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Easy Taco Soup

A quick and easy soup packed with ground beef, beans, corn and taco flavors.

Author: Kami | NoBiggie
  • 2 tsp olive oil
  • 1 lb lean ground beef
  • 1 medium yellow onion diced
  • 1 jalapeno, seeded and finely chopped *optional
  • 2 14.5oz. cans diced tomatoes with green chiles (like mild Rotel)
  • 1 14oz. can beef broth
  • 1 8oz. can tomato sauce
  • 1 tablespoon chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/3 cup chopped cilantro
  • 1 tbsp fresh lime juice
  • salt and pepper
  • 1 1/2 cups frozen corn
  • 1 14.5oz. can red kidney beans drained and rinsed
  • 1 14.5oz. can white kidney beans drained and rinsed
  • sour cream
  • shredded Mexican blend cheese
  • green or red onions diced
  • avocados sliced
  • corn tortilla chips or tortilla strips
  1. In a soup pot set over medium-high heat, add the olive oil.

  2. Add the ground beef with diced onion. Cook and crumble, stirring occasionally until brown. Drain excess grease if needed. Add jalapeño and cook 1 minute longer.

  3. Stir in tomatoes with chilies, beef broth, tomato sauce, chili powder, cumin, smoked paprika and oregano.

  4. Season with salt and pepper to taste. Cover pot with lid and simmer 30 minutes, stirring occasionally.

  5. Add in the frozen corn, both cans of beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime.

  6. Serve warm finished with your choice of toppings.

Recipe Notes

*If you want it to be more mild swap the jalapeño with 1/3 cup chopped bell pepper…Or just leave out the peppers altogether.

*Also make sure to use mild Rotel rather than regular Rotel.

*Optional step: Use a hand held immersion blender to blend the diced tomatoes and chiles for a smoother and more thickened soup.