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!
Course dinner
Keyword chipotle taco soup, gluten free, ground beef, soup, taco soup
Total Time 45 minutes
Servings 6
Author Rachel Singer


  • 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


  1. Chop the onion, red bell pepper, garlic, and chipotle pepper.
  2. 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. 

  3. Drain the beef and return it to the pot.

  4. 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.
  5. Serve hot.
  6. 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.

Recipe 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!