Viral Best Taco Soup
This taco soup recipe delivers warm, comforting flavors with minimal effort. Packed with ground beef, beans, corn, and a blend of spices, it's a hearty and customizable meal perfect for busy weeknights. Top with your favorite taco fixings for a complete and satisfying experience.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Can opener
- Ladle
- Bowls
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 1 packet taco seasoning
- 4 cups beef broth
- 1 jalapeño, seeded and minced optional
- 2 tablespoons chili powder for homemade taco seasoning
- 1 teaspoon ground cumin for homemade taco seasoning
- 1 teaspoon paprika for homemade taco seasoning
- ½ teaspoon garlic powder for homemade taco seasoning
- ½ teaspoon onion powder for homemade taco seasoning
- ¼ teaspoon dried oregano for homemade taco seasoning
- ¼ teaspoon cayenne pepper optional, for homemade taco seasoning
- ¼ teaspoon salt for homemade taco seasoning
- ¼ teaspoon black pepper for homemade taco seasoning
- Shredded cheddar cheese for topping
- Sour cream for topping
- Tortilla chips, crushed for topping
- Diced avocado for topping
- Chopped cilantro for topping
- Diced red onion for topping
- Hot sauce for topping
- Lime wedges for topping
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes.
- If using a jalapeño, add it now and cook for another minute.
- Stir in the black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, taco seasoning, and ranch dressing mix. Mix well to combine.
- Pour in the beef broth. Bring the mixture to a boil, then reduce heat and simmer for at least 15 minutes, or up to 30 minutes for even better flavor.
- Ladle the taco soup into bowls.
- Top with your favorite toppings such as shredded cheese, sour cream, crushed tortilla chips, avocado, cilantro, and red onion. Serve with a squeeze of lime juice.
Notes
For a spicier soup, add cayenne pepper or hot sauce to taste. This soup can easily be made in a slow cooker: brown the ground beef and add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Taco soup can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. For best results, cool completely before storing. Add toppings just before serving. For a vegetarian option, replace ground beef with an extra can of beans or vegetarian crumbles.