Sopa de Taco (taco soup) is a Tex-Mex one-pot meal that combines classic taco flavors in a hearty soup.
It's made with ground beef, beans, corn, tomatoes, and other ingredients. It’s often served with crema, shredded cheese, or crispy tortilla chips.
This Sopa de Taco recipe is easy to make, packed with bold Tex-Mex flavors, and ready in under an hour—perfect for a cozy meal any time of the year.
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For more delicious soup recipes, check out my Rice and Potato Soup, Potato and Pasta Soup, Chicken Noodle Soup, and more!
🛒 Ingredients You'll Need
- Ground beef: Adds hearty texture and rich flavor. 👉It can be substituted with ground turkey, chicken, or pork.
- Black beans: Provide thick and creamy consistency. 👉It can be substituted with pinto beans.
- Crushed tomatoes: Provide flavor. It can be substituted with three (10-oz) cans of Rotel diced tomatoes and green chilis (original or mild) for added texture and heat variation.
- Poblano pepper: Gives mild heat flavor. It can be substituted with green bell pepper.
- Onion & garlic: Build a savory, aromatic base.
- Chili powder, cumin, smoked paprika, oregano: Create a bold, smoky, and slightly spicy flavor.
- Knorr granulated beef bouillon: The savory base for the taco soup.
- Tomato paste: Intensifies tomato flavor and thickens chili.
- Corn (canned & frozen): Adds sweetness and texture contrast.
- Cilantro & lime juice: Brighten and balance flavors.
- Olive oil: Helps sauté and develop flavors.
- Water: Adjusts consistency and blends beans for creaminess.
See the recipe card for quantities.
👩🏻🍳 How to Make Sopa de Taco
Note: Full instructions are provided in the recipe card below.
1. Mix chili powder, cumin, smoked paprika, oregano, and bouillon in a small bowl.
2. Blend 2 cups of water with ¾ cup black beans until smooth; set aside.
3. Heat olive oil in a large soup pot over medium heat. Brown the ground meat, breaking it up for about 5 to 10 minutes.
4. Add onion and poblano, cooking until softened, about 6 to 10 minutes. Stir in garlic and cook for 1 minute.
5. Add seasoning mix and tomato paste, stirring well. Cook for 1 to 2 minutes.
6. Pour in blended beans, crushed tomatoes, remaining black beans, and 1 cup of water.
7. Bring to a boil over high heat, then reduce to low. Cover and simmer, stirring occasionally, for 30 minutes until slightly thickened.
8. Stir in canned and frozen corn, cilantro, and lime juice. Simmer for 5 more minutes. Serve hot, garnished with extra cilantro if desired.
Hint: For the best balance of flavor and texture without excess grease, choose ground meat that is 90 to 93% lean.
🫙 Storage, Make Ahead, & Freezing
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: Prepare the soup in advance, let it cool, and store it in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding broth or water if needed.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. Add toppings just before serving for the best flavor.
📝 Camila's Tips & Variations
- Boost the Flavor: Let the chili simmer longer to deepen and enhance its richness.
- Adjust the Heat: Add jalapeño or serrano peppers for extra spice.
- Meat Variations: Substitute ground beef with turkey, chicken, or pork to suit your preference.
- Smokier Taste: Use fire-roasted tomatoes or a pinch of chipotle powder for a subtle smoky depth.
🛠️ Frequently Asked Questions
What is the difference between Taco Soup (Sopa de Taco) and Tortilla Soup?
Taco Soup is thick and hearty, made with ground beef, beans, corn, and a spiced tomato-based broth similar to chili. Tortilla Soup is lighter and brothier, usually made with shredded chicken, tomatoes, and chilies, topped with crispy tortilla strips. Taco Soup is chunkier, while Tortilla Soup is more traditional and broth-based.
How can I add a smokier flavor?
Use fire-roasted tomatoes, smoked paprika, or a pinch of chipotle powder.
Why is my sopa de taco too thin?
Simmer uncovered to let excess liquid evaporate.
Why is my sopa de taco too thick?
Add a little broth or water gradually until it reaches the desired consistency.
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📖 Recipe
Sopa de Taco
Tools
- Blender or Food Process
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon Knorr beef-flavored bouillon , adjust to taste
- kosher salt , as needed
- 1½ pounds 90% ground beef
- 28 oz crushed tomatoes
- 2 (15-oz) cans black beans, drained and rinsed
- ¼ cup extra-virgin olive oil
- 1 large yellow onion , finely chopped
- 1 poblano pepper , finely chopped
- 5 cloves garlic , minced
- 1 tablespoon tomato paste
- 3 cups water
- 1 (14.25 oz) can corn, drained, or 1 to 1½ cups frozen corn
- ¼ cup chopped fresh cilantro , plus more for serving
- 1 tablespoon fresh lime juice (from 1 lime)
Instructions
- In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and bouillon. Set aside.
- In a blender or food processor, combine 2 cups of water with ¾ cup of the black beans. Blend until smooth. Set aside.
- In a large soup pot, heat the olive oil over medium heat. Add the ground meat, breaking it up with a spoon until brown, about 5 to 10 minutes.
- Add the onion and poblano pepper, cooking and stirring occasionally until softened, about 6 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown. Add the seasoning mix and tomato paste and stir until well combined and cook for 1 to 2 minutes.
- Add the blended bean mixture, crushed tomatoes, remaining black beans, and the remaining 1 cup of water to the pot.
- Increase the heat to high and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally until slightly thickened, about 30 minutes.
- Stir in the canned and frozen corn, cilantro, and lime juice. Simmer for 5 more minutes. Serve hot, garnished with additional cilantro if desired.
Notes
- Storage, Make Ahead, & Freezing
-
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
-
- Make Ahead: Prepare the soup in advance, let it cool, and store it in the fridge for up to 3 days. Reheat on the stovetop over medium heat, adding broth or water if needed.
-
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through. Add toppings just before serving for the best flavor.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.