Easy and Delicious Taco Soup Recipe (hearty).

I absolutely love the taste and flavor of tacos!  But sometimes, I get a little tired of tacos in shells or taco salad.  So, sometimes when the weather is colder, or I just feel like more of a heartier soup recipe, I turn to this easy taco soup recipe.

You still get to use taco toppings.  Because, you know, those are the best part of having tacos!

This recipe uses quite a few canned goods.  It's great having recipes that use pantry staples and ingredients you already have at home.

Ingredients

1 pound lean ground beef, cooked and broken up
1 Tablespoon oil (to cook onions)
1 small onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
16 oz red kidney beans drained
1 14.5 oz canned diced chili-ready tomatoes
1 package taco seasoning
4 cups beef broth

Taco Soup Toppings

Favorite toppings include cheddar cheese, sour cream, and chopped avocado. Tortilla chips are a favorite side!

Optional Ingredient substitutions

I'm a kind of cook-what-you-have-handy type of person. Substitutions are 100 percent encouraged. Below are some suggestions.
Use ground turkey or ground chicken instead of ground beef
If you don't have a can of diced chili-ready tomatoes, use regular diced tomatoes and add a tablespoon of chili powder (or even tomato sauce).
Don't have kidney beans? Substitute black beans, pinto beans, or a can of whatever beans you have handy. I also know some people like to add a cup of frozen or canned corn (in addition to the beans).
If your family likes spicy, add some green chiles.

Instructions

Cook and break up ground beef in a separate skillet and drain any fat.
Using a Dutch oven at medium heat, add oil and diced onions.

When onions have been cooked until soft and starting to brown, add garlic and stir constantly.

Add chopped red bell peppers, then add the beef broth (usually 2 cans or the box of beef broth)

Add canned beans and canned tomatoes.

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My family is not a fan of tomato chunks.  I go through the extra step of putting the chili-ready canned tomatoes in the blender.  It takes just a minute to get a smoother texture.

Add a package of taco seasoning.

If you have your own homemade recipe for taco seasoning, go ahead and use it. I personally find the taco seasoning provides enough salt, but if you prefer more, salt to your taste.

Stir and let simmer for about 15 minutes for the flavors to blend.

Serve with your favorite taco toppings and tortilla chips.

Print Recipe

5 from 4 votes

Easy and Delicious Taco Soup Recipe (hearty).

I absolutely love the taste and flavor of tacos!  But sometimes I get a little tired of tacos in shells or taco salad.  So, sometimes when the weather is colder, or I just feel like more of a heartier soup recipe, I turn to this easy taco soup recipe.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: lunch, one pot meal, Soup

Cuisine: American

Servings: 6

Calories: 159Kcal

Author: Susan Moncrieff

Ingredients

• 1 pound lean ground beef cooked and broken up
• 1 Tablespoon oil to cook onions
• 1 small onion diced
• 3 medium garlic cloves minced
• 1 medium red bell pepper diced
• 1 can kidney beans 16 oz red kidney beans, drained
• 1 can can Rotel diced tomatoes and chiles 15 oz chili ready diced tomatos
• 1 package taco seasoning
• 4 cups beef broth
• Favorite toppings include cheddar cheese sour cream, and chopped avocado. Tortilla chips are a favorite side!

Instructions

• Cook and break up ground beef in a separate skillet and drain any fat.
• Using a dutch oven at medium heat, add oil and diced onions
• When onions have been cooked until soft and starting to brown, add garlic and stir constantly.
• Add chopped red bell peppers, then add the beef broth (usually 2 cans or the box of beef broth)
• Add canned beans and canned tomatoes.
• My family is not a fan of tomato chunks.  I go through the extra step of putting the chili-ready canned tomatoes in the blender.  It takes just a minute to get a smoother texture.
• Add a package of taco seasoning.
• Stir and let simmer about 15 minutes for the flavors to blend.
• Serve with suggested toppings and tortilla chips.

Notes

Use ground turkey or ground chicken instead of ground beef
If you don't have a can of diced chili-ready tomatoes, use regular diced tomatoes and add a tablespoon of chili powder (or even use tomato sauce).
Don't have kidney beans? Substitute black beans, pinto beans or a can of whatever beans you have handy.
If your family likes spicy, add some green chilies.

Nutrition (I am not a nutritionist. These are estimates only)

Serving: 1g | Calories: 159Kcal | Carbohydrates: 6g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1117mg | Potassium: 414mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1169IU | Vitamin C: 29mg | Calcium: 23mg | Iron: 3mg

Storing Taco Soup

Place leftover soup in an airtight container and place it in the refrigerator after it has cooled down a bit. I would recommend eating it within 3 days.

This recipe is also freezer-friendly. I have started freezing soups in single servings in mason jars. With the difficulty in finding regular mason jar lids, I have started purchasing and using these jar lids. They are great, and have been reusing some for over a year. They are not suitable for canning but are perfect for freezing.

Other Soup Recipes I Recommend

I love soup and have some good ones on my site. Try these easy soup recipes!
Pasta Fagioli - an Olive Garden copycat recipe
Italian Wedding Soup
Tortellini Meatball Soup with Spinach