Recipe for taco soup with beans, tomatoes and ground beef
This recipe for taco soup uses pantry beans, tomatoes and ground beef for a substantial, spoonable meal. It is a home-style soup inspired by taco flavors, not a claim to a single traditional Mexican preparation.
A mild base lets each person add hot sauce or toppings at the table. Drain canned beans so the final consistency comes from the measured broth rather than several cans of variable liquid.
Chili-powder blends differ in heat and salt. Begin with the stated mild amount, then adjust rather than replacing it spoon-for-spoon with pure hot chile powder.
Cool leftovers promptly in shallow containers and refrigerate. Toppings such as sour cream, cheese and tortilla strips introduce their own allergens and are not included in the base ingredient quantities.
Sources and cooking guidance
FoodSafety.gov: safe cooking temperatures and thermometer-based doneness checks.
Ingredients
Step 1
Dice onion and drain beans and corn. Warm oil in a large pot; soften onion for 4 minutes. Add beef and break it into small pieces as it browns.
Step 2
Stir in cumin, paprika and chili powder for 30 seconds. Add tomatoes and broth, scraping the base of the pot.
Step 3
Add beans and corn. Bring to a simmer and cook gently for 20 minutes, stirring periodically. Check ground beef reaches 160°F/71°C.
Step 4
Taste before adding salt. If too thick, add a little water; if too thin, simmer uncovered. Serve in four bowls with optional toppings chosen separately.
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