Spicy Taco Soup is a warm and zesty dish you’ll love! Packed with beans, corn, tomatoes, and seasoned ground beef, it’s full of flavor and just the right kick.
This soup is perfect for chilly days, and it’s super easy to throw together. I like to add some cheese and crunchy chips on top—because who doesn’t love a little extra yum? 😄
Key Ingredients & Substitutions
Ground Beef: This is the main protein in the soup. If you’re looking for a lighter option, you can substitute with lean turkey or even a plant-based ground beef alternative for a vegetarian option.
Beans: Kidney and black beans are great for texture and protein. You can swap them with pinto beans or even chickpeas if you prefer something different. Canned beans save time, but dried beans work, just make sure to soak and cook them beforehand!
Tomatoes with Green Chilies: These add flavor and a good kick! You can use regular canned tomatoes and add jalapeños or fresh chili to control the heat to your preference.
Taco Seasoning: Store-bought is convenient, but homemade is tasty too! Just mix chili powder, cumin, garlic powder, onion powder, and paprika. This gives you control over the salt and spice.
How Do I Get the Perfect Flavor Balance in My Soup?
Building flavor is key to a delicious taco soup! Start by sautéing the onions and garlic in olive oil until soft—this forms a great base. Then, toasting the taco seasoning releases their natural oils and boosts the flavors.
- Cook the onions until golden, then add garlic—don’t skip this step!
- Make sure to brown the meat fully before adding spices. This creates a deeper flavor.
- Don’t rush the simmering time; letting the soup cook allows the flavors to meld beautifully.
Lastly, taste as you go—this is your chance to adjust the spice levels or add more seasoning to match your taste!
Spicy Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp taco seasoning (or homemade taco seasoning blend)
- 1 tsp chili powder (add more to taste for extra spice)
- ½ tsp cumin
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish
- Sour cream, for topping
- Shredded cheddar cheese, for topping
- Tortilla chips, for serving
Time Needed:
This spicy taco soup takes about 10 minutes to prep and about 30 minutes to cook, making it a total of about 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it becomes translucent. Then, add the minced garlic and cook for another 30 seconds, just until fragrant. You want to be careful not to burn the garlic!
2. Brown the Meat:
Add the ground beef to the pot, using a spoon to break it up as it cooks. Keep cooking until the beef is browned and cooked through, about 5-7 minutes. If there’s excess fat in the pot, you can drain it off now.
3. Season the Beef:
Stir in the taco seasoning, chili powder, cumin, salt, and pepper. Cook this mixture for about 1 minute to give the spices a chance to toast and develop their flavors.
4. Combine the Ingredients:
Add in the diced tomatoes with green chilies, tomato paste, beef broth, kidney beans, black beans, and corn. Stir well to combine all the ingredients.
5. Simmer the Soup:
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. This lets the flavors blend together beautifully. Don’t forget to taste the soup before serving; adjust with more spices or salt as needed!
6. Serve and Garnish:
Serve the hot soup in bowls, topped with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and fresh cilantro. Feel free to add some crunchy tortilla chips either on top or on the side for a delightful crunch!
Enjoy this hearty, spicy taco soup for a cozy and satisfying meal!
Can I Make This Soup Vegetarian or Vegan?
Absolutely! You can substitute the ground beef with a plant-based ground meat alternative or use more beans and veggies like zucchini or bell peppers. Just be sure to use vegetable broth instead of beef broth to keep it vegan-friendly!
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave. If it’s too thick upon reheating, add a splash of broth or water to reach your desired consistency.
Can I Freeze Spicy Taco Soup?
Yes, you can freeze this soup! Let it cool completely, then transfer it to a freezer-safe container and store for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop or microwave.
What Can I Serve With This Soup?
This soup is delicious on its own, but you can serve it with corn muffins, tortilla chips, or a side salad for a complete meal. You can also offer toppings like sliced jalapeños or diced avocado for extra flavor and texture!
