco Soup

The smell of taco seasoning hitting hot beef always takes me back to snowy January nights when my college roommate would whip up this massive pot. We had barely any budget and even less cooking skill, but somehow this soup felt like a feast. The whole dorm would follow that spicy aroma right to our door. Now I make it for my own family, and those first spoonfuls still taste like warmth and comfort.

Last Super Bowl, I accidentally made triple the amount because I misread the recipe. Best mistake ever. My neighbors came over with bowls, and we ended up watching the game from my kitchen island, spoons in hand. Now they text me weeks in advance asking if the soup is making an appearance.

Ingredients

• Ground beef: The fat here carries all those taco spices deep into every spoonful
• Onion, red bell pepper, garlic: These three form the aromatic base that makes your kitchen smell incredible
• Black beans and kidney beans: The protein powerhouses that make this soup genuinely filling
• Corn: Adds little bursts of sweetness that balance the heat perfectly
• Diced tomatoes and Rotel: Rotel is nonnegotiable, its the secret ingredient that gives it that restaurant quality depth
• Chicken broth: The liquid gold that ties everything together into a cohesive soup
• Taco seasoning, cumin, smoked paprika, chili powder: This spice blend creates layers of flavor, with smoked paprika adding that subtle earthy undertone

Instructions

Brown the beef:

Cook the ground beef in a large pot over medium heat, breaking it apart with your spoon until its no longer pink, then drain any excess fat

Sauté the vegetables:

Add the diced onion, red bell pepper, and minced garlic to the pot and cook for 3 to 4 minutes until theyre soft and fragrant

Bloom the spices:

Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper, letting them cook for just 1 minute until theyre incredibly aromatic

Add everything else:

Pour in both types of beans, the corn, both cans of tomatoes, and the chicken broth, stirring until its all well combined

Simmer and develop:

Bring the soup to a gentle bubble, then lower the heat and let it simmer uncovered for 20 to 25 minutes, stirring occasionally

Season and serve:

Taste the soup and adjust any seasonings, then ladle into bowls and let everyone pile on their favorite toppings

Save

My daughter declared this her official birthday meal when she turned seven, requesting it instead of cake. We now celebrate with the soup first, followed by cupcakes, and honestly, no one complains about the combination.

Make It Your Own

Swap the ground beef for turkey or chicken if you want something lighter. I once used a plant based crumble when my brother brought his vegetarian girlfriend over, and honestly, no one noticed the difference until I mentioned it.

The Toppings Make It

Set up a toppings bar and let people go wild. My dad puts crushed Doritos on his, which I initially judged, then tried, then sheepishly admitted was genius. The crunch against the hot soup is something special.

Storage And Reheating

This soup keeps beautifully in the refrigerator for up to five days, and it freezes well for those emergency meal prep moments. The flavors actually marry and deepen overnight, so some nights I intentionally make it just to have leftovers for lunch the next day.

• Let the soup cool completely before transferring to airtight containers
• When reheating, add a splash of broth if it seems too thick
• Freeze in individual portions for quick work lunches

Save

Theres something genuinely magical about a soup that feels like a party in a bowl. Hope it becomes a regular rotation in your kitchen too.

Recipe FAQs

→ Can I make this soup vegetarian?

Absolutely! To prepare a vegetarian version, simply omit the ground beef entirely. You can compensate by adding an extra can of your favorite beans, such as pinto or cannellini, to maintain its hearty texture and nutritional value.

→ What other meats can I use?

While ground beef is traditional, this soup is very versatile. You can easily substitute it with ground turkey or ground chicken for a leaner option. Ensure any alternative ground meat is cooked through and drained of excess fat before proceeding with the rest of the steps.

→ How can I adjust the spice level?

The spice level is easily customizable. For a milder soup, use plain diced tomatoes instead of diced tomatoes with green chilies, and reduce the amount of chili powder. For more heat, choose hot diced tomatoes with green chilies or add a pinch of cayenne pepper, and include sliced jalapeños as a topping.

→ What are the best toppings to serve with this?

A wide array of toppings elevates the experience. Popular choices include shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, sliced jalapeños, fresh chopped cilantro, green onions, and crushed tortilla chips or strips for crunch. Lime wedges add a bright, zesty finish.

→ Can this be prepared in advance or are leftovers good?

This soup is fantastic for meal prepping! It reheats beautifully, and many find that the flavors deepen and meld even more after a day or two in the refrigerator. Store it in an airtight container for up to 3-4 days for optimal taste.

→ What kind of beans are typically included?

The common bean combination for this flavorful soup includes black beans and kidney beans, both drained and rinsed. These contribute to the soup's hearty texture and robust flavor profile. Feel free to experiment with pinto beans or other varieties if you prefer.