Taco Soup recipe features hearty ground beef, both black and pinto beans, veggies, bold spices and salsa! It’s a filling and flavorful soup that’ll keep you warm and cozy no matter how chilly it is outside. Top it off with shredded cheese and sour cream for the very best bowl!
Heat the olive oil in a soup pot over medium-high heat.
Add the beef, onion, chili powder, garlic, powder, paprika, cumin and salt and pepper to taste.
Cook, breaking the beef up as you go until no longer pink. Drain any excess grease if necessary.
Add the broth, both cans of beans, corn, tomato sauce, salsa, taco sauce and hot sauce to the pan.
Bring to a boil then reduce the heat to low, cover and simmer for 30 minutes.
SLOW COOKER VERSION:
Follow steps 1-3 from the stove top version above.
Add the drained beef, and all remaining ingredients to the slow cooker and stir to combine.
Cover and cook on high for 2-3 hours or low for 6-8 hours.
Video
Notes
NOTE ON TACO SAUCE: You can sub in an extra cup of salsa for the taco sauce if you don't have it. I like to use either the Taco Bell Mild or the Ortega brand taco sauce.