Hearty Beef Taco Soup with Creamy Tomato Broth

If you love tacos but want something even easier to make, this hearty beef taco soup is for you. It’s a zesty, comforting soup that tastes just like your favorite tacos but requires only one pot and minimal effort. Ground beef is browned with warm spices, then simmered with black beans in a rich, creamy tomato broth.

Each bowl is finished with classic taco fixings: a sprinkle of Mexican cheese, a cool dollop of sour cream and a bright flurry of scallions. Grab your biggest spoon and dig in!

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a large pot or Dutch oven over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned, about 5-7 minutes. Season with salt and pepper.
2. Stir in the Mexican spice blend and Southwest spice blend. Cook for 1 minute until fragrant.
3. Add the tomato paste and cook for 1-2 minutes, stirring constantly.
4. Add the beef stock concentrate and 2 cups of water. Stir to combine, scraping up any browned bits from the bottom.
5. Drain and rinse the black beans, then add them to the pot. Dice the tomato and add it as well. Bring the soup to a simmer.
6. Reduce heat to medium-low. Add the cream cheese and stir until melted and fully incorporated into the broth.
7. Simmer for 10-15 minutes, until slightly thickened. Taste and adjust seasoning with salt, pepper or hot sauce.
8. Ladle the soup into bowls. Top each with a dollop of sour cream, a sprinkle of Mexican cheese blend and sliced scallions. Serve hot.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure to season generously as turkey is leaner.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave.

Can I freeze this soup?

Absolutely. Let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.