The Best Taco Soup With Beef – An Easy, Weeknight Favorite

Taco Soup With Beef is the kind of cozy, no-fuss meal that hits the spot any night of the week. It brings all the flavor of tacos into one comforting bowl, with juicy ground beef, tender black beans, and warm spices. The best part is how easy it is to throw together—most of the ingredients are pantry staples.

It’s great for a family dinner, meal prep, or feeding a crowd without spending all night cooking. Top it with your favorite taco fixings and you’ve got a complete, satisfying meal.

Why This Taco Soup With Beef Recipe Works

• Balanced flavors: Tomato, chili powder, cumin, and garlic create a deep, taco-style base that’s savory but not overpowering.
• Two proteins in one: Ground beef adds richness, while black beans bring fiber and a creamy texture that makes the soup feel hearty.
• Pantry-friendly: Canned tomatoes, corn, beans, and broth mean you can make this anytime without a special grocery trip.
• Customizable heat: You control the spice level, so it’s easy to keep it mild for kids or add a kick for spice lovers.
• One pot, easy cleanup: Everything simmers together, building flavor while you set the table.

Ingredients for Taco Soup With Beef

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 or 85/15)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (8-ounce) can tomato sauce
• 4 cups low-sodium beef or chicken broth
• 1 tablespoon tomato paste (optional, for extra richness)
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: shredded cheddar or Monterey Jack, sour cream or Greek yogurt, sliced jalapeños, diced avocado, tortilla chips, green onions

How to Make Taco Soup With Beef

1. Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes.Drain excess fat if needed.
2. Sauté the aromatics: Add the diced onion to the pot and cook until softened, 3–4 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
3. Bloom the spices: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30–60 seconds so the spices toast slightly and release their oils.
4. Add the base: Stir in the green chiles, black beans, corn, diced tomatoes, tomato sauce, and broth.If using, mix in the tomato paste to deepen the flavor.
5. Simmer: Bring the soup to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 15–20 minutes, stirring occasionally, until flavors meld and the broth thickens slightly.
6. Finish and taste: Stir in the lime juice. Taste and adjust with more salt, pepper, or chili powder as needed.If you like a thicker soup, let it simmer another 5–10 minutes.
7. Serve with toppings: Ladle into bowls and top with cheese, sour cream, avocado, cilantro, green onions, jalapeños, and crushed tortilla chips.

Keeping the Taco Soup With Beef Fresh

• Refrigerate: Store cooled soup in airtight containers for up to 4 days. The flavors actually improve by day two.
• Freeze: This soup freezes well for 2–3 months. Portion into freezer-safe containers, leaving a little room for expansion.Thaw in the fridge overnight.
• Reheat: Warm on the stove over medium heat, adding a splash of broth or water if it’s too thick. Microwave individual portions in 60–90 second bursts, stirring between.
• Top later: Add dairy-based toppings like sour cream and cheese after reheating to keep them fresh and melty.

Health Benefits of Taco Soup With Beef

• Protein-rich: Ground beef and black beans provide a solid protein combo that keeps you full and supports muscle repair.
• High in fiber: Black beans offer fiber that supports digestion, stabilizes blood sugar, and helps you feel satisfied.
• Micronutrients: Tomatoes bring vitamin C and lycopene, while corn and beans add B vitamins, iron, and magnesium.
• Customizable fat content: Using 90/10 ground beef or draining excess fat keeps the soup lighter without losing flavor.
• Lower in added sugar: There’s no added sugar here, and the flavor comes from spices and vegetables.

Common Mistakes to Avoid

• Skipping the spice bloom: Adding spices without toasting them in oil can lead to flat flavor. Give them 30–60 seconds in the pot.
• Not draining beans or corn: Excess liquid can dilute the soup.Rinse black beans and drain corn for the best texture and taste.
• Overcooking the beef: Browning is good; drying it out is not. Stop once it’s no longer pink and has some color.
• Under-seasoning: Taste before serving. A pinch more salt or a squeeze of lime can make the flavors pop.
• Adding toppings too early: Cheese and chips get soggy if added while simmering.Keep them for serving.

Variations of Taco Soup With Beef You Can Try

• Turkey or chicken: Swap the beef for ground turkey or chicken for a lighter soup. Add a touch more oil to prevent sticking.
• Spicy kick: Add a chopped chipotle pepper in adobo or extra cayenne for heat. Use hot green chiles for another boost.
• Bean medley: Mix black beans with pinto or kidney beans for extra texture and color.
• Vegetarian: Skip the beef and add more beans or a cup of lentils.Use vegetable broth and a bit of olive oil for richness.
• Creamy style: Stir in a splash of heavy cream or a dollop of sour cream at the end for a silky finish.
• Slow cooker: Brown beef and onions first, then add everything to a slow cooker and cook on Low for 6–7 hours or High for 3–4.
• Grain boost: Add 1/2 cup dry rice or quinoa and an extra cup of broth. Simmer until the grains are tender.

FAQ

Can I make this soup ahead of time?

Yes. Taco soup tastes even better the next day as the flavors develop.

Store it in the fridge and reheat on the stove or in the microwave.

What can I use instead of black beans?

Pinto beans, kidney beans, or a mix of both work well. Keep the total amount similar to maintain the soup’s balance and thickness.

How do I thicken the soup?

Simmer uncovered a little longer, or mash a small portion of the beans in the pot. You can also stir in a tablespoon of tomato paste for body.

Is this soup gluten-free?

Yes, it typically is.

Just check labels on broth, spices, and canned items to ensure they’re certified gluten-free.

Can I use fresh tomatoes instead of canned?

You can, but canned tomatoes offer consistent flavor and acidity. If using fresh, choose ripe Roma or plum tomatoes and add a pinch of sugar if needed to balance acidity.

What toppings go best with taco soup?

Shredded cheese, sour cream, avocado, cilantro, green onions, jalapeños, and crushed tortilla chips are all great. Add lime wedges on the side for brightness.

How spicy is this recipe?

It’s mild to medium as written.

Choose mild or hot green chiles and adjust chili powder or add cayenne to match your heat preference.

Can I use leftover taco meat?

Absolutely. Warm it with the onions and proceed with the recipe. Reduce the salt slightly since taco seasoning already contains sodium.

What’s the best broth to use?

Low-sodium beef broth adds depth that pairs well with ground beef, but chicken broth works too.

Adjust salt to taste at the end.

How can I make it lower in fat?

Use lean ground beef, drain any fat after browning, and skip cheese or use Greek yogurt instead of sour cream for topping.

In Conclusion

Taco Soup with Ground Beef and Black Beans brings bold, familiar flavors together in one simple pot. It’s easy to make, easy to customize, and easy to store for later. With a handful of pantry staples and a few fresh toppings, you get a hearty, crowd-pleasing dinner that never feels boring.

Keep this recipe in your rotation for weeknights, game days, and everything in between.