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Taco Soup

An easy but delicious and incredibly flavorful recipe for taco soup!
Course: Main
Cuisine: American
Keyword: Taco soup
Servings: 6 servings
Calories: 299kcal
Author: Samantha Merritt


  • 1 lb ground beef
  • 1 medium yellow onion chopped (about 1 cup chopped onion)
  • 3 cloves garlic minced
  • 1 1/2 cups chicken broth*
  • 1 1/2 cups beef broth*
  • 30 oz petite diced tomatoes undrained
  • 1 can black beans drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 1 cup frozen sweet corn
  • 1 7- oz can green chilis I use mild
  • 1- oz packet low sodium taco seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Sour cream corn chips, shredded cheese, and/or sliced jalapenos, for topping (optional)


  • Place a dutch oven or large soup pot over medium heat.
  • Add ground beef and onion. Cook until beef is browned and onion is softened. Drain off grease.
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add broth, diced tomatoes, beans, corn, chilis, taco seasoning, spices, salt, and pepper and stir well.
  • Bring to a boil and then reduce heat to simmer and cook for 30 minutes.
  • Serve topped with sour cream, corn chips, shredded cheese, jalapeno slices, etc.


*I like the blend of using both chicken and beef broth, but you can use 100% chicken or 100% beef if you don't have both on hand


Calories: 299kcal | Carbohydrates: 23g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1603mg | Potassium: 842mg | Fiber: 5g | Sugar: 9g | Vitamin A: 960IU | Vitamin C: 35.5mg | Calcium: 89mg | Iron: 4.6mg