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.
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
- 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.
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.
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
- 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
- Diced avocado
- Tortilla chips or strips
- Sliced jalapenos
- Mexican blend shredded cheese
- Sour cream
- Diced tomatoes
- Large dutch oven (5-6 qt)
- Place guajillo chili in a bowl and pour boiling water over it and set aside to allow the chili to rehydrate.
- Heat oil on a high heat in dutch oven then add ground beef and 1/4 tsp salt.
- Cook ground beef until browned.
- Lower heat to medium then add garlic and onions and continue to cook.
- Once flavors begin to release add beans and corn.
- Continue to cook and mix ingredients together then add jalapenos.
- Add crushed and pureed tomatoes and mix thoroughly.
- Then add the balance of the salt, cumin, oregano, celery seed, paprika and black pepper.
- Add broth and then mix thoroughly to combine ingredients and flavors.
- Lower heat to low and cover dutch pot.
- Remove guajillo chili and place into a small blender and blend into a puree, add a little oil if needed.
- Add pureed chili to dutch pot and add bay leaves and mix thoroughly for the last time.
- Raise to simmer, cover dutch oven and allow flavors to continue to combine for 30 minutes.
- Taste soup and check that you're happy with the flavor combination.
- If necessary, add what you think the soup is lacking, stir and allow to simmer for a further 5-10 mins.
- Once you're happy with the flavor profile of the soup remove from heat, remove bay leaves, serve and garnish.