TACO SOUP IN A BOWL

Taco Soup Recipe

Why Taco Soup on a Texas BBQ sauce page?
I know what you’re thinking—this isn’t my usual BBQ or fiery creation. But here in Austin, where the rich traditions of Mexican cuisine influence almost every corner of our food culture, it’s impossible to resist the pull of these bold, spicy flavors. Taco soup is a faster, weeknight-friendly alternative to the slow-cooked BBQ dishes we all love. It brings the same warmth and depth of flavor with a fraction of the time and effort.

Think of it as a nod to the vibrant food scene here in Austin, where smoky BBQ and zesty Mexican-inspired dishes live side by side, creating a perfect blend of comfort and spice. This taco soup has become a family staple during the colder months and a favorite when I need something hearty and satisfying but don’t have hours to spend tending the smoker.

Gathering Your Ingredients

Before you start cooking, take a moment to gather all your ingredients—it makes the process so much smoother. You’ll need a pound of ground beef, which forms the flavorful base of the soup. Whether you go for lean beef or a richer, more marbled sirloin, you can adjust it to suit your taste or health goals.

Next, grab some pantry staples: canned beans, diced tomatoes, and corn. Each of these brings something special to the dish—beans add heartiness, corn offers a touch of sweetness, and the tomatoes provide a fresh, zesty bite. A packet of taco seasoning is key to pulling all these flavors together with its perfect blend of spices.

To round things out, you’ll need tomato sauce and chicken broth (optional) to create a rich, savory broth. These simple ingredients not only make the soup incredibly flavorful but also budget-friendly—perfect for whipping up something satisfying without a grocery run.

And don’t forget the toppings! Shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro take this soup from delicious to downright irresistible. With everything prepped, you’re ready to dive into this warm, comforting recipe.

Taco Soup Recipe

Ingredients

  • 1 lb ground beef (sirloin recommended)
  • 1 yellow onion, chopped
  • 1 can (8 oz) tomato sauce
  • 2 cans (10 oz each) Rotel diced tomatoes and green chilies
  • 1 can (15 oz) kidney beans (with liquid)
  • 1 can (15 oz) black beans (with liquid)
  • 1 can (15 oz) corn (with liquid)
  • 1 package taco seasoning
  • 1 cup chicken broth or filtered water (can omit if you like it thicker)

Instructions

  1. Cook the Ground Beef:
  2. In a large pot, cook the ground beef over medium heat until fully browned, draining any excess fat if needed. Lately, I’ve started cooking the beef in a small amount of water, breaking it up as it simmers to achieve a fine, granular texture. Once the beef is evenly cooked, I strain it to remove any remaining liquid, then add it back to the pot with the canned ingredients for a perfectly textured base. (see photo below of ground beef on spoon).
  3. Sauté the Onion:
  4. Push the beef to one side of the pot and add the chopped onion. Sauté until softened and fragrant, about 3-5 minutes. Mix with the beef.
  5. Add Seasoning:
  6. Stir in the taco seasoning to coat the beef and onions evenly.
  7. Combine Ingredients:
  8. Add the tomato sauce, Rotel tomatoes, kidney beans (with liquid), black beans (with liquid), and corn (with liquid) to the pot.
  9. Add Liquid:
  10. Pour in the water or chicken broth to achieve your desired consistency. Stir everything together.
  11. Simmer:
  12. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-30 minutes to allow the flavors to meld together.
  13. Serve:
  14. Ladle the soup into bowls and serve hot. Optional toppings include shredded cheese, sour cream, diced avocado, or tortilla chips.

    Enjoy!

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