Colorado Chile Comfort!

More green chiles please! Us Coloradans simply can’t get enough. That is why I created a taco soup that has our staple ingredient! The recipe is mild heat so that everyone can enjoy it, but if you are a Coloradan, you are going to want to double, or dare I say TRIPLE the amount of green chiles in this soup!

Here’s to the Colorado Soup Queens, with this mile-high masterpiece!

bowl of taco soup garnished with sour cream, guacamole, green chiles, cheese

What are the health benefits?

This taco soup combines protein-packed ground beef for muscle support, fiber-rich beans for heart health and sustained energy, and vitamin C-loaded green chiles that boost immunity and metabolism – making it a deliciously nutritious powerhouse in every bowl.

Nutrition facts per 1 cup serving:

Nutrition facts for 1 cup of Colorado Taco Soup, 200 calories per cup — Nutritional information is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Green Chile

Green chiles are surprisingly rich in vitamin C, containing more per serving than many citrus fruits, which boosts your immune system and aids in collagen production. They also contain capsaicin, a compound that may help boost metabolism, reduce inflammation, and provide natural pain relief.

Ground Beef

Ground beef is an excellent source of complete protein, providing all nine essential amino acids your body needs for muscle building and repair. It's also rich in iron, zinc, and B-vitamins, particularly B12, which supports energy production and healthy red blood cell formation.

Beans

Beans are nutritional powerhouses packed with plant-based protein, fiber, and complex carbohydrates that help stabilize blood sugar and keep you feeling full longer. They're also loaded with folate, potassium, and magnesium, which support heart health and help reduce cholesterol levels.

Chips dipped into taco soup with side of guacamole and a spoon

What you will need

6-7.5 quart pot
Measuring Spoons
Two 48 oz Storage Containers

How to Make it Step by Step

1. Gather Ingredients

You will need ground beef (or your choice of meat), black and pinto beans, corn, diced onions, garlic, optional jalapeño, and of course green chile! Chili powder, paprika, oregano cumin, salt and pepper season this soup to perfection. While I use tomato sauce and beef broth for the base, you can use whole tomatoes or vegetable broth instead!

ground beef, beans, corn, onions, jalapeños, green Chile, ingredients for taco soup

2. Cook Ground Beef

Add olive oil, beef, salt, pepper to pot and cook covered on medium heat until beef is cooked through, around 8-10 minutes. Remove beef from pot and set aside for later.

Soup pot filled with ground beef cooked in olive oil, salt, pepper

3. Cook Veggies

Add onions, garlic, optional jalapeño, green chiles, chili powder, cumin, oregano, and paprika and cook covered until onions turn translucent, about 5-10 minutes

onions, jalapeños, garlic, cooked with chili powder, cumin, paprika for taco soup

4. Put it all together

Return cooked beef, add pinto beans, black beans, corn, tomato sauce, and beef broth. Bring the pot to a boil over high heat, then reduce the heat to low and simmer covered for 15-20 minutes.

pot filled with tomato sauce, corn, beans, and beef for taco soup

5. Serve!

Once blended, serve 1-cup servings with tortilla chips, guacamole, shredded cheese, and sour cream! This soup pairs well with Mexican rice and a cheese quesadilla for dipping!

bowl of taco soup topped with green chiles with guacamole side

Storage (Because You’ll Want Leftovers)

This soup stores well, which makes it practical for meal prep. After cooling completely, it keeps in the fridge for up to 4 days. The flavors develop and improve overnight.

For longer storage, it freezes well for up to 3 months. I portion it into individual containers so I can thaw single servings as needed. Just thaw overnight in the fridge, then gently reheat on the stovetop with a stir to restore the smooth texture. It reheats nicely and maintains its quality.