Go Back
–+ servings
A bowl of hearty Beef Taco Soup topped with shredded cheese, avocado chunks, and black pepper. The soup contains corn, beans, tomatoes, and ground meat.

Beef Taco Soup

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients

  • 2 pounds ground beef
  • 1 onion diced
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 1 pinch cayenne pepper
  • 2 15- ounce cans diced tomatoes
  • 1 15- ounce can corn drained
  • 1 15- ounce can black beans drained
  • shredded cheese garnish, optional
  • avocado garnish, optional
  • chopped cilantro garnish, optional

Instructions

  • Cook ground beef and onion in a stock pot until browned. Drain grease if needed.
  • Add in spice mixture (1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon chili powder, 1 pinch cayenne pepper)
  • Add in two cans diced tomatoes, a can of corn (liquid drained) and a can of black beans (liquid drained).
  • Top with 3 cups of water.
  • Cook on low to medium heat for 20 minutes.
  • Ladle into individual soup bowls and garnish as desired.

Notes

To make this soup spicy:
  • Add ½ teaspoon extra of chili powder and cayenne pepper
  • Add a diced jalapeño (with seeds) into soup while cooking or garnish with diced jalapeño
  • Add a spoonful of your favorite spicy salsa to soup.
To cook in a slow cooker, brown beef and onions, then add to slow cooker and top with remaining ingredients and only 2 cups of water (instead of 3).
To freeze soup, let cool completely, then pour into a ziplock bag and freeze flat. You can also freeze in a glass freezer container (the soup will stain plastic tupperware).

Nutrition

Serving: 1bowl | Calories: 345kcal | Carbohydrates: 30.1g | Protein: 31.6g | Fat: 10.1g | Saturated Fat: 3.7g | Cholesterol: 74.8mg | Sodium: 460mg | Sugar: 8.5g
QR Code linking back to recipe