Easy Chipotle Taco Soup with Ground Beef

Basic tacos are always an easy choice when you have a pound of ground beef to be used up, but sometimes it’s fun to mix things up a little — as in today’s super savory recipe for Easy Chipotle Taco Soup!

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Ever find yourself in the mood both for tacos AND for soup? If so, are you in luck with today’s recipe for Easy Chipotle Taco Soup with Ground Beef. All the flavor of your favorite tacos, combined with all the comfort of a big pot of soup? Yes, please.

(I’ll admit that it’s not necessarily the most beautiful soup to look at… but it does have the most beautiful taste!)

The chipotle pepper and adobo sauce in this taco soup recipe add a smoky underlying heat, which you can adjust to your own family’s taste by reducing the amount you use, if desired. Likewise: If you prefer a bit more spice instead of the pop of sweetness from your bell pepper, you can also substitute green for the red pepper I used here. (Plus, it would be prettier in contrast to all the red — always a bonus, right?)

Easy Chipotle Taco Soup with Ground Beef

Ingredients

1 lb ground beef
1/2 a medium yellow onion, chopped
1 red bell pepper, chopped
1 Tbsp minced garlic (about six cloves)
32 oz beef broth
1 can black beans, rinsed and drained
8 oz can tomato sauce
10 oz can diced tomatoes with green chilies
1 can corn, drained
1 chipotle pepper from a can of chipotles in adobo, chopped
1 Tbsp sauce from a can of chipotles in adobo (omit or reduce if you prefer less heat)
2 tsp chili powder
1 tsp cumin
1 tsp oregano
sea salt, to taste

Directions

Chop the onion, red bell pepper, garlic, and chipotle pepper.

Cook the ground beef along with the onion, bell pepper, and minced garlic in a soup pot or Dutch oven over medium-high heat until browned, breaking up clumps as you go. Drain the beef and return it to the pot.

Stir in all of the other ingredients. Bring soup to a boil, then reduce heat to medium-low and simmer for 15 minutes to allow the flavors to blend.

Serve hot.

Optional: Top your chipotle taco soup with chopped green onions, cut up torn tortillas, tortilla chips, a little shredded cheddar, and/or your own favorite taco soup toppings.

Note: As you can see in the photos above, I left my chopped bell pepper slightly larger because I prefer it to have a bit of a bite in the finished soup. Prefer yours softer? Simply dice it smaller so that it cooks through more quickly.

This Easy Taco Soup Recipe is full of robust taco flavor

Well, that hit the spot! Try making up a batch of this easy chipotle taco soup with ground beef the next time you’re having a hard time deciding between tacos and soup: Your taste buds (and your family) will thank you for it. This simple taco soup recipe is also naturally gluten free.

Easy Chipotle Taco Soup with Ground Beef, printable recipe

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Easy Chipotle Taco Soup with Ground Beef

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Basic tacos are always an easy choice when you have a pound of ground beef to be used up, but sometimes it’s fun to mix things up a little — as in today’s super savory recipe for Easy Chipotle Taco Soup!

Course dinner

Cuisine soup

Keyword chipotle taco soup, gluten free, ground beef, soup, taco soup

Total Time 45 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 1 lb ground beef
• 1/2 a medium yellow onion chopped
• 1 red bell pepper chopped
• 1 Tbsp minced garlic about six cloves
• 32 oz beef broth
• 1 can black beans rinsed and drained
• 8 oz can tomato sauce
• 10 oz can diced tomatoes with green chilies
• 1 can corn drained
• 1 chipotle pepper from a can of chipotles in adobo chopped
• 1 Tbsp sauce from a can of chipotles in adobo omit or reduce if you prefer less heat
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• sea salt to taste

Instructions

• Chop the onion, red bell pepper, garlic, and chipotle pepper.
• Cook the ground beef along with the onion, bell pepper, and minced garlic in a soup pot or Dutch oven over medium-high heat until browned, breaking up clumps as you go. 
• Drain the beef and return it to the pot.
• Stir in all of the other ingredients. Bring soup to a boil, then reduce heat to medium-low and simmer for 15 minutes to allow the flavors to blend.
• Serve hot.
• Optional: Top your chipotle taco soup with chopped green onions, cut up torn tortillas, tortilla chips, a little shredded cheddar, and/or your own favorite taco soup toppings.

Notes

I left my chopped bell pepper slightly larger because I prefer it to have a bit of a bite in the finished soup. Prefer yours softer? Simply dice it smaller so that it cooks through more quickly!

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