Kick Dinner Up a Notch With This Easy Taco Soup

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At my house, it seems like it’s Taco Tuesday every day. Even when it’s not Tuesday!

That’s because my oldest daughter loves tacos. Actually, I’m not even sure that “love” fully encompasses it. She’s obsessed.

I don’t even ask her what she wants for dinner anymore, because I always know the answer. And who can blame her? Tacos are amazing. I love them, too.

It’s Soup Season!

But, you know, I like to mix it up on occasion. And now, with the weather starting to cool off, we’re venturing into soup season. (Insert Seinfeld joke here)

There’s something about cooler weather that really puts me in the mood for soup — but like I said, my kid always wants tacos. That’s where this recipe for taco soup comes in. It’s the perfect compromise for both of us.

Tex Mex Flavors Make This Taco Soup Great

This soup boasts all of the bold Tex Mex flavors you’d expect, plus it’s super filling. This is definitely a full meal in a bowl, not a wimpy appetizer soup.

My favorite part about this recipe, though? It only requires a single pot, making clean-up a breeze. I mean, who on earth wants to wash several pots and pans?

You likely already have most of these ingredients in your kitchen right now. Plus, it’s wildly easy to customize, so feel free to add any other ingredients you love — or skip the ones you don’t.

Optionally, you can add fresh cilantro, scallions, shredded cheese, a dollop of sour cream, jalapeno slices, or even tortilla chips on top.


  • 1 pound of lean ground beef
  • 1 tablespoon of cooking oil (vegetable, canola, olive, etc)
  • 4 cups of beef or vegetable broth
  • 1 medium white or yellow onion, diced
  • 3-4 cloves of garlic, minced
  • 1 15 oz can of black beans, drained
  • 1 15 oz can of pinto beans, drained
  • 1 4 oz can of chopped green chiles, drained
  • 1 15 oz can of corn, drained
  • 1 28 oz can of diced tomatoes, drained
  • 2 tablespoons of chili powder
  • 1 tablespoon of cumin
  • 1 tablespoon of dried oregano
  • 1-2 teaspoons of cayenne pepper
  • Salt and pepper to taste


  1. Heat oil in a large pot over medium-high heat.
  2. Cook the ground beef until it is no longer pink. Use a spatula to break up the ground beef as it cooks.
  3. Drain off any excess fat, and return the pot to the stove.
  4. Add the garlic and diced onion to the ground beef, and cook for another 2 minutes.
  5. Add all of the remaining ingredients to the pot, and bring to a boil.
  6. Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 to 25 minutes.
  7. Serve hot, with any toppings you like. I usually like to add sliced jalapenos and sour cream on top, plus some broken up tortilla chips for added crunch!