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Beef Taco Soup

Flavorful Beef Taco Soup for Cozy Nights at Home

This Beef Taco Soup is a hearty, gluten-free dish, perfect for cozy nights and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil substitute with vegetable oil if needed
  • 1 pound ground beef can be swapped with turkey or a plant-based alternative
  • 1 onion diced, shallots make a great alternative
  • 1 jalapeño pepper minced, omit for milder soup
  • 3 garlic cloves minced, or 1 teaspoon garlic powder
  • 1 teaspoon paprika smoked paprika amplifies flavor
  • 1 teaspoon ground cumin essential for taco flavor
  • ½ teaspoon crushed red pepper adjust based on spice preference
  • 28 ounces crushed tomatoes can substitute with diced tomatoes
  • 4 cups beef broth vegetable broth can be used for a lighter version
  • salt to taste
  • black pepper to taste
  • 1 can black beans drained, can substitute with kidney beans
  • 1 cup frozen corn fresh corn is a delightful alternative
For the Toppings
  • tortilla chips healthier baked chips are a great option
  • fresh cilantro omit if not preferred
  • lime for garnish
  • sour cream or Greek yogurt use dairy-free alternatives if desired
  • avocado can use guacamole if allergic
  • shredded cheddar cheese look for dairy-free cheese if preferred

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 1 minced jalapeño pepper; sauté for about 3-4 minutes until the onion is translucent and soft.
  2. Increase the heat and add 1 pound of ground beef with 3 minced garlic cloves. Cook for about 5-7 minutes until browned and crispy.
  3. Stir in 1 teaspoon of paprika, 1 teaspoon of ground cumin, and ½ teaspoon of crushed red pepper. Cook for an additional minute.
  4. Pour in one 28-ounce can of crushed tomatoes and 4 cups of beef broth. Season with salt and black pepper to taste, then mix and bring to a gentle simmer for about 5 minutes.
  5. Stir in one can of drained black beans and 1 cup of frozen corn. Allow to simmer for an additional 10-15 minutes.
  6. Ladle the soup into bowls and garnish with tortilla chips, fresh cilantro, wedges of lime, shredded cheddar cheese, avocado, and sour cream. Serve warm.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 20mg

Notes

Taste and adjust seasoning as you cook. A splash of lime can elevate the soup significantly.

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