Taco Soup
Lean ground beef seasoned with taco spices and simmered with black beans, pinto beans, diced tomatoes, and green chiles into a bold, hearty soup that comes together in 30 minutes on the stovetop. Pile on your favorite toppings and it tastes like taco night in a bowl — with a fraction of the carbs.
- Soup
- 1 lb lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning
- 1 tsp cumin
- 2 cans diced tomatoes (14 oz each)
- 1 can green chiles, chopped
- 1 can black beans, drained & rinsed (see lower-carb tip)
- 1 can pinto beans, drained & rinsed (see lower-carb tip)
- 1–2 cups low-sodium beef broth
- Toppings
- — 2% sharp cheddar, shredded (optional)
- — plain Greek yogurt (in place of sour cream)
- — sliced avocado (optional)
- — sliced jalapeños (optional)
- — fresh cilantro (optional)
- — lime wedges (optional)
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1
Brown the beef
In a large pot over medium-high heat, cook the ground beef and diced onion, breaking the meat apart, for 6–7 minutes until fully browned. Add the garlic in the last minute. Drain any excess fat and return to the heat.
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2
Add the seasonings
Sprinkle the taco seasoning and cumin over the browned beef and stir to coat. Cook for 1 minute to let the spices bloom in the residual heat — this deepens the flavor significantly before any liquid is added.
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3
Add everything else
Add the diced tomatoes with their juice, chopped green chiles, drained black beans, drained pinto beans, and beef broth. Stir everything together well. Start with 1 cup of broth for a thicker, heartier soup — add the second cup if you prefer a thinner, brothier consistency.
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4
Simmer & serve
Bring to a gentle boil then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly. Taste and adjust seasoning — a squeeze of fresh lime juice stirred in at the end brightens the whole pot. Ladle into bowls and pile on your favorite toppings.
- Lower carb option: Two cans of beans is hearty and filling but brings a significant amount of carbs — use just one can, or skip both entirely and add diced zucchini or extra beef for bulk without the extra carbs.
- Bloom the spices: Stirring the taco seasoning and cumin into the browned beef before adding any liquid allows the spices to bloom in the hot fat — the same technique used throughout this collection that adds depth you simply can't get by adding spices to liquid.
- Broth controls the consistency: Start with 1 cup for a thick, stew-like soup and add more to taste. This soup thickens as it simmers so add a splash more broth when reheating leftovers.
- Even better the next day: Taco soup deepens significantly overnight as the spices continue to infuse the broth — make a big batch and enjoy it all week. Keeps in the fridge for up to 5 days and freezes beautifully for up to 3 months.
- Greek yogurt over sour cream: A generous dollop of plain Greek yogurt is the perfect cool topping — a direct sour cream substitute that adds protein rather than fat.