Taco Soup
Taco Soup is the ultimate one-pot meal that brings the bold flavors of a classic taco into a warm, comforting bowl. With hearty ground beef, vibrant spices, and a medley of beans, tomatoes, and corn, this dish is as easy to make as it is delicious.
Perfect for a weeknight dinner or a cozy gathering, it’s customizable with your favorite toppings like crispy tortilla chips, creamy avocado, and zesty sour cream.
This soup is a crowd-pleaser that’s sure to satisfy!
Why You’ll Love This Recipe:
People will love this Taco Soup recipe because it combines the familiar, comforting flavors of tacos with the warmth and heartiness of a soup.
It’s a quick and easy one-pot meal that’s packed with protein, fiber, and bold spices, making it both delicious and nourishing.
The customizable toppings allow everyone to make it their own, adding a fun and personal touch.
Whether served on a busy weeknight or for a casual gathering, this dish is sure to impress with its satisfying taste and simplicity.
Key Ingredients:
Ground Beef (or Turkey): Provides a rich and savory base.
Crushed Tomatoes and Green Chiles: Add tangy and mildly spicy flavors.
Kidney Beans and Black Beans: Packed with protein and fiber for a hearty texture.
Corn: Brings sweetness and balance to the soup.
Chili Powder, Cumin, and Paprika: Infuse the soup with bold and smoky taco flavors.
Low-Sodium Beef Broth: Creates a flavorful and comforting broth.
Taco Soup
Ingredients
1 pound lean ground beef (or substitute ground turkey)
4 cloves garlic, finely chopped (or 1 teaspoon garlic powder as an alternative)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon Dried oregano
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper, freshly ground
28 ounce can crushed tomatoes undrained
4 ounce can diced green chiles
15-ounce can kidney beans, drained and rinsed
15-ounce can black beans, drained and rinsed
17-ounce can corn, drained
2 cups low-sodium beef broth
Topping Suggestions:
Crispy tortilla chips or corn chips
A dollop of sour cream
Shredded cheddar or Monterey Jack cheese
Chopped green onions
Sliced avocado
Hot sauce, to taste
Fresh cilantro leaves
Instructions
Warm a large pot: Set a heavy-bottomed soup pot over medium heat. Cook the ground beef, breaking it apart with a wooden spoon, until browned. If needed, drain excess grease.
Add seasonings: Stir in garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and pepper. Cook for 1-2 minutes to bloom the spices.
Incorporate liquids and beans: Add the crushed tomatoes, diced green chiles, kidney beans, black beans, corn, and beef broth. Stir everything together to combine.
Simmer gently: Increase heat until the soup reaches a light boil. Lower the heat, cover with a lid, and let it simmer for about 20 minutes, stirring occasionally to meld flavors.
Serve and garnish: Ladle the soup into bowls and top with your favorite garnishes like crunchy chips, creamy sour cream, or fresh herbs.
Notes:
Meat Options:
You can substitute ground turkey or chicken for a leaner alternative, or use a plant-based meat substitute for a vegetarian version.
Customizable Heat Level:
Adjust the spiciness by adding extra chili powder, diced jalapeños, or hot sauce to the soup.
Beans and Vegetables:
Feel free to swap the kidney or black beans with pinto beans or add additional veggies like bell peppers or zucchini for more variety.
Thicker Soup:
For a thicker texture, mash some of the beans or add a tablespoon of tomato paste while simmering.
Make-Ahead Friendly:
Taco soup tastes even better the next day as the flavors meld. It can be refrigerated for up to 3 days or frozen for up to 3 months.
Toppings Matter:
Add a fun variety of toppings like crushed tortilla chips, shredded cheese, avocado, or a dollop of sour cream for extra flavor and texture.
Serving Ideas:
Serve with cornbread, quesadillas, or a fresh salad on the side to round out the meal.
Dietary Adjustments:
Use low-sodium broth and rinse canned beans to reduce sodium content. Opt for dairy-free or vegan toppings as needed.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~250 | Protein: ~20g | Fat: ~7g | Saturated Fat: ~3g | Carbohydrates: ~30g | Fiber: ~8g | Sugar: ~5g | Cholesterol: ~40mg | Sodium: ~600mg | Potassium: ~800mg
Frequently Asked Questions:
Can I make Taco Soup in a slow cooker?
Yes, Taco Soup can be made in a slow cooker. Brown the ground beef in a skillet first, then transfer it to the slow cooker with all the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Add toppings just before serving.
Can I freeze leftovers?
Absolutely! Taco Soup freezes well. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Can I substitute or add other ingredients?
Yes, this recipe is versatile. You can add vegetables like bell peppers, zucchini, or diced potatoes. Substitute pinto beans or chickpeas for the kidney or black beans, or use ground chicken or turkey instead of beef.
How can I make the soup spicier?
To add heat, use a spicier variety of diced green chiles, add diced jalapeños, or include a dash of cayenne pepper or hot sauce. Adjust the spice level gradually to suit your preference.
What are some low-carb options for serving?
Skip the tortilla chips and replace the corn with diced zucchini or cauliflower rice. Serve with a dollop of sour cream and shredded cheese for a keto-friendly version of Taco Soup.
Do I need to drain the canned beans before adding them?
Yes, it’s recommended to drain and rinse the beans to remove excess sodium and starch. This helps maintain the soup’s flavor and consistency.
Can I make Taco Soup thicker?
To thicken the soup, you can mash some of the beans before adding them or simmer the soup uncovered for a few extra minutes to reduce the liquid. You can also stir in a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
How do I prevent the ground beef from becoming too greasy?
Use lean ground beef (85% lean or higher) and drain off excess grease after browning. This keeps the soup from feeling overly heavy or oily.
Can I prepare this recipe in advance?
Yes, Taco Soup can be made ahead of time. The flavors improve as it sits, making it a great option for meal prep. Simply reheat on the stovetop or in the microwave when ready to serve.
What’s the best way to avoid overcooking the soup?
Simmer the soup gently over low heat after it reaches a boil, and stir occasionally to prevent sticking or burning at the bottom. Keeping it covered while simmering helps maintain moisture and evenly cook the ingredients.