Taco soup is a flavorful homemade soup that is great for fall soup and salad ideas, soup boards for football party foods, or a Mexican soup for Taco Tuesday or a Fiesta party menu!
The Best Stovetop Taco Soup From Scratch
This is a hearty soup that makes a perfect comfort meal for fall or winter soups to warm you up!
A homemade soup recipe may seem intimidating, but this is actually an easy taco soup recipe to make on the stove top.
Taco Soup Ingredients
To make homemade taco soup, you’ll need:
- olive oil
- ground beef
- yellow onion
- garlic
- tomatoes with green chilis
- beef broth
- tomato sauce
- chili powder
- ground cumin
- paprika
- corn
- black beans
- salt
- pepper
If you’re hosting a soup bar party or like soup toppings, you’ll want to also add:
- green onions
- shredded cheese
- tortilla chips or Doritos
- sour cream
- squeeze of lime juice
GREAT WITH TACO SOUP: TRY THIS TACO SALAD RECIPE!
Free Printable Recipe Instructions for Taco Soup
- RECIPE TIP: If you like creamy taco soup, stir in the sour cream into your soup before adding the other toppings!
Homemade Taco Soup
Ingredients
- 2 teaspoon olive oil
- 2 pounds ground beef
- 1 medium yellow onion chopped
- 2 gloves garlic mined
- 2 14.5-ounce cans Rotel tomatoes with green chilis heat of choice (mild, hot, etc.)
- 1 14-ounce can beef broth
- 1 8-ounce can tomato sauce
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon ground paprika
- 1 14.5-ounce can yellow corn drained
- 1 14.5-ounce can black beans rinsed and drained
- salt & pepper to taste
OPTIONAL FOR TOPPINGS
- green onions chopped
- shredded cheddar cheese or Mexican blend cheese
- tortilla chips
- sour cream
- fresh lime slices to squeeze lime juice
Instructions
- In a large soup pot with a lid, add olive oil, onion, and garlic. Saute until slightly translucent, around 2 minutes. Add in ground beef and stir, crumbling beef as you stir. Cook until beef is brown. Drain excess oil or fat.
- Into the browned ground beef mixture, add in Rotel tomatoes with green chilis, beef broth, tomato sauce, chili powder, cumin, paprika. Stir to combine. Cover with lid and simmer for 30 minutes, stirring at 15 minutes.
- After 30 minutes, stir soup then add in black beans and corn. Add salt and pepper, to taste. Replace lid and simmer for 15 more minutes.*
- Ladle into serving bowls and then add optional toppings: shredded cheese, chopped green onions, crushed tortilla chips, squeeze of fresh lime juice, and sour cream. Serve immediately.
- Store leftover soup (without toppings) in refrigerator for up to 7 days or freeze for 3-6 months.
Notes
Nutrition
Nutrition Note
Nutrition calculations are approximate. If you're following a special diet, please calculate your own nutrition values.
ALSO CHECK OUT: Easy Mexican Fiesta Party Food Ideas Or Taco Tuesday Recipes
I hope you enjoy this yummy taco soup recipe!
