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Stovetop Taco Soup

This easy-to-make Stovetop Taco Soup combines all the vibrant flavors of traditional tacos into a hearty soup that's perfect for family dinners or cozy nights in.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Adds a savory, hearty base to the soup.
  • 1 cup diced yellow onion Enhances the dish’s flavor profile.
  • 1 teaspoon minced garlic Provides a warm, garlicky kick.
  • 1 each jalapeno (seeded as desired and diced) Adjusts the heat to your preference.
  • 2 14.5 ounce cans fire roasted tomatoes Brings depth and richness.
  • 2 tablespoons Homemade Taco Seasoning Mix Ties all the flavors together.
  • 4 ounce can diced green chiles Adds a tangy kick.
  • 15 ounce can pinto beans (drained but don’t rinse) Adds a lovely texture.
  • 15 ounce can black beans (drained but don’t rinse) Complements the pinto beans.
  • 4 cups low sodium beef broth (divided) Brings everything together.
  • 1 cup frozen corn (no need to thaw) Adds color and flavor.
  • 2 teaspoons cornstarch Helps thicken the soup.
Toppings
  • 1 cup sour cream Lends creaminess.
  • 1 cup cilantro Adds brightness.
  • 1 cup shredded cheddar cheese Brings a delightful finish.
  • 1 each avocado Enhances the soup’s texture.

Method
 

Preparation
  1. Heat a large Dutch oven over medium heat.
  2. Add the ground beef and diced onion, cooking for 6 to 8 minutes until cooked through.
  3. Drain off as much grease as possible from the pot.
  4. Stir in the minced garlic and diced jalapeno, and cook for an additional 2 minutes.
Cooking
  1. Stir in the fire roasted tomatoes, taco seasoning, diced green chiles, pinto beans, black beans, and all but about ¼ cup of the beef broth.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low, cover, and let it simmer for 15 minutes.
  4. Stir in the frozen corn and let it cook for an additional minute or two.
  5. Dissolve cornstarch in the reserved beef broth and stir into the main pot until the soup thickens slightly.
  6. Serve hot, allowing each person to garnish with sour cream, cilantro, cheddar cheese, and avocado.

Notes

For an extra touch, consider making your own taco seasoning. If you want a milder soup, omit jalapenos or their seeds. This recipe can also be adapted for a slow cooker.