Taco Soup

Taco Soup 2

It tastes like taco but in soup form, this Taco soup has all the elements of your favourite Tex Mex food but gives more comfort due to its soupy nature. Made with minced beef, onions, corn, chillies and beans a bowl of this would be perfect on its own, with chips or even a crusty bread. Its still cold here so this is still perfect for the weather but when it becomes warmer then the non soup version would be the ideal one, anyways they taste both amazing so just adjust what you want to have depending on the weather.

Taco Soup Wude

Taco Soup
Prep time
Cook time
Total time
Serves: 5
  • 700 g minced beef
  • 2 white onions, chopped
  • 2 x 400 g cans chopped tomatoes
  • 2 x 400 g cans kidney beans, drained
  • 2 cups whole kernel corn
  • 2 cups beef stock
  • 3 tbsp sliced jalapeno peppers
  • 3 heaping tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • ½ tsp garlic powder
  • 1 tsp red pepper flakes
  • ½ tsp dried oregano
  • 1 tsp paprika
  • oil
  • salt
  • freshly ground black pepper
  • sour cream, for garnish
  • coriander, to garnish
  1. In a pot heat oil then saute onions, once onions are soft add the minced beef and cook until it’s browned.
  2. Add all the remaining ingredients apart from the kidney beans, tomato paste, sour cream and coriander, bring to a boil then simmer for 30 minutes.
  3. Add the kidney beans and tomato paste then simmer for 10 more minutes, add a bit of water if you want it less thick. Season with salt and freshly ground black pepper.
  4. Serve garnished with sour cream and coriander.


Taco Soup


2 Responses

  1. Juliana says:

    Raymund this taco soup of yours sure looks great…I will keep this in mind since the cold weather will be here soon.
    Have a wonderful weekend 🙂

  2. Woo hoo! Every time I visit my sister’s house in San Diego, she serves Taco Soup. It’s also ideal for serving a large crowd (when watching football, etc)- just keep it warm in the slow cooker and help yourself when you want!

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