Taco Soup

There’s something incredibly comforting about a warm bowl of Taco Soup on a chilly evening. I remember the first time I made it; the aroma of simmering spices filled my kitchen, and I couldn’t help but feel like a culinary wizard. It was one of those nights where I craved something hearty yet easy to prepare. My family gathered around the table, each ladling the vibrant, colorful soup into their bowls, ready to dive in. The combination of textures and flavors, from the creamy beans to the crunchy tortilla chips, made each bite an explosion of joy. Whether you’re winding down after a long day or hosting friends, this Taco Soup is sure to warm your heart and satisfy your cravings.

What You Need for Taco Soup

Gathering the right ingredients is key to making a memorable Taco Soup. Each ingredient plays a vital role in building layers of flavor and texture. The combination of rich broth, hearty beans, and fresh toppings creates a symphony of taste that’s hard to resist. Here’s what you’ll need:

• 1 pound ground beef – This forms the protein base of the soup, bringing depth and heartiness.
• 1 large onion (chopped) – Adds a sweet, aromatic flavor that enhances the overall taste.
• 3 cloves garlic (minced) – Provides a robust kick and fragrant aroma.
• 1 ounce taco seasoning (1 packet) – Delivers the signature taco flavor that makes this dish special.
• 15 ounces black beans (drained and rinsed, 1 can) – Adds creaminess and fiber, making the soup more filling.
• 15 ounces pinto beans (drained and rinsed, 1 can) – Provides additional texture and a mild flavor.
• 15 ounces corn (drained, 1 can) – Sweetness that balances the savory elements of the soup.
• 14.5 ounces diced tomatoes (1 can) – Contributes acidity and freshness.
• 10 ounces diced tomatoes with green chilies (like Rotel, 1 can) – A perfect combo of heat and flavor.
• 4 cups beef broth (low sodium) – The base of the soup that brings everything together.
• 1 cup water – Helps achieve the desired soup consistency.
• Salt and pepper (to taste) – Essential for enhancing all the flavors.
• Cheddar cheese (shredded) – A must-have topping for that creamy finish.
• Sour cream – Adds a tangy richness to each bowl.
• Fresh cilantro (chopped) – Brightens the dish with a burst of freshness.
• Jalapeños (sliced) – Adds the perfect amount of heat for spice lovers.
• Tortilla chips (or strips) – For crunch and added flavor, serving as the perfect dipper.
• Lime wedges – A squeeze of lime elevates the flavors and adds brightness.

How to Make Taco Soup

Making Taco Soup is as easy as it is rewarding! With just a few straightforward steps, you can create a delicious dish that everyone will love. Whether you’re a seasoned cook or a beginner, this recipe is foolproof. Let’s dive in!

1. In a large Dutch oven or soup pot, cook 1 pound of ground beef over medium-high heat until nicely browned. As you cook, use a spoon to break the meat into smaller pieces. This not only helps it brown evenly but also ensures every bite is flavorful. Once browned, drain any excess fat to keep the soup light.
2. Add the chopped onion to the pot and stir. Cook it for about 5 minutes until it becomes translucent. This step is essential as it builds a solid flavor base for your soup.
3. Next, introduce the minced garlic into the mix and cook for another 1 to 2 minutes. You’ll know it’s ready when you can smell its aromatic goodness filling your kitchen.
4. Stir in the taco seasoning packet until the beef and vegetables are coated evenly. This seasoning is the star of the show, delivering that iconic taco flavor.
5. Pour in 4 cups of beef broth and 1 cup of water. Stir everything together until well combined. This broth is what transforms the ingredients into a hearty soup.
6. Add the drained black beans, pinto beans, and corn to the pot. Mixing them in will add heartiness and fiber to your soup, making it filling and nutritious.
7. Next, stir in the canned diced tomatoes and diced tomatoes with green chilies. These will enhance the soup with additional flavor and a hint of heat.
8. Bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. This simmering time allows all the flavors to meld beautifully.
9. Season with salt and pepper to taste. This final seasoning will elevate your soup, making every bite delicious.
10. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, and sliced jalapeños. Serve with tortilla chips or strips and lime wedges on the side for added flavor.

