Hearty Tex-Mex Taco Soup (Printable)

Flavorful Tex-Mex soup with seasoned beef, beans, corn, and zesty toppings—ready in 45 minutes for any occasion.

# What You Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Canned Goods

05 - 1 can (15 ounces) black beans, drained and rinsed
06 - 1 can (15 ounces) kidney beans, drained and rinsed
07 - 1 can (15 ounces) corn kernels, drained
08 - 1 can (14.5 ounces) diced tomatoes
09 - 1 can (10 ounces) diced tomatoes with green chilies
10 - 4 cups chicken broth

→ Spices and Seasonings

11 - 2 tablespoons taco seasoning
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon chili powder
15 - Salt and black pepper to taste

→ Optional Toppings

16 - Shredded cheddar cheese
17 - Sour cream
18 - Sliced jalapeños
19 - Chopped cilantro
20 - Sliced green onions
21 - Crushed tortilla chips or strips
22 - Lime wedges

# Directions:

01 - In a large pot or Dutch oven over medium heat, brown the ground beef until cooked through, breaking it up with a spoon. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and garlic. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute to bloom the spices.
04 - Add black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir well to combine.
05 - Bring the soup to a simmer. Reduce heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with your favorite toppings.

# Expert Advice:

01 -
  • Everything goes into one pot, which means less cleanup and more time to relax while it simmers.
  • The flavors deepen as it sits, so leftovers taste even richer the second day.
  • You can customize the heat level and toppings to suit picky eaters or spice lovers at the same table.
  • It's filling enough to be a full meal but light enough that you don't feel weighed down afterward.
02 -
  • Don't skip draining and rinsing the canned beans, or the soup will taste tinny and the texture will be slimy.
  • Blooming the spices in the hot pot before adding liquid is what makes the flavor rich instead of flat.
  • If the soup tastes a little dull after simmering, a squeeze of fresh lime juice right before serving brightens everything up.
03 -
  • Use a mix of beans for more interesting texture, and don't be afraid to try pinto or white beans if that's what you have.
  • If you want smokier flavor without adding heat, use fire-roasted diced tomatoes instead of regular.
  • Let the soup rest for 10 minutes off the heat before serving so the flavors settle and the temperature evens out.
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