Taco Soup

Jennifer H


This is a hearty, warming weeknight dinner. Or make it on a Sunday and you have lunches for the week. It freezes well, so you might consider doubling your batch for future dinners. You can decide how zippy you want it by adding red pepper flakes or your favorite fresh peppers.

Adapted from cooksmarts.com.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 4
    cloves garlic, minced
  • 1
    yellow onion, diced
  • 1
    green pepper, diced
  • 1 lb
    lean ground beef (93/7)
  • 1 tsp
    garlic powder
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 tsp
    mexican oregano
  • 1 tsp
    chili powder
  • 1/2 tsp
  • 1 tsp
  • 15 oz
    can tomato sauce
  • 15 oz
    can diced tomatoes
  • 3 c
  • 8 1/2 oz
    can corn
  • 15 oz
    can black beans, drained but not rinsed
  • 1 c
    shredded cheddar cheese
  • 1
    avacado, diced
  • ·
    sour cream
  • ·
    fresh ciliantro, roughly chopped

How to Make Taco Soup


  1. Heat a large pot or Dutch oven, pour a little olive oil and add garlic, onion and green peppers. Cook until the onion is barely translucent.
  2. Add the ground beef and spices. Cook about 5-6 minutes, or until the beef is just about done.
  3. Add tomato sauce, diced tomatoes and water. Cover and bring to a boil, then crack the lid, reduce heat and simmer 15 minutes.
  4. Add the corn and black beans. Cook another 5 minutes or just enough to warm them through.
  5. Ladle into bowls. Top with shredded cheese, sour cream, avocado and fresh cilantro.

Printable Recipe Card

About Taco Soup

Course/Dish: Beef Soups Chili
Main Ingredient: Vegetable
Regional Style: Mexican

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