Mexican Taco Soup is an easy-to-make, flavorful dish that brings together the best elements of tacos in a cozy soup format. It combines lean ground beef, onions, garlic, tomatoes with green chilies, and a variety of spices such as chili powder, cumin, and paprika for depth of flavor. The soup is enriched with black beans, pinto beans, and frozen corn, giving it a satisfying texture that will fill you up. This dish can be made spicier with the optional jalapeño, or kept mild for a broader appeal. Top it with fresh cilantro, lime, or even a dollop of sour cream for an extra touch of flavor. It’s versatile, easy to prepare, and perfect for meal prepping or feeding a crowd. This Taco Soup is a great choice for those looking for a hearty, savory soup that satisfies without being overly heavy.

How do I store and reheat the soup?

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can heat it in a pot on the stove over medium heat until hot. Alternatively, microwave in a covered bowl for 2-3 minutes or until heated through. It also freezes well for up to 3 months.

Let’s Get Cooking

Step 1:: Step 1: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
Step 2:: Step 2: Add chopped onions, garlic, and jalapeño (if using) to the pot and cook until softened, about 5 minutes.
Step 3:: Step 3: Stir in diced tomatoes with green chiles, beef broth, tomato sauce, and spices (chili powder, cumin, paprika, oregano). Bring to a simmer.
Step 4:: Step 4: Add frozen corn and drained beans. Stir to combine and let the soup simmer for another 10 minutes.
Step 5:: Step 5: Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings, such as sour cream, cilantro, or shredded cheese.

My Kitchen Secrets

Tip 1: If you prefer a thicker soup, you can mash some of the beans with a potato masher to create a creamy base.
Tip 2: If you don’t have ranch dressing mix, you can substitute with fresh cilantro and a squeeze of lime juice for a fresh flavor.

Notes

Note 1: For a vegetarian version, substitute the ground beef with extra beans and add a bit more chili powder for extra flavor.
Note 2: If you don’t want the soup to be too spicy, omit the jalapeño or remove the seeds to reduce heat.

Make Ahead Magic

Tip 1: This soup keeps well in the fridge for up to 3 days, making it perfect for meal prep.
Tip 2: You can freeze leftovers in a freezer-safe container for up to 3 months.