Spicy Fiesta Taco Soup
Get ready to spice up your dinner routine with this hearty and flavorful Spicy Fiesta Taco Soup! Packed with a medley of seasoned ground beef, tender beans, sweet corn, and zesty tomatoes, this one-pot wonder brings all the bold, vibrant flavors of your favorite tacos into a warm, comforting soup. Seasoned with classic taco spices like chili powder, cumin, and paprika, and simmered in a robust beef broth, this dish is as easy to make as it is satisfying. Perfect for busy weeknights, this 45-minute recipe is customizable with toppings like shredded cheddar cheese, sour cream, tortilla chips, and fresh cilantro. Whether you’re serving it for a casual family dinner or making it for a crowd, this Spicy Fiesta Taco Soup is a guaranteed hit that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 15 ounces Diced tomatoes (canned)
- 15 ounces Tomato sauce
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 1 cup Corn kernels (canned or frozen)
- 4 cups Beef broth
- 2 tablespoons Taco seasoning
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 cup Shredded cheddar cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
- 2 cups Tortilla chips (optional, for serving)
Instructions
In a large stockpot, heat a drizzle of oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up into crumbles as it cooks, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the pot. Sauté for 3-5 minutes, or until the onion is soft and translucent.
Stir in the taco seasoning, chili powder, cumin, paprika, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
Add the black beans, kidney beans, and corn kernels to the pot. Stir to incorporate all ingredients.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh cilantro, shredded cheddar cheese, sour cream, and crushed tortilla chips, if desired.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1926 mg | 84% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
