Description
This Easy Taco Soup recipe is a flavorful and hearty dish perfect for a quick weeknight meal. Made with lean ground beef, beans, corn, and a blend of spices simmered together, this comforting soup is both satisfying and easy to prepare. Garnished with classic taco toppings like shredded cheese, sour cream, and tortilla chips, it’s a crowd-pleaser that blends the flavors of classic tacos into a warming bowl of goodness.
Ingredients
Scale
Soup Base
- 1 pound (500g) lean ground beef
- 1 small onion, chopped
- 4–5 cloves garlic, minced
- 4 cups (946ml) beef or chicken broth or stock
- 1 (15 oz) (432g) canned corn, drained
- 1 (15 oz) (425g) canned black beans, drained and rinsed
- 1 (15 oz) (425g) canned chili beans in chili sauce
- 1 (28 oz) (793g) canned crushed tomatoes
- 1 (4 oz) (113g) canned chopped green chiles
Spices
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, pepper, and cayenne pepper to taste
Toppings
- Shredded cheese
- Sour cream
- Sliced green onions
- Cilantro
- Tortilla chips
- Lime wedges
Instructions
- Brown the Beef and Aromatics: In a large Dutch oven or pot over medium-high heat, cook the lean ground beef along with the chopped onion until the beef is no longer pink, breaking it up with a spoon to ensure even cooking. Add the minced garlic and sauté for another 2 minutes until fragrant, enhancing the base flavor of the soup.
- Add Remaining Ingredients: Stir in the beef or chicken broth, drained corn, black beans, chili beans, crushed tomatoes, chopped green chiles, chili powder, cumin, dried oregano, onion powder, garlic powder, and season with salt, pepper, and cayenne pepper according to your taste preferences. Mix everything well to combine the flavors.
- Simmer: Cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer gently for 15 minutes, stirring occasionally to prevent sticking and ensure even cooking. For a richer, deeper flavor, you can continue to simmer the soup for a longer period if desired.
- Serve: Ladle the hot taco soup into bowls. Top each serving with shredded cheese, sour cream, sliced green onions, cilantro, tortilla chips, and a squeeze of fresh lime juice to add bright, fresh flavors and crunchy texture.
- Slow Cooker Option: Place the raw ground beef in the bottom of a crockpot, breaking it up into small chunks or brown it beforehand in a skillet for added flavor. Add all other soup ingredients except toppings, then mix thoroughly. Cover and cook on high for 4-6 hours or low for 8-10 hours. Serve hot with your favorite toppings as described above.
Notes
- Brown the beef first for more depth of flavor, especially if using the slow cooker.
- You can substitute ground turkey or chicken for lean ground beef for a lighter option.
- Adjust the cayenne pepper to control the heat level.
- Simmering longer deepens the flavors significantly.
- Leftovers store well in the refrigerator for up to 4 days and freeze for up to 3 months.
- For a vegetarian version, omit the beef and use vegetable broth.
- Serve with warm tortilla chips for added crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
