Loaded Taco Soup
Loaded taco soup turns ground beef, beans, corn, tomatoes, and creamy toppings into a rich, cozy bowl that tastes bold without costing much.
Why You Will Love This Recipe
- Big taco flavor: Taco seasoning, cumin, tomatoes, and garlic make the broth taste deep and savory.
- Hearty texture: Beef, black beans, pinto beans, and corn make every spoonful filling.
- Easy pantry meal: Most ingredients come from cans, so prep stays simple.
- Flexible toppings: Cheddar, sour cream, avocado, and tortilla chips make each bowl feel loaded.
Fabian’s Budget and Health Tip: Stretch the beef with an extra can of beans if prices are high. You still get plenty of protein and fiber, and the soup stays thick, hearty, and satisfying.
Ingredients (Serves 4)
- 1 pound ground beef (450 g)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 1 can black beans, drained and rinsed (15 ounces or 425 g)
- 1 can pinto beans, drained and rinsed (15 ounces or 425 g)
- 1 cup corn kernels, frozen or canned and drained (165 g)
- 1 can diced tomatoes with juices (14.5 ounces or 411 g)
- 1 can Rotel tomatoes with juices (10 ounces or 283 g)
- 3 cups beef broth (720 ml)
- 2 tablespoons taco seasoning (about 18 g)
- 1 teaspoon ground cumin (2 g)
- 1 cup shredded cheddar cheese, for topping (115 g)
- 1 half cup sour cream, for topping (120 g)
- 1 large avocado, diced (about 200 g)
- 2 cups tortilla chips, lightly crushed, for serving (60 g)
Step-by-Step Instructions
1. Brown the Beef, Onion, and Garlic
Place a large soup pot over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles as it browns. The onion should turn soft and glossy, and the beef should smell savory with golden edges.
Stir in the garlic and cook for 30 seconds. Stop when the garlic smells warm and fragrant. If the pot has a lot of grease, spoon off the extra fat.
2. Add the Beans, Corn, Tomatoes, and Broth
Stir in the black beans, pinto beans, corn, diced tomatoes, Rotel tomatoes, and beef broth. Scrape the bottom of the pot so all the browned bits mix into the soup. Those bits add rich flavor.
3. Season the Soup
Add the taco seasoning and cumin. Stir well until the broth turns a warm red color and the spices no longer sit on top. Taste the broth now. If your taco seasoning tastes mild, add a small pinch more cumin.
4. Simmer Until Thick and Cozy
Bring the soup to a gentle boil, then lower the heat. Simmer uncovered for 25 minutes. Stir now and then. The soup is ready when the broth looks slightly thicker, the beans taste creamy, and your kitchen smells like toasted spices and tomatoes.
5. Load the Bowls
Ladle the hot soup into bowls. Top each serving with cheddar cheese, sour cream, diced avocado, and crushed tortilla chips. Add the cheese first so it melts into the hot soup, then finish with cool sour cream and avocado for a creamy contrast.
Expert Troubleshooting and FAQs
Can I make loaded taco soup less spicy?
Yes. Use mild Rotel tomatoes or replace them with another can of plain diced tomatoes. You can also add extra sour cream at the end to soften the heat.
Why does my soup taste flat?
It likely needs more seasoning or a little time. Let it simmer for the full 25 minutes so the spices bloom in the broth. Then taste and add a small pinch of salt or cumin if needed.
Can I use ground turkey instead of beef?
Yes. Ground turkey works well. Add 1 tablespoon of olive oil while browning it because turkey has less fat than beef.
Can I make this soup ahead?
Yes. The flavor gets even better after a night in the fridge. Store the soup without toppings in a sealed container for up to 4 days. Reheat gently on the stove or in the microwave.
Can I freeze loaded taco soup?
Yes. Freeze the soup without cheddar, sour cream, avocado, or chips. Use freezer safe containers and leave space at the top. Thaw overnight in the fridge, then reheat until steaming.
Estimated Nutritional Facts
Per serving, with cheese, sour cream, avocado, and a small handful of tortilla chips:
- Calories: about 610
- Protein: about 34 g
- Carbs: about 52 g
- Fats: about 31 g
Loaded Taco Soup
Ingredients
- 1 pound ground beef (450 g)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 1 can black beans, drained and rinsed (15 ounces or 425 g)
- 1 can pinto beans, drained and rinsed (15 ounces or 425 g)
- 1 cup corn kernels, frozen or canned and drained (165 g)
- 1 can diced tomatoes with juices (14.5 ounces or 411 g)
- 1 can Rotel tomatoes with juices (10 ounces or 283 g)
- 3 cups beef broth (720 ml)
- 2 tablespoons taco seasoning (about 18 g)
- 1 teaspoon ground cumin (2 g)
- 1 cup shredded cheddar cheese, for topping (115 g)
- 1 half cup sour cream, for topping (120 g)
- 1 large avocado, diced (about 200 g)
- 2 cups tortilla chips, lightly crushed, for serving (60 g)
Instructions
- 1. Brown the Beef, Onion, and Garlic. Place a large soup pot over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the beef into small crumbles as it browns. The onion should turn soft and glossy, and the beef should smell savory with golden edges. Stir in the garlic and cook for 30 seconds. Stop when the garlic smells warm and fragrant. If the pot has a lot of grease, spoon off the extra fat.
- 2. Add the Beans, Corn, Tomatoes, and Broth. Stir in the black beans, pinto beans, corn, diced tomatoes, Rotel tomatoes, and beef broth. Scrape the bottom of the pot so all the browned bits mix into the soup. Those bits add rich flavor.
- 3. Season the Soup. Add the taco seasoning and cumin. Stir well until the broth turns a warm red color and the spices no longer sit on top. Taste the broth now. If your taco seasoning tastes mild, add a small pinch more cumin.
- 4. Simmer Until Thick and Cozy. Bring the soup to a gentle boil, then lower the heat. Simmer uncovered for 25 minutes. Stir now and then. The soup is ready when the broth looks slightly thicker, the beans taste creamy, and your kitchen smells like toasted spices and tomatoes.
- 5. Load the Bowls. Ladle the hot soup into bowls. Top each serving with cheddar cheese, sour cream, diced avocado, and crushed tortilla chips. Add the cheese first so it melts into the hot soup, then finish with cool sour cream and avocado for a creamy contrast.
