Bold and Hearty Taco Soup is a spicy, comforting bowl filled with all the best taco flavors you love. Think juicy ground beef, beans, tomatoes, and a blend of bold spices simmered together for a warm and satisfying meal. It’s thick, flavorful, and perfect for those chilly days when you want something that hits the spot.
I love making this soup when I want something quick but still full of flavor. It’s so easy to throw together, and the way the spices blend with the beans and meat feels like a big, cozy hug in a bowl. Plus, it’s great for leftovers—sometimes I make a double batch just so I have a ready-to-go dinner for the next day.
My favorite way to enjoy this taco soup is topped with crunchy tortilla chips, a dollop of sour cream, and a sprinkle of shredded cheese. It’s like the perfect taco dinner without all the mess. Whenever I serve it, people always ask for seconds, and that’s a sure sign it’s a winning recipe in my book!
Key Ingredients & Substitutions
Ground Beef: This gives the soup its hearty texture and rich flavor. If you want a lighter option, try ground turkey or chicken. For a vegetarian version, skip the meat and add extra beans or lentils.
Black Beans & Corn: These add bulk and sweetness that balance the spices. You can use canned or frozen versions. Pinto beans or kidney beans work well too.
Taco Seasoning: It’s the heart of the soup’s bold flavor. Store-bought is convenient, but homemade lets you adjust spices like cumin, chili powder, and paprika to your taste.
Tomatoes & Tomato Sauce: They create a rich, tangy base. Use fire-roasted diced tomatoes for extra depth. If you prefer less liquid, reduce broth slightly.
How Do You Build Flavor and Keep the Soup Thick and Hearty?
Start by browning the meat well. This step adds a deep, meaty flavor and texture. Make sure not to rush it—let the beef get a nice brown crust before adding veggies.
- After browning the beef, cook the onion, pepper, and garlic until soft to release their natural sweetness.
- Add spices early so they bloom in the heat and infuse the broth.
- Simmer uncovered to let excess liquid evaporate, making the soup thicker and more flavorful.
- Taste midway and adjust salt and spices—you can always add more but can’t take away.
Finishing with fresh toppings and crunchy tortilla chips adds texture and freshness to the rich soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one pan.
- Wooden spoon or spatula – great for stirring without scratching your pot.
- Can opener – handy for opening canned beans, tomatoes, and tomato sauce.
- Knife and cutting board – for chopping onions, peppers, and garlic easily.
- Measuring spoons – to get your taco seasoning and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter twist that still packs protein.
- Add diced jalapeños or a splash of hot sauce if you like your soup extra spicy.
- Mix in black olives or chopped green chilies for a little extra tang and texture.
- Top with shredded Monterey Jack or pepper jack cheese for a creamier, spicier finish.
How to Make Bold And Hearty Taco Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
Seasonings & Toppings:
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional, for extra boldness)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (for topping)
- Sour cream (for topping)
- Fresh cilantro or parsley, chopped (for garnish)
- Tortilla chips (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook and simmer. So, in total, you’ll need about 40 minutes to enjoy this warm, comforting soup from start to finish.
Step-by-Step Instructions:
1. Brown the Beef and Cook Vegetables:
Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned and fully cooked, breaking it apart as it cooks. Once cooked, drain any excess grease. Then add diced onion, green bell pepper, and minced garlic to the pot. Cook together for about 5 minutes, stirring occasionally, until the vegetables soften.
2. Add Beans, Corn, Tomatoes, and Broth:
Stir in diced tomatoes, black beans, corn, tomato sauce, and beef broth. Mix everything together well.
3. Season and Simmer:
Add taco seasoning, ground cumin, chili powder if you want extra heat, and salt and pepper to taste. Stir to combine. Bring the soup to a boil, then lower the heat and let it simmer uncovered for 20 to 30 minutes. This helps the flavors come together and the soup thicken slightly.
4. Serve and Enjoy:
Taste the soup and adjust seasoning if needed. Ladle the soup into bowls, then top with a dollop of sour cream, a sprinkle of shredded cheddar cheese, chopped fresh cilantro or parsley, and some crunchy tortilla chips on the side or on top. Serve hot and enjoy your bold and hearty taco soup!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey works well as a leaner alternative. Just brown it the same way you would the beef and follow the rest of the recipe as usual.
Can I Make This Soup Ahead of Time?
Yes! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months; just thaw in the fridge overnight before reheating.
Can I Make This Soup Vegetarian?
Definitely! Skip the ground beef and add extra beans, lentils, or chopped vegetables like zucchini. Use vegetable broth instead of beef broth to keep it fully vegetarian.
