Quick and Easy Taco Soup

Quick & Easy Taco Soup is a hearty one-pot meal made with ground beef, fire-roasted tomatoes, corn and black beans, seasoned with Blazing Star All In One and Scorpion Rub.

This is the kind of meal I like on a cold, rainy day. Brown the beef, build the flavor right in the pot and let everything simmer for about 20 minutes. Finish your bowl with chopped cilantro, shredded cheese and crushed corn chips. Oh Yeah!

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📋 Quick Recipe Card

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Equipment

• Large pot or Dutch oven with a lid
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

🛒 Ingredients

• 2 pounds ground chuck beef
• 1 onion, diced
• 1 jalapeño, diced
• 2 tablespoons Blazing Star All In One Seasoning
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 (10-ounce) can Rotel fire-roasted tomatoes and chilies
• 1 (15-ounce) can fire-roasted corn, drained
• 1 (15-ounce) can Bush’s black chili beans in sauce, undrained
• 2 cups beef broth
• 1 tablespoon Blazing Star Scorpion Rub and Seasoning
• Chopped cilantro, shredded cheese and crushed corn chips, for serving

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🔥 Step-by-Step Instructions

1. Brown the beef
   Cook the ground chuck in a large pot over medium-high heat, breaking it apart as it cooks. Drain most of the grease.
2. Cook the onion and jalapeño
   Add the diced onion, diced jalapeño and 2 tablespoons of All In One Seasoning. Sauté until the vegetables begin to soften.
3. Add the garlic and tomato paste
   Stir in the minced garlic and tomato paste. Cook for a few minutes, stirring to keep the mixture from sticking.
4. Build the soup
   Add the Rotel fire-roasted tomatoes and chilies, drained fire-roasted corn, Bush’s black chili beans with all of their sauce, and beef broth. Sprinkle in 1 tablespoon of Scorpion Rub, then stir everything together.
5. Cover and simmer
   Bring the soup to a simmer. Reduce the heat, cover and simmer gently for about 20 minutes, stirring occasionally.
6. Finish your bowl
   Ladle into bowls and top with chopped cilantro, shredded cheese and crushed corn chips just before serving.

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💡 Pro Tips

• Drain most of the beef grease before adding the vegetables so the soup does not become greasy.
• Cook the tomato paste with the garlic before adding the broth to develop the base of the soup.
• For less heat, reduce the Scorpion Rub and remove the jalapeño seeds and ribs.
• Add the corn chips to individual bowls at serving time to keep them crunchy.
• If you prefer a thinner soup, stir in a little extra beef broth while it simmers.

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Frequently Asked Questions

Is this taco soup spicy?

The jalapeño, tomatoes and chilies, and Scorpion Rub give this soup heat. For a milder pot, reduce or omit the Scorpion Rub and adjust the jalapeño to your preference.

Can I use regular canned corn?

Yes. Drained regular corn works if you do not have fire-roasted corn. The fire-roasted version adds another layer of flavor.

Should I drain the black beans?

No. This recipe uses Bush’s black chili beans in sauce. Add the entire can, including the sauce, to the pot.

Can I use different beans?

Yes. Pinto chili beans in sauce can be used in place of the black chili beans. Use the sauce as well.

What toppings go with taco soup?

I use chopped cilantro, shredded cheese and crushed corn chips. Add them to each bowl just before serving.

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🛒 Shop the Flavors

• Shop Blazing Star All In One Seasoning
• Shop Blazing Star Scorpion Rub and Seasoning
• Prefer Amazon? Shop Blazing Star BBQ on Amazon

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➡️ Try Next

• Perfect Spice Blend for a Pot of Chili
• Asian Bang Pork Tacos