taco soup
Print Recipe

Taco Soup

Prep Time10 mins
Cook Time30 mins
Course: Soup
Servings: 6 Servings
Author: Liz Winters


  • 2 lbs ground beef
  • 1 yellow onion diced
  • 2 bell peppers chopped
  • 4 cloves garlic minced
  • 1/2 tsp dried onion flakes
  • 1 tsp paprika
  • 3 tsp chili powder
  • 1/2 tsp coriander
  • 2 tbls cumin
  • 2 tsp salt
  • 28 oz canned fire roasted diced tomatoes
  • 4 oz canned mild green chilies
  • 1 cup frozen corn omit for paleo
  • 4 cups broth

Optional Toppings

  • shredded cheese
  • avocado
  • sour cream
  • olives


  • Heat a large heavy bottomed soup pot over medium heat. Add ground beef to pot and cook until browned, breaking up the beef and stirring occasionally.
  • While beef is cooking, prep and chop the veggies.
  • Remove cooked beef from pot with slotted spoon and set aside.
  • Add diced onion and peppers to pot. Sauté until soft and onion starts to caramelize. Add garlic and sauté for one more minute until fragrant
  • Return beef to pan and add spices. Stir and cook another minute until fragrant.
  • Add bone broth, tomatoes and chilies to pot and bring to a low simmer.
  • Simmer uncovered for 20 minutes.
  • Finish with juice from one lime and taste for salt.
  • Top with olives, sour cream, cheese and additional spices.