Spicy Hot Taco Soup Chili
Warm up with a bowl of Spicy Hot Taco Soup Chili, the ultimate fusion of hearty chili and zesty taco soup! This bold and flavorful dish is packed with seasoned ground beef, tender beans, sweet corn, and fire-roasted diced tomatoes with green chilies for a smoky kick. A medley of spices like cumin, chili powder, and paprika enhances the rich broth, while fresh jalapeños bring just the right amount of heat. Ready in under an hour, this one-pot wonder is perfect for busy weeknights or game-day gatherings. Customize each serving with tangy sour cream, melty cheddar cheese, crunchy tortilla chips, or fresh cilantro for a fiesta of flavors in every bite. Great for meal prep and freezer-friendly, this spicy taco soup recipe is a must-try for chili lovers seeking a Tex-Mex twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 medium jalapeño, diced
- 2 cloves minced garlic
- 10 ounces diced tomatoes with green chilies (e.g., Rotel)
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 8 ounces tomato sauce
- 4 cups beef broth
- 1 packet taco seasoning mix
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 4 cups tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.
Add the diced onion, bell pepper, jalapeño, and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the taco seasoning, ground cumin, chili powder, paprika, salt, and pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the diced tomatoes with green chilies, kidney beans, black beans, corn, tomato sauce, and beef broth to the pot. Stir everything together to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally, to allow the flavors to meld.
Taste the soup and adjust the seasonings if needed (add more salt, pepper, or chili powder if desired).
Ladle the taco soup chili into bowls and garnish with shredded cheddar cheese, sour cream, chopped cilantro, and tortilla chips, if desired.
Serve hot and enjoy your Spicy Hot Taco Soup Chili!
Nutrition Facts
Calories |
5370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 13233 mg | 575% | |
| Total Carbohydrate | 576.6 g | 210% | |
| Dietary Fiber | 82.3 g | 294% | |
| Total Sugars | 46.9 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1767 mg | 136% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 6730 mg | 143% | |
*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.
