Description
This flavorful and hearty Taco Soup recipe combines seasoned ground beef, beans, corn, and tomatoes simmered together with spices to create a comforting dish perfect for any day. Quick to prepare and easy to customize with your favorite toppings, this soup offers a delicious Tex-Mex inspired meal that serves six.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
Seasonings
- 1 packet taco seasoning (or homemade taco seasoning)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Beans and Vegetables
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes (with green chilies, optional)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
Liquids
- 2 cups beef broth (or chicken broth)
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped green onions
- Tortilla chips
- Jalapeños
Instructions
- Cook the Ground Beef: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
- Season the Beef: Stir in the taco seasoning, chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste. Stir to combine, ensuring the beef is well-coated with the spices.
- Add the Vegetables and Liquids: Add the kidney beans, black beans, corn, both cans of diced tomatoes, tomato sauce, and beef broth to the pot. Stir well to combine. Bring the mixture to a simmer over medium heat. Once it starts simmering, reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally to meld the flavors.
- Taste and Adjust: Taste the soup and adjust the seasoning if needed by adding more salt, pepper, or chili powder according to your preference.
- Serve: Ladle the taco soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, chopped green onions, tortilla chips, and jalapeños.
Notes
- You can substitute ground turkey or chicken to reduce fat content.
- For a vegetarian version, omit the meat and use vegetable broth instead.
- If you prefer a spicier soup, add extra jalapeños or a dash of hot sauce.
- The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Serve with cornbread or warm tortillas for a full meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
