Taco Soup

This week, we’ve had a few rainy days, so I wanted nothing more than a nice bowl of hot soup when I got home from class.  I just bought some grass-fed beef during one of my last shopping trips (they had it at Aldi so it didn’t feel like a splurge as much – I was so excited!), so I decided on a tested and true soup that would showcase it:  taco soup!

This soup is warm and comforting with its spicy, hearty flavors, and it’s always been one of our favorites in my family.  All the usual taco seasonings like cumin, chili powder, garlic, and onion, are showcased here, and lots of tomatoes, beans, and corn round out the dish.  This soup is best with a generous sprinkle of cheese on top and crushed tortilla chips.  The original recipe calls for Fritos, but I like it a lot better with my favorite tortilla chips.  This time, I also used my own taco seasoning, and it definitely made it feel a lot more natural.  Not quite as salty!

I first posted this recipe back in 2011, but it definitely needed a good photo update; my sister, Jenny, kept complaining that she didn’t want Alex on her Pinterest board, since back then, I only took a picture of him eating it, haha!  As I was reading over the recipe, it turned out that I forgot to write the corn in the ingredients, too!  I dare say I’ve definitely improved in my blogging since 2011, although I have been known to leave out ingredients every now and then – I always, always welcome corrections if you see any! 😉

What is your favorite soup for cool, rainy weather?

Taco Soup

serves 6

Taco Soup

  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 2-3 Tbsp taco seasoning (I use homemade – recipe below)
  • 2-28 oz. cans crushed tomatoes
  • 1-15 oz. can black beans, rinsed
  • 1-15 oz. can corn, rinsed
  • cheddar cheese, sour cream, crushed tortilla chips (or Fritos), for serving
  • For the homemade taco seasoning:
  • 1 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes

In a large pan, brown the ground beef with the onion and garlic; stir and break up the meat as it cooks. Once the ground beef is no longer pink, drain the grease from the meat.

Transfer the drainer meat mixture in a large saucepan. Add taco seasoning, tomatoes, beans, and corn. Cook over medium heat for about 20 minutes, stirring occasionally.

Serve the soup garnished with cheese, sour cream (optional), and crushed tortilla chips (or Fritos).

Store leftovers in an airtight container in the refrigerator (this soup is even better the next day as flavors develop further!).

For the taco seasoning:

Stir together all spices in a small bowl until evenly mixed. Store in an airtight container is a cool, dry place. Use the entire recipe amount for the taco soup.


  • jenny

    Min–you need to mention the vegetarian version. WHICH IS ALSO DELICIOUS.

    • http://cookingalamel.com/ melinda @cookingalamel

      You did for me! 😉

  • Hope Cowan

    I made this tonight and it was absolutely delicious!!! Great recipe!

    I added a little bit of low-sodium chicken broth and also let it simmer for about 20 minutes longer. Also, the great news is that this makes enough that my husband and I will be able to have the leftovers later this week!

    • http://cookingalamel.com/ melinda @cookingalamel

      So glad you enjoyed it! Chicken broth is a great addition to thin it slightly – it’s definitely a thick soup! The leftovers from this soup are my favorite! :)

  • Pingback: Vegetable Ravioli Soup | cooking ala mel()