This ground beef taco soup is a quick 30 minute dinner that is full of those taco flavors! Ground beef sautéed with onions, peppers and taco seasoning. Then topped with sour cream, cheese and fresh cilantro.
If there are two things I could make every single night for dinner it's a good pot of soup or a taco. So why not both?
This easy taco soup recipe is really simple to make and is full of those classic taco flavors.
Finish it off with some fresh lime juice and cilantro to really bring it to life, then top with cheese, sour cream, tortilla strips, avocado, and some hot sauce.
If you love soups, you may also enjoy:
Lime: If possible, do not skip the fresh lime juice. This really helps bring out the flavors of the soup and adds a hit of freshness to it. Try to stay away from the preserved stuff. A fresh lime will have so much more flavor.
Ground Beef: This is the preferred meat but a ground turkey or chicken would also go well with this meal. I'd suggest switching out the beef broth for a chicken broth if using ground turkey or chicken.
Topping Ideas: Tomatoes, olives, sour cream, jalapeños, cheese, avocado, or fresh cilantro.
Get the rest of the ingredients and measurements in the recipe card below.
How to Make
Start off by warming up a large dutch oven over medium heat.
Add olive oil and allow to warm up a bit.
Add diced onions and sauté until they are soft and translucent. About 5 minutes.
Then add the diced bell pepper and continue to cook for another 3 minutes, or until the peppers are soft.
Place the ground beef in the pot and break it up with a wood spoon.
Cook until it is completely browned and broken up into pieces.
Add in the minced garlic and cook for 30 second.
Then, add all the spices, salt and pepper, stirring until everything is completely coated.
Add in the broth, tomato sauce, black beans, frozen corn and fresh lime juice.
Bring to a boil and then reduce to a slight simmer.
Cook for about 10 minutes. Stir often.
Serve warm with some fresh cilantro, cheese, sour cream, avocado or your other favorite taco toppings.
This soup will keep for 4-5 days in the refrigerator when stored in an air tight container.
To re-heat, just add to a soup or sauce pan and warm over the oven until it starts to simmer.
It also freezes really well! Store in a freezer safe container and keep in the freezer for 2-3 months. Make sure to leave enough headspace to allow for expansion.
Dutch Oven: The best pot for making soups is hands down, a dutch oven. They are great at retaining heat and cook evenly. Just make sure it is a 5 qt or larger. Some brands I would recommed:
Other soup pot: If you do not have a dutch oven, any soup pot 5 quarts or larger will work.
Wooden Spoon: If using an enamel dutch oven, a wood spoon is a must. Metal utensils should never be used on enamel cookware.
Did you make this recipe? If you enjoyed it, please leave a 5-🌟rating and a comment in the recipe card below.
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Frequently Asked Questions
Some great things to add into taco soup are: Tortilla strips, fresh tomatoes, cheese, sour cream, cilantro, diced olives, avocado, shredded white onion or just about anything else you add to a taco.
This soup will last 4-5 days in the refrigerator when stored in an air tight container. It also freezes really well and will keep for a few months when frozen.
Other Soup Recipes:
Taco Soup with Ground Beef
- 2 Tablespoon Olive Oil
- 1 Medium Yellow Onion Diced
- 1 Red Bell Pepper Diced
- 3 Cloves Garlic Minced or Pressed
- 1.5 Pounds Ground Beef
- 1 Tablespoon Chili Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Paprika
- ½ teaspoon Black Pepper
- Pinch Cayenne
- 4 Cups Beef Broth
- 1 14oz Can Tomato Sauce
- 1 14oz Can Black Beans Drained and rinsed
- 1 Cup Frozen Corn Or 1 can
- 1 Lime Freshly squeezed
- Fresh Cilantro Chopped
- Shredded Cheese
- Sour Cream
- Diced Jalapenos
- Hot Sauce
- Tortilla Chips or Strips
- Start off by warming up a large dutch oven, or other soup pot, over medium heat.
- Add olive oil and allow to warm up a bit.
- Add diced onions and sauté until they are soft and translucent. About 5 minutes.
- Then add the diced bell pepper and continue to cook for another 3 minutes, or until the peppers are soft.
- Place the ground beef in the pot and break it up with a wood spoon.
- Cook until it is completely browned and broken up into pieces. There should be no pink left.
- Add in the minced garlic and cook for 30 second.
- Then, add all the spices, salt and pepper, stirring until everything is completely coated.
- Add in the broth, tomato sauce, black beans, frozen corn, and fresh lime juice.
- Bring to a boil and then reduce to a slight simmer.
- Simmer for about 10 minutes, stirring often.
- Taste and add more salt if needed.
- Serve warm with some fresh cilantro, cheese, sour cream, avocado or your other favorite taco toppings.
Where is the nutritional information for this recipe-specifically the calorie content?
Kristin @ Dirt & Dough
Hi Jan! I just updated the recipe card to include the nutritional information.