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Taco Soup

  • Yield: serves 6-8 1x


  • 1/2 lb. lean ground beef
  • 23 garlic cloves, minced
  • 1 sweet onion, diced
  • 1 large bell pepper, diced
  • 28 oz. can of tomato sauce
  • 1/2 c. chicken stock
  • 15 oz. can of corn, drained
  • 15 oz. can of black beans, drained
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 tbsp. cilantro, chopped
  • small dash of cinnamon
  • squirt of Sriracha
  • salt
  • olive oil


  1. Brown ground beef.
  2. Meanwhile, add garlic, onion, and bell peppers to a stock pot. Sauté in a couple glugs of olive oil for 5-8 minutes. Salt to taste.
  3. Add tomato sauce, chicken stock, corn, beans, and meat to stock pot. Stir. Add cumin, chili powder, paprika, and cilantro. Add salt and Sriracha to taste. Stir.
  4. Taste and add more spices if needed. (I tend to cook with my taste buds.)
  5. Allow to simmer for 30-45 minutes. Garnish and serve. (We garnish with pita chips and cheese. And on a good day, we add avocado.)


• If you are making this vegetarian style, add more veggies and beans to compensate for the lack of meat or reduce the amount of tomato sauce. Also, if you like your soup more soupy than hearty, add more chicken/vegetable stock to thin it out.

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