Description
Delicious and comforting stovetop taco soup loaded with savory flavors and hearty ingredients. This easy-to-make soup is perfect for a quick weeknight meal or for feeding a crowd.
Ingredients
Units
Scale
Ground Beef Mixture:
- 1 pound ground chuck (80/20)
- 1 (1-ounce) packet taco seasoning, or 3 tablespoons homemade
Veggies and Base:
- 1 medium yellow onion (about 1 1/2 cups), diced
- 4 cloves garlic, minced
- 2 (14.5-ounce) cans fire-roasted diced tomatoes (not drained)
- 3 cups beef stock
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15.25-ounce) can corn, drained, or 1 1/2 cups frozen corn, thawed and drained
Finishing Touches:
- 4 ounces (about 1 cup) shredded cheddar or Colby Jack cheese
- 1/2 cup fresh cilantro leaves, chopped
Optional Toppings:
- Shredded cheddar cheese
- Crumbled cotija cheese
- Diced red onions
- Avocado
- Jalapeño slices
- Sour cream
- Chopped cilantro
- Tortilla strips
- Lime wedges
Instructions
- Cook the meat and aromatics: Add the ground chuck to a 6-quart dutch oven. Sprinkle taco seasoning over the beef and brown until most of the pink is gone. Add onions and garlic, sauté until glossy.
- Add the tomatoes, beef stock, and chiles: Stir in tomatoes, beef stock, and green chiles. Bring to a boil, then simmer covered for 15 minutes.
- Add the black beans and corn: Stir in black beans and corn, cover and simmer for another 10 minutes, then adjust seasoning.
- Add the cheese and cilantro: Turn off heat, stir in cheese and cilantro. Serve topped with desired toppings.
Notes
- You can adjust the amount of salt in the spice blend to suit your tastes.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg
