This stovetop taco soup is everything you love about tacos in a warm, comforting bowl. Loaded with seasoned ground beef, beans, corn, tomatoes, and bold spices, it’s hearty, cozy, and ready in under 30 minutes. Perfect for weeknight dinners, meal prep, or feeding a crowd!
🍲 Ingredients (Serves 4–6)
Protein & Base
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1 lb (450g) ground beef (or turkey/chicken)
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1 tbsp olive oil (if beef is lean)
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1 medium onion, diced
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3 garlic cloves, minced
Seasonings (Taco Spice Blend)
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1 tbsp chili powder
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1 tsp cumin
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1 tsp paprika
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1 tsp oregano
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½ tsp garlic powder
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½ tsp onion powder
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¼–½ tsp cayenne (optional)
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Salt & black pepper to taste
Soup Ingredients
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1 can (14–15 oz) diced tomatoes
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1 can (15 oz) black beans, drained & rinsed
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1 can (15 oz) kidney beans or pinto beans, drained & rinsed
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1 cup corn (fresh, frozen, or canned)
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1 can (4 oz) diced green chilies (optional but delicious)
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3 cups beef or chicken broth
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Juice of ½ lime
Toppings (Optional but Amazing)
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Shredded cheddar or Mexican blend cheese
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Sour cream or Greek yogurt
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Fresh cilantro
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Crushed tortilla chips
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Sliced jalapeños
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Avocado chunks
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Extra lime wedges
🔥 Instructions
1. Brown the meat
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Heat a large pot over medium heat.
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Add olive oil (if needed) and ground beef.
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Break apart using a spoon and cook until browned.
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Drain any excess grease.
2. Add aromatics
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Add diced onion and cook 3–4 minutes until softened.
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Add minced garlic and cook 30 seconds until fragrant.
3. Add taco seasonings
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Stir in chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne, salt, and pepper.
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Toast the spices for 30 seconds for deeper flavor.
4. Add soup ingredients
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Pour in diced tomatoes, beans, corn, green chilies, and broth.
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Stir well to combine.
5. Simmer
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Bring to a boil, then reduce heat and simmer 15–20 minutes.
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Add lime juice before serving.
6. Serve
Top with cheese, cilantro, tortilla chips, and your favorite taco toppings!
⭐ Tips
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Want it thicker? Add ⅓ cup tomato sauce or let it simmer longer.
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Want it creamy? Stir in ¼ cup cream cheese or ½ cup heavy cream at the end.
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Want it lighter? Use ground turkey and low-sodium beans.
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Want more spice? Add jalapeños or extra cayenne.
❓ Q/A Section
Q1: Can I make this with shredded chicken instead of ground meat?
Yes! Add 2–3 cups cooked shredded chicken and simmer 10–12 minutes.
Q2: Can I make this soup low-carb?
Yes—omit beans and corn and increase broth, tomatoes, and veggies.
Q3: Can I freeze taco soup?
Absolutely! It freezes perfectly for up to 3 months.
Cool completely before storing.
Q4: How do I make it vegetarian?
Use vegetable broth and replace meat with:
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extra beans,
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lentils,
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or plant-based ground.
Q5: Can I add rice or pasta?
Yes—add ½ cup cooked rice or ½ cup small pasta in the last 10 minutes.
