Hearty Taco Flavored Soup (Printable)

A flavorful, filling soup with beef, beans, corn, and seasoning for an easy weeknight meal.

# What You’ll Need:

→ Proteins

01 - 1 pound ground beef or ground turkey

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) corn kernels, drained
06 - 1 can (15 ounces) black beans, drained and rinsed
07 - 1 can (15 ounces) diced tomatoes with juices

→ Pantry and Seasonings

08 - 2 cups low-sodium beef or chicken broth
09 - 1 packet (1 ounce) taco seasoning or 2 tablespoons homemade taco seasoning
10 - 1/2 teaspoon ground cumin
11 - Salt and black pepper to taste

→ Toppings

12 - Shredded cheddar cheese
13 - Sour cream or Greek yogurt
14 - Sliced jalapeños
15 - Chopped cilantro
16 - Tortilla chips or strips
17 - Lime wedges

# How To Make It:

01 - In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon until no longer pink. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 3 to 4 minutes until softened.
03 - Stir in the taco seasoning and cumin; cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juices, corn, black beans, and broth. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Ladle soup into bowls and garnish with your choice of toppings. Serve hot with tortilla chips on the side.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have dinner on the table before you've even finished telling someone about your day.
  • The flavors taste like you've been simmering spices for ages, but the truth is far simpler and more forgiving.
  • Leftovers taste even better the next day, and the soup freezes beautifully if you want to make a double batch for lazy future dinners.
02 -
  • Don't skip draining the beans and corn—that starchy liquid will make your broth cloudy and the texture mealy instead of crisp.
  • Taste the soup just before serving and adjust salt and pepper, because no two batches of broth are identical and your seasoning needs will shift slightly.
03 -
  • Brown the beef in a dry pot first to get a real sear, then add fat only if you need it—this gives you better flavor and less grease to drain later.
  • If your broth tastes thin or one-note at the end, a squeeze of fresh lime juice or a pinch more cumin can wake everything up instantly.
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