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Delicious bowl of beef taco soup topped with cheese and fresh cilantro

Beef Taco Soup

A flavorful and hearty soup packed with ground beef, vegetables, and a delightful blend of spices, perfect for busy weeknights or cozy family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil Helps sauté the vegetables, adding healthy fat.
  • 1 large yellow onion, finely chopped Aromatic base introducing sweet and savory essence.
  • 5 cloves garlic, minced Adds robust, fragrant layer.
  • 1 lb ground beef Provides richness and protein.
  • 1/2 tsp salt Enhances flavor of the soup.
  • 1 large red bell pepper, diced Offers sweetness and vibrant color.
  • 1 large green bell pepper, diced Adds freshness and crunch.
  • 1 medium jalapeno, finely diced Provides slight heat.
  • 1 tsp dried oregano Infuses soup with herbaceous note.
  • 2 tbsp cumin Adds warm, earthy aroma.
  • 2 tsp paprika Contributes smokiness and rich color.
  • 1 tsp chili powder For deep, savory flavor.
  • 1 tsp coriander Offers citrusy undertone.
  • 2 tbsp tomato paste Ensures rich, concentrated tomato flavor.
  • 2 cups halved cherry tomatoes Enhances soup texture.
  • 3 cups beef stock Flavorful liquid base.
Toppings (Optional)
  • salsa Tangy topping that adds depth.
  • sliced avocado Adds creaminess and healthy fats.
  • chopped cilantro Fresh garnish that adds brightness.
  • grated cheddar cheese Optional creamy finish.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the finely chopped onion and minced garlic, cooking for about 3 minutes until the onion is soft and translucent.
Cooking
  1. Incorporate the ground beef into the pot, seasoning with salt. Break the beef into a fine crumbly consistency, cooking for approximately 5 minutes, or until the meat is no longer pink.
  2. Mix in the diced jalapeno, red bell pepper, and green bell pepper. Stir well and cook for an additional 5 minutes.
  3. Stir in the dried oregano, cumin, paprika, chili powder, coriander, and the tomato paste. Mix to infuse the flavors before adding the halved cherry tomatoes and beef stock.
  4. Reduce the heat to medium and let the soup simmer for about 15 minutes.
  5. Ladle the soup into bowls and garnish with your choice of toppings.

Notes

Make sure to finely chop all vegetables for even cooking. You can leave the seeds in the jalapeno for a spicier soup. Use lean ground beef or ground turkey for a lighter option. Consider adding canned beans or corn for extra nutrition.