Taco soup is the perfect blend of bold flavors and comforting warmth. Packed with seasoned ground beef, beans, vegetables, and taco spices, this one-pot wonder is a quick, delicious dinner that everyone will love. It’s a lifesaver on busy weeknights and a guaranteed hit at gatherings. Serve it with your favorite toppings, and you’ve got a hearty, customizable meal.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes!
- One-Pot Meal: Minimal cleanup, maximum flavor.
- Versatile: Add your favorite toppings or adjust ingredients to suit your taste.
- Family Favorite: Loved by kids and adults alike.
How to Make Taco Soup
- Cook the Meat: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
2. Sauté the Aromatics: Add diced onion and minced garlic to the pot. Sauté for 2 to 3 minutes, or until it becomes aromatic and tender.
3. Combine Ingredients: Stir in taco seasoning, chili powder, beans, corn, diced tomatoes, and broth. Mix well.
4. Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer for 15–20 minutes, stirring occasionally.
5. Serve: Scoop into bowls and garnish with your preferred toppings.
Ingredients
For the Taco Soup:
- 1 lb (450 g) ground beef or turkey
- 1 medium onion, diced
- 3 garlic cloves, minced
- One 15-ounce can of black beans
- One 15-ounce can of kidney beans
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes with green chilies (like Rotel)
- 4 cups beef or chicken broth
- 1 packet taco seasoning mix
- 1 tsp chili powder (optional for extra heat)
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Diced avocado
- Chopped cilantro
- Tortilla chips or strips
- Sliced jalapeños
Variations
- Vegetarian Taco Soup: Swap ground meat for plant-based crumbles or extra beans. Replace beef or chicken broth with vegetable broth.
- Spicy Version: Add extra chili powder, cayenne pepper, or diced jalapeños.
- Creamy Taco Soup: Stir in ½ cup heavy cream or cream cheese for a richer texture.
- Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Storage Instructions
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Warm it up on the stove or in the microwave before serving.
- Freeze: Allow the soup to cool fully before transferring it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. To prepare, thaw it in the refrigerator overnight and heat it gently on the stove before serving.
- Reheating Tips: Add a splash of broth or water while reheating to adjust the consistency if needed.
Recipe Details
Serving: 6 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
FAQ
1. Can I make taco soup ahead of time?
Yes! Taco soup improves in flavor after a day, as the ingredients blend together. Place it in an airtight container in the fridge for up to 4 days.
2. Can I freeze taco soup?
Absolutely! Allow it to cool entirely before placing it in a freezer-safe container. Freeze for up to 3 months. Defrost in the fridge overnight and warm it up on the stove or in the microwave.
3. Is it possible to substitute fresh tomatoes for canned ones? Absolutely, you can use about 2 cups of chopped fresh tomatoes, but the canned variety adds a deeper flavor.
