Warm, cozy, and bursting with flavor, Taco Soup is a hearty dish that’s like a hug in a bowl. Perfect for chilly evenings or when you just need a quick dinner fix, this soup brings together the delightful flavors of tacos with the comforting essence of a rich, savory broth.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, making it perfect for busy weeknights.
- Versatile: Easily adaptable with ingredients you have on hand, including a vegetarian option!
- Flavor-Packed: A delightful fusion of bold spices and hearty ingredients.
- Family Favorite: A dish that even picky eaters will enjoy.
Ingredients You’ll Need
Simple yet impactful, the ingredients for Taco Soup come together to create a dish that’s both comforting and exciting. Each element adds its unique flavor, texture, or hue, crafting a bowl you won’t soon forget.
- Lean Ground Beef: Provides a hearty base for the soup. Substitute with turkey for a leaner option.
- Garlic: Infuses the soup with aromatic depth. Freshly minced garlic is best for a punch of flavor.
- Chili Powder: Offers a warm heat and smokiness.
- Ground Cumin: Adds an earthy, hearty note that pairs beautifully with the other spices.
- Crushed Tomatoes: They form the rich, flavorful base of the soup.
- Diced Green Chiles: Introduce a mild spice and slight tang.
- Kidney Beans & Black Beans: Provide texture and heartiness, upping the protein game.
- Corn: Lends a touch of sweetness and a pop of color.
- Low-Sodium Beef Broth: Binds everything together while keeping the flavor robust.
Variations
This Taco Soup is wonderfully flexible, allowing you to adjust based on what you like or what you’ve got in the pantry. Swap in or out ingredients to fit dietary needs or simply to match your mood.
- Vegetarian Taco Soup: Simply omit the meat and add more beans for protein.
- Chicken Taco Soup: Use cooked shredded chicken instead of ground beef for a different texture and flavor.
- Spicy Kick: Add jalapeños or extra hot sauce for those who love heat.
- Instant Pot Version: Easily adaptable by using the sauté function for browning.
How to Make Taco Soup
Step 1: Brown the Beef
In a large soup pot, heat at medium temperature and brown your ground beef, ensuring any excess grease is removed. This step lays the foundation of flavor for your soup.
Step 2: Combine Ingredients
Stir in the remaining ingredients – spices, tomatoes, chiles, beans, corn, and broth. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld beautifully.
Pro Tips for Making Taco Soup
- Optimal Browning: Ensure the beef is evenly browned for maximum flavor depth.
- Simmer for Flavors: Letting your soup simmer allows the spices to fully develop.
- Bean Selection: If you prefer a firmer texture, go for canned beans labeled as “low sodium.”
- Customize Heat Levels: Adjust the chili powder according to your spice preference.
How to Serve Taco Soup
Garnishes
Top off your Taco Soup with crushed tortilla chips or fritos, a dollop of sour cream, shredded cheese, or fresh cilantro. Each addition not only heightens the flavor but makes for a beautiful presentation.
Side Dishes
Serve your Taco Soup with a crisp, fresh side salad or some rustic bread to mop up all the wonderful broth. Rice is also a fantastic option to make it extra filling.
Creative Ways to Present
Try serving in traditional Mexican bowls to give an authentic vibe or add vibrant toppings creatively lined up allowing everyone to customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator. It will keep for 4-5 days, making it a convenient meal that you can reheat throughout the week.
Freezing
This Taco Soup freezes remarkably well. Once the soup has cooled, transfer it to a freezer-safe container or bag, where it will stay good for up to 3 months. Just remember to thaw it in the fridge overnight before serving.
Reheating
When you’re ready to eat the soup again, simply simmer it on the stovetop until warmed through. If it’s a bit thick, add a splash of broth or water to reach the desired consistency.
FAQs
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Can I make this soup in a slow cooker?
Absolutely! Just brown the ground beef first, and then combine all ingredients in the slow cooker to cook on low for 4-6 hours.
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Is it necessary to use both kinds of beans?
Not at all. You can mix and match the beans based on your preference, or use what’s available. Adding different beans enhances texture and taste.
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How can I make the soup less spicy?
To reduce the heat, cut down on the chili powder or use mild varieties of diced green chiles. Additionally, omitting the hot sauce as a garnish can help.
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Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. Simply peel and chop them and perhaps adjust the cooking time to ensure they break down adequately into the soup.
Final Thoughts
This Taco Soup truly wraps you in warmth and comfort, one delightful spoonful at a time. I hope you give it a try and discover a new family favorite. Dive into a bowl and savor the fusion of flavors that this dish delivers with every bite.
Print
Taco Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Description
A hearty and flavorful Taco Soup made with ground meat, beans, corn, and tomatoes, seasoned with spices and topped with cheese, sour cream, and fresh herbs. Easy to prepare and perfect for a comforting meal, this soup combines the richness of traditional taco flavors with the convenience of a one-pot dish.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef (or ground turkey)
- 4 cloves garlic , minced (or 1 teaspoon garlic powder)
Spices and Seasonings
- 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 freshly ground black pepper
Canned Goods
- 28 ounce can crushed tomatoes undrained
- 4 ounce can diced green chiles
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 17 ounce can corn , drained
Broth and Liquids
- 2 cups low-sodium beef broth
Topping Suggestions
- Tortilla chips, or fritos
- sour cream
- shredded cheese
- green onions , chopped
- avocado , chopped
- hot sauce
- fresh cilantro
Instructions
- Brown the meat: Heat a large soup pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Once cooked, drain excess grease if necessary.
- Add ingredients: To the browned meat, add minced garlic, spices (chili powder, cumin, salt, oregano, paprika, onion powder, pepper), crushed tomatoes, diced green chiles, kidney beans, black beans, corn, and beef broth. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a low boil over medium-high heat. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally to develop flavors.
- Serve and garnish: Once cooked, ladle the soup into bowls and garnish with toppings such as shredded cheese, sour cream, chopped green onions, avocado, hot sauce, and cilantro as desired. Serve hot.
Notes
- Will keep in the fridge for 4-5 days in an airtight container.
- To freeze, transfer to a freezer-safe container or bag and store up to 3 months. Thaw in the fridge before reheating.
- For a vegetarian version, omit the meat and add extra beans or vegetables.
- Use cooked shredded chicken instead of ground beef for a chicken taco soup variation.
- Spices can be replaced with one packet of taco seasoning for convenience.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 516 kcal
- Sugar: 12 g
- Sodium: 1541 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 18 g
- Protein: 36 g
- Cholesterol: 62 mg
