Easy Taco Night Soup
All the flavors of taco night in a cozy, weeknight-friendly soup. Hearty, zesty, and ready in about 35 minutes.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef 85–90% lean works well
- 1 cup diced onion
- 2 tsp minced garlic
- 1.5 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 1 tsp kosher salt more to taste
- 0.5 tsp black pepper
- 28 oz diced tomatoes include juices
- 8 oz tomato sauce
- 4 cup beef broth low sodium preferred
- 15 oz black beans drained and rinsed
- 1.5 cup corn kernels frozen or canned, drained
- 4 oz chopped green chiles mild
- 1.5 tbsp lime juice fresh if possible
- 0.25 cup chopped cilantro
- 0.75 cup shredded cheddar cheese for topping
- 0.5 cup sour cream optional, for serving
- 2 cup tortilla chips crushed, for serving
Instructions
Preparation Steps
- Warm the oil in a large pot over medium heat.
- Add beef and cook, breaking it up, until browned. Drain excess fat if needed.
- Stir in onion and cook until softened, about 3 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Season with chili powder, cumin, paprika, oregano, salt, and pepper. Cook 30 seconds.
- Pour in tomatoes, tomato sauce, and broth. Scrape the pot and stir well.
- Stir in black beans, corn, and green chiles. Bring to a gentle simmer.
- Simmer 12 to 15 minutes to meld flavors.
- Stir in lime juice and cilantro. Taste and adjust seasoning.
- Ladle into bowls and top with cheese, sour cream, and crushed chips.
Notes
Variation: Swap ground turkey for beef, or add a cup of cooked rice for a heartier bowl. Spice lovers can toss in a pinch of cayenne. Storage: Refrigerate up to 4 days or freeze up to 3 months; add chips and dairy toppings only when serving.
This recipe is an original creation inspired by classic Easy Taco Night Soup flavors. All ingredient ratios and instructions are independently developed.