This delicious taco soup uses inspiration from your favorite crunchy tacos without any of the mess and better yet it’s all made in one pot! Top it with all your favorite toppings such as avocado, sour cream, and cheese, delicious!
This taco soup is the best of both worlds, I mean, don’t you just LOVE crunchy tacos? They’re one of my favorite quick suppers (#TacoTuesday) but I’ll be honest, they can be kinda messy.
You know the drill—you get excited and take a big bite, and then everything goes EVERYWHERE.
This quick and easy taco soup is the ultimate solution, and it’s a party in a bowl!
Everything else is simple; just open up cans of tomatoes, chiles, and beans, and assemble your toppings. We like to have a contest to see whose soup looks the most delicious—extra tostadas and big chunks of avocado for me, thanks!
Oh, and did I mention it’s a one-pot meal? A dinner that’s as easy to clean as it is to make? Sign me up!
Making Homemade Taco Seasoning
Making your own taco seasoning is so easy and it’s a great way to adjust the flavor and heat to your preference (I love it because I can pronounce every ingredient, unlike many store-bought seasoning packets that are full of additives).
For my seasoning, aromatic cumin teams up with smoky chili and paprika to deliver delicious results.
How to Make Taco Soup
1. First, add the ground beef, onions, and garlic and stir to combine.
2. Add the seasoning and cook until browned.
1. Add all other ingredients except the beans and simmer for 15 minutes.
2. Finally, add the beans and simmer for another 5 minutes. Serve with desired toppings.
Taco Soup Topping Ideas
The toppings for your taco soup are endless you can really top it any way you want and let others customize their bowl with their favorites!
Here are some classic and super delicious toppings to try;
- Sour cream
- Crema
- Guacamole
- Salsa
- Avocado
- Charred corn
- Pepitas
- Radishes
- Shredded lettuce
- Cheese such as queso fresco or cheddar
- Crispy chorizo
- Toastadas
Frequently Asked Questions
Can I Replace Beef with Another Meat?
Yes, if you don’t feel like beef then you can replace it with ground turkey or chicken which will work really well and will give you a leaner, lighter taco soup.
Just follow the recipe exactly but use your meat of choice.
Can I Freeze Taco Soup?
This soup can be frozen in suitable containers or ziploc bags and thawed and reheated as needed.
Pro Tip: Freeze the soup in smaller portions so you can thaw the right amount you need.
You can also store this soup in the fridge for 2-3 days and reheat as needed.
Top Tips for Making Taco Soup
- Feel free to get creative with my homemade seasoning blend and spice it up to suit your taste.
- A half teaspoon of ground coriander would be a nice addition, as would a quarter teaspoon of chipotle powder or cayenne pepper, if you like it hot!
- Not a fan of beef? Try this recipe with ground turkey, chicken, or pork. If using a leaner meat like poultry, you may need to add an extra tablespoon of olive oil to help the meat brown up.
- I like to use low-sodium stock so that you can control the amount of salt in your recipe. You can always add salt at the end if you need it, but you can never take it away.
- You can use a can of diced tomatoes with green chiles (instead of buying two separate cans) if you like. That’s the beauty of soup; improvisation in small degrees is OK!
- Love kidney beans? Substitute them for the black beans if you like. Or, leave the beans out altogether.
- To make your own tostadas, spray corn tortillas with cooking spray on both sides, and season with salt. Place in an even layer (don’t overlap) on a rimmed baking sheet and bake at 350°F until crispy, 10 to 15 minutes.
- Want to jazz this recipe up a little? Substitute Mexican chorizo for half of the ground beef, and try toppings like charred corn kernels, queso fresco, crema, radish slices, and pepitas.
More Delicious Soups You Might Like;
If you’ve tried this Taco Soup then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Taco Soup
Ingredients
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. kosher salt plus additional to taste
- ½ tsp. black pepper
- 1 Tbsp. olive oil
- 1 ½ lb. ground sirloin
- 1 cup chopped yellow onion
- 5 cloves garlic minced
- 1 14.5-oz. can diced tomatoes
- 1 4-oz. can diced green chiles
- 4 cups low-sodium beef stock
- 1 Tbsp. tomato paste
- 1 15-oz. can black beans, drained and rinsed
Toppings
- Tostadas
- shredded lettuce
- sliced avocado
- shredded cheese
- sour cream
- fresh cilantro
Instructions
- In a small bowl, stir together cumin, chili powder, smoked paprika, salt, and pepper.
- Heat olive oil in a Dutch oven over medium heat.
- Add ground sirloin, breaking it up with a wooden spoon. Stir in onions and garlic.
- Sprinkle with spice mixture. Cook, stirring occasionally, until beef is browned, about 7 minutes.
- Stir in diced tomatoes, green chiles, beef stock, and tomato paste.
- Bring to a simmer; cook, uncovered, stirring occasionally, about 20 minutes.
- Stir in black beans; simmer 5 minutes more.
- Garnish servings with desired toppings.
Notes
- Feel free to get creative with my homemade seasoning blend and spice it up to suit your taste.
- A half teaspoon of ground coriander would be a nice addition, as would a quarter teaspoon of chipotle powder or cayenne pepper, if you like it hot!
- Not a fan of beef? Try this recipe with ground turkey, chicken, or pork. If using a leaner meat like poultry, you may need to add an extra tablespoon of olive oil to help the meat brown up.
- I like to use low-sodium stock so that you can control the amount of salt in your recipe. You can always add salt at the end if you need it, but you can never take it away.
- You can use a can of diced tomatoes with green chiles (instead of buying two separate cans) if you like. That’s the beauty of soup; improvisation in small degrees is OK!
- Love kidney beans? Substitute them for the black beans if you like. Or, leave the beans out altogether.
- To make your own tostadas, spray corn tortillas with cooking spray on both sides, and season with salt. Place in an even layer (don’t overlap) on a rimmed baking sheet and bake at 350°F until crispy, 10 to 15 minutes.
- Want to jazz this recipe up a little? Substitute Mexican chorizo for half of the ground beef, and try toppings like charred corn kernels, queso fresco, crema, radish slices, and pepitas.
Hi,
Just wondering if yo drain the tomatoes or not?
Thanks ~ Gigi
Can I make this with ground turkey?