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

Units Scale

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

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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