Taco Soup

Taco Soup

Servings 16 [1] cup
Author Melissa Sperka


  • 1 large sweet onion diced
  • 1 medium red bell pepper diced
  • 1 medium poblano pepper diced
  • olive oil
  • salt & black pepper
  • 4 clove garlic minced
  • 2 1 b lean ground beef
  • 1 lime juiced
  • 3 Tbsp Worcestershire sauce
  • 4 Tbsp taco seasoning [i.e. McCormick's add more or less to your taste]
  • 1 tsp Mexican oregano
  • 2 [15] oz can fire roasted chili-style tomatoes [see Cook's note]
  • 2 [15] oz can pinto beans
  • 1 [15] oz can black beans rinsed
  • 1 [12] oz frozen Southwestern corn
  • 3 cup low sodium beef broth [more if needed to your preference]
  • 1 [10] oz tomato sauce
  • 3 Tbsp chopped fresh cilantro
  • Assorted toppings: shredded cheese cilantro, sour cream, sliced black olives, pickled jalapenos, tortilla chips


  • In a dutch oven or heavy bottomed pot, over medium-high heat, saute the diced onion, red bell pepper and poblano pepper in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook until the vegetables are soft and beginning to brown then add the minced garlic. Cook for 1 minute.
  • Add the ground beef and cook until no pink remains. Drain any excess fat from the pot.
  • Add the juice of 1 lime and 3 Tbsp of Worcestershire sauce. Stir well. Add the seasonings and the remaining ingredients reserving the cilantro to add at the end of cooking.
  • Adjust the taco seasoning, salt and black pepper to your taste. [If you prefer a thinner soup, add more beef broth. Likewise, for a thicker soup, add less]
  • Simmer covered for 40-45 minutes. Stirring occasionally.
  • Stir in the chopped cilantro just before serving.
  • Serve topped with shredded Monterey-Jack or sharp cheddar cheese, sour cream, sliced black olives, pickled jalapenos, chopped cilantro and tortilla chips.