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Classic Taco Soup Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 336
This super easy taco soup recipe is hearty, filling and packed full of flavor. The beefy flavor and perfectly balanced blend of spices makes this one a crowed favorite every time!


  • 1 tbsp olive oil
  • 1 1/4 lbs lean ground beef
  • 2 cups yellow onion (chopped)
  • 2 jalapenos (chopped (seed the jalapenos depending on spice preference))
  • 3 tbsp garlic (minced)
  • 2 15oz can diced tomatoes with green chiles
  • 1 14oz can beef broth
  • 1 8oz can tomato sauce
  • 1/2 tsp dried oregano
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tbsp balsamic vinegar (optional)
  • pepper
  • salt
  • 1 15oz can pinto beans (rinsed)
  • 1 15oz can black beans (rinsed)
  • 1 1/4 cup frozen corn
  • 1/2 cup cilantro (chopped)
  • 1 tbsp fresh lime juice

Taco soup toppings

  • Shredded Mexican blend cheese, chopped onion, avocado, sour cream, tortilla strips


  • In large pot over dutch oven, heat up olive oil over medium-high heat. Add in the onion and ground beef, browning the beef until there is no longer any pink. Add the jalapeno and garlic and saute for an additional minute or until garlic is fragrant. Once the garlic is aromatic, add in the tomatoes with chiles, beef stock, tomato sauce, spices. Simmer for 30 minutes, occasionally stirring. After 30 minutes, toss in your corn and beans and cook until thoroughly heated through and add the cilantro and lime. Serve warm with preferred toppings.
Calories: 336kcal
Course: Soup
Cuisine: Mexican


Calories: 336kcal | Carbohydrates: 25g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 142mg | Potassium: 894mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 5mg