Southwest Taco Soup

This recipe KILLS IT. It's like tacos in soup form, and it's blow-your-mind amazing. Even my soup-hating friends love it and make it regularly, and it's the number one family favorite at our house! Simple, filling, and packed with tex-mex flavor. Really, how can you go wrong?! Yum.

I have a serious love affair with all things Tex-Mex. I mean sure, yes, I’m pretty free with my love and devotion when it comes to my favorite foods. I have declared my undying affection for many an excellent recipe. For example, this Browned Butter Fudge, this Perfect Chili Recipe, and my Aunt Beulah’s Saucy Chicken recipe.

Dangit, now I’m hungry. The perils of food blogging.

But this soup? It should win some awards, people. For things like turning soup-haters into lovers, for being magically man-pleasing (why do so many men complain about soup?!), and for being all around AMAZING.

This soup rocks my family’s socks right off. Every last one of us eat it without complaint (no small miracle, I assure you), and it actually is hearty enough to fill us up.

Southwest Taco Soup

Southwest Taco Soup
Prep time
Cook time
Total time
This recipe is a mouth-watering explosion of hearty Tex-Mex flavors, sure to please even the pickiest palate!
  • ¼ cup of butter
  • 2 onions, chopped
  • 6 cloves of garlic, crushed
  • 2 tsp. salt
  • 4 tsp. cumin
  • 4 tsp. chili powder
  • 2 tsp. oregano
  • 2 sweet peppers, diced (yellow, red, or orange)
  • 2 lbs. ground beef or ground pork
  • 8-10 cups of bone broth (chicken or beef)
  • 2 cans of diced tomatoes
  • 2 cans of black beans
  1. Melt butter in large stock pot.
  2. Saute onions until softened.
  3. Add garlic and diced peppers, and stir.
  4. Add salt, cumin, chili powder, and oregano, stir.
  5. Add ¼ cup of the broth, if necessary.
  6. Add the meat, stir until it is broken up and browned through.
  7. Pour in remainder of broth and stir.
  8. Add diced tomatoes and black beans.
  9. Cover and let simmer for 30 minutes.
  10. Stir in cilantro, if desired. Serve with suggested toppings, and enjoy!
Topping suggestions:
Fresh diced cilantro
Diced avocado
Grated cheese
Sour cream
Crumbled organic corn chips

(Reposted from the 2012 archives by popular demand. This is a Red+Honey family classic recipe.)

I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.

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  1. Erica says

    This was great! I subbed in taco seasoning for the chili powder and cumin because that was what we had…so good! Can this be frozen? Thanks for the recipe!

  2. says

    I’m with you, Beth, on the love of all things Tex-Mex and all things food, for that matter. And what is it, exactly, with men and soup? And kids and soup? I have an Enchilada Soup recipe on my blog that is my #1 favorite soup recipe, but this looks like a must try, as well. Thanks so much for sharing it. Pinning and trying soon. Happy New Year!

  3. Jamie says

    Hi! I am making his for my family as we speak and I don’t see which step to add the peppers. I’m assuming after the garlic and onions? I ended up adding them after the beef because I didn’t notice them sitting there until then :-) I’m sure it will be delicious!

  4. Sarah says

    Just made this for my family today and it was incredibly delicious! I was skeptical about putting the corn chips in but they were surprisingly good. Everyone enjoyed it, even my 13 month old baby.

  5. says

    YUM. I omitted the beans (didn’t have any!) and doubled the peppers. Use diced cooked chicken in place of the ground beef, and since I don’t keep chili powder on hand, just upped the other spices and added some paprika.

    This is one of the simpler recipes for “taco soup” that I’ve seen, and it was great! I know I changed a lot of things but we liked it a lot :)

  6. says

    I love taco soups! So tasty, and so much fun with all of the toppings. Your version sounds delicious, I think I’ll have to try it this way next time! Thanks for sharing this with Sunday Night Soup Night! 

    Sunday Night Soup Night is taking a break over summer and will return in the Fall. In the meantime, I’d love to see you at Summer Sunday Salads whenever you have a salad receipe to share! 

  7. jessica says

    I made it w/2 bags of Morningstar Farms fake beef- crumbles, and added zucchini and a bag of frozen corn at the end (was out of peppers). 2 huge thumbs up from me and my kids! Thanks!

  8. Jan says

    Hi Beth,
    Could you define what a ‘clove’ of garlic is? Do six ‘cloves’ equal a bulb?
    thanks…I love you lots


  1. […] One might think that it shouldn’t even taste very good with that introduction, but BAM! It’s a party of deliciousness with its warm and smooth black bean taste with notes of bacon, fried onion and peppers, sea salt, and my personal favourite: ground cumin (pretty much anything Tex-Mex-related is the best, including my family’s all-time favourite Southwest Taco Soup). […]

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