Easy Taco Soup Recipe
In the heart of bustling family dinners or cozy weeknight meals, there’s nothing quite like gathering around a steaming pot filled with a flavorful broth and hearty ingredients to turn your day around. Welcome the delightful experience of an easy taco soup recipe that promises to add warmth and a touch of spice to your everyday meal rotation.
Growing up, taco night was a revered occasion at our house—filled with laughter and the unmistakable aroma of spices in the air. On particularly chilly days, my Mom would surprise us by turning the expected tacos into something even more comforting—a sizzling soup. It was like she put a hug in a bowl, filled with all the familiar flavors and more. This recipe has become a staple at my own home, a cherished tradition passed down and eagerly embraced.
Why You’ll Love This Recipe
Elevating the classic taco experience, this soup is a one-pot wonder that combines ease with rich flavors. It’s perfect for busy weekdays and cozy weekends alike. Beyond its convenience, it offers a customizable spice level to suit all palates. Additionally, its mix of beans, corn, and lean meat offers a satisfying yet healthy meal option that doesn’t compromise on taste.
Ingredients Notes
The beauty of this dish lies in its simplicity and adaptability. Use fresh or canned corn depending on season availability. Opt for organic, low-sodium chicken broth to control the saltiness. If you’re out of ground beef, ground turkey or chicken works just as well. Don’t forget the toppings—they transform the soup into a vibrant, flavorful adventure!
Recipe Steps
Step 1
Begin by browning the ground beef in a large pot over medium heat. Break it apart with a spatula and season with salt and pepper. Once cooked through, drain any excess fat.
Step 2
Add chopped onions and minced garlic to the pot, sautéing until the onions are translucent and the garlic is fragrant. This forms a flavorful base for the soup.
Step 3
Pour in the chicken broth, canned diced tomatoes, and their juices, taco seasoning, kidney beans, black beans, and corn. Stir well to combine all the ingredients.
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Step 4
Bring the mixture to a rolling boil before reducing the heat to a simmer. Allow the soup to cook for about 20 minutes, letting the flavors meld together beautifully.
Step 5
Serve the soup hot, garnished with your choice of toppings: shredded cheese, sour cream, chopped cilantro, or avocado slices for extra richness.
Storage Options
Store leftover soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze in individual portions for up to three months. To reheat, thaw in the fridge overnight and warm on the stove, adding a bit of water or broth if needed to maintain desired consistency.
Variations & Substitutions
For a vegetarian twist, skip the meat and add more beans or tofu for protein. Spice lovers can increase the heat with jalapeños or a dash of cayenne pepper. To cater to gluten-free needs, ensure that your taco seasoning is certified gluten-free.
Serving Suggestions
This taco soup is versatile and can be served as a main dish or a hearty appetizer. Pair it with a side of cornbread or a crisp green salad. It’s also perfect for potlucks—bring a big pot and let guests garnish their bowls to taste.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until all flavors are fully developed.
What can I do if my soup is too spicy? If the spice level is too high, add a splash of cream or extra broth to mellow it out. A dollop of sour cream upon serving can also help to balance the heat.
Can I double the recipe? Yes, this recipe scales up beautifully. It’s a perfect choice for feeding a crowd. Just ensure you have a large enough pot and storage containers, if necessary.
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Easy Taco Soup Recipe
Ingredients
Main Ingredients
- 1 pound ground beef lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 ounce packet taco seasoning
- 2 cans diced tomatoes with green chilies 10 oz each
- 1 can black beans drained and rinsed
- 1 can corn drained
- 2 cups beef broth
- 1 cup water
- 1 tablespoon olive oil
Instructions
Preparation Steps
- In a large pot over medium heat, heat olive oil and add chopped onion.
- Add ground beef and cook until browned, about 5-7 minutes.
- Stir in minced garlic and taco seasoning. Cook for an additional 1 minute.
- Add diced tomatoes with green chilies, black beans, corn, beef broth, and water. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot with your favorite toppings like cheese, sour cream, or fresh cilantro.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
