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–+ servings
Beef Taco Soup

Hearty Beef Taco Soup That's Ready in 30 Minutes

This Beef Taco Soup is a flavorful, hearty, and gluten-free meal ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 pound Ground Beef Use lean beef or substitute with turkey for a lighter option.
  • 1 medium Onion (diced) Yellow or white onions work best.
  • 1 medium Jalapeño Pepper (finely diced) Omit for a milder soup.
  • 3 cloves Garlic (minced) Fresh or pre-minced garlic.
  • 1 tablespoon Paprika Use smoked paprika for added depth.
  • 1 tablespoon Ground Cumin Omit for spice-free version.
  • ½ teaspoon Crushed Red Pepper (optional) For extra heat.
  • 2 14 oz cans Crushed Tomatoes Diced tomatoes can be used as a substitute.
  • 1.75 cups Beef Broth Can replace with vegetable broth.
  • Salt and Ground Black Pepper Adjust to taste.
  • 1 28 oz can Black Beans (drained) Substitute with kidney or pinto beans.
  • 1 cup Frozen Corn Fresh or canned corn can be substituted.
For the Toppings
  • Tortilla Chips Use baked chips for a lighter option.
  • Fresh Cilantro (chopped) Substitute with parsley or omit.
  • Lime (sliced) Lemon can be used as a substitute.
  • Sour Cream (or Greek yogurt) Omit for a dairy-free option.
  • Avocado (thinly sliced) Omit or use guacamole.
  • Shredded Cheddar Cheese Use a dairy-free cheese for a vegan version.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add one diced medium onion and one finely diced jalapeño pepper to the pot, cooking for about 3-5 minutes until the onion is translucent and softened.
  2. Add 1 pound of ground beef to the pot, breaking it apart with a wooden spoon. Cook for about 6-8 minutes, stirring occasionally, until the beef is fully browned.
  3. Stir in 3 minced garlic cloves, 1 tablespoon of paprika, 1 tablespoon of ground cumin, and ½ teaspoon of crushed red pepper (if using). Cook for 1 minute.
  4. Pour in two 14-ounce cans of crushed tomatoes and 1¾ cups of beef broth, stirring well to combine. Increase the heat to bring the mixture to a gentle simmer.
  5. Add one drained 28-ounce can of black beans and 1 cup of frozen corn to the pot. Season with salt and ground black pepper to taste, stirring everything together.
  6. Ladle the Beef Taco Soup into bowls, and get creative with your toppings!

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 15mg

Notes

Consider adding crunchy tortilla chips, fresh chopped cilantro, lime wedges, or shredded cheddar cheese to each bowl for extra flavor.

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