Hearty Tex-Mex Taco Soup (Printable)

Flavorful bowl with seasoned beef, beans, corn, and classic taco toppings—ready in 45 minutes.

# What You'll Need:

→ Meats

01 - 1 lb 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 oz) black beans, drained and rinsed
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) corn kernels, drained
08 - 1 can (14.5 oz) diced tomatoes
09 - 1 can (10 oz) 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

# How-To Steps:

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 3-4 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 20-25 minutes, stirring occasionally.
06 - Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot with your favorite toppings.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you're really just opening cans and stirring.
  • The leftovers get richer and more flavorful after a night in the fridge, so making extra is actually a gift to your future self.
  • You can load it up with toppings or keep it simple, and either way it feels like a full meal that satisfies everyone at the table.
02 -
  • Don't skip draining the beans and corn, or your soup will turn out watery and lose that thick, hearty texture you want.
  • Letting the spices cook for a full minute before adding the liquids makes them taste deeper and more rounded instead of raw and harsh.
  • If your soup tastes flat, it probably just needs more salt and a squeeze of lime to bring everything into focus.
03 -
  • Add a pinch of sugar or a drizzle of honey if your tomatoes taste too acidic, it balances everything out without making it sweet.
  • If you want a thicker soup, mash some of the beans against the side of the pot with your spoon before serving, it'll thicken the broth naturally without adding anything extra.
  • Always taste and adjust the seasoning at the very end after the soup has simmered, because the flavors concentrate as it cooks and what tasted perfect at the start might need a little more salt or spice.
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