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Taco Soup with Shredded Cheese, Sour Cream, and Tortilla Chips
A 51-minute Tex-Mex dinner for 4 — 680 calories per serving.
per serving, estimated
A hearty, boldly spiced ground beef soup loaded with beans, corn, and tomatoes, finished with melty cheddar, cool sour cream, and crunchy tortilla chips.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1¼ pounds ground beef (80/20)
- 1 yellow onion (diced)
- 1 jalapeño (seeded and minced)
- 3 garlic cloves (minced)
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 14½ ounces canned diced tomatoes with green chiles (Rotel) (undrained)
- 14½ ounces canned crushed tomatoes
- 15 ounces canned black beans (drained and rinsed)
- 15 ounces canned pinto beans (drained and rinsed)
- 1 cup frozen corn kernels
- 2 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 1 cup shredded sharp cheddar cheese (for serving)
- ½ cup Sour cream (for serving)
- 4 ounces tortilla chips (for serving)
- ¼ cup fresh cilantro (roughly chopped, for garnish) — optional
- 1 lime (cut into wedges, for serving) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the yellow onion, seed and mince the jalapeño, and mince the 3 garlic cloves. 6 min
- Drain and rinse the 15 oz can of black beans and the 15 oz can of pinto beans; measure 1 cup frozen corn kernels and set aside. 3 min
- Measure 2 tablespoons chili powder, 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper into a small bowl and mix to combine. 3 min
- Heat 1 tablespoon neutral oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. 2 min
- Timing-sensitive step. Add the diced onion and jalapeño and cook, stirring frequently, for 3 minutes until softened, then add the garlic and cook 1 minute more. 4 min
- Timing-sensitive step. Add 1¼ pounds ground beef and cook, breaking it up with a spoon, for 5–6 minutes until no pink remains; drain any excess fat. 6 min
- Timing-sensitive step. Stir in the spice blend, coating the beef and vegetables evenly, and cook 1 minute until fragrant.
- Pour in the 14.5 oz can of undrained Rotel diced tomatoes with green chiles, 14.5 oz crushed tomatoes, drained black beans, drained pinto beans, 1 cup frozen corn, and 2 cups low-sodium chicken broth; stir well to combine. 3 min
- Bring the soup to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened. 20 min
- Ladle the soup into bowls and top each with ¼ cup shredded sharp cheddar, a dollop of sour cream, and a handful of tortilla chips; garnish with roughly chopped cilantro (optional) and a lime wedge (optional) on the side. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.