Quick Facts
Time: 40 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot, stovetop • Diet: Gluten-Free
Introduction
Taco Soup is the comfort you want when the week gets hectic. This version layers smoky chipotle, tender sweet potato, and crumbled beef into a brothy, hearty bowl that warms without overwhelming. The flavor is rounded—sweetness from the potato, a little fire from chipotle, and the savory depth of tomatoes and stock—so every spoonful tastes complete. Texture-wise, it’s chunky and colorful with soft cubes of sweet potato and creamy black beans, perfect for anyone who likes a soup that eats like a meal. It’s ideal for family dinners, make-ahead lunches, and budget-friendly meal plans that don’t skimp on satisfaction.
Looking for more easy spins? Start with our go-to Taco Soups.
Why You’ll Love It
- Weeknight-easy: one pot, mostly pantry ingredients.
- Flexible: choose your protein and veggies.
- Balanced flavor: smoky, sweet, savory, and bright.
- Great leftovers: flavors deepen after a night in the fridge.
Taco Soup — Sweet Potato & Beef
Ingredients
Equipment
Method
- Heat a Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking into crumbles, until browned and crispy bits form. Spoon off excess fat if needed.
- Add the diced onion and a pinch of salt. Cook until soft and glossy, about 2–3 minutes. Stir in garlic and cook for 30 seconds.
- Sprinkle in chili powder, cumin, coriander, and smoked paprika. Stir constantly for 30–60 seconds until fragrant.
- Mix in the minced chipotle, adobo sauce, and sweet potato cubes. Stir to coat in the spice mix.
- Add fire-roasted tomatoes with their juices, black beans, and stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil.
- Reduce heat to a simmer. Partially cover and cook for 15–18 minutes, until sweet potatoes are fork-tender.
- Season with salt, pepper, and lime juice to taste. Lime adds brightness and balances the smoky flavors.
- Let rest 2 minutes, then ladle into bowls. Garnish as desired with toppings like scallions, cilantro, or avocado.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 lb lean ground beef
- 1 Tbsp olive oil (as needed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 Tbsp chili powder
- 1 tsp cumin
- ½ tsp coriander (optional, citrusy note)
- 1 tsp smoked paprika
- 1–2 chipotle chiles in adobo, minced, plus 1 tsp adobo sauce (or more to taste)
- 1 medium sweet potato, peeled and ½-inch diced
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can black beans, rinsed
- 4 cups low-sodium stock (beef or chicken)
- 1 tsp kosher salt, more to taste
- Freshly ground black pepper
- Juice of ½–1 lime
- Optional garnishes: scallions, cilantro, diced avocado, jalapeño, shredded cheese, plain yogurt
What each ingredient does:
Beef: richness and protein. Oil: helps sear. Onion/garlic: base notes. Chili powder/cumin/coriander/paprika: taco flavor and warmth. Chipotle: smoke and heat. Sweet potato: body and natural sweetness. Tomatoes: acidity and umami. Black beans: fiber and creaminess. Stock: volume and savory backbone. Salt/pepper: balance. Lime: brightness. Garnishes: freshness and contrast.
Pro tip: Brown the beef well before adding liquids—those browned bits are flavor gold.
Substitutions & Swaps
- Protein: turkey or chicken for lighter; or beans + lentils for vegetarian.
- Beans: pinto, navy, or a mix.
- Veggies: corn, poblano, or red bell pepper fit right in.
- Spice level: reduce chipotle for mild, or add a pinch of cayenne for extra heat.
- Stock: vegetable stock works if skipping meat.
- Creaminess: finish with yogurt or evaporated milk off heat.
- Diet tweaks: GF as written; for dairy-free toppings, choose DF yogurt or skip creamy toppings.
Fast hacks: pre-diced sweet potato, frozen onion mix, and canned fire-roasted tomatoes keep prep to 10 minutes.
Equipment Notes
Use a medium Dutch oven or heavy soup pot. A 10–12 inch surface area helps the beef brown instead of steam. A ladle and a citrus juicer make serving and finishing easier. If you batch cook, a wider pot reduces simmer time.
Step-by-Step
- Sear: Heat pot over medium-high. Add beef and cook, breaking it into small crumbles, until browned and little crispy bits form. Spoon off excess fat if needed.
