The crunchy favorite in fiery soup form…
Spicy taco soup takes all that’s good about taco night and turns it into a hearty soup, perfect for lunch. It’s all here: ground beef, beans, corn, cheese, tortilla chips, and peppers. Plenty of peppers. Bell peppers (red and green) provide a delicious garden fresh flavor as well as a splash of color. Fresh jalapeños take care of that fiery bite.
Best of all for those with busy days and lots of family responsibilities? There’s very little actual cooking here. Beyond browning the beef and sautéing the onions and peppers, most of the recipe is pop a can and pour. This is the kind of soup that makes everyone in the family happy.
Spicy Taco Soup
- 1 pound ground beef
- 1 yellow onion diced
- 1 to 2 jalapeño peppers seeds and stem removed, diced
- 1 green bell pepper seeds and stem removed, chopped
- 1 red bell pepper seeds and stem removed, chopped
- 1/4 cup tomato salsa
- 1 can corn 15 ounce can
- 1 can black beans 15 ounce can, drained
- 1 can kindey beans 15 ounce can, drained
- 1 can pinto beans 15 ounce can, drained
- 1 can tomato sauce 15 ounce can
- 1 can diced tomatoes 24 ounce can
- 2 tablespoons taco seasoning
- Sour cream topping, optional
- Shredded cheese topping, optional
- Tortilla chips side
- In a high-sided pan or pot, cook the ground beef over medium heat until brown.
- Add the jalapeño pepper, green and red bell peppers, and yellow onion to the ground beef and continue cooking for 3 to 4 minutes, stirring often, until the onions are softened.
- Add the salsa, corn, black beans, kidney beans, pinto beans, tomato sauce, diced tomatoes, and taco seasoning. Stir to combine.
- Lower the heat to low and simmer the taco soup for 20 to 25 minutes, stirring every 3 or 4 minutes. Monitor the thickness and stop simmering when the soup hits your desired level.
- Remove the taco soup from the heat and ladle into bowls. Add a dollop of sour cream (optional) to each soup and sprinkle with shredded cheese (also optional). Add tortilla chips to the side and serve.