Description
Hearty Taco Soup
Ingredients
1 lb (450g) ground beef or turkey
1 small onion, diced
3 garlic cloves, minced
1 packet taco seasoning (or homemade seasoning)
1 can (15 oz) diced tomatoes with green chilies (Rotel)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup frozen or canned corn, drained
1 can (8 oz) tomato sauce
3 cups (720ml) chicken or beef broth
1/2 tsp chili powder (optional for extra spice)
Toppings:
Shredded cheddar cheese
Sour cream or Greek yogurt
Avocado slices
Tortilla chips
Fresh cilantro, chopped
Instructions
Brown the Meat:
In a large pot or Dutch oven, cook ground beef (or turkey) over medium heat until browned. Drain excess grease if necessary.
Sauté Aromatics:
Add diced onion and minced garlic to the pot. Cook until softened, about 2-3 minutes.
Season and Simmer:
Stir in taco seasoning and chili powder (if using). Add diced tomatoes, black beans, kidney beans, corn, tomato sauce, and broth. Mix well.
Cook the Soup:
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-30 minutes to let the flavors meld together.
Serve and Garnish:
Ladle the soup into bowls and top with shredded cheese, sour cream, avocado slices, tortilla chips, and cilantro.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
This comforting taco soup is loaded with flavor and perfect for a cozy dinner. Customize the spice level and toppings to your liking!
#TacoSoup #ComfortFood #MexicanFlavors
Step-by-Step Guide
Follow these detailed instructions for a foolproof, flavorful soup. First, gather all ingredients and prep your vegetables. In a large pot or Dutch oven over medium-high heat, brown the ground meat until fully cooked, breaking it into crumbles. Drain any excess fat. Reduce heat to medium, add the onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes. Sprinkle the taco seasoning (and optional chili powder) over the meat and aromatics, stirring for 30 seconds to toast the spices. This step unlocks maximum flavor. Pour in the diced tomatoes, tomato sauce, and broth, stirring to scrape up any browned bits from the pot bottom. Add the drained and rinsed beans and corn. Bring the mixture to a lively boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for at least 20 minutes, though 30 minutes is ideal for the flavors to fully develop. Taste and adjust seasoning if needed before serving.
Serving Suggestions
This soup is a canvas for delicious toppings. Serve it in deep bowls with a variety of toppings on the side for a DIY taco bar experience. Beyond the classic shredded cheese and sour cream, consider offering pickled jalapeños, lime wedges for a fresh squeeze, diced red onion, or a dollop of guacamole. For a heartier meal, serve it over a scoop of cooked rice or quinoa in the bottom of the bowl. Crumble tortilla chips directly on top for crunch or offer them on the side for dipping.
How-to Summary
Brown 1 lb of ground meat. Sauté diced onion and minced garlic in the same pot. Add taco seasoning and stir. Pour in diced tomatoes, tomato sauce, broth, drained beans, and corn. Bring to a boil, then simmer covered for 20-30 minutes. Serve with desired toppings like cheese, avocado, and tortilla chips.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely. Brown the meat and sauté the aromatics first for best flavor, then transfer everything to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
How can I make this soup thicker? For a thicker consistency, mash some of the beans against the side of the pot before serving, or mix 2 tablespoons of cornstarch with a little cold water and stir it into the simmering soup until it thickens.
What’s the best way to store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened too much.
Can I use dry beans instead of canned? Yes, but they must be fully cooked beforehand. Use 1/2 cup of each dry bean, soaked and cooked according to package directions, before adding to the soup.
How do I make this recipe vegetarian? Omit the ground meat and use an additional can of beans (like pinto beans). Use vegetable broth and ensure your taco seasoning is vegetarian-friendly.
Common Mistakes to Avoid
Avoid adding the taco seasoning directly to the liquid. Instead, stir it into the cooked meat and onions to “bloom” the spices, creating a richer flavor base. Do not skip draining and rinsing the canned beans, as the starchy liquid can make the soup cloudy and overly thick. Finally, resist the urge to add all the toppings to the main pot; add them individually to each bowl to maintain their fresh textures and prevent the soup from becoming soggy.
Conclusion
This hearty taco soup is the ultimate one-pot comfort meal, combining the beloved flavors of tacos with the ease of a soup. It’s incredibly versatile, allowing for easy customization of proteins, spice level, and toppings to suit any taste. Perfect for busy weeknights, meal prep, or feeding a crowd, this recipe is sure to become a regular in your dinner rotation. Enjoy the warmth and satisfaction of this delicious, fuss-free dish.