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This small batch Ground Beef Taco Soup is a quick, comforting meal perfect for cozy nights or when you want a flavorful dinner without leftovers. It serves about two to three people and comes together in under 30 minutes with simple pantry staples like black beans, ground beef, and classic taco spices.
I originally made this soup when craving something spicy and filling but didn’t want a huge pot to store. Now it’s a go-to when I need a quick, satisfying dinner with minimal fuss.
- Ground beef: The hearty protein base giving rich flavor and texture
- Black beans: Adds fiber, protein, and a creamy texture to the soup
- Diced tomatoes: Provides acidity and brightness
- Onion and garlic: Build the aromatic foundation
- Taco seasoning: Classic blend of chili powder, cumin, paprika, and oregano for authentic flavor
- Beef broth: Creates a savory and rich soup base
- Fresh cilantro: Optional garnish that adds freshness
- Shredded cheese and sour cream: Perfect toppings for added creaminess
Step-by-Step Instructions
- Sauté the aromatics:
- Heat a bit of oil in a pot over medium heat. Add diced onion and minced garlic and cook until softened and fragrant.
- Brown the beef:
- Add ground beef to the pot and cook until no longer pink, breaking it up into small pieces.
- Add seasonings and tomatoes:
- Sprinkle in the taco seasoning, stir to coat the beef evenly. Pour in diced tomatoes with their juice.
- Simmer the soup:
- Add black beans and beef broth, stir well and bring to a simmer. Let it cook for 10-15 minutes to blend flavors.
- Finish and serve:
- Taste and adjust salt or spice if needed. Ladle into bowls and garnish with fresh cilantro, shredded cheese, and a dollop of sour cream if desired.
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This soup hits all the cozy comfort notes with just enough spice and heartiness to satisfy taco cravings in soup form.
Storage Tips
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave. This soup also freezes well for up to 2 months.
Ingredient Substitutions
You can swap ground beef for ground turkey or chicken for a leaner option.
If you don’t have black beans, kidney beans or pinto beans work well.
Use vegetable broth to make it vegetarian and replace ground beef with plant-based meat or extra beans.
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Serving Suggestions
Serve with warm tortilla chips or crusty bread.
Add a squeeze of lime for brightness.
Pair with a simple green salad for a balanced meal.
Cultural Context
Taco soup is a beloved Tex-Mex comfort food combining the classic flavors of tacos with the warmth of soup. It’s perfect for casual dinners and easy weeknight cooking.
Recipe FAQs
- → Can I make this taco soup vegetarian?
Yes! Simply skip the ground beef and add another can of beans like black, kidney, or pinto for a plant-based option.
- → Can I use canned tomatoes instead of fresh?
Absolutely. Replace the fresh tomatoes with a 15 oz. can of diced or fire-roasted tomatoes for a richer tomato flavor.
- → What ground beef should I use?
Use 93/7 lean ground beef for less fat and more flavor retention. Higher fat beef may require draining.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Let it cool, then store in airtight containers or freezer bags.
- → How do I reheat leftovers?
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
- → What toppings go well with this soup?
Try sour cream, shredded cheese, green onions, chopped cilantro, crushed tortilla chips, or hot sauce.