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+ servings

Taco Soup

A super comforting and delicious taco soup inspired by your favorite comfort food. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings (2 quarts)
Calories 430kcal


  • 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


  • Tostadas
  • shredded lettuce
  • sliced avocado
  • shredded cheese
  • sour cream
  • fresh cilantro


  • 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.


  • 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.


Calories: 430kcal | Carbohydrates: 28g | Protein: 32g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 501mg | Potassium: 1040mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1052IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 7mg