Homemade Taco Soup

5 from 1 vote

This filling homemade soup is the ultimate comfort food and pairs perfectly with fresh bread and a salad.

Prep Time10

Cook Time45

Total Time55

Course: Soup

Cuisine: Mexican

Servings:

Calories: 307kcal

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

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.

If you like a spicy soup, try adding chopped fresh jalapenos.

*If soup is too thick, add water, in 1/2 cup increments and stir.