Taco Soup
Updated Oct. 12, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 60 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1 to 2tablespoons chili powder, to taste
- 2teaspoons ground cumin
- 1teaspoon smoked paprika
- ¼teaspoon garlic powder
- ¼teaspoon onion powder
- ¼teaspoon dried oregano
- ¼cup extra-virgin olive oil
- 1large yellow or red onion, finely chopped, plus more for serving
- Kosher salt (such as Diamond Crystal) and black pepper
- 4garlic cloves, finely chopped
- 1pound ground beef, (or pork, turkey or chicken)
- 1 to 2jalapeños, finely chopped, to taste, plus more for serving
- 1tablespoon tomato paste
- 2(4-ounce) cans diced green chiles (see Tip)
- 1(15-ounce) can pinto beans, drained and rinsed
- 1(15-ounce) can black beans, drained and rinsed
- 2(15-ounce) cans diced fire-roasted tomatoes
- 2½cups low-sodium chicken or vegetable broth, or water
- 2cups frozen corn
- Handful cilantro leaves and tender stems, roughly chopped, plus more for serving
- Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)
For the Taco Seasoning (equivalent to a 1-ounce Packet)
For the Soup
Preparation
- Step 1
If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.
- Step 2
Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.
- Step 3
Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.
- Step 4
Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.
- Step 5
Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.
- If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.
Private Notes
Cooking Notes
here's my recipe for "you'd swear it was from the old el paso packet but it's not" taco seasoning, if anyone would like it. 1T masa* 3t chili powder (i like spice classics brand) 3t cumin 1t (heaping) paprika 1t onion powder 1t (scant) garlic powder 1t salt (using diamond crystal kosher) 1/4t cayenne 1/4t oregano use in this recipe, or w 1-1.5lbs ground beef & 2/3c water for the classic taco preparation. *if you don't have masa, use 2t cornstarch. you'll need a bit more water this way.
Julie - see the description of the description on top: "You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute."
I have a friend who adds a packet of powdered ranch dressing, along w the taco seasoning packet, to add more depth of flavor. If making your own, measure out an ounce from your mix: ¼ cup buttermilk powder (coconut cream powder for vegetarian/vegan 1½ tablespoons onion powder ½ tablespoon dried chives ½ tablespoon dried parsley ½ tablespoon dried dill ½ tablespoon garlic powder 2 teaspoons kosher salt
I make a version of this soup regularly in the fall and winter. I also dice up a couple of corn tortillas and throw in to add flavor and thickness. Freezes great and is a family favorite.
To make vegetarian, add textured vegetable protein (TVP), or one of the plant-based burger products, or even sautéed mushrooms for an umami flavor, or just another can of beans -maybe some garbanzos drained, rinsed, and smashed a little to change the texture? There are so many options! With all the beans and corn, it will still be hearty even if you just leave out the meat.
Is there a way to make this vegetarian while still being a hearty soup?
I used 4 cups of grated, fresh tomatoes instead of canned (because our garden has plenty). One whole jalapeno with seeds. One tbsp tamari instead of tomato paste. Added shredded rotisserie chicken right before serving. It's the best tortilla soup I've made!
You could simply eliminate the ground meat. I feel the beans would still make it hearty.
"You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. "
My kids love this. Pretty much the same recipe except without the hot peppers. It’s a great slow cooker meal.
As it says at the beginning: "You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute".
This soup is fantastic! my family devoured the whole pot. While the soup itself is the star, don't skip on the toppings.!
I made this last night and really enjoyed it. We have an abundance of jalapeños in our garden, so I used those instead of green chilis. I also used fresh corn because it is in season. The big suggestion I’d make is to add a can of beer—doesn’t have to be anything fancy; I used Miller Lite—as part of the liquid component, reducing the chicken stock to 1.5 cups. It adds a deeper, more complex flavor.
I’d just leave the meat out & get some umami in there with miso or something similar. You could also use some tempeh or one of the beyond meat type products. When I was vegetarian I made chili that way, except that was long ago before faux meats had become edible.
The instructions suggest omitting the meat or using a meat substitute - making it vegetarian!
Subbed the ground beef for shredded chicken. Delicious!
Less salt
We make a vegan version of this for my husband and other friends, and it is truly one of the best soups I've ever had. It's so, so, so good!!! We use beyond beef, a packet of trader joe's taco seasoning (to make it super easy) and we make an easy cashew sour cream/cheese as one of the toppers. Between that and the avocado, pickled onion & pickled jalapenos, it's seriously delicious! A huge hit with our friends!
Made as written, with the exception of using fresh corn kernels instead of frozen. Absolutely easy and delicious and warming on a rainy eve.
Made twice…first time as written and second time I subbed a couple tbsp chili in adobo because I didn’t have a jalapeño. Both versions were vegan (extra beans in lieu of meat.) Both were easy and utterly delicious; the second version definitely a bit spicier (which we like.) This recipe is definitely a keeper that will be in frequent rotation at our house.
Using a good quality bean like those from Rancho Gordo takes this to an another level….
I made this for dinner, and it was a hit. I made several big batches for a big get-together, and it was a hit again. (I did use smoked paprika and Chipotle vegetable broth concentrate for a rich, slightly smoky flavor. I also had tj's slightly blackened frozen corn on hand, so I used that.) I offered up leftovers, and there wasn't a drop left. People were crazy for it. It's a pretty flexible recipe. I added more tomato and corn to stretch the big batch, less meat.
Used red onion, homemade broth, canned corn instead of frozen, and added a red bell pepper. One jalapeño was a tad too mild--will add a second next time. Also added some fresh-squeezed lime juice at the end.
Added Mexican chorizo and baby Bella mushrooms. Was very good. Will make again. May add more tomatoes. Mine didn’t look as tomato-ey as the picture.
Added some chipotle peppers and fried up a few corn tortilla strips to garnish. Big hit for dinner, looking forward to leftovers.
2/24 made w/ground chicken- cut chilis & tomatoes to 1 can ea. was really good. Have most ingredients on hand Adaptable
Made as written but without fresh jalapeños. Everyone enjoyed. Served with tortilla chips avocado and fresh queso.
For a vegetarian/vegan addition in up the "heartiness" factor, try hominy. Delicious and chewy!
Made it vegetarian with an extra can of beans and a pound of sautéed mushrooms; it was great!
Always looking for recipes to utilize for my church's Soup Kitchen, I was happy to see this one. I multiplied it by 16 and served, generously, approximately 120 guests, it was a great success. I did reduce the oil by half and used minced, jarred garlic, but otherwise stuck to the recipe. Many thanks!
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