45 min serves 6-8

Tex-Mex Taco Soup

This recipe is a guideline for a taco soup that can be made with items you have in your pantry, refrigerator, or freezer. Don't have an ingredient? Use what you have. It will still be delicious.

PREP: 10 min.


  • 1 pound 92% Lean Pre Ground Beef
  • 1 Taco Seasoning Packet (or homemade spice blend below) 
  • 2 Tbsp olive oil 
  • 1 onion (any color), chopped
  • 1 bell pepper (any color), chopped
  • 1 jalapeno, seeded and chopped
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 6 cups boiling water or stock
  • 1 can corn kernels, drained
  • 1 can black beans, drained 
  • 1 can pinto beans, drained
Homemade Taco Seasoning: 
  • 2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder 
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ⅛ cayenne
  • 1 Tbsp dried Mexican oregano

For garnish/serving: 

  • Green onion, chopped
  • Cilantro
  • Sour cream
  • Tortilla strips/chips
  • Lime wedges
  • Hot Sauce
  1. 1. Heat oil in a large, heavy-bottom pot. Add beef. Break up while cooking until well browned (appx 5 minutes)

  2. Add onion and cook, stirring occasionally, until translucent (appx 5 minutes)

  3. Add spice blend and stir constantly for 1 minute to toast spices. 

  4. Add tomatoes and tomato sauce. Scrape any brown bits from the bottom of the pot. Stir to combine and bring to a simmer. 

  5. Add approximately half the water/stock. Return to simmer. 

  6. Stir in beans and corn. Return to simmer for 15 minutes. Add more water/stock to desired consistency. 

  7. Taste and adjust seasoning as desired. (Fresh lime juice and hot sauce add a lot!)

  8. Note: This recipe is super adaptable! Don’t have an ingredient? Just leave it out! For spice blend: double an ingredient you do have to compensate (except cayenne!).  Try not to skip more than 4 or 5 ingredients at one time. Enjoy!


Amount per 500g

  • 368kcal

  • 21g

  • 17g

  • 36g


Recipe developed by   Chef Sarah Beth