Taco Soup Recipe

A very easy and delicious soup. Has a very appetizing eye appeal to it. I have made it many times especially for my 5-year-old. Plus this recipe can be easily added to for a bigger crowd.


Taco Soup Recipe

How To Make Taco Soup

This Taco Soup recipe is a fall and winter favorite. It is easy to prepare, packed with protein, and loaded with your favorite taco-style ingredients.

Prep: 5 mins
Cook: 40 mins
Total: 45 mins


  • 1 lb ground beef
  • 2 tbsp vegetable oil
  • tbsp taco seasoning
  • oz yellow onions, minced
  • 8 oz green bell peppers, or any bell peppers of your choice, chopped
  • 15 oz black beans, canned and drained
  • 15 oz red kidney beans, canned and drained
  • 15 oz pinto beans, or white, or butter beans, canned and drained
  • 15 oz corn kernels, canned and drained
  • 15 oz tomatoes, canned, diced or crushed
  • 5 oz green chilis, minced
  • 5 oz tomato salsa
  • 2 cups beef broth
  • 1 cup beer, of your choice
  • salt and ground black pepper, to taste

To Serve:

  • ½ tsp nacho chips, crushed
  • ½ tsp green onions, minced


  1. Heat up a Dutch oven with oil. Add ground beef and saute for 8 to 10 minutes until caramelized. Drain off excess fat if necessary.
  2. Add onions, bell peppers, and taco seasoning. Saute until translucent.
  3. Deglaze with beer and reduce briefly. Add the rest of the ingredients and mix thoroughly.
  4. Cover, and cook on low for roughly 30 minutes.
  5. Season with salt and pepper and adjust accordingly.
  6. Portion accordingly and garnish with crushed chips and green onions.


  • Sugar: 6g
  • :
  • Calcium: 71mg
  • Calories: 356kcal
  • Carbohydrates: 44g
  • Cholesterol: 32mg
  • Fat: 11g
  • Fiber: 13g
  • Iron: 4mg
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Potassium: 919mg
  • Protein: 22g
  • Saturated Fat: 4g
  • Sodium: 473mg
  • Trans Fat: 1g
  • Vitamin A: 564IU
  • Vitamin C: 29mg
Nutrition Disclaimer
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