The weather has dipped in New York and I’ve had numerous bowls of Beef Taco Soup, it’s super delicious and filling. A real bowl of comfort food great for lunch or dinner.

Beef Taco Soup by Diverse Dinners

Here’s a list of what goes into this Beef Taco Soup recipe:

  • Ground beef
  • Crushed tomatoes and tomato puree
  • Jalapenos and guajillo peppers
  • Kidney beans & black beans
  • Corn
  • Herbs and spices
  • Vegetable or beef broth

A delicious combination of ingredients that can be topped with tortilla chips, avocado, fresh jalapenos, cheese, cilantro, practically anything that you would include in a taco. You can add them all, or just a few.

Beef Taco Soup by Diverse Dinners

This Beef Taco Soup recipe serves six, enough for a small group of visitors. Alternatively, if you have no plans to share this meal you can save the rest for another time. I like to divide my leftovers into freezer safe airtight containers and store in the freezer until I’m in the mood for another serving. Beef Taco Soup freezes very well.

I love this soup, it’s so comforting. I like it really spicy, but if you have a low tolerance for spicy food swap out the jalapenos for guajillos chilies. Guajillos chilies are dried chiles from Mexico with a smokey flavor profile. Consequently, the more guajillos chilies you add the smokier your Beef Taco Soup will be.



547 cal


23 g


59 g


27 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 6

Beef Taco Soup

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe


  • 1 guajillo chili
  • 1 tbsp cooking oil
  • 1 lb ground beef
  • 1 1/4 tsp kosher salt
  • 6 cloves garlic (minced)
  • 1 cup yellow onions (diced)
  • 2 cups (15 oz can) kidney beans
  • 2 cups (15 oz can) black beans
  • 3 cups frozen corn (or 1 1/2 15oz cans)
  • 2 jalapenos (sliced thin - with or without seeds according to preference)
  • 4 cups (28 oz can) crushed tomatoes
  • 1 tbsp tomato puree
  • 1/4 tsp ground cumin
  • 1/2 tsp Mexican oregano
  • 1/2 tsp ground celery seed
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 2 cups vegetable or beef broth
  • 2 bay leaves
  • Garnish Options
  • Diced avocado
  • Tortilla chips or strips
  • Sliced jalapenos
  • Mexican blend shredded cheese
  • Sour cream
  • Diced tomatoes
  • Equipment & Utensils
  • Large dutch oven (5-6 qt)
  • Blender


  1. Place guajillo chili in a bowl and pour boiling water over it and set aside to allow the chili to rehydrate.
  2. Heat oil on a high heat in dutch oven then add ground beef and 1/4 tsp salt.
  3. Cook ground beef until browned.
  4. Lower heat to medium then add garlic and onions and continue to cook.
  5. Once flavors begin to release add beans and corn.
  6. Continue to cook and mix ingredients together then add jalapenos.
  7. Add crushed and pureed tomatoes and mix thoroughly.
  8. Then add the balance of the salt, cumin, oregano, celery seed, paprika and black pepper.
  9. Add broth and then mix thoroughly to combine ingredients and flavors.
  10. Lower heat to low and cover dutch pot.
  11. Remove guajillo chili and place into a small blender and blend into a puree, add a little oil if needed.
  12. Add pureed chili to dutch pot and add bay leaves and mix thoroughly for the last time.
  13. Raise to simmer, cover dutch oven and allow flavors to continue to combine for 30 minutes.
  14. Taste soup and check that you're happy with the flavor combination.
  15. If necessary, add what you think the soup is lacking, stir and allow to simmer for a further 5-10 mins.
  16. Once you're happy with the flavor profile of the soup remove from heat, remove bay leaves, serve and garnish.