Bold, hearty and flavorful taco soup recipe! Full of beans, corn, tomatoes and savory fiesta spices! Top with your favorite fresh topping for one unforgettable soup!
Visual learner? Watch me make this easy and delicious Taco Soup recipe from start to finished
We just returned from our annual family “camping” trip, and I had a blast. We rented a luxury cabin (my kind of camping) in the Tennessee mountains and enjoyed nature dressed in her finest. I always feel so refreshed and creative after returning from the peacefulness of the mountains. The beach and the mountains seriously do something for my soul!
Before we left, I thought I’d get us in the cozy, wilderness mood by making this hearty taco soup recipe! The boys played outdoors in the leaves while I cleaned and packed up.
There is nothing like playing outdoors in the Fall and then coming in to be greeted with a delicious homemade soup! We love soup in my family. I think my boys would eat it every day if I made it.
Last year, during our camping trip, I made this creamy sausage and vegetable potato soup that was downright additive! This year it’s all about this taco soup recipe! My husband has been talking about it since I made it!
This taco soup checks all the boxes! It’s fresh, filling, flavorful, and doesn’t it look so fun with all of those colors?
What’s in Taco Soup?
This taco soup recipe is the perfect change of pace on taco night! It’s full of black beans, kidney beans, spicy Rotel tomatoes, sweet corn, savory beef broth, and lots of spices and herbs! It’s great by itself, but once you add those taco toppings …yes Gawd!!!
Feel free throw on all of your favorite tacos toppings. The topping really makes this soup come a live. It’s such a crowd-pleasing soup and easy to double the recipe if a bigger batch is needed.
What toppings can I use in this Taco Soup Recipe?
Whatever lifts ya skirt! Seriously, well, anything but lettuce! I don’t think lettuce would work in this taco soup recipe. I usually do Mexican cheese blend, fresh tomatoes (for the love of God DON’T skip the fresh tomatoes!), avocado, red onions, jalapenos, and sour cream!
Don’t forget the homemade pita chips!
These baked pita chips were a last-minute thing for me, but it will be a repeat! I cut up some pitas into triangles and brush them with butter and a generous sprinkling of taco seasonings. I baked them at 400 F. for about 8 minutes and mercy; they were so good! I hate that I didn’t do a video on them, but you get the visual. Very easy and it went so well with this taco soup recipe!
All those flavors and textures were amazing! I’ve already got this soup on the menu for next week!
Easy Taco Soup
- 2 teaspoons olive oil
- 1 cup yellow onions diced
- 1 tablespoon garlic minced
- 1 lb. ground beef
- 3 cups beef broth
- 15 oz tomato sauce
- 1/2 cup taco sauce mild
- 3½ teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon parsley
- 2 10 oz cans rotel tomatoes
- 16 oz. kidney beans, drained canned
- 15 oz. black beans, drained canned
- 1 cup sweet corn frozen
- 1 bay leaf
- 1/2 cup fresh cilantro chopped
- fresh tomatoes diced
- red onions diced
- avocado diced
- sour cream
- cheddar cheese shredded
- Jalapenos seeded and sliced
- Toasted pita chips (optional but omg good)
- Heat olive oil into a large pot over medium heat.
- Add onions and saute until semi-translucent.
- Add garlic and saute until fragrant.
- Add ground beef and break up into small peice.
- Cook until ground beef is done and then drain off the fat.
- Add in broth, tomato sauce and taco sauce.
- Stir in all of the seasonings.
- Add rotel tomatoes, black beans, kidney beans and corn.
- Add bay leaf.
- Cover and simmer for 30 minutes.
- Remove bay leaf and stir in fresh cilantro.
- Taste and adjust seasonings if needed.
- Laddle into bowls and top with desired toppings.