Taco Soup brings all the birria-inspired depth—tender beef, chiles, and herbs—in a simple, slurpable bowl you can make any night. If you love richly spiced tacos but want a spoonable, weeknight-friendly option, this pot delivers comfort without complication.
When the weather cools, a pot of soup that tastes like it simmered all day is everything. Here, we build a concentrated chili broth, slow-braise beef until shreddable, and finish with bright toppings to echo taco night. It’s hearty, family-friendly, and flexible for stove top or crock pot cooking. Pair it with warm tortillas or tortilla chips and you’ve got a satisfying meal with layered flavor.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced (reserve ¼ cup for topping)
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1½ tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼–½ tsp ground cloves or allspice (optional, for birria vibes)
- 2 tbsp tomato paste
- 3–4 tbsp mild chili puree or paste (e.g., guajillo/anchos blended with water)
- 6 cups low-sodium beef broth
- 1 bay leaf
- 1½–2 lb beef chuck, cut into 3–4 large pieces
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained (optional)
- Salt and pepper to taste
- To finish: chopped cilantro, diced white onion, sliced jalapeño, lime wedges
Optional flavor boosts (choose 1–2)
- 1 tsp cocoa powder for roundness
- 1 tsp apple cider vinegar or extra lime juice for brightness
- 1 tbsp ranch-style seasoning for a “Taco Soup With Ranch Packet” twist
Stove Top Instructions
- Bloom the spices: Heat oil in a heavy pot over medium. Sauté onion with a pinch of salt 5–6 minutes. Add garlic, cumin, oregano, paprika, coriander, and cloves; stir 30 seconds.
- Build the base: Stir in tomato paste until brick red, then chili puree. Add broth, bay leaf, beef, tomatoes, and 1 tsp salt.
- Simmer low & slow: Bring to a gentle simmer, cover, and cook 2–2½ hours until beef is fork-tender.
- Shred & season: Remove beef, shred, and return to the pot. Add beans if using; simmer 10 minutes. Balance with lime or vinegar; season with salt and pepper.
- Serve: Ladle into bowls and top with cilantro, onion, jalapeño, and a squeeze of lime.
Crockpot Instructions
Place all ingredients (except finishing toppings) in a slow cooker. Cook on Low 8–9 hours or High 4–5 hours until beef shreds easily. Shred, return to the crock, and season to taste.
Health Benefits
- Protein + iron: Slow-braised beef offers satisfying protein and heme iron.
- Phytonutrient-rich broth: Chili peppers, tomatoes, and spices provide antioxidants.
- Customizable balance: Control sodium and heat; add beans or extra veggies for fiber.
Variations
- Lean & loaded: Stir in corn kernels or zucchini during the last 10 minutes.
- Bean-forward: Swap half the beef for pinto or hominy for a lighter bowl.
- Milder kid bowl: Use less chili puree and add more tomato to keep it gentle.
Serving & Storage
Serve with warm tortillas or crushed tortilla chips. Leftovers keep 4 days refrigerated; the flavor deepens overnight. Freeze up to 2 months; thaw and brighten with fresh lime before serving.
Pro Tips
- Deep color: Toast spices briefly but don’t burn; the chili paste should sizzle and smell nutty.
- Finish fresh: The raw onion-cilantro-lime trio is key—don’t skip it.
This Birria-Inspired Taco Soup gives you all the cozy taco-night satisfaction in a bowl—perfect for weeknights, game days, or anytime you want big flavor with minimal effort.
