Description
A hearty, smoky, and flavor-packed soup loaded with ground beef, beans, corn, tomatoes, and taco spices. This Smoked Taco Soup is the perfect blend of comfort food and barbecue flavor, ready in under an hour.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) pinto beans, drained
- 1 cup canned corn, drained
- 2 tablespoons taco seasoning
- 3 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (for topping)
- 1 cup tortilla chips (for topping)
Instructions
- Heat your smoker to 225°F or a Dutch oven over medium heat if cooking indoors.
- Add olive oil and brown the ground beef until no longer pink. Stir in chopped onions and garlic, cooking until softened.
- Mix in taco seasoning and toast lightly for 30 seconds to release flavors.
- Add diced tomatoes, pinto beans, corn, and beef broth. Stir to combine.
- Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and smoky.
- Season with salt and pepper to taste.
- Ladle into bowls and top with shredded cheese and tortilla chips before serving.
Notes
- Use smoked ground beef or brisket for deeper flavor.
- Fire-roasted tomatoes add an extra smoky note.
- Simmer longer for a thicker, chili-like consistency.
- Top with avocado, sour cream, or cilantro for freshness.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg