This Spicy Taco Soup delivers bold heat and big flavor. Ground beef, salsa, corn, black beans and jalapeños combine for a satisfying, easy weeknight meal that’s simple to prepare and loved by families.
I make taco soup often, and this spicy version adds an extra kick. If you enjoy heat, these jalapeños and zesty salsa really brighten the dish. You can also adapt the recipe to a slow cooker for an effortless dinner.
Instructions
Step 1: In a large pot over medium-high heat, cook and crumble 1 pound of ground beef until browned. Drain excess fat and return the beef to the pot.
Step 2: Stir in one 15 oz can of corn (drained), 2 cups salsa, 1/2 cup diced canned jalapeños (or to taste), one 15 oz can black beans (drained and rinsed), and 1 tablespoon taco seasoning. Mix until combined.
Step 3: Pour in 2 cups beef broth. Bring to a simmer, then reduce heat and cook on medium for 25–30 minutes to allow flavors to meld.
- Optional: Top servings with sour cream, shredded cheese, tortilla chips, and chopped fresh cilantro for extra texture and flavor.
Slow Cooker Instructions
This soup is easy to make in a slow cooker. Brown and drain the ground beef, then transfer it to the slow cooker. Add the corn, salsa, jalapeños, black beans, taco seasoning and beef broth.
Cook on low for 4–5 hours or on high for 2–3 hours. Taste and adjust seasonings, then serve with your favorite taco toppings.
Ingredients
- 1 pound ground beef
- 15 oz corn, drained
- 2 cups salsa
- 1/2 cup jalapeños (canned and diced) — adjust for heat preference
- 15 oz black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 2 cups beef broth
Time & Servings
Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 6
Quick Instructions
- Brown and crumble ground beef in a large pot; drain fat and return to the stove.
- Add corn, salsa, jalapeños, black beans and taco seasoning; stir to combine.
- Add beef broth and simmer on medium for 25–30 minutes. Serve with toppings as desired.
Notes
- To reduce sodium, use low-sodium broth and rinse canned beans thoroughly.
- For milder soup, omit jalapeños or reduce the amount. For more heat, add diced fresh jalapeños or a pinch of cayenne.
- Leftovers keep well in the refrigerator for 3–4 days and freeze nicely for up to 3 months.
Nutrition (approx. per serving)
Calories: 319 kcal | Carbohydrates: 36 g | Protein: 25 g | Fat: 9 g | Fiber: 9 g | Sodium: 1003 mg
If you try this spicy taco soup, leave a comment to share how it turned out. I love hearing how readers customize recipes to their tastes.