- Aromatics: Add onion and a pinch of salt; cook until glossy and tender, 2–3 minutes. Stir in garlic for 30 seconds.
- Spice bloom: Sprinkle in chili powder, cumin, coriander, and smoked paprika. Stir constantly until fragrant, 30–60 seconds.
- Chipotle & potato: Mix in chipotle and adobo, then the sweet potato cubes, coating them in the spices.
- Liquids & beans: Add tomatoes (with juices), black beans, and stock. Scrape up browned bits. Bring to a boil.
- Simmer: Reduce to a gentle simmer, partially cover, and cook 15–18 minutes until the sweet potatoes are fork-tender with defined edges.
- Season: Add salt, pepper, and lime juice to taste—lime brightens and balances the smoky heat.
- Serve: Rest 2 minutes, then ladle into bowls. Add your favorite garnishes.
Doneness cues: potatoes tender but not falling apart; broth slightly thickened; flavors married.
Make-Ahead, Storage & Reheating
Portion into containers for lunches; it keeps 3–4 days refrigerated. Freeze up to 3 months in quart bags laid flat. Reheat gently on the stove with a splash of stock or water, and finish with fresh lime and herbs to revive.
How to Lighten / Make It Creamy
To lighten, swap half the beef for extra beans or use ground turkey. Add extra vegetables like zucchini or cauliflower for more volume. For a creamy route, blend 1 cup of the soup and stir it back in, or swirl in yogurt or evaporated milk off heat—avoid boiling after adding dairy to prevent curdling.
Toppings, Garnishes & Finishes
Crunch from toasted pepitas or baked tortilla strips; freshness from cilantro and scallions; tang and heat from lime, chili oil, or jalapeño.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm corn tortillas or a simple chopped salad with cucumber and lime. For drinks, sparkling water with citrus or a light, crisp non-alcoholic spritz keeps things refreshing.
Scaling the Recipe
Double the batch by browning meat in two rounds and using a larger pot to keep simmer time similar. When halving, keep the chipotle at least ½ pepper to retain the smoky note. Cool large batches quickly for best texture.
Nutrition & Dietary Notes
This soup delivers protein, fiber, and complex carbs in one bowl. It’s gluten-free as written and easily dairy-free depending on toppings. Choose lean beef and add extra beans to keep it lighter.
Troubleshooting
Too salty? Stretch with stock or water and add lime.
Flat flavor? Add pinches of salt and a squeeze of lime; bloom a bit more chili powder in hot oil and stir in.
Too thin? Simmer uncovered a few minutes; or mash some sweet potato cubes to thicken.
Potatoes too soft? Cut larger next time (¾-inch) and check for doneness at 12–14 minutes.
FAQs
Can I use frozen/precut ingredients?
Absolutely—frozen onions and bagged sweet potato cubes save time. Add 1–2 minutes to the simmer.
What are the best swaps for chipotle?
Use smoked paprika plus a dash of hot sauce; it won’t be the same, but you’ll keep the smoky profile.
How do I keep leftovers vibrant?
Finish with fresh lime and herbs after reheating; add a splash of stock if thick.
Is this good in a slow cooker?
Yes—brown the beef and aromatics first, then cook on LOW 4–5 hours until potatoes are tender.
How long does it keep?
3–4 days in the fridge; up to 3 months in the freezer.
Variations
- Lime & Corn: add 1 cup corn and extra lime zest for sweetness and brightness.
- Chipotle-Tomato Boost: stir in 1 Tbsp tomato paste with the spices for extra umami.
- Creamy Southwest: blend ½ cup beans with stock, then return to the pot and finish with yogurt.
Chef Notes / Test Kitchen Tips
Keep potato cubes even for uniform doneness. Salt lightly early, then finalize after lime so you don’t over-season. Expect the sweet potatoes to reach perfect tenderness between 16–20 minutes depending on cube size and pot heat.
Conclusion
This Taco Soup is cozy, reliable, and weeknight-ready—smoky chipotle, sweet potato comfort, and hearty beef in one satisfying bowl. It stores well, reheats like a dream, and makes your kitchen smell amazing. If you enjoyed it, leave a rating, share your favorite topping combo, and keep this recipe saved for your next quick comfort dinner.
For more cozy dinners that reheat like a dream, keep cooking through our soups.
