This Taco Soup recipe delivers all the flavor of your favorite ground beef tacos, but in a soup! Serve with your favorite taco toppings and tortilla chips for a little crunch! (gluten free, freezer friendly)
There’s something amazing about a big helping of Taco Soup served with all your favorite toppings in one convenient little bowl. You get all the best taco flavors without the mess, and it’s great for reheating and enjoying throughout the week. It’s a superstar in the lunch and dinner category for people who don’t have a lot of time to spend in the kitchen, plus it’s also a healthy meal option! Depending on the toppings you serve with it, of course.
The inspiration for this taco soup was my Easy Ground Beef Tacos recipe I posted earlier this year. I wanted to achieve the same salty and bold flavors and put it in a soup! The end result was perfect and exactly what I was looking for. Here’s how I did it.
How to make taco soup
First, season the ground beef with chili powder, cumin, sea salt, garlic powder, minced onion, paprika and oregano. Mix it all together until all the seasoning is evenly distributed and set it aside.
Next, saute some diced onions and bell peppers in a dutch oven (here’s the exact one that I use) for about 5 minutes, until softened. This will help release all that wonderful rich onion flavor that I absolutely love. Add in the seasoned ground beef and cook for about 10 minutes, crumbling the beef with your spatula as it cooks.
Last but not least, add in all the beans and remaining veggies to help round out the dish. I used a can of pinto beans and light red kidney beans, but you could use black beans or any other beans your prefer. I also added some corn, 2 cans of diced green chiles, 2 cans of diced tomatoes and some broth.
Mix it all up, cover and cook for 20 minutes. Then uncover and cook for another 20 minutes to help reduce the liquid. If you prefer less liquid, feel free to cook it even longer until the thickness is to your liking.
And of course, we can’t forget my favorite part – the toppings!
Toppings to serve with taco soup
- cilantro
- lime wedges
- green onions
- jalapenos
- sour cream or plain Greek yogurt
- tortilla chips
- shredded cheese
Pretty much any of your favorite taco toppings go well with this soup. The possibilities are endless!
For this recipe, I used 2 pounds of ground beef so I could make a big batch and eat it throughout the week with my husband. If you’re cooking for one and don’t think you’ll eat the entire batch within a week, you can also freeze it!
Can Taco Soup be frozen?
Yes. To freeze, first cool the soup down in the fridge. Once chilled, scoop into freezer safe zip lock bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.
To maintain the best quality, the soup can be frozen for up to 6 months.
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This Taco Soup recipe delivers all the flavor of your favorite ground beef tacos, but in a soup! Serve with your favorite taco toppings and tortilla chips for a little crunch! (gluten free, freezer friendly)
- 2 pounds lean ground beef
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 1/2 teaspoons cumin
- 2 teaspoons coarse sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 tablespoon cooking oil
- 1 large onion, diced
- 2 large bell peppers, diced (any color)
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can light red kidney beans, drained and rinsed
- 1 15-ounce can whole kernel corn, drained and rinsed
- 2 4-ounce cans diced green chiles
- 2 15-ounce cans diced tomatoes, divided
- 1 1/2 cups broth (beef, vegetable or chicken - you could even use water if you don't have broth)
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In a large mixing bowl, add the ground beef, chili powders, cumin, sea salt, garlic powder, minced onion, paprika and oregano. Mix together until fully combined. Set aside.
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Heat a large dutch oven or stockpot over medium-high heat. Add the cooking oil, diced onion and diced bell peppers. Saute for about 5 minutes, until veggies start to soften.
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Add the seasoned ground beef and cook, crumbling with the spatula or spoon, for about 10 minutes.
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Add the pinto and red kidney beans, corn, green chiles, diced tomatoes and broth. Mix together, cover and cook for 20 minutes.
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Uncover and cook for another 20 minutes to reduce some of the liquid. Season with salt to taste.
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Serve with your favorite taco garnishes like sour cream, sliced green onions, shredded cheese, cilantro, jalapenos and more!
To freeze: First, cool the soup down completely by placing it in the fridge. Once chilled, store in freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.
*Nutritional information does not include optional garnishes for serving.
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