Hearty taco soup made with ground beef, fire-roasted tomatoes, pinto and black beans, corn, and seasoned with flavorful taco spices. This easy stovetop soup is perfect for weeknight dinners, meal prep, or a quick family meal and can be topped with cheese, sour cream, avocado, or fresh cilantro.

Ingredients

1 pound ground beef
1 cup diced yellow onion
1 teaspoon minced garlic
1 jalapeño, seeded if desired, diced
2 (14.5-ounce) cans fire-roasted tomatoes
2 tablespoons homemade taco seasoning or store-bought
1 (4-ounce) can diced green chiles
1 (15-ounce) can pinto beans, drained (do not rinse)
1 (15-ounce) can black beans, drained (do not rinse)
4 cups low-sodium beef broth, divided
1 cup frozen corn, no need to thaw
2 teaspoons cornstarch

Optional Toppings

Sour cream
Fresh cilantro
Shredded cheddar cheese
Avocado slices

Instructions

Heat a large Dutch oven over medium heat. Add the ground beef and onion. Cook, stirring to break the beef into small pieces, until the beef is fully browned and the onion is softened, about 6–8 minutes. Drain excess grease, then return the pot to the heat.
Add garlic and jalapeño. Cook for 2 minutes, stirring frequently.
Stir in fire-roasted tomatoes, taco seasoning, green chiles, pinto beans, black beans, and 3¾ cups of the beef broth (reserve ¼ cup for later). Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes. Stir in frozen corn and cook for 1–2 minutes.
In a small bowl, combine the reserved ¼ cup broth with cornstarch. Stir the mixture into the soup until slightly thickened. The soup will have a nice body without being overly thick.
Serve hot with optional toppings like sour cream, cilantro, shredded cheddar, or avocado.

Why You’ll Love This Recipe

Quick and easy to make on the stovetop.
Packed with bold taco flavors and hearty ingredients.
Flexible toppings allow you to customize every bowl.

Tips

Brown the beef in batches if necessary for more even cooking and better flavor.
Adjust the heat by leaving seeds in the jalapeño or using a milder pepper.
Let the soup simmer a bit longer if you prefer a thicker consistency.

Variations and Substitutions

Swap ground beef for ground turkey or chicken for a lighter version.
Use black-eyed peas or kidney beans instead of pinto and black beans.
Add chopped bell peppers or zucchini for extra vegetables.

FAQs

Can I make this ahead of time?
Yes, store in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Can I freeze it?
Absolutely. Freeze the soup without toppings for up to 3 months. Thaw overnight and reheat.

Do I have to use cornstarch?
Cornstarch adds a bit of body, but you can skip it if you prefer a thinner soup.

Serving Suggestions

Serve with tortilla chips or warm cornbread for a complete meal.
Top each bowl with avocado, shredded cheese, or a dollop of sour cream for extra flavor.
Add a squeeze of lime juice for a bright, fresh finish.