Taco Soup Recipe

Introduction

Taco soup is a hearty, flavorful dish that combines the zest of Mexican spices with the comfort of a warm bowl of soup. This recipe is easy to make and perfect for busy weeknights or casual gatherings. Top it with your favorite garnishes for a delicious meal everyone will enjoy.

Ingredients

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic, minced (or substitute 1 teaspoon garlic powder)
• 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
• 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
• 2 cups low-sodium beef broth
• Tortilla chips or fritos, for serving
• Sour cream, for garnish
• Shredded cheese, for garnish
• Green onions, chopped, for garnish
• Avocado, chopped, for garnish
• Hot sauce, for serving
• Fresh cilantro, for garnish

Instructions

1. Step 1: Heat a large soup pot over medium heat. Add the ground beef and brown it thoroughly, breaking it up as it cooks. Remove any excess grease if necessary.
2. Step 2: Add the minced garlic, chili powder, cumin, salt, oregano, paprika, onion powder, and black pepper to the pot. Stir to combine and cook for about 1 minute to release the flavors.
3. Step 3: Pour in the crushed tomatoes with their juices, diced green chiles, kidney beans, black beans, corn, and beef broth. Stir everything together until evenly mixed.
4. Step 4: Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
5. Step 5: Serve the taco soup hot, topped with tortilla chips or fritos, sour cream, shredded cheese, green onions, avocado, hot sauce, and fresh cilantro as desired.

Tips & Variations

• For a lighter version, substitute ground turkey or chicken for the beef.
• Add a diced bell pepper or jalapeño for extra crunch and a spicy kick.
• Use canned pinto beans instead of kidney or black beans for a different flavor.
• If you like your soup thicker, crush some tortilla chips into the pot before serving.

Storage

Store leftover taco soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make taco soup vegetarian?

Yes, you can omit the meat and use vegetable broth instead of beef broth. Adding extra beans and vegetables will keep it hearty and flavorful.

What toppings work best with taco soup?

Classic toppings include sour cream, shredded cheese, chopped green onions, avocado, fresh cilantro, and tortilla chips. You can also add hot sauce or a squeeze of lime for extra zest.

Taco Soup Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This hearty Taco Soup combines seasoned ground beef with beans, corn, and tomatoes in a flavorful broth, creating a comforting and spicy meal perfect for any occasion. Topped with your favorite garnishes like sour cream, cheese, and avocado, it delivers a delicious blend of tastes and textures in a single pot.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic, minced (or substitute 1 teaspoon garlic powder)
• 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
• 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
• 2 cups low-sodium beef broth

Suggested Toppings

• Tortilla chips or Fritos
• Sour cream
• Shredded cheese
• Green onions, chopped
• Avocado, chopped
• Hot sauce
• Fresh cilantro

Instructions

1. Brown the Meat: Heat a large soup pot over medium heat. Add the ground beef (or ground turkey) and cook until browned, breaking it up with a spoon as it cooks. Remove any excess grease if needed to keep the soup light.
2. Add Seasonings and Ingredients: Stir in the minced garlic, chili powder, ground cumin, salt, dried oregano, paprika, onion powder, and freshly ground black pepper. Then add the crushed tomatoes (with juice), diced green chiles, kidney beans, black beans, corn, and beef broth. Mix everything thoroughly to combine all flavors.
3. Simmer the Soup: Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
4. Serve with Toppings: Ladle the hot soup into bowls and garnish with your preferred toppings such as tortilla chips, sour cream, shredded cheese, chopped green onions, avocado, hot sauce, and fresh cilantro for an added burst of flavor and texture.

Notes

• Ground turkey can be used as a leaner alternative to beef.
• Adjust chili powder and hot sauce amounts based on your preferred spice level.
• For a vegetarian version, substitute beans and vegetables for the meat and use vegetable broth.
• Leftover soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
• Rinsing canned beans reduces sodium content.

Keywords: taco soup, ground beef soup, Mexican soup, hearty soup, easy dinner, bean soup