Easy Taco Soup
This post may contain affiliate links. Please see our privacy policy for details.
THE BEST taco soup ever! So hearty, so cozy and incredibly budget-friendly. Makes a big batch too – perfect for freezing!
Fall leaves. Pumpkin-spiced coffee drinks. Chunky sweaters. And taco soup. These are just some of the best parts of fall, right?
Not to mention, the coziest, heartiest taco soup ever, loaded with ground beef, onion, bell peppers and taco seasoning, of course.
This recipe makes a big batch too so its perfect for freezing.
That way you can have taco soup night anytime, anywhere.
When ready to serve, be sure to add in all of your favorite toppings.
Shredded cheese, avocado, and tortilla chips are just a few of my favorites.
Easy Taco Soup
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 (10-ounce) cans diced tomatoes & green chilies
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 4 cups beef stock
- 1 (1.25-ounce) package taco seasoning
- ¾ cup frozen corn
- ⅓ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in diced tomatoes & green chilies, black beans, kidney beans, beef stock and taco seasoning. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in corn until heated through, about 3-5 minutes.
- Remove from heat; stir in cilantro and season with salt and pepper, to taste.*
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Although I’m not surprised because I LOVE your recipes, this soup was delicious! I made it as written and garnished it as (you’ve) pictured here. It makes a generous amount and tastes even better after sitting for a few hours. I can’t wait to see how great it is tomorrow! The only thing I added was a squeeze of fresh lime to serve. Thank you for posting.
You always have great recipes. I make this often. I add a package of dry ranch dressing mix, ranch style beans and pinto beans instead of kidney beans, and hominy instead of corn. It’s all good!
When you’re changing that many ingredients, you’re not making the recipe. You’ve created something else. Silly.
Looks great and can’t wait to make it. In the picture of the ingredients it shows a can of kidney beans. The recipe doesn’t list kidney beans. Should they be in the recipe? I love all your recipes thati have tried.