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easy taco soup recipe
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4.71 from 27 votes

Easy Taco Soup

A bold, hearty and flavorful soup full of fiestea flavor! Top with your favorite taco toppings!
Course Main, Soup
Cuisine American, Mexican
Keyword best, black beans, how to make, kidney beans, original, Rotel, taco soup, tomatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people

Ingredients

  • 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
  • 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

TOPPINGS

  • fresh tomatoes diced
  • red onions diced
  • avocado diced
  • sour cream
  • cheddar cheese shredded
  • Jalapenos seeded and sliced
  • Toasted pita chips (optional but omg good)

Instructions

  • 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.

Video