How to Switch It Up

There are countless ways to customize your Taco Soup to suit your tastes. Here are some fun ideas to consider:

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave.
• Freezing: This soup freezes well. Allow it to cool completely, portion it into freezer-safe containers, and freeze for up to 3 months.
• Spice it up: For those who love heat, add diced jalapeños or a splash of hot sauce while cooking.
• Add veggies: Feel free to throw in chopped bell peppers, zucchini, or corn for added nutrition and texture.
• Serve creatively: This soup pairs beautifully with cornbread or over a bed of rice for a filling meal.
• Garnish options: Explore different toppings like avocado slices, hot sauce, or even crushed tortilla chips for a fun crunch!

Best Served With

Pairing your Taco Soup with the right sides can enhance the dining experience. Here are some great ideas:

• Fresh cornbread: The sweetness of cornbread complements the savory flavors of the soup.
• Avocado salad: A light salad with avocado, tomatoes, and lime dressing balances the richness of the soup.
• Rice or quinoa: Serve the soup over rice or quinoa for a filling meal that’s sure to satisfy.
• Chips and salsa: Crunchy tortilla chips with fresh salsa make for a great appetizer before the main dish.
• Perfect for gatherings: This soup is excellent for potlucks or family gatherings. Serve it in a large pot and let everyone help themselves.
• Garnish with lime: Squeeze fresh lime juice over each bowl for an extra burst of flavor that brightens up the dish.

FAQ

Conclusion

The beauty of Taco Soup lies in its blend of comforting flavors and ease of preparation. It’s the perfect dish for any occasion, whether you’re feeding a crowd or enjoying a cozy night in. I encourage you to give this recipe a try; you won’t be disappointed!

Taco Soup

The ultimate comfort food, Taco Soup is packed with bold flavors and hearty ingredients. Perfect for weeknight dinners or gatherings, this easy recipe is sure to become a family favorite. You'll love how quickly it comes together!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef
• 1 large onion chopped
• 3 cloves garlic minced
• 1 ounce taco seasoning (1 packet)
• 15 ounces black beans (drained and rinsed, 1 can)
• 15 ounces pinto beans (drained and rinsed, 1 can)
• 15 ounces corn (drained, 1 can)
• 14.5 ounces diced tomatoes (1 can)
• 10 ounces diced tomatoes with green chilies (like Rotel, 1 can)
• 4 cups beef broth (low sodium)
• 1 cup water
• salt and pepper (to taste)
• cheddar cheese (shredded)
• sour cream
• fresh cilantro (chopped)
• jalapeños (sliced)
• tortilla chips (or strips)
• lime wedges

Equipment

• 6 Quart Dutch Oven

Method

 

1. In a large Dutch oven or soup pot, cook 1 pound of ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in 1 packet of taco seasoning until the beef and vegetables are evenly coated. This adds the signature taco flavor to the soup.
4. Pour in 4 cups of beef broth and 1 cup of water. Stir to combine.
5. Add the drained black beans, pinto beans, and corn to the pot. Stir to combine.
6. Stir in the can of diced tomatoes and the can of diced tomatoes with green chilies. These add flavor and a bit of heat to the soup.
7. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
8. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, and sliced jalapeños. Serve with tortilla chips or strips and lime wedges on the side.

Notes

• Browning the beef: Let the beef develop some color before stirring. This builds deeper flavor and makes a huge difference in the final dish.
• Broth & thickness: If you want a thicker soup, mash some of the beans or let the soup simmer uncovered for an extra 10-15 minutes.
• Slow cooker & Instant Pot options: This soup is easily adaptable! Slow cook on LOW for 6-8 hours or HIGH for 3-4 hours. For the Instant Pot, pressure cook on HIGH for 10 minutes, then do a natural release for 5 minutes.
• Freezing & storing: This soup freezes beautifully! Let it cool completely, then store in airtight containers for up to 3 months. Reheat on the stovetop or microwave, adding a splash of broth if needed.
• Make it your own: Swap the beef for ground turkey or chorizo, adjust the spice level, or add extra veggies. The toppings are where the fun happens, so load it up with cheese, sour cream, and crunchy tortilla chips!

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.