Taco Tuesday Soup

Luca will eat anything if it’s in soup form so for Taco Tuesday this week I swapped out our usual taco meat for a taco soup that was a huge hit! It’s super similar to a beef chili but soupier with more liquid and more spices. For a vegetarian version, skip the beef and double up the beans. You could also make this with turkey meat.

Taco Tuesday Soup

Makes 4-6 servings


  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 teaspoon tomato paste
  • One 28-ounce can crushed tomatoes
  • 1 can black beans, rinsed
  • 1 can kidney beans, rinsed
  • 4 cups beef or chicken broth
  • 2 cups frozen corn
  • Juice from 1/2 lime
  • 1/2 cup fresh cilantro, roughly chopped

Topping Suggestions:

  • Shredded cheddar cheese
  • Sliced green onions
  • Chopped chives
  • Sour cream
  • Tortilla chips
  • Avocado slices
  • Fresh cilantro
  • Lime wedges


  1. Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the beef and cook, breaking up with a wooden spoon until cooked through, about 5 minutes.
  2. Add the garlic and cook until fragrant, one more minute.
  3. Add the dried herbs, salt and pepper, and tomato paste and give it a good stir.
  4. Add the beans, crushed tomatoes and broth and bring the mixture to a boil.
  5. Turn the heat down to low and simmer, partially covered for at least 20 minutes but up to 2 hours, stirring occasionally.
  6. 10 minutes before you’re ready to serve, add in the corn, lime juice and cilantro and stir it up.
  7. Serve in bowls topped with any of the toppings listed above and a lime wedge.
  8. Enjoy!

View all posts in: