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Taco Soup

Soup might not be the best during the summer craze, but this recipe is something John held dear during his therapy; that’s why we are making this dish our summer soup. It’s SOUPer easy to make and tastes SOUPer delicious, leaving you SOUPer satisfied!


  • Olive oil

  • 2 lbs. ground beef

  • 10 oz frozen diced pepper and onions

  • Salt and pepper to taste

  • 4-5 tbsp JBros tacos seasoning or desired taco seasoning (

  • 1 packet of con cilantro y achiote

  • 1 can (10 oz) diced tomato with green chilis

  • 1 can (16 oz) black beans, drained & rinsed

  • 1 can (15 oz) pinto beans, drained & rinsed

  • 1 can (15-¼ oz) whole kernel corn, drained

  • 2 cups of water

  • Optional: tortilla strips, sour cream, cheese, avocado, lime juice, fresh minced cilantro, hot sauce, etc.

Tortilla strips

  • 6 6” corn tortillas cut into ¼ strips

  • ¼ cup olive oil

  • Salt


  1. Grease medium-large stew pot with olive oil and cook ground beef over medium heat until it is no longer pink. Add pepper and onions and season with salt and pepper to taste. Sauté for 5 minutes.

  2. Continue to season with JBros taco seasoning and achiote powder. You can add green chilis for that extra spice flavor.

  3. Place the diced tomatoes, black beans, pinto beans, whole kernel corns, and 2 cups water. Stir the ingredients, then bring to a boil. Optional: Add green tabasco for a spicier flavor.

  4. Reduce heat and simmer for 15 minutes or until heated while stirring occasionally.

Tortilla Strips:

  1. Heat ¼ cup of olive oil over medium-high heat in a small pan. Add tortilla strips in small batches and fry until crisp.

  2. Place the strips on the soup as toppings.

  3. Serve while still hot. Enjoy!

Save the recipe here.

Taco Soup
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