Taco Soup* Recipe

Brown the beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the ground beef, breaking it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if desired, leaving a thin coating for flavor.

Sauté aromatics

Add the diced onion and diced green bell pepper to the beef. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes and liquids

Pour in the tomato sauce and canned diced tomatoes with their juices, scraping up any browned bits from the pot. Add the beef broth and 1 cup water and stir to combine.

Add the drained and rinsed kidney beans, black beans, and drained corn to the pot. Stir to distribute evenly through the soup.

Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and sugar (if using). Bring the pot to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 20–25 minutes to allow flavors to meld. Taste and adjust seasoning as needed.

When soup is done simmering, remove from heat and stir in fresh lime juice and chopped cilantro. Let rest 5 minutes.

Ladle soup into bowls and top each serving with shredded cheddar, a dollop of sour cream, a handful of tortilla chips, and sliced jalapeño if desired. Serve hot